SERVSAFE TEST PREP EXAM PREP STUDY
SHEET 2026 PRACTICE SOLUTION FULL
ANSWER KEY SOLVED QUESTIONS
⩥ Three components of active managerial control include
-Identifying risks, creating specifications, and training.
-Identifying risks, corrective action, and training
-Identifying risks, creating purchase orders, and training
-identifying risks, record keeping, and training. Answer: identifying
risks, corrective action, and training
⩥ A pest-control program is an example of a(n)
-HACCP program.
-workplace safety program.
-Food safety program.
-active managerial control program. Answer: food safety program
⩥ A cook preps a beef tenderloin on a cutting board and then
immediately cuts pies for dessert on the same cutting board. This is an
example of which risk factor?
-Purchasing food from unsafe sources
-Holding food at incorrect temperatures
,-Using contaminated equipment
-Practicing poor personal hygiene. Answer: using contaminated
equipment
⩥ A broken water main has caused the water in an operation to appear
brown. What should the manager do?
-Contact the local regulatory authority before use
-Use the water for everything except dishwashing
-Boil the water for 1 minute before use.
-Use the water for everything except handwashing. Answer: contact the
local regulatory authority before use
⩥ A power outage has left cold TCS food out of temperature control for
seven hours. What must be done with the food?
-Cool the food to 41F (5C) or lower.
-Serve the food immediately.
-Cook the food to 165F (74C)
-Throw the food away. Answer: throw the food away
⩥ 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
-When to register with the EPA
-how to fill out an incident report.
, -where to find safety data sheets in the operation.
-whom to contact about suspicious activity. Answer: whom to contact
about suspicious activity
⩥ A food handler who has just bused tables must do what before
handling food
-Change apron
-Wash hands
-Put disposable gloves back on
-Wipe hands on a cloth towel. Answer: wash hands
⩥ As part of handwashing, food handlers must scrub their hands and
arms for at least
-3 seconds
-5 seconds
-10 seconds.
-20 seconds.. Answer: 10 seconds
⩥ What is the intended use of a hand antiseptic?
-Reduce pathogens on skin
-Minimize the need to wash hands
-Extend the usability of gloves
-Remove unpleasant food odors. Answer: reduce pathogens on skin
SHEET 2026 PRACTICE SOLUTION FULL
ANSWER KEY SOLVED QUESTIONS
⩥ Three components of active managerial control include
-Identifying risks, creating specifications, and training.
-Identifying risks, corrective action, and training
-Identifying risks, creating purchase orders, and training
-identifying risks, record keeping, and training. Answer: identifying
risks, corrective action, and training
⩥ A pest-control program is an example of a(n)
-HACCP program.
-workplace safety program.
-Food safety program.
-active managerial control program. Answer: food safety program
⩥ A cook preps a beef tenderloin on a cutting board and then
immediately cuts pies for dessert on the same cutting board. This is an
example of which risk factor?
-Purchasing food from unsafe sources
-Holding food at incorrect temperatures
,-Using contaminated equipment
-Practicing poor personal hygiene. Answer: using contaminated
equipment
⩥ A broken water main has caused the water in an operation to appear
brown. What should the manager do?
-Contact the local regulatory authority before use
-Use the water for everything except dishwashing
-Boil the water for 1 minute before use.
-Use the water for everything except handwashing. Answer: contact the
local regulatory authority before use
⩥ A power outage has left cold TCS food out of temperature control for
seven hours. What must be done with the food?
-Cool the food to 41F (5C) or lower.
-Serve the food immediately.
-Cook the food to 165F (74C)
-Throw the food away. Answer: throw the food away
⩥ 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
-When to register with the EPA
-how to fill out an incident report.
, -where to find safety data sheets in the operation.
-whom to contact about suspicious activity. Answer: whom to contact
about suspicious activity
⩥ A food handler who has just bused tables must do what before
handling food
-Change apron
-Wash hands
-Put disposable gloves back on
-Wipe hands on a cloth towel. Answer: wash hands
⩥ As part of handwashing, food handlers must scrub their hands and
arms for at least
-3 seconds
-5 seconds
-10 seconds.
-20 seconds.. Answer: 10 seconds
⩥ What is the intended use of a hand antiseptic?
-Reduce pathogens on skin
-Minimize the need to wash hands
-Extend the usability of gloves
-Remove unpleasant food odors. Answer: reduce pathogens on skin
