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Exam (elaborations)

ServSafe Practice Test - 2025—2026 Questions and Answers

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ServSafe Practice Test - 2025—2026 Questions and Answers

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Uploaded on
May 7, 2025
Number of pages
5
Written in
2024/2025
Type
Exam (elaborations)
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  • servsafe practice test questions and a

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ServSafe Practice Test - 2025—2026
Questions and Answers
GarbageAcontainersAusedAbyAaAbusinessAshouldAbeA-ACORRECTAANSWERSA-
waterproof,AeasyAtoAclean,Aleak-proof,AandAdurable
AAcontainerAofAchickenAsaladAisAheldAatA41°AwithAaAprepAdateAofADecemberA17th.AOnA
DecemberA23rd,AtheAchickenAsaladAshouldAbeA-ACORRECTAANSWERSA-discarded
WhichAfoodAitemsAprovideAanAidealAenvironmentAforApathogenAgrowthA-
ACORRECTAANSWERSA-uncookedArice

WhichAofAtheseAisAcreatedAtoAidentifyAfoodAsafetyArisksAthroughoutAtheAflowAofAfoodA-
ACORRECTAANSWERSA-HazardAAnalysisACriticalAControlAPoint

WhatAisAtheAcorrectAtemperatureAofAtheAthree-compartmentAsink?A-
ACORRECTAANSWERSA-110°

TheAbestAlocationAforAchemicalAdetergentsAandAsanitizersAtoAbeAstoredAisA-
ACORRECTAANSWERSA-inAaAstorageAareaAnextAtoAsingle-serviceAitems

WhenAcookingASalmon,AitAmustAreachAwhichAminimumAinternalAtemperatureAforA15Asecon
dsA-ACORRECTAANSWERSA-145°
WhichAorganizationAcertifiesAandAorAclassifiesAequipmentAforAfoodApreparationAandAsanitat
ionA-ACORRECTAANSWERSA-anAANSIAaccreditedAcertificationAprogram
WhichAfoodborneAillnessAisAusuallyAcausedAbyAincorrectlyAcannedAfood?A-
ACORRECTAANSWERSA-Botulism

ApartAfromAensuringAthatAdeliAmeatsAareAstoredAatAaAsafeAcold-
holdingAtemperature,AanotherAfoodAsafetyAmeasureAinvolvesA-ACORRECTAANSWERSA-
dateAmarkingAfoodsAwithAaAmaximumAofAsevenAdaysonceAopenAorAprepared
WhatAhappensAwhenAnon-potableAwaterAcontaminatesAdrinkableAwater?A-
ACORRECTAANSWERSA-cross-connection

WhatAisAtheAfinalAstepAinAtheAprocessAofAcleaningAandAsanitizingAstationaryAequipment?A-
ACORRECTAANSWERSA-sanitizeAandAallowAtheAsurfacesAandApartsAtoAairAdry

TheAminimumArequiredAtemperatureAforAtheAfinalAhotAwaterAsanitizingArinseAinAaAstationaryA
rackAsingleAtemperatureAmachineAisA-ACORRECTAANSWERSA-180°
WhatAisAtheAmeaningAofAtheAacronymAFATTOM?A-ACORRECTAANSWERSA-
ConditionsAthatAfavorAtheAgrowthAofAmostAfoodborneApathogens
WhatAareAtheAtwoAitemsAthatAcanAbeAobtainedAatAaAtemperatureAofA45°A-
ACORRECTAANSWERSA-ShellAeggsAandAliveAclaims

WhenAaAfoodAhandlerAhasAbeenAdiagnosedAwithAhepatitisAAAbutAisAnotAdisplayingAanyAsym
ptomsAofAillness,AtheAmanagerAmustA-ACORRECTAANSWERSA-
excludeAtheAfoodAhandlerAfromAtheAoperationAandAnotifyAtheAregulatoryAauthority
AfterAverifyingAtheAinternalAtemperatureAofAaAfood,AaAfoodAemployeeAneglectedAtoAperformA
whichAstepAwhenAtheyAdirectlyAreturnedAtheAthermometerAcaseAsleeve?A-
ACORRECTAANSWERSA-

