Cooking, reheating & holding Temperatures

ServSafe numbers to remember!

Review for your Industry Certification Test!

What type of foods needs to be cooked at a minimum of 165F?

Give me some examples

Fill in the Blank

Surfaces that are in constant use should be cleaned and sanitized at least every ------ hours.

Multiple Choice

ALERT is an acronym that stands for Assure, Look, Employee, Report, and ..........

• Temperature

• Threat

• Time

• Taco

Fill in the Blank

Items being sanitized by iodine, quats or hot water should be soaked for at least ----- seconds.

Multiple Select

Minimum Cooking Internal Temperature of 165F

Fill in the Blank

The temp that all reheated food needs to be cooked to ------F

Fill in the Blank

When cooling food it should be cooled to below 70F within ------ hours.

Multiple Choice

What is the minimum lighting requirement for prep areas?

• 20-foot candles

• 30-foot candles

• 40-foot candles

• 50-foot candles

Multiple Choice

Minimum Cooking Internal Temperature of 155F

Multiple Select

Minimum Cooking Internal Temperature of 155F

Multiple Choice

What is the air temperature that live shellfish, shucked shellfish, milk and eggs should be received at?

• 41F

• 135F

• 55F

• 45F

Fill in the Blank

The Temperature Danger Zone is________

Multiple Choice

What temperature should be the water when thawing food under cold running water?

• 100F

• 90F

• 80F

• 70F

Fill in the Blank

The water temperature should be ------- for handwashing.

Multiple Choice

For how many days shellshock identification tags should be kept from the day the last item was served or sold?

• 365 days

• 155 days

• 90 days

• 30 days

Multiple Choice

What is the temperature for the final rinse cycle of a high temp dishwasher?

• 200F

• 190F

• 180F

• 170F

Fill in the Blank

Sneeze guards should be located _______ above the counter

Multiple Choice

What part of the temperature danger zone bacteria grows best?

• 41F-135F

• 80F-90F

• 40F-131F

• 70F-125F

Multiple Choice

For sanitizing with hot water, the water should be at least.....

• 171F

• 180F

• 200F

• 212F

Multiple Select

Minimum Cooking Internal Temperature of 145F

Fill in the Blank

The whole handwashing process should take at least ---------.

Multiple Select

Minimum Cooking Internal Temperature of 135F

Multiple Choice

What is the acidity level that bacteria grow best?

• 4.6-7.5

• 2.5-3.0

• 8.5-9.5

• 12-13

Fill in the Blank

The final rinse cycle of a high temp dishwasher needs to reach at least ----------.

Multiple Choice

Serving utensils (like scoops) kept under running water must use water at least-----

• 41F

• 135F

• 165F

• 70F

Fill in the Blank

Food being held for service needs to have the temperature checked at least every ------ hours

Fill in the Blank

Food should be stored at least ----- inches of the floor.

Fill in the Blank

Items being sanitized by chlorine sanitizer should be soaked for at least ----- seconds.

Multiple Choice

When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be symptom free for ----- hours before returning to work.

• 6

• 4

• 24

• 1