Servsafe By the Numbers

Change your gloves every ___ hours when doing the same task.

• 6

• 2

• 1

• 4

Store dry food ___ inches off the floor.

• 2

• 6

• 1

• 3

• 4

You should scrub your hands for ___ seconds.

• 10-15

• 20

• 30

• 40

Cold food should be stored at ___ degrees or below.

• 41

• 0

• 41-135

• 125

Hands should be washed in water that is ___ degrees.

• 100

• 60

• 41

• 70

Hot food should be cooled from 135 degrees to ___ degrees within 2 hours.

• 80

• 125

• 145

• 70

Hot food must be kept at ___ degrees or higher.

• 135

• 41

• 165

• 125

Poultry must be cooked to an internal temperature of ___ degrees.

• 135

• 145

• 155

• 165

Rice dishes must be cooked to an internal temperature of ___ degrees.

• 155

• 135

• 145

• 165

When thawing food under potable running water, the temperature of the water must be ___ degrees or lower.

• 125

• 45

• 70

• 135