Servsafe by the numbers

Front

You should scrub your hands for ___ seconds

Back

:10-:15

Front

Cold food should be stored at ___ degrees or below.

Back

41

Front

Hands should be washed in water that is ___ degrees.

Back

100

Front

Hot food should be cooled from 135 degrees to ___ degrees within 2 hours.

Back

70

Front

Hot food must be kept at ___ degrees or higher.

Back

135

Front

Poultry must be cooked to an internal temperature of ___ degrees.

Back

165

Front

Rice dishes must be cooked to an internal temperature of ___ degrees.

Back

135

Front

When thawing food under potable running water, the temperature of the water must be ___ degrees or lower.

Back

70

Front

Freezers should be kept at ___ degrees or below

Back

0

Front

The temperature danger zone is from __ to __ degrees

Back

41 - 135