SERVSAFE NUMBERS EXAM

SERVSAFE NUMBERS EXAM
2✔How many people have to have the same symptoms after eating the same food?

41°F-135°F✔What is the temperature danger zone?

70°F-120°F✔What temperature range (within the temperature danger zone) does
bacteria grow the most rapidly

At least 20 seconds✔How long should the handwashing process take?

100°F✔What temperature should water that is used for handwashing be?

10 to 15 seconds✔How long should you scrube your hands and arms DURING the
handwashing process?

4 hours✔How often should gloves be changed if you are doing the same job all day?

24 hours✔How long do you have to not show symptoms of vomiting or diarrhea to
return to work?

0°F-220°F✔What temperature range does a bimetallic stemmed thermometer
measure?

+ or - 2°F✔How accurate does a thermometer that measures food be accurate to (+ or -
____°F)

+ or - 3°F✔How accurate does a thermometer that measure air be accurate to (+ or -
_____°F)

45°F✔What temperature should live shellfish be received at?

45°F✔What temperature should shucked shellfish be received at?

45°F✔What temperature should milk be received at?

135°F✔What temperature should hot food be received at?

41°F✔What temperature should cold food be received at?

90 days✔How long do shellstock identification tags need to be kept on file from the day
the last item was served/sold from that shipment?

7 days✔How long can ready-to-eat TCS food be stored for before being thrown out?