ServSafe By the Numbers Quiz

How long should you scrub your hands when washing them?

• 5 seconds

• 10–15 seconds

• 20–25 seconds

• 30 seconds

What is the total time recommended for the entire handwashing process?

• 10 seconds

• 15 seconds

• 20 seconds

• 30 seconds

Single-use gloves can be used continuously for how long?

• 1 hour

• 2 hours

• 3 hours

• 4 hours

What is the temperature danger zone where bacteria grow?

• 32°F–100°F

• 41°F–135°F

• 45°F–140°F

• 60°F–165°F

Which range is considered the “red zone” for rapid bacterial growth?

• 50°F–100°F

• 60°F–130°F

• 70°F–125°F

• 80°F–150°F

Thermometers for food must be accurate to within:

• ±1°F

• ±2°F

• ±3°F

• ±5°F

Cold TCS food must be received at or below:

Milk, shell eggs, and shellfish can be received at 45°F if chilled to 41°F within:

• 2 hours

• 4 hours

• 6 hours

• 8 hours

Hot TCS food must be received at or above:

• 120°F

• 130°F

• 135°F

• 140°F

How long must shellstock tags be kept after the last shellfish is served?

• 30 days

• 60 days

• 90 days

• 120 days