ServSafe by the Numbers Flashcards
Learn fundamental terms
How long should you scrub your hands when washing them?
You should scrub your hands vigorously for 10-15 seconds.
How long should the entire handwashing process take?
The handwashing process should take at least 20 seconds.
What is the maximum time single use gloves can be used continuously?
Single use gloves can be used for no longer than 4 hours.
What is the temperature danger zone for bacteria?
The temperature danger zone is from 41°F - 135°F (5°C - 57°C).
What is the ‘red zone’ temperature range?
The ‘red zone’ is 70°F - 125°F (21°C - 52°C).
What is the accuracy requirement for thermometers measuring food temperature?
Thermometers must be accurate to +/-2°F (+/-1°C).
What is the accuracy requirement for thermometers measuring air temperature?
Thermometers must be accurate to +/-3°F (+/-1.5°C).
At what temperature must cold TCS food be received?
Cold TCS food must be received at 41°F (5°C) or below.
What is the exception for receiving milk, shell eggs, and shellfish?
They can be received at 45°F (7°C) as long as they are chilled to 41°F (5°C) or below within four hours.
At what temperature must hot TCS food be received?
Hot TCS food must be received at 135°F (57°C) or above.
What is the holding temperature for hot TCS food on a buffet?
Hot TCS food must be held at 135°F (57°C) or above.
What must live shellfish be received with?
Live shellfish should be received with shellstock identification tags.
How long must shellstock identification tags be kept on file?
Tags must be kept on file for 90 days after the last of the shellfish is served.
What documentation is required for sushi-grade or farm raised fish?
They must be received with proper documentation kept on file for 90 days after the last of the fish is served.
How high must food and paper products be stored off the floor?
They must be stored at least 6 inches (15cm) off of the floor.
When must TCS food be date marked?
TCS food must be date marked if held longer than 24 hours.
What is the maximum time TCS food can be held at 41°F (5°C) or below?
TCS food can only be held for a maximum of 7 days.
What are the minimum internal cooking temperatures for foods?
These temperatures ensure foods are safe to consume.
What is the minimum cooking temperature for ready-to-eat foods?
Ready-to-eat foods must be cooked to at least 135°F (57°C).
What is the minimum cooking temperature for steaks and chops?
Steaks and chops must be cooked to at least 145°F (63°C) for 15 seconds.
What is the minimum cooking temperature for roasts and whole cuts?
Roasts and whole cuts must be cooked to at least 145°F (63°C) for 4 minutes.
What is the minimum cooking temperature for ground meats?
Ground meats must be cooked to at least 155°F (68°C) for 15 seconds.
What is the minimum cooking temperature for poultry?
Poultry must be cooked to at least 165°F (74°C) for 15 seconds.
How long can cold food be held without temperature control?
Cold food can be held for a maximum of 6 hours.
What are the conditions for holding cold food without temperature control?
Food must be 41°F (5°C) or below when removed, not exceed 70°F (21°C), labeled, and sold, served, or thrown away within 6 hours.
How long can hot food be held without temperature control?
Hot food can be held for a maximum of 4 hours.
What are the conditions for holding hot food without temperature control?
Food must be 135°F (57°C) or above when removed, labeled, and sold, served, or thrown away within 4 hours.
What is the minimum height for floor mounted equipment?
It must be a minimum of 6 inches (15cm) off of the floor.
What is the minimum height for countertop equipment?
It must be a minimum of 4 inches (10cm) off of the countertop.
What are the 5 requirements for a hand washing station?
Warm running water, soap, a way to dry hands, a trash can, and signage.
What are the 3 rules for pest prevention?
Deny pests access, deny pests food, water, and shelter, call a Pest Control Operator if infestation occurs.
What is the minimum hot water temperature for hand washing pots and pans?
The minimum temperature must be 110°F (43°C).
What is the minimum final sanitizing rinse temperature for a stationary rack dishwashing machine?
It must be at least 165°F (74°C).
What is the minimum hot water temperature for sanitizing by immersion?
It must be a minimum of 171°F (77°C).
What is the minimum final sanitizing rinse temperature for a mechanical dishwashing machine?
It must be at least 180°F (82°C).
How often must food contact surfaces and equipment in continuous use be cleaned and sanitized?
They must be cleaned and sanitized at least once every 4 hours.
