ServSafe ServSafe Food Storage & Temperature Control 1

Question 1

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

Accepted Answer

Below 41°F (5°C)

Answer

Cold potentially hazardous foods must be stored at or below 41°F (5°C) to prevent bacterial growth.

Question 2

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

Accepted Answer

135°F (57°C) or above

Answer

Hot foods must be held at 135°F (57°C) or above to keep them out of the temperature danger zone.

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

Food should not remain in the temperature danger zone for more than a cumulative total of 4 hours.

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 whole poultry has the highest required cooking temperature and must be stored on the lowest shelf to prevent drip contamination.

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

Ready-to-eat potentially hazardous food held at 41°F or below must be used within 7 days from preparation.

ServSafe Practice Test