ServSafe Practice Test Results

Question 1
60% answer correctly
Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
6
8
4
2
Question 2
54% answer correctly
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Air-drying
Sanitizing
Washing
Rinsing
Question 3
77% answer correctly
TCS food reheated for hot-holding must reach what temperature?
165° (74˚C) for 15 seconds
155° (68˚C) for 15 seconds
135° (57˚C) for 15 seconds
145° (63˚C) for 15 seconds