# SERVSAFE Questions

While everyone is at risk for food borne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a food borne illness?
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Terms in this set (104)
live shellfish
*45° F is an acceptable temperature at which to receive live shellfish, such as oysters, mussels, clams, and scallops, but other temperature-controlled food such as poultry, cut melon, and sprouts should be received at 41° F or lower. However, while it is acceptable to receive live shellfish at a temperature of 45°F, it should be cooled to 41°F or lower within four hours.
electric hand dryer
*All hand washing stations must have, at minimum, hot and cold running water, a sign that directs staff members to wash their hands, a trash receptacle, soap, and a method for drying hands. In addition to an electric hand dryer, single-use paper towels are also an acceptable method for drying hands.