SERVSAFE FOOD HANDLER RELIABLE EXAM QUESTIONS
WITH ANSWERS 2025/2026 GRADED A+
Methods of thawing - -fridge for a couple of days
-cool water bath
-microwave: immediately cook afterwards
*note some foods can be cooked straight from freezer, though, if directions allow
165 degrees for 15 seconds - ...is what to cook the following foods at to kill bacteria
-Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
155 degrees for 15 seconds - ......is what to cook the following foods at to kill bacteria
-ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-shell eggs hot held for service
145 degrees for 15 seconds - ...is what to cook the following foods at to kill bacteria
steaks/chops of pork, beef, veal, lamb
seafood
commercially raised game
shell eggs immediately served
145 degrees for 4 minutes - ...is what to cook the following foods at to kill bacteria:
Roasts of pork, beef, veal, and lamb
135 degrees - ...is what to cook the following foods at to kill bacteria:
fruits, vegetables, gains, legumes
FDA - Food, and Drug Administration-All food no meat, poultry, or eggs.
USDA - United States Department of Agriculture
CDC - Center for Disease Control-Statistics for ill personnel
How often must you check temperatures of holding foods? - every four hours
hot food can be held without temperature control for up to 4 hours if - held at or above
135 before removing, sold/served/thrown out within four hours
hand-washing protocol - wash with warm, soapy water for at least 20 seconds
WITH ANSWERS 2025/2026 GRADED A+
Methods of thawing - -fridge for a couple of days
-cool water bath
-microwave: immediately cook afterwards
*note some foods can be cooked straight from freezer, though, if directions allow
165 degrees for 15 seconds - ...is what to cook the following foods at to kill bacteria
-Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
155 degrees for 15 seconds - ......is what to cook the following foods at to kill bacteria
-ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-shell eggs hot held for service
145 degrees for 15 seconds - ...is what to cook the following foods at to kill bacteria
steaks/chops of pork, beef, veal, lamb
seafood
commercially raised game
shell eggs immediately served
145 degrees for 4 minutes - ...is what to cook the following foods at to kill bacteria:
Roasts of pork, beef, veal, and lamb
135 degrees - ...is what to cook the following foods at to kill bacteria:
fruits, vegetables, gains, legumes
FDA - Food, and Drug Administration-All food no meat, poultry, or eggs.
USDA - United States Department of Agriculture
CDC - Center for Disease Control-Statistics for ill personnel
How often must you check temperatures of holding foods? - every four hours
hot food can be held without temperature control for up to 4 hours if - held at or above
135 before removing, sold/served/thrown out within four hours
hand-washing protocol - wash with warm, soapy water for at least 20 seconds
