ServSafe ServSafe Food Storage & Temperature Control

Question 1

What is the safe temperature range for storing cold potentially hazardous foods?

Accepted Answer

Below 41°F (5°C)

Answer

Below 50°F (10°C)

Answer

Below 45°F (7°C)

Answer

Below 55°F (13°C)

Question 2

What is the correct internal temperature for storing hot potentially hazardous foods?

Accepted Answer

135°F (57°C) or above

Answer

120°F (49°C) or above

Answer

145°F (63°C) or above

Answer

130°F (54°C) or above

Question 3

How long can food safely remain in the temperature danger zone (41°F–135°F)?

Accepted Answer

No more than 4 hours total

Answer

No more than 2 hours total

Answer

No more than 6 hours total

Answer

No more than 8 hours total

Question 4

When storing raw meats in a walk-in cooler, which item should be placed on the lowest shelf?

Accepted Answer

Raw whole poultry

Answer

Raw ground beef

Answer

Raw whole fish

Answer

Raw pork chops

Question 5

What is the maximum time ready-to-eat potentially hazardous food can be held at 41°F or below?

Accepted Answer

7 days

Answer

10 days

Answer

3 days

Answer

14 days

Question 6

Which storage method correctly prevents cross-contamination in dry storage?

Accepted Answer

Store all food items at least 6 inches off the floor

Answer

Store food directly on the floor for easy access

Answer

Store cleaning chemicals above food products

Answer

Store food in open containers to allow airflow