CleanAandAsanitizeAtheAprobeAbeforeAplacingAitAbackAintoAtheAthermometerAsleeve

, WhichAitemAisAconsideredAtoAbeAinAviolationAofAtheAguidelinesAoutlinedAinAtheAFDAAFoodAC
ode?A-ACORRECTAANSWERSA-RawAchickenAstoredAbelowAlunchAmeatAinAtheAwalk-
inAcooler
WhatAtypeAofAcontaminationAisAconsideredAwhenAmetalAshavingsAareAfoundAinAaAcanAofAto
matoes?A-ACORRECTAANSWERSA-Physical
WhatAisAtheAmostAaccurateAdescriptionAofAtheAappropriateAproceduresAforAmanuallyAcleani
ngAandAsanitizingAutensilsAandAfood-
contactAsurfacesAofAequipmentAinAretailAfoodAestablishments?A-ACORRECTAANSWERSA-
Pre-flushAorApre-scrape,Awash,Arinse,Asanitize,AandAairAdry
WhenApracticingAproperAhandwashing,AwhichAadditionalAbodyApartAmustAalsoAbeAcleaned?
A-ACORRECTAANSWERSA-ExposedApartsAofAforearms

WhatAisAtheAobjectiveAofAusingAaAdetergent?A-ACORRECTAANSWERSA-
removeAfoodAandAgrease
InAtheAoccurrenceAofAaAspecificAevent,AitAisAnecessaryAtoApromptlyAcloseAtheAoperationA-
ACORRECTAANSWERSA-rodentAinfestation

WhatAhasAtranspiredAwhenAaAcookAemploysAoneAsetAofAtongsAtoAflipAfishAbeforeAflippingAste
ak?A-ACORRECTAANSWERSA-Cross-contact
GroundAbeefAthatAhasAbeenAcookedAthoroughlyAneedsAtoAbeAstoredA-
ACORRECTAANSWERSA-aboveAallArawAmeat

AtAwhatAtimeAshouldAhandAantisepticsAbeAutilized?A-ACORRECTAANSWERSA-
AfterAhandwashing
TheAtermAusedAtoAdescribeAtheAsituationAwhenAtheAwaterAsupplyApressureAfallsAbelowAthatA
ofAtheAcontaminatedAsupplyAisAcalledA-ACORRECTAANSWERSA-backsiphonage
WhatAisAtheAlowestApermissibleAtemperatureAforAtheAhandAsinksA-
ACORRECTAANSWERSA-100°

FoodAitemsAdisplayedAonAaAsaladAbarAshouldAbeAlabeledAwithArespectiveAfood'sA-
ACORRECTAANSWERSA-commonAname

TheAmanagerAmustAtakeAnecessaryAstepsAwhenAaAfoodAhandlerAhasAbeenAdiagnosedAwith
AhepatitisAAAbutAisAnotAdisplayingAanyAsymptomsAofAillness.AWhatAisAtheAnecessaryAstepA-

ACORRECTAANSWERSA-

excludeAtheAfoodAhandlerAfromAtheAoperationAandAnotifyAtheAregulatoryAauthority
OnADecemberA17th,AaAfoodAhandlerApreparesAandAappropriatelyAcools,Alabels,AandAstoresA
hamAinAtheAcooler.ATheAfollowingAday,AanotherAfoodAhandlerAutilizesAtheAhamAtoAmakeAha
mAsalad.ATheAhamAsaladAneedsAtoAbeAconsumedAorAdisposedAofAbyADecember.A-
ACORRECTAANSWERSA-23rd

TheAPersonAinAChargeA(PIC)AdiscoversAthatAsoupAonAaAsteamAtableAisAatAaAtemperatureAofA
119°FA(48°C).ATheAsoupAhadAbeenAcookedAtoA175°FA(79°C)AtwoAhoursApriorAtoAbeingAplac
edAonAtheAsteamAtable.AWhatAactionsAshouldAtheAPICAtake?A-ACORRECTAANSWERSA-
DiscardAtheAsoupAimmediately.
WhichAoneAofAtheAfollowingAisAutilizedAtoAidentifyApotentialAfoodAsafetyAhazardsAacrossAtheA
entireAfoodAhandlingAprocess?A-ACORRECTAANSWERSA-
HazardAAnalysisACriticalAControlAPoint
WhatAisAtheAmostAappropriateAcourseAofAactionAforAtheAPersonAinAChargeA(PIC)AtoAtakeAwh
enAtheyAreceiveAnotificationAofAaAfoodAitemArecall?A-ACORRECTAANSWERSA-
SeparateArecalledAfoodAfromAotherAfoodAandAequipment.
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