ServSafe Food Storage & Temperature Control Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 ServSafe Food Storage & Temperature Control flashcards as text
What is the safe temperature range for storing cold potentially hazardous foods?
Answer: Below 41°F (5°C)
Cold potentially hazardous foods must be stored at or below 41°F (5°C) to prevent bacterial growth.
What is the correct internal temperature for storing hot potentially hazardous foods?
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.
How long can food safely remain in the temperature danger zone (41°F–135°F)?
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.
When storing raw meats in a walk-in cooler, which item should be placed on the lowest shelf?
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.
What is the maximum time ready-to-eat potentially hazardous food can be held at 41°F or below?
Answer: 7 days
Ready-to-eat potentially hazardous food held at 41°F or below must be used within 7 days from preparation.
Which storage method correctly prevents cross-contamination in dry storage?
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.