SERVSAFE 90 TEST SCRIPT 2026 FULL
QUESTIONS ACCURATE RESPONSES
CONFIRMED
◉ the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Answer: may still have
residue after they have been cleaned
◉ which procedure would help protect food from contamination by
food handlers and customers? Answer: installing sneeze guards
above the salad bar
◉ the third compartment in a three compartment sink is for Answer:
sanitizing
◉ why should training documentation reports be kept? Answer:
they verify that training has been completed
◉ a correctly designed and installed three compartment sink must
have which type of backflow prevention? Answer: air gap
,◉ if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? Answer: significant lack of
refrigeration
◉ a food handler must remove what item before working with food?
Answer: medical bracelet
◉ the only acceptable jewelry for a food handler is a Answer: plain
metal ring
◉ mineral buildup has formed on the steam table. which cleaning
agent would best remove it? Answer: delimer
◉ a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside while
the slicer parts are washed, rinsed, and sanitized. the meat is then
put back on the slicer to continue slicing. what is the most serious
risk of this procedure? Answer: time temperature abuse of the roast
beef
◉ which is the best location for chemical detergents and sanitizers
to be stored? Answer: on shelves in the dishwashing area
◉ the hair, nose, throat, and infected cuts of an average healthy
person Answer: may carry Staphyloccocus
, ◉ who should the manager contact when reporting a suspected
foodborne illness? Answer: local regulatory authority
◉ waste water backs up into the kitchen. who should be contacted
after the regulatory authority suspends the permit to operate?
Answer: licensed plumber
◉ what is the first thing a person in charge should do when
someone arrives at the foodservice operation and says that they are
there to conduct an inspection of the operation? Answer: ask for
identifiction
◉ what is the reaction of the immune system to a specific food
called? Answer: food intolerance
◉ tabletop equipment on legs requires a clearance of at least
Answer: 4 inches
◉ shucked oysters must be Answer: purchased from an approved
supplier
◉ which food should be stored below all others in a cooler? Answer:
raw poultry
QUESTIONS ACCURATE RESPONSES
CONFIRMED
◉ the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Answer: may still have
residue after they have been cleaned
◉ which procedure would help protect food from contamination by
food handlers and customers? Answer: installing sneeze guards
above the salad bar
◉ the third compartment in a three compartment sink is for Answer:
sanitizing
◉ why should training documentation reports be kept? Answer:
they verify that training has been completed
◉ a correctly designed and installed three compartment sink must
have which type of backflow prevention? Answer: air gap
,◉ if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? Answer: significant lack of
refrigeration
◉ a food handler must remove what item before working with food?
Answer: medical bracelet
◉ the only acceptable jewelry for a food handler is a Answer: plain
metal ring
◉ mineral buildup has formed on the steam table. which cleaning
agent would best remove it? Answer: delimer
◉ a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside while
the slicer parts are washed, rinsed, and sanitized. the meat is then
put back on the slicer to continue slicing. what is the most serious
risk of this procedure? Answer: time temperature abuse of the roast
beef
◉ which is the best location for chemical detergents and sanitizers
to be stored? Answer: on shelves in the dishwashing area
◉ the hair, nose, throat, and infected cuts of an average healthy
person Answer: may carry Staphyloccocus
, ◉ who should the manager contact when reporting a suspected
foodborne illness? Answer: local regulatory authority
◉ waste water backs up into the kitchen. who should be contacted
after the regulatory authority suspends the permit to operate?
Answer: licensed plumber
◉ what is the first thing a person in charge should do when
someone arrives at the foodservice operation and says that they are
there to conduct an inspection of the operation? Answer: ask for
identifiction
◉ what is the reaction of the immune system to a specific food
called? Answer: food intolerance
◉ tabletop equipment on legs requires a clearance of at least
Answer: 4 inches
◉ shucked oysters must be Answer: purchased from an approved
supplier
◉ which food should be stored below all others in a cooler? Answer:
raw poultry
