SERVSafe Final Test 2025 QUESTIONS AND
ANSWERS
Food Safety and Sanitation Principles
1. Which of the following is a common cause of foodborne illness?
A) Cooking food at the wrong temperature
B) Using the wrong type of dishwashing detergent
C) Storing food in the wrong type of container
D) Using personal items in food preparation areas
Answer: A) Cooking food at the wrong temperature
Rationale: Under-cooking food is one of the most common causes of foodborne
illness as it can allow harmful bacteria to survive.
2. What is the minimum internal temperature for ground beef?
A) 140°F (60°C)
,B) 145°F (63°C)
C) 155°F (68°C)
D) 160°F (71°C)
Answer: D) 160°F (71°C)
Rationale: Ground beef should be cooked to a minimum internal temperature of
160°F (71°C) to ensure pathogens are destroyed.
3. How long can perishable foods be left in the temperature danger zone (41°F -
135°F) before they become unsafe?
A) 1 hour
B) 2 hours
C) 4 hours
D) 6 hours
Answer: B) 2 hours
Rationale: Perishable foods should not be left in the temperature danger zone
for more than 2 hours as bacteria can grow rapidly.
,4. When should food handlers wash their hands?
A) After handling money
B) After using the restroom
C) After handling raw meat, poultry, or seafood
D) All of the above
Answer: D) All of the above
Rationale: Food handlers should wash their hands after handling money, using
the restroom, and touching raw meat to prevent cross-contamination.
5. What is the best method for cooling hot food?
A) Letting it cool at room temperature for 1 hour
B) Placing it in the refrigerator right away
C) Using an ice bath or ice paddle
D) Adding cold water to the food
Answer: C) Using an ice bath or ice paddle
, Rationale: The best way to cool hot food quickly is by using an ice bath or ice
paddle to prevent the food from staying too long in the temperature danger
zone.
6. What is the primary function of hand sanitizers in food safety?
A) To replace hand washing
B) To kill 100% of bacteria on hands
C) To reduce the number of pathogens on hands
D) To moisturize hands
Answer: C) To reduce the number of pathogens on hands
Rationale: Hand sanitizers are an additional tool to reduce pathogens but do not
replace the effectiveness of handwashing with soap and water.
7. What should food establishments do if they have a food recall?
A) Sell the food items at a discounted price
B) Immediately remove the recalled food from the shelves and storage
C) Wait for the local health department to act
ANSWERS
Food Safety and Sanitation Principles
1. Which of the following is a common cause of foodborne illness?
A) Cooking food at the wrong temperature
B) Using the wrong type of dishwashing detergent
C) Storing food in the wrong type of container
D) Using personal items in food preparation areas
Answer: A) Cooking food at the wrong temperature
Rationale: Under-cooking food is one of the most common causes of foodborne
illness as it can allow harmful bacteria to survive.
2. What is the minimum internal temperature for ground beef?
A) 140°F (60°C)
,B) 145°F (63°C)
C) 155°F (68°C)
D) 160°F (71°C)
Answer: D) 160°F (71°C)
Rationale: Ground beef should be cooked to a minimum internal temperature of
160°F (71°C) to ensure pathogens are destroyed.
3. How long can perishable foods be left in the temperature danger zone (41°F -
135°F) before they become unsafe?
A) 1 hour
B) 2 hours
C) 4 hours
D) 6 hours
Answer: B) 2 hours
Rationale: Perishable foods should not be left in the temperature danger zone
for more than 2 hours as bacteria can grow rapidly.
,4. When should food handlers wash their hands?
A) After handling money
B) After using the restroom
C) After handling raw meat, poultry, or seafood
D) All of the above
Answer: D) All of the above
Rationale: Food handlers should wash their hands after handling money, using
the restroom, and touching raw meat to prevent cross-contamination.
5. What is the best method for cooling hot food?
A) Letting it cool at room temperature for 1 hour
B) Placing it in the refrigerator right away
C) Using an ice bath or ice paddle
D) Adding cold water to the food
Answer: C) Using an ice bath or ice paddle
, Rationale: The best way to cool hot food quickly is by using an ice bath or ice
paddle to prevent the food from staying too long in the temperature danger
zone.
6. What is the primary function of hand sanitizers in food safety?
A) To replace hand washing
B) To kill 100% of bacteria on hands
C) To reduce the number of pathogens on hands
D) To moisturize hands
Answer: C) To reduce the number of pathogens on hands
Rationale: Hand sanitizers are an additional tool to reduce pathogens but do not
replace the effectiveness of handwashing with soap and water.
7. What should food establishments do if they have a food recall?
A) Sell the food items at a discounted price
B) Immediately remove the recalled food from the shelves and storage
C) Wait for the local health department to act
