ServSafe ServSafe Food Storage & Temperature Control 1 — Questions and Answers
Question 1: What is the safe temperature range for storing cold potentially hazardous foods?
- Below 41°F (5°C) (Correct answer)
- Below 50°F (10°C)
- Below 45°F (7°C)
- Below 55°F (13°C)
Correct answer: Below 41°F (5°C)
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?
- 135°F (57°C) or above (Correct answer)
- 120°F (49°C) or above
- 145°F (63°C) or above
- 130°F (54°C) or above
Correct answer: 135°F (57°C) or above
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)?
- No more than 4 hours total (Correct answer)
- No more than 2 hours total
- No more than 6 hours total
- No more than 8 hours total
Correct answer: No more than 4 hours total
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?
- Raw ground beef
- Raw whole fish
- Raw whole poultry (Correct answer)
- Raw pork chops
Correct answer: Raw whole poultry
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?
- 7 days (Correct answer)
- 10 days
- 3 days
- 14 days
Correct answer: 7 days
Ready-to-eat potentially hazardous food held at 41°F or below must be used within 7 days from preparation.
Question 6: Which storage method correctly prevents cross-contamination in dry storage?
- Store all food items at least 6 inches off the floor (Correct answer)
- Store food directly on the floor for easy access
- Store cleaning chemicals above food products
- Store food in open containers to allow airflow
Correct answer: Store all food items at least 6 inches off the floor
All food in dry storage must be stored at least 6 inches off the floor to prevent contamination and allow for cleaning.
ServSafe ServSafe Food Storage & Temperature Control 1
What is the safe temperature range for storing cold potentially hazardous foods?