, Question 1
A sous-chef prepares a large batch of chicken salad using leftover cooked
chicken that was cooled improperly. The chicken was cooked to 165°F, then
left at room temperature for 3 hours before refrigeration. After 24 hours, the
salad is served. Which pathogen is MOST likely to be present at dangerous
levels, and what was the critical control point failure?
A. Staphylococcus aureus; failure to cool rapidly from 135°F to 70°F
within 2 hours.
B. Clostridium perfringens; failure to cool from 135°F to 70°F within 2
hours and 70°F to 41°F within 4 hours.
C. Salmonella; failure to cook to 165°F for 15 seconds.
D. Listeria monocytogenes; failure to hold at 41°F or below after
preparation.
Correct Answer: B - Clostridium perfringens; failure to cool from
135°F to 70°F within 2 hours and 70°F to 41°F within 4 hours.
RATIONALE
Clostridium perfringens spores survive cooking and germinate when
cooked food is left in the temperature danger zone (135°F-70°F) for
more than 2 hours. Improper cooling is a classic critical control point
failure. Staphylococcus aureus is typically introduced by human
handling and produces toxin, but the scenario emphasizes cooling
failure. Salmonella would be eliminated by proper cooking, and
Listeria is more associated with ready-to-eat foods held at
refrigeration temperatures for extended periods.
Question 2
In a HACCP plan for a sushi restaurant, raw tuna is received and stored for
later use in raw consumption. Which of the following represents a critical limit
for the receiving CCP?
A. Tuna must be received at an internal temperature of 41°F or below.
B. Tuna must be visually inspected for parasites and approved by a
Page 2
, manager.
C. Tuna must be frozen at -4°F for 7 days or -31°F for 15 hours to kill
parasites.
D. Tuna must be purchased from a reputable supplier with a HACCP
plan.
Correct Answer: C - Tuna must be frozen at -4°F for 7 days or
-31°F for 15 hours to kill parasites.
RATIONALE
For raw fish intended for raw consumption, the critical limit at
receiving includes parasite destruction via freezing. FDA Food Code
requires freezing at -4°F for 7 days or -31°F for 15 hours. Temperature
alone (41°F) is not sufficient to kill parasites. Visual inspection and
supplier reputation are verification activities, not critical limits.
Question 3
A food handler with a wound on the hand is wearing a single-use glove over a
bandage. During prep, the glove tears. What is the correct immediate action
according to ServSafe 2026?
A. Remove the glove, wash hands, cover the wound with a new bandage,
and put on a new glove.
B. Wash the glove with soap and water, then continue working.
C. Remove the glove, apply hand sanitizer, and put on a new glove.
D. Cover the torn glove with a second glove and continue working.
Correct Answer: A - Remove the glove, wash hands, cover the
wound with a new bandage, and put on a new glove.
RATIONALE
When a glove tears, the handler must remove it, wash hands properly,
re-bandage the wound if necessary, and don a new glove. This
prevents contamination. Washing gloves or double-gloving does not
ensure food safety. Hand sanitizer is not a substitute for handwashing.
Page 3
, Question 4
A manager is evaluating a new supplier of vacuum-packed smoked salmon.
The supplier provides documentation showing the product is cured with salt
and nitrites. Which pathogen is of primary concern if the product is later
temperature-abused?
A. Escherichia coli O157:H7
B. Clostridium botulinum
C. Vibrio vulnificus
D. Bacillus cereus
Correct Answer: B - Clostridium botulinum
RATIONALE
Vacuum-packed smoked salmon can support anaerobic growth of
Clostridium botulinum if temperature-abused, especially if nitrite
levels are insufficient. E. coli O157:H7 is associated with raw ground
beef and produce. Vibrio is linked to raw shellfish. Bacillus cereus is
associated with rice and starchy foods.
Question 5
A restaurant uses a reduced-oxygen packaging (ROP) system for cooked,
chilled beef. The manager must ensure that the equipment is functioning
properly. Which of the following is a critical verification step for the ROP
process?
A. Checking that the packaging is airtight and the product is properly
labeled with a use-by date.
B. Verifying that the product is cooled to 41°F within 4 hours before
packaging.
C. Ensuring that the oxygen level in the package is below 1%.
D. Confirming that the packaging material is approved for food contact.
Correct Answer: B - Verifying that the product is cooled to 41°F
within 4 hours before packaging.
