Cheat Sheet for ServSafe Manager Exam: Temperatures, Times, and Must-Know Rules
The numbers and rules the ServSafe Food Protection Manager exam tests most — based on the FDA Food Code.
Exam snapshot: The ServSafe Manager exam has 90 multiple-choice questions (80 scored), a 2-hour time limit, and requires 75% to pass. It’s proctored, either at a testing location or with an approved online proctor. Temperatures and times make up a big share of questions, so this cheat sheet for ServSafe Manager exam prep puts them all in one place. Confirm current details with ServSafe.
Most ServSafe questions come down to knowing the right number. Use this cheat sheet for ServSafe Manager exam review to memorize temperatures, times, and the rules that keep food safe.
Cheat Sheet for ServSafe Manager Exam: Cooking Temperatures
| Food | Temperature and time |
|---|---|
| Poultry, stuffing, stuffed meats, dishes with previously cooked TCS food | 165°F (74°C) for <1 second |
| Ground meat (beef, pork), injected or mechanically tenderized meat | 155°F (68°C) for 17 seconds |
| Seafood, steaks/chops of pork, beef, veal, lamb | 145°F (63°C) for 15 seconds |
| Roasts of pork, beef, veal, lamb | 145°F (63°C) for 4 minutes |
| Eggs for immediate service | 145°F (63°C) for 15 seconds |
| Fruits, vegetables, grains, legumes for hot holding | 135°F (57°C) |
Holding, Cooling, and Reheating
- Temperature danger zone: 41°F to 135°F (5°C to 57°C).
- Hot holding: 135°F (57°C) or higher.
- Cold holding: 41°F (5°C) or lower.
- Cooling (two stages): 135°F to 70°F within 2 hours, then 70°F to 41°F or lower within the next 4 hours (6 hours total).
- Reheating for hot holding: 165°F (74°C) for 15 seconds, within 2 hours.
- Time as a control (hot food): Discard after 4 hours without temperature control.
Receiving and Storage
| Item | Receiving rule |
|---|---|
| Cold TCS food | 41°F (5°C) or lower, unless otherwise specified |
| Live shellfish | Air temp 45°F (7°C); internal 50°F (10°C) or lower; keep shellstock tags 90 days |
| Shell eggs | Air temperature 45°F (7°C) or lower |
| Milk | 45°F (7°C) or lower; cool to 41°F within 4 hours |
| Hot TCS food | 135°F (57°C) or higher |
| Frozen food | Frozen solid; reject if signs of thawing and refreezing |
Refrigerator storage order (top to bottom): ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, poultry — based on minimum cooking temperature. Use FIFO (first in, first out).
Major Food Allergens
The major allergens under U.S. law are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Prevent cross-contact by using separate, cleaned and sanitized equipment.
Personal Hygiene
- Handwashing: At least 20 seconds total, including 10–15 seconds of scrubbing.
- Gloves: Change when dirty or torn, between tasks, and at least every 4 hours during continual use.
- Exclude staff: With vomiting, diarrhea, jaundice, or certain diagnosed illnesses (such as norovirus, hepatitis A, Shigella, Salmonella Typhi, E. coli, and nontyphoidal Salmonella).
- Bare-hand contact: Not allowed with ready-to-eat food unless a local regulatory authority approves it.
Key Takeaways
- The danger zone is 41°F to 135°F.
- Memorize the cooking temperatures: 165°F, 155°F, and 145°F groups.
- Cooling: 135°F → 70°F in 2 hours, then → 41°F in 4 more hours.
- Know receiving temperatures, refrigerator storage order, and the major allergens.
- Handwashing takes at least 20 seconds.
Frequently Asked Questions
How many questions are on the ServSafe Manager exam?
The ServSafe Manager exam has 90 multiple-choice questions, of which 80 are scored. You have 2 hours and need 75% to pass. Confirm current details with ServSafe.
What is the temperature danger zone for ServSafe?
The temperature danger zone is 41°F to 135°F (5°C to 57°C), where pathogens grow fastest.
What are the ServSafe cooling requirements?
Cool TCS food from 135°F to 70°F within 2 hours, then from 70°F to 41°F or lower within the next 4 hours, for a total of 6 hours.
What temperature should poultry be cooked to?
Poultry must reach a minimum internal temperature of 165°F (74°C) for less than 1 second.
The Bottom Line
This cheat sheet for ServSafe Manager exam prep gives you the numbers that drive most questions. Turn the tables into flashcards, take a practice exam, and you’ll be ready for test day.
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