ServSafe Practice Test -
Questions and Answers
Garbage containers used by a business should be - Correct Answer✔️✔️-waterproof, easy to
clean, leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd,
the chicken salad should be - Correct Answer✔️✔️-discarded
Which food items provide an ideal environment for pathogen growth - Correct Answer✔️✔️-
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food - Correct
Answer✔️✔️-Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - Correct Answer✔️✔️-110°
The best location for chemical detergents and sanitizers to be stored is - Correct Answer✔️✔️-in a
storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds - Correct
Answer✔️✔️-145°
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, Which organization certifies and or classifies equipment for food preparation and sanitation -
Correct Answer✔️✔️-an ANSI accredited certification program
Which foodborne illness is usually caused by incorrectly canned food? - Correct Answer✔️✔️-
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food
safety measure involves - Correct Answer✔️✔️-date marking foods with a maximum of seven
daysonce open or prepared
What happens when non-potable water contaminates drinkable water? - Correct Answer✔️✔️-
cross-connection
What is the final step in the process of cleaning and sanitizing stationary equipment? - Correct
Answer✔️✔️-sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single
temperature machine is - Correct Answer✔️✔️-180°
What is the meaning of the acronym FATTOM? - Correct Answer✔️✔️-Conditions that favor the
growth of most foodborne pathogens
What are the two items that can be obtained at a temperature of 45° - Correct Answer✔️✔️-Shell
eggs and live claims
When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of
illness, the manager must - Correct Answer✔️✔️-exclude the food handler from the operation and
notify the regulatory authority
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
Questions and Answers
Garbage containers used by a business should be - Correct Answer✔️✔️-waterproof, easy to
clean, leak-proof, and durable
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd,
the chicken salad should be - Correct Answer✔️✔️-discarded
Which food items provide an ideal environment for pathogen growth - Correct Answer✔️✔️-
uncooked rice
Which of these is created to identify food safety risks throughout the flow of food - Correct
Answer✔️✔️-Hazard Analysis Critical Control Point
What is the correct temperature of the three-compartment sink? - Correct Answer✔️✔️-110°
The best location for chemical detergents and sanitizers to be stored is - Correct Answer✔️✔️-in a
storage area next to single-service items
When cooking Salmon, it must reach which minimum internal temperature for 15 seconds - Correct
Answer✔️✔️-145°
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, Which organization certifies and or classifies equipment for food preparation and sanitation -
Correct Answer✔️✔️-an ANSI accredited certification program
Which foodborne illness is usually caused by incorrectly canned food? - Correct Answer✔️✔️-
Botulism
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food
safety measure involves - Correct Answer✔️✔️-date marking foods with a maximum of seven
daysonce open or prepared
What happens when non-potable water contaminates drinkable water? - Correct Answer✔️✔️-
cross-connection
What is the final step in the process of cleaning and sanitizing stationary equipment? - Correct
Answer✔️✔️-sanitize and allow the surfaces and parts to air dry
The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single
temperature machine is - Correct Answer✔️✔️-180°
What is the meaning of the acronym FATTOM? - Correct Answer✔️✔️-Conditions that favor the
growth of most foodborne pathogens
What are the two items that can be obtained at a temperature of 45° - Correct Answer✔️✔️-Shell
eggs and live claims
When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of
illness, the manager must - Correct Answer✔️✔️-exclude the food handler from the operation and
notify the regulatory authority
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
