ServSafe

temps

100

the temperature danger zone is?

what is

41 F to 135 f

200

the temperature of quat sanatizer is?

what is 

75 degrees 

300

what is the range of temperature where foodborne illness grows most quickly

what is 

70 F to 125 F

400

what is the final sanitizing wash in a high temp dishwasher

what is 

180

500

the receiving temp of milk is 

what is 

45

storage and equipment

100

equipment and tables must be this high off of the floor

what is 

6 inches

200

floor coving is best for 

what is 

reducing sharp corners for food or criters to get into

300

raw poultry is stored on this shelf in a cooler 

what is 

the bottom

400

fifo stands for 

What is

first in first out

500

all kitchen equipment must be certified by 

what is 

NSF AND ANSI

food safety

100

i should check the temp of hot held food every 

what is

2 hours

200

to help avoid a food born illness outbreak I should always cook my food to 

what is

the minimum internal cooking temp

300

I should change my gloves when

what is 

 every four hours 

between tasks, when they dirty

400

my soup has dropped below 135 after four hours of unsupervised hot holding i must

what is

Throw it out

500

hooking a hose to my faucet and into a contaminated bucket i have now created 

what is 

a physical link called a "cross connection"

safe facilities

100

handwashing stations must be located 

what is 

in restrooms, areas used for food prep, service and at dishwashing stations.

200

these are five requirements at a hand washing station.

what is

hot water, soap, single use, garbage container, signage.

300

an air gap is 

what is  

a gap between the flood rim of the sink, and the gap from drain pipe to the floor

400

outdoor trashcans must be placed on

what is 

smooth durable and non-absorbent

500

indoor trash cans must be

what is 

leakproof, waterproof and pestproof

mystery questions

100

this bacteria is linked with beverages 

what is 

salomonella typhi

200

internal cooking temp of ground beef

what is

155

300

USDA AND FDA stands for

what is

united states department of agriculture 

food and drug administration 

400

i take these preventative measures when handling ready to eat foods

what is 

wearing gloves and using tongs and washing hands 

500

i have corrected an employee to cook chicken to a minimum internal cooking temp of 165. as manager i have just made a  

what is 

corrective action