SERVSAFE 7TH EDITION ACTUAL EXAM 2026 | REAL
QUESTIONS AND CORRECT ANSWERS (VERIFIED) |
SERVSAFE FOOD MANAGER CERTIFICATION TEST
LATEST UPDATED 2026/2027 | GRADED A+.
THE SERVSAFE FOOD MANAGER CERTIFICATION EXAM (7TH EDITION) ASSESSES KNOWLEDGE
OF SAFE FOOD PRACTICES, CONTAMINATION PREVENTION, TEMPERATURE CONTROL,
SANITATION, AND FOOD SAFETY REGULATIONS. THIS 2024/2025 EXAM RESOURCE PROVIDES
COMPREHENSIVE PREPARATION TO HELP CANDIDATES PASS ON THE FIRST ATTEMPT.
After which activity must a food handler wash their hands?
A. Clearing tables
B. Putting in gloves
C. Serving a customer
D. Applying hand antiseptic - CORRECT ANSWER-A. Clearing tables
When washing hands, what is the minimum time you should scrub with soap?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds - CORRECT ANSWER-B. 10 seconds
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food
handler's hands be washed?
A. After 4 hours
B. After the first hour
C. After putting on the gloves
D. Before putting on the gloves - CORRECT ANSWER-D. Before putting on the gloves
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,Who is most at risk of contaminating food.
A. A food handler whose spouse works primarily with high risk populations
B. A food handler whose young daughter has diarrhea
C. A food handler who gets a lot of aches and pains
D. A food handler who eats a lot of rare meat - CORRECT ANSWER-B. A food handler whose
young daughter has diarrhea
A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should
the manager tell the food handler to do? A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hand frequently while handling food - CORRECT ANSWER-C. Stay home until approved
to return to work
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep
vegetables. What must be done to the cutting board?
A. It must be dried with a paper towel
B. It must be turned over to the other side
C. It must be washed rinsed and sanitized
D. It must be rinsed in hot water and air dried - CORRECT ANSWER-C. It must be washed rinsed
and sanitized
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
A. Just past the tip of the thermometer stem
B. Halfway between the tip of the thermometer stem and the dimple
C. To the dimple in the thermometer stem
, D. Past the dimple of the thermometer stem - CORRECT ANSWER-C. To the dimple in the
thermometer stem
Which probe should be used to check the temperature of a chicken breast?
A. Air probe
B. Immersion probe
C. Penetration probe
D. Surface probe - CORRECT ANSWER-C. Penetration probe
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?
A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
B. The cook did not clean and sanitize the gloves before handling the hamburger buns.
C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns -
CORRECT ANSWER-D. The cook did not wash hands and put on new gloves before slicing the
hamburger buns.
What should food handlers do after prepping food and before using the restroom?
A. Wash their hands
B. Take off their hats
C. Change their gloves
D. Take off their aprons - CORRECT ANSWER-D. Take off their aprons
At what temperature do most food borne pathogens grow most quickly?
A. Between 0 F and 41 F (-17c and 5c)
QUESTIONS AND CORRECT ANSWERS (VERIFIED) |
SERVSAFE FOOD MANAGER CERTIFICATION TEST
LATEST UPDATED 2026/2027 | GRADED A+.
THE SERVSAFE FOOD MANAGER CERTIFICATION EXAM (7TH EDITION) ASSESSES KNOWLEDGE
OF SAFE FOOD PRACTICES, CONTAMINATION PREVENTION, TEMPERATURE CONTROL,
SANITATION, AND FOOD SAFETY REGULATIONS. THIS 2024/2025 EXAM RESOURCE PROVIDES
COMPREHENSIVE PREPARATION TO HELP CANDIDATES PASS ON THE FIRST ATTEMPT.
After which activity must a food handler wash their hands?
A. Clearing tables
B. Putting in gloves
C. Serving a customer
D. Applying hand antiseptic - CORRECT ANSWER-A. Clearing tables
When washing hands, what is the minimum time you should scrub with soap?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds - CORRECT ANSWER-B. 10 seconds
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food
handler's hands be washed?
A. After 4 hours
B. After the first hour
C. After putting on the gloves
D. Before putting on the gloves - CORRECT ANSWER-D. Before putting on the gloves
,Thank you for Purchasing this exam
Study Guide. We provide high-quality
academic materials to help students
excel in exams. Our other Services
include but not limited to: academic
research, University & College
assignments writing, essay writing,
Online Classes, and research projects.
Our services are reliable, affordable,
and plagiarism-free. All the Best in
your Exam. For more information;
Contact us at:
or
0R +254
741484450
,Who is most at risk of contaminating food.
A. A food handler whose spouse works primarily with high risk populations
B. A food handler whose young daughter has diarrhea
C. A food handler who gets a lot of aches and pains
D. A food handler who eats a lot of rare meat - CORRECT ANSWER-B. A food handler whose
young daughter has diarrhea
A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should
the manager tell the food handler to do? A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hand frequently while handling food - CORRECT ANSWER-C. Stay home until approved
to return to work
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep
vegetables. What must be done to the cutting board?
A. It must be dried with a paper towel
B. It must be turned over to the other side
C. It must be washed rinsed and sanitized
D. It must be rinsed in hot water and air dried - CORRECT ANSWER-C. It must be washed rinsed
and sanitized
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
A. Just past the tip of the thermometer stem
B. Halfway between the tip of the thermometer stem and the dimple
C. To the dimple in the thermometer stem
, D. Past the dimple of the thermometer stem - CORRECT ANSWER-C. To the dimple in the
thermometer stem
Which probe should be used to check the temperature of a chicken breast?
A. Air probe
B. Immersion probe
C. Penetration probe
D. Surface probe - CORRECT ANSWER-C. Penetration probe
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?
A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
B. The cook did not clean and sanitize the gloves before handling the hamburger buns.
C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns -
CORRECT ANSWER-D. The cook did not wash hands and put on new gloves before slicing the
hamburger buns.
What should food handlers do after prepping food and before using the restroom?
A. Wash their hands
B. Take off their hats
C. Change their gloves
D. Take off their aprons - CORRECT ANSWER-D. Take off their aprons
At what temperature do most food borne pathogens grow most quickly?
A. Between 0 F and 41 F (-17c and 5c)
