SERVSAFE 90 EXAM 2026/2027 QUESTIONS AND
CORRECT ANSWERS GRADED A+
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?
time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored?
on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person
may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness?
local regulatory authority
waste water backs up into the kitchen. who should be contacted after the regulatory
authority suspends the permit to operate?
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?
ask for identifiction
what is the reaction of the immune system to a specific food called?
food intolerance
A correctly designed and installed three compartment sink must have which type
of backflow prevention?
air gap
if found during a food safety inspection, which hazard is grounds for closing a
foodservice operation?
significant lack of refrigeration
a food handler must remove what item before working with food?
medical bracelet
the only acceptable jewelry for a food handler is a
plain metal ring
,mineral buildup has formed on the steam table. which cleaning agent would best
remove it?
delimer
tabletop equipment on legs requires a clearance of at least
4 inches
which action could lead to cross contamination?
touching more than one TCS food before washing your hands
the primary risk associated with transporting ice in containers originally used to
store chemicals is that they
may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and
customers?
installing sneeze guards above the salad bar
the third compartment in a three compartment sink is for
sanitizing
, why should training documentation reports be kept?
they verify that training has been completed
shucked oysters must be
purchased from an approved supplier
which food should be stored below all others in a cooler?
raw poultry
a food handler has opened a container of commercially prepared potato salad. after
how many days must the potato salad be discarded if it has been properly stored?
7
what is the correct way to clean a cutting board?
wash, rinse, and sanitize
an illness caused by what pathogen must be reported to the regulatory authority?
CORRECT ANSWERS GRADED A+
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?
time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored?
on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person
may carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness?
local regulatory authority
waste water backs up into the kitchen. who should be contacted after the regulatory
authority suspends the permit to operate?
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?
ask for identifiction
what is the reaction of the immune system to a specific food called?
food intolerance
A correctly designed and installed three compartment sink must have which type
of backflow prevention?
air gap
if found during a food safety inspection, which hazard is grounds for closing a
foodservice operation?
significant lack of refrigeration
a food handler must remove what item before working with food?
medical bracelet
the only acceptable jewelry for a food handler is a
plain metal ring
,mineral buildup has formed on the steam table. which cleaning agent would best
remove it?
delimer
tabletop equipment on legs requires a clearance of at least
4 inches
which action could lead to cross contamination?
touching more than one TCS food before washing your hands
the primary risk associated with transporting ice in containers originally used to
store chemicals is that they
may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and
customers?
installing sneeze guards above the salad bar
the third compartment in a three compartment sink is for
sanitizing
, why should training documentation reports be kept?
they verify that training has been completed
shucked oysters must be
purchased from an approved supplier
which food should be stored below all others in a cooler?
raw poultry
a food handler has opened a container of commercially prepared potato salad. after
how many days must the potato salad be discarded if it has been properly stored?
7
what is the correct way to clean a cutting board?
wash, rinse, and sanitize
an illness caused by what pathogen must be reported to the regulatory authority?
