SERVSAFE FINAL EXAMINATION TEST 2026
QUESTIONS WITH ANSWERS GRADED A+
◉ Sprouts. Answer: Which is a TCS food?
◉ Purchasing food from unsafe sources. Answer: The 5 common
mistakes that can lead to food borne illness are failing to cook food
adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and
◉ Controlling time and temperature. Answer: What is an important
measure for preventing foodborne illness?
◉ time-temperature abuse. Answer: Raw chicken breasts are left out
at room temperature on a prep table. What is the main risk that
could cause a foodborne illness?
◉ poor cleaning and sanitizing. Answer: A server cleans a dining
table with a wiping cloth and then puts the wiping cloth in an apron
pocket. What is the risk that could cause a foodborne illness?
◉ diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice. Answer: What are the most common symptoms of a
foodborne illness?
,◉ control time & temperature. Answer: What is the most important
way to prevent a foodborne illness from bacteria?
◉ raw ground beef. Answer: Enterohemoryhagic and shiga toxin-
producing E. coli are commonly linked with what type of food?
◉ practice good personal hygiene. Answer: What is the most
important way to prevent a foodborne illness from viruses?
◉ Norovirus. Answer: A customer called an operation and told the
manager about getting sick after eating there. The customer
complained of vomiting and diarrhea a few hours after eating the
raw oysters. What pathogen probably caused the illness?
◉ seafood. Answer: Parasites are commonly linked with what type
of food?
◉ toxin. Answer: A customer had a reversal of hot and cold
sensations after eating seafood. What most likely caused the illness?
◉ Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and
enterohemorrhagic and shiga toxin-producing E. coli. Answer:
Which pathogens are found in high numbers in an infected person's
feces, are highly infectious, and can cause severe illness?
,◉ Stored the sanitizer bottle away from the prep area. Answer: A
food handler stored a sanitizer spray bottle on a shelf above the prep
table that had just been sanitized. Throughout the day, the food
handler used the sanitizer on the prep table, storing it in the same
spot. What should the food handler have done differently?
◉ Food allergies. Answer: Eggs and peanuts are dangerous for
people with which condition?
◉ Allergic reaction. Answer: Wheezing and shortness of breath are
symptoms of what?
◉ Clean and sanitize utensils after use. Answer: What should food
handlers do to prevent food allergens from being transferred to
food?
◉ who to contact about suspicious activity. Answer: To prevent the
deliberate contamination of food, a manager should know who is in
the facility, monitor the security of products, keep information
related to food security on file, and know
◉ cleaning tables. Answer: After which activity must food handlers
wash their hands?
, ◉ take off their aprons. Answer: What should food handlers do after
prepping food and before using the restroom?
◉ plain band ring. Answer: Which piece of jewelry can be worn on a
food handler's hand or arm?
◉ after washing hands. Answer: When should antiseptics be used?
◉ before putting on the gloves. Answer: When should food handlers
who wear gloves wash their hands?
◉ The cook did not wash hands and put on new gloves before slicing
the hamburger buns. Answer: A cook wore single-use gloves while
forming raw ground beef into patties. The cook continued to wear
them while slicing hamburger buns. What mistake was made?
◉ stay home until a doctor approves a return. Answer: A food
handler has been diagnosed with an illness from Shigella spp. What
should the manager tell this food handler to do?
◉ sore throat with fever. Answer: A food handler prepares and
delivers meals to elderly individuals receiving cancer care services
at home. What symptoms require this food handler to stay home
from work?
QUESTIONS WITH ANSWERS GRADED A+
◉ Sprouts. Answer: Which is a TCS food?
◉ Purchasing food from unsafe sources. Answer: The 5 common
mistakes that can lead to food borne illness are failing to cook food
adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and
◉ Controlling time and temperature. Answer: What is an important
measure for preventing foodborne illness?
◉ time-temperature abuse. Answer: Raw chicken breasts are left out
at room temperature on a prep table. What is the main risk that
could cause a foodborne illness?
◉ poor cleaning and sanitizing. Answer: A server cleans a dining
table with a wiping cloth and then puts the wiping cloth in an apron
pocket. What is the risk that could cause a foodborne illness?
◉ diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice. Answer: What are the most common symptoms of a
foodborne illness?
,◉ control time & temperature. Answer: What is the most important
way to prevent a foodborne illness from bacteria?
◉ raw ground beef. Answer: Enterohemoryhagic and shiga toxin-
producing E. coli are commonly linked with what type of food?
◉ practice good personal hygiene. Answer: What is the most
important way to prevent a foodborne illness from viruses?
◉ Norovirus. Answer: A customer called an operation and told the
manager about getting sick after eating there. The customer
complained of vomiting and diarrhea a few hours after eating the
raw oysters. What pathogen probably caused the illness?
◉ seafood. Answer: Parasites are commonly linked with what type
of food?
◉ toxin. Answer: A customer had a reversal of hot and cold
sensations after eating seafood. What most likely caused the illness?
◉ Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and
enterohemorrhagic and shiga toxin-producing E. coli. Answer:
Which pathogens are found in high numbers in an infected person's
feces, are highly infectious, and can cause severe illness?
,◉ Stored the sanitizer bottle away from the prep area. Answer: A
food handler stored a sanitizer spray bottle on a shelf above the prep
table that had just been sanitized. Throughout the day, the food
handler used the sanitizer on the prep table, storing it in the same
spot. What should the food handler have done differently?
◉ Food allergies. Answer: Eggs and peanuts are dangerous for
people with which condition?
◉ Allergic reaction. Answer: Wheezing and shortness of breath are
symptoms of what?
◉ Clean and sanitize utensils after use. Answer: What should food
handlers do to prevent food allergens from being transferred to
food?
◉ who to contact about suspicious activity. Answer: To prevent the
deliberate contamination of food, a manager should know who is in
the facility, monitor the security of products, keep information
related to food security on file, and know
◉ cleaning tables. Answer: After which activity must food handlers
wash their hands?
, ◉ take off their aprons. Answer: What should food handlers do after
prepping food and before using the restroom?
◉ plain band ring. Answer: Which piece of jewelry can be worn on a
food handler's hand or arm?
◉ after washing hands. Answer: When should antiseptics be used?
◉ before putting on the gloves. Answer: When should food handlers
who wear gloves wash their hands?
◉ The cook did not wash hands and put on new gloves before slicing
the hamburger buns. Answer: A cook wore single-use gloves while
forming raw ground beef into patties. The cook continued to wear
them while slicing hamburger buns. What mistake was made?
◉ stay home until a doctor approves a return. Answer: A food
handler has been diagnosed with an illness from Shigella spp. What
should the manager tell this food handler to do?
◉ sore throat with fever. Answer: A food handler prepares and
delivers meals to elderly individuals receiving cancer care services
at home. What symptoms require this food handler to stay home
from work?
