ServSafe Test Summary

1. Test Categories:

• ServSafe Food Handler: 

This exam has 40 questions and is non-proctored with no time limit. To pass, you need to score at least 75%. 

• ServSafe Manager [ServSafe Food Protection Manager] Certification: 
• 5 years valid from your exam date  [ 12/3/2024 - 12/3/2029]
• Test Account: ServSafe.com 
• Test day, at RTC, Dec 3, Monday, 8am  ( Switch with Manny 11/27, Wed)
• This exam has 90 multiple-choice questions. A passing score is 70% or higher. Before 75%. This is obtained by answering at least 56 out of 80 questions correctly. The exam has 90 questions; however there are 10 pilot questions that are for research purposes only. You have about 90 minutes to complete the exam, and any questions you leave blank will be counted as wrong. 
• 10 major sections.
• The important of becoming a Certified Food Protection Manager  p13 of the textbook

  The FDA Food code requires that the person in charge of a foodservice operation become a Certified Food Protection Manager. That person must be onsite at all times during operating hours. 

2. Test Questions Notes

== Food Dangerous zone  ==

41°F -- 135°F (5°C  to  57°C) 

Most dangerous 70°F  to 125°F (21°C  to 52°C)

 vs.

Cooling temperature p165 

 135°F to 70°F (57°C  to 21°C) in 2 hours   

 70°F to 41 °F (21°C  to 5°C)   in 4 hours   

1.  Food being cooled must pass quickly through which temperature range to reduce pathogen growth?  125°F to 70°F (52°C to 21°C)

2. Food must be cooled from 135°F (57°C) to 70°F (21°C) within 2 hours.

                 

1. To which minimum internal temperature should gravy be reheated in a microwave? 165°F (74°C)

2. Reheating the soup to 165F  (74°C) for 15 seconds

== The flow of food: storage==

1. Ready-to-eat TCS food can be stored for only 7 days if it is held at 41°F (5°C ) or lower, e.g. Oct 1 to Oct 7.   p133

2. Ready-to-eat TCS food must include date marking if it will be held for longer than 24 hours. 

== Cold Hold: The flow of food: service==

1.  A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the to be served or thrown out?   3:00p.m.  // 6 hours

2. How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? 6 hours

3. Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? 70°F (21°C)

4. A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out? 3:00 p.m.

5.  Tuna salad in a cooler must be held at or below an internal temperature of  41F

== Hot Hold: The flow of food: service ==

1  Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? C 3:00 p.m.  // hot hold : 4 hours

 

== Cooking  Temp p160 p137==

1. What temperature must stuffed lobster be cooked to? 165°F (74°C) for 15 seconds

5. What is the minimum internal cooking temperature for seafood? 145°F (63°C) or higher for 15 second  //Note: Stuffed 165°C , Seafood 145°C

2. What is the minimum internal cooking temperature for chicken breast? 165°F (74°C) for 15 seconds

3. What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145F

4 What is the minimum internal cooking temperature for a veal chop? 145°F (63°C)

== Hot Hold ==

1. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? 135°F (57°C)

     Hot TCS food being hot-held for service must be at what temperature? 135°F (57°C) or above

2. Cooked vegetable should be held at 135F or higher

    What temperature must cooked vegetables reach to be safely hot-held for service? 135°F 

 

3. What is the minimum temperature that must be maintained when holding hot soup for service? 135°F (57°C)

== Receive Temp  p120==

1. Which food item can be received at a temperature of 45°F(7°C) or lower? Shell egg

 

2. Fresh beef must be received at or below 41°F(5°C) 

==Manual Dishwashing p251==

1.  The water temperature in the wash sink of a three-compartment sink must be at least  110F

     What temperature should the water be for manual dishwashing?

Must be at least 110°F (43°C)

== Machine Dishwashing ==

1. What temperature must a high-temperature dishwasher's final sanitizing rinse be? At least 180°F (82°C)

 

2. The minimum water temperature when sanitizing utensils using hot water is 171F

== Hand Wash p251==

1. A hand washing sink shall be equipped to provide hot water at a temperature of 100F

 

2. When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? 10 seconds

== Agency p284==

1. Which organization includes inspecting food as one of its primary responsibilities? U.S. Department of Agriculture

 

2.  Which responsibility is included in the Food and Drug Administration's role  (FDA )? Regulating food transported across state lines

 

FDA inspect all food except meat, poultry, and eggs; regulate transported across state lines; and issue FDA Food code. p 315

NSF International: develops and publishes standards for design of sanity equipment. It also assesses and certifies equipment has met these standards.  p318 

==Equipment==

1. How high must legs be on table-mounted equipment? At least 4 inches (10 centimeters)

Floor is  At least 6 inches (15 centimeters)

2. Supplies should be stored away from the walls and at least 6 inches (15 centimeters)