SERVSAFE CERTIFICATION EVALUATION
2026 COMPLETE QUESTIONS AND
SOLUTIONS UPDATED
◉ Poultry
Answer: no discoloration, firm flesh, no odor, should be surrounded
by crushed self draining ice
◉ Shell Eggs
Answer: no odor
clean and unbroken
◉ Dairy products
Answer: milk: sweetish flavor
butter: sweet flavor, uniform color, firm
cheese: typical flavor and texture uniform color clean and unbroken
rind
◉ Fresh Produce
Answer: temp: varies according to product
condition: varies according to product
, ◉ Storage location
Answer: NEVER STORE:
locker rooms
restrooms
mechanical rooms
under unshielded sewer lines or leaking water lines
under stairwells
◉ Storage Order
Answer: A:Ready to eat food
B: Seafood
C:Whole cuts of Beef and pork
D:Ground meat and ground fish
E:Whole and ground Poultry
◉ Methods of thawing
Answer: -cooler:41 degrees
-running water:70 degrees (don't let temp go above 41 degrees
longer than 4 hours
-microwave: immediately cook afterwards
-cooking
2026 COMPLETE QUESTIONS AND
SOLUTIONS UPDATED
◉ Poultry
Answer: no discoloration, firm flesh, no odor, should be surrounded
by crushed self draining ice
◉ Shell Eggs
Answer: no odor
clean and unbroken
◉ Dairy products
Answer: milk: sweetish flavor
butter: sweet flavor, uniform color, firm
cheese: typical flavor and texture uniform color clean and unbroken
rind
◉ Fresh Produce
Answer: temp: varies according to product
condition: varies according to product
, ◉ Storage location
Answer: NEVER STORE:
locker rooms
restrooms
mechanical rooms
under unshielded sewer lines or leaking water lines
under stairwells
◉ Storage Order
Answer: A:Ready to eat food
B: Seafood
C:Whole cuts of Beef and pork
D:Ground meat and ground fish
E:Whole and ground Poultry
◉ Methods of thawing
Answer: -cooler:41 degrees
-running water:70 degrees (don't let temp go above 41 degrees
longer than 4 hours
-microwave: immediately cook afterwards
-cooking
