ServSafe by the Numbers

Front

Change your gloves every ___ hours when doing the same task.

Back

4

Front

Store dry food ___ inches off the floor.

Back

6

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