ServSafe Exam 2025 Questions and
Answers
A service sink should be used for - ANSWER✔✔-cleaning mops and throwing out waste water.
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef
is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put
back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? -
ANSWER✔✔-Time-temperature abuse of the roast beef
When prepping foods, the only piece of jewelry that may be worn is a - ANSWER✔✔-plain metal
band.
Sinks must be used for the correct intended purpose to prevent - ANSWER✔✔-cross-
contamination.
The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is
known as - ANSWER✔✔-coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot water
temperature is - ANSWER✔✔-171°F (77°C).
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, The purpose of a sanitizer test kit is to check the - ANSWER✔✔-concentration of a chemical
solution.
The Person i n Charge (PIC) has been notified by the regulatory authority that the operation will be
investigated as the possible source of a current hepatitis A outbreak. What should the PIC do
immediately? - ANSWER✔✔-Cooperate with the investigating regulatory authority
The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector
during an inspection in order to - ANSWER✔✔-learn from the inspector's comments and
suggestions.
Which is the correct procedure for delivering prepared hot food off-site? - ANSWER✔✔-Maintain
hot food temperatures above 135°F (57°C).
A quaternary ammonium sanitizer is tested and measures 750 ppm. This poses a risk of which type
of contamination? - ANSWER✔✔-Chemical
Traces of pesticide are found on raw poultry breasts. Which type of contamination is this? -
ANSWER✔✔-Chemical
Who is required to wear a hair restrain while working? - ANSWER✔✔-Dishwashers
After observing a food handler removing plastic bags of garbage and temporarily placing them on
the prep table, the Person in Charge (PIC) should - ANSWER✔✔-stop the food handler
immediately and review the correct procedures for garbage handling.
Which potential biological food safety hazard does smoking in food storage and prep areas cause? -
ANSWER✔✔-Saliva can get on food handlers' hands.
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
Answers
A service sink should be used for - ANSWER✔✔-cleaning mops and throwing out waste water.
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef
is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put
back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? -
ANSWER✔✔-Time-temperature abuse of the roast beef
When prepping foods, the only piece of jewelry that may be worn is a - ANSWER✔✔-plain metal
band.
Sinks must be used for the correct intended purpose to prevent - ANSWER✔✔-cross-
contamination.
The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is
known as - ANSWER✔✔-coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot water
temperature is - ANSWER✔✔-171°F (77°C).
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, The purpose of a sanitizer test kit is to check the - ANSWER✔✔-concentration of a chemical
solution.
The Person i n Charge (PIC) has been notified by the regulatory authority that the operation will be
investigated as the possible source of a current hepatitis A outbreak. What should the PIC do
immediately? - ANSWER✔✔-Cooperate with the investigating regulatory authority
The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector
during an inspection in order to - ANSWER✔✔-learn from the inspector's comments and
suggestions.
Which is the correct procedure for delivering prepared hot food off-site? - ANSWER✔✔-Maintain
hot food temperatures above 135°F (57°C).
A quaternary ammonium sanitizer is tested and measures 750 ppm. This poses a risk of which type
of contamination? - ANSWER✔✔-Chemical
Traces of pesticide are found on raw poultry breasts. Which type of contamination is this? -
ANSWER✔✔-Chemical
Who is required to wear a hair restrain while working? - ANSWER✔✔-Dishwashers
After observing a food handler removing plastic bags of garbage and temporarily placing them on
the prep table, the Person in Charge (PIC) should - ANSWER✔✔-stop the food handler
immediately and review the correct procedures for garbage handling.
Which potential biological food safety hazard does smoking in food storage and prep areas cause? -
ANSWER✔✔-Saliva can get on food handlers' hands.
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