Page 4
A sous-chef prepares a large batch of chicken salad using leftover cooked
chicken that was cooled improperly. The chicken was cooked to 165°F, then
left at room temperature for 3 hours before refrigeration. After 24 hours, the
salad is served. Which pathogen is MOST likely to be present at dangerous
levels, and what was the critical control point failure?
A. Staphylococcus aureus; failure to cool rapidly from 135°F to 70°F
within 2 hours.
B. Clostridium perfringens; failure to cool from 135°F to 70°F within 2
hours and 70°F to 41°F within 4 hours.
C. Salmonella; failure to cook to 165°F for 15 seconds.
D. Listeria monocytogenes; failure to hold at 41°F or below after
preparation.
Correct Answer: B - Clostridium perfringens; failure to cool from
135°F to 70°F within 2 hours and 70°F to 41°F within 4 hours.
RATIONALE
Clostridium perfringens spores survive cooking and germinate when
cooked food is left in the temperature danger zone (135°F-70°F) for
more than 2 hours. Improper cooling is a classic critical control point
failure. Staphylococcus aureus is typically introduced by human
handling and produces toxin, but the scenario emphasizes cooling
failure. Salmonella would be eliminated by proper cooking, and
Listeria is more associated with ready-to-eat foods held at
refrigeration temperatures for extended periods.
Question 2
In a HACCP plan for a sushi restaurant, raw tuna is received and stored for
later use in raw consumption. Which of the following represents a critical limit
for the receiving CCP?
A. Tuna must be received at an internal temperature of 41°F or below.
B. Tuna must be visually inspected for parasites and approved by a
Page 2
, manager.
C. Tuna must be frozen at -4°F for 7 days or -31°F for 15 hours to kill
parasites.
D. Tuna must be purchased from a reputable supplier with a HACCP
plan.
Correct Answer: C - Tuna must be frozen at -4°F for 7 days or
-31°F for 15 hours to kill parasites.
RATIONALE
For raw fish intended for raw consumption, the critical limit at
receiving includes parasite destruction via freezing. FDA Food Code
requires freezing at -4°F for 7 days or -31°F for 15 hours. Temperature
alone (41°F) is not sufficient to kill parasites. Visual inspection and
supplier reputation are verification activities, not critical limits.
Question 3
A food handler with a wound on the hand is wearing a single-use glove over a
bandage. During prep, the glove tears. What is the correct immediate action
according to ServSafe 2026?
A. Remove the glove, wash hands, cover the wound with a new bandage,
and put on a new glove.
B. Wash the glove with soap and water, then continue working.
C. Remove the glove, apply hand sanitizer, and put on a new glove.
D. Cover the torn glove with a second glove and continue working.
Correct Answer: A - Remove the glove, wash hands, cover the
wound with a new bandage, and put on a new glove.
RATIONALE
When a glove tears, the handler must remove it, wash hands properly,
re-bandage the wound if necessary, and don a new glove. This
prevents contamination. Washing gloves or double-gloving does not
ensure food safety. Hand sanitizer is not a substitute for handwashing.
Page 3
, Question 4
A manager is evaluating a new supplier of vacuum-packed smoked salmon.
The supplier provides documentation showing the product is cured with salt
and nitrites. Which pathogen is of primary concern if the product is later
temperature-abused?
A. Escherichia coli O157:H7
B. Clostridium botulinum
C. Vibrio vulnificus
D. Bacillus cereus
Correct Answer: B - Clostridium botulinum
RATIONALE
Vacuum-packed smoked salmon can support anaerobic growth of
Clostridium botulinum if temperature-abused, especially if nitrite
levels are insufficient. E. coli O157:H7 is associated with raw ground
beef and produce. Vibrio is linked to raw shellfish. Bacillus cereus is
associated with rice and starchy foods.
Question 5
A restaurant uses a reduced-oxygen packaging (ROP) system for cooked,
chilled beef. The manager must ensure that the equipment is functioning
properly. Which of the following is a critical verification step for the ROP
process?
A. Checking that the packaging is airtight and the product is properly
labeled with a use-by date.
B. Verifying that the product is cooled to 41°F within 4 hours before
packaging.
C. Ensuring that the oxygen level in the package is below 1%.
D. Confirming that the packaging material is approved for food contact.
Correct Answer: B - Verifying that the product is cooled to 41°F
within 4 hours before packaging.
Page 4
