Servsafe Module 6 Exam Questions Fully Solved Latest Update 2025-2026 (100% Correct)
Prevent pathogens from spreading and growing by making good food-prep choices including: - Answers
equipment: clean
quantity: smaller amounts
storage: return food as quickly as possible
additives: use approved ones, never use more than allowed, careful of sulfites
Do not use the following to misrepresent the appearance of food: - Answers additives or coloring
lights
Food that has become unsafe must be thrown out unless it can be safely _________________________.
- Answers reconditioned (restoring food to safe condition)
All food-especially ready-to-eat food-must be thrown out in the following situations: - Answers -handled
by restricted staff
-any food contaminated by hands or fluid
-exceeds time/temp requirements
Never thaw food at __________ ________________. - Answers room temp
refrigeration - Answers in a walk in cooler
41 F or lower
running water - Answers clean and sanitized prep sink
70 F or lower
strong enough to wash off debris
never let the food go above 41 F for 4 hours or more
microwave - Answers if food is cooked immediately after in conventional oven
cooking - Answers frozen burger on grill
ROP fish should remain ___________ until ready for use. - Answers frozen
If stated on the label, the fish must be removed from the packaging at the following times: - Answers
before thawing under refrigeration
before or right after thawing it under running water
, Produce Cross-contamination: - Answers fruit and veggies don't touch surfaces that had raw meat
Produce washing - Answers use warmer water
remove outer leaves, pull product apart
can wash some in chemicals
Produce Soaking or Storing: - Answers do not mix dif items or use water for multiple items
Fresh-cut produce: - Answers Refrigerate and hold sliced fruits and vegetables at 41F(5C) or lower
Raw seed sprouts: - Answers do not serve to high risk
Pooled eggs: - Answers eggs that are cracked open and combined in a container
cook immediately or store at 41 F
Pasteurized eggs - Answers in shell and in egg products
dishes that need little or no cooking
ex. caeser dressing
ok to give high risk pops raw or undercooked eggs if they are pasteurized
ok to use none pasteurized if the food is cooked all the way through ex. cake
salads containing tcs foods - Answers not usually cooked
ex. tuna salad
use leftover food if it was cooked, held, cooled correctly (41 F or lower, 7 days)
Ice Consumption - Answers ice is food
made from safe water
ice cooling - Answers don't use that ice in cooking
A Variance is - Answers document issue by authority that allows a regulatory requirement to be changed
When applying for a variance, the regulatory authority may require managers to submit a
_______________ _________________. - Answers HACCP Plan - acct for food safety risks, comply with
plan, maintain written record (show youre monitoring CCPS, verifying effectiveness, taking corrective
action)
Prevent pathogens from spreading and growing by making good food-prep choices including: - Answers
equipment: clean
quantity: smaller amounts
storage: return food as quickly as possible
additives: use approved ones, never use more than allowed, careful of sulfites
Do not use the following to misrepresent the appearance of food: - Answers additives or coloring
lights
Food that has become unsafe must be thrown out unless it can be safely _________________________.
- Answers reconditioned (restoring food to safe condition)
All food-especially ready-to-eat food-must be thrown out in the following situations: - Answers -handled
by restricted staff
-any food contaminated by hands or fluid
-exceeds time/temp requirements
Never thaw food at __________ ________________. - Answers room temp
refrigeration - Answers in a walk in cooler
41 F or lower
running water - Answers clean and sanitized prep sink
70 F or lower
strong enough to wash off debris
never let the food go above 41 F for 4 hours or more
microwave - Answers if food is cooked immediately after in conventional oven
cooking - Answers frozen burger on grill
ROP fish should remain ___________ until ready for use. - Answers frozen
If stated on the label, the fish must be removed from the packaging at the following times: - Answers
before thawing under refrigeration
before or right after thawing it under running water
, Produce Cross-contamination: - Answers fruit and veggies don't touch surfaces that had raw meat
Produce washing - Answers use warmer water
remove outer leaves, pull product apart
can wash some in chemicals
Produce Soaking or Storing: - Answers do not mix dif items or use water for multiple items
Fresh-cut produce: - Answers Refrigerate and hold sliced fruits and vegetables at 41F(5C) or lower
Raw seed sprouts: - Answers do not serve to high risk
Pooled eggs: - Answers eggs that are cracked open and combined in a container
cook immediately or store at 41 F
Pasteurized eggs - Answers in shell and in egg products
dishes that need little or no cooking
ex. caeser dressing
ok to give high risk pops raw or undercooked eggs if they are pasteurized
ok to use none pasteurized if the food is cooked all the way through ex. cake
salads containing tcs foods - Answers not usually cooked
ex. tuna salad
use leftover food if it was cooked, held, cooled correctly (41 F or lower, 7 days)
Ice Consumption - Answers ice is food
made from safe water
ice cooling - Answers don't use that ice in cooking
A Variance is - Answers document issue by authority that allows a regulatory requirement to be changed
When applying for a variance, the regulatory authority may require managers to submit a
_______________ _________________. - Answers HACCP Plan - acct for food safety risks, comply with
plan, maintain written record (show youre monitoring CCPS, verifying effectiveness, taking corrective
action)
