Serv safe 90 questions practice | Questions with 100% Verified Answers | Latest Update 2026/2027

Serv safe 90 questions practice | Questions with 100%
Verified Answers | Latest Update 2026/2027
Question: A food handler should wash their hands
Answer: between shaking hands and refilling food on a salad bar

Question: Metal shavings in a can of peaches is considered what type of
contamination? *
Answer: Physical

Question: Most often, food becomes unsafe due to
Answer: the people that handle the food

Question: Cross-contamination can occur
Answer: when a food handler carries raw vegetable and raw ground chicken on the same tra

Question: During a shift a food handler complains about a sore throat
and fever. What should the manager do with the food that the
employee prepared earlier in the day?
Answer: Throw it out

Question: Water hardness can affect cleaning by
Answer: decreasing the effectiveness of detergents

Question: How many days do shellstock records need to be maintained
after the last item has been sold? *
Answer: 90

Question: Within 2 hours of hot holding in a service area, the
temperature of soup dropped to 130 F. The soup is pulled and
reheated. What temperature must the soup be reheated?
Answer: 165 F

Question: What is the minimum number of people to complain of
foodborne illness in order to be considered an outbreak?
Answer: 2

Question: A cook begins his shift on the salad station at 8am. At 11am he
takes a break and returns at 11:30am. At 3pm he leaves for the
day. When should he have washed hands and applied gloves?
Answer: 8am and 11:30am

Question: A food handler diagnosed with jaundice may return to work
once seven days have passed and they have
Answer: a written release from a medical practitioner and regulatory authority approval

, Question:
Answer: 8am and 11am

Question:
Answer: 11am and 3pm

Question: To assist a customer with a food allergy, a server should be
able to
Answer: discuss menu food items

Question:
Answer: deliver all plates to the table at the same time

Question:
Answer: provide a sample of the dish

Question: A cook is preparing a dinner for a local retirement residence.
Which item should be removed from the menu?
Answer: Sushi

Question:
Answer: Raw vegetable platter

Question:
Answer: Chicken salad sandwiches

Question:
Answer: Deviled eggs

Question: A service sink is used for
Answer: cleaning mops and throwing out waste water

Question:
Answer: washing, rinsing and sanitizing utensils

Question:
Answer: first-aid functions such as eye washing

Question:
Answer: food prep activities

Question: Ready-to-eat TCS food prepared on-site and stored at the
correct temperature can be held for up to how many days?
Answer: 7