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ServSafe Important Numbers Questions and Answers Verified Solutions 2024/2025
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ServSafe Important Numbers Questions and Answers Verified Solutions 2024/2025
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ServSafe Important Numbers.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20ImportaSERVSAFE IMPORTANT NUMBERS
1. 181 F: Highest temp for heat-sanitizing dishwasher
2. 165 F (Temperatures taken here must be instantaneous): Internal temp for poultry,
casseroles, microwaved food, reheating, and stuffed food; also, highest tempfor single-temp
dishwasher
3. 155 F for 17 seconds: Internal temp for ground beef, processed food (likesausage),
shell-egg hot holding, tenderized meat
4. 145 F for 15 seconds: Internal temp for all fish, meat, steaks, roasts, veal, lamb,pork,
commercially raised game, shell-eggs to serve immediatly
5. 135 F (no time requirement for taking temps of these foods): Far end of tempdanger zone,
hot-holding temp, hot receiving temp, temp for running water on ice cream scoop, holding
temp for vegetables, rice, beans, and pasta
6. 70 F - 125 F: Sweet spot in temp danger zone
7. 41 F - 135 F: Temperature danger zone
8. 110 F: Temp of water in first sink in 3-compartment sink (water and detergent)
9. 70 F: High end of dry storage; temp of running water when thawing food in sink;low end of
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,ServSafe Important Numbers.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Importa
sweet spot
10. 45 F: Receiving temp for shell-eggs, shellfish, and shucked oysters, and milk
11. 50 F: Receive temp of live shellfish in shell
12. 50-70 F: Dry storage temp
13. 41 F: Receiving temp for most cold food; cold-holding; low end of temp dangerzone
14. 39 F: Refrigerator temp
15. 0 F - 220 F: Temp range for bi-metallic thermometer
16. 0 F - 10 F: Storing and receiving temp for frozen food
17. 6 Inches: All storage shelves must be this off floor; all stationary equipment (likea soft-serve
ice cream machine) must be this from the floor
18. 4 Inches: Height of counter equipment (like a slicer)
19. 14 Inches: Sneeze guards must be this high on a buffet
20. 7 Inches: Sneeze guards must hang over this far on a buffet
21. 2 People: Or more needed for a food borne outbreak (plus it is investigated andconfirmed)
22. 30 Minutes to 90 Days: On-set range for food borne illnesses
23. 7 Seconds: Contact time for chlorine sanitizers
24. 20 Seconds: Total Hand-washing time
25. 15 Seconds: Time needed to check food cooked to 145
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