SERVSAFE Exam 7th Edition |
2025/2026 Update | Verified
Questions with 100% Correct
Answers | Grade A Food Safety Prep
Introduction
This document features verified questions and 100% correct answers from the SERVSAFE
Exam 7th Edition, updated for the 2025/2026 testing cycle. It covers critical food safety
topics such as contamination prevention, time and temperature control, personal hygiene,
cleaning and sanitizing, HACCP principles, and regulatory compliance. Structured to
mirror the SERVSAFE exam format, this Grade A prep material is ideal for food handlers,
managers, and certification candidates seeking accurate and effective study support.
Exam Questions and Answers
1. What is the minimum internal cooking temperature for ground beef?
A. 145°F for 15 seconds
B. 155°F for 17 seconds
C. 165°F for 15 seconds
D. 135°F for 15 seconds
Rationale: Ground beef must reach 155°F for 17 seconds to eliminate pathogens like E.
coli, ensuring food safety.
2. Which of the following is a common cause of cross-contamination?
A. Using the same cutting board for raw chicken and vegetables
B. Storing cooked food above raw food
C. Washing hands before food prep
D. Cooking food to the correct temperature
Rationale: Using the same cutting board for raw chicken and vegetables can transfer
pathogens, leading to cross-contamination.
3. What is the maximum time food can be held in the temperature danger zone (41°F–
135°F)?
A. 2 hours
B. 4 hours
C. 6 hours
D. 8 hours
SERVSAFE | 7th Edition Certification Exam | Verified Questions & Answers | Grade A
| 100% Correct | 2025/2026
, Rationale: Food must not remain in the temperature danger zone for more than 4 hours
to prevent bacterial growth.
4. Which food item is considered a Time/Temperature Control for Safety (TCS) food?
A. Dry pasta
B. Cut melon
C. Olive oil
D. Bread
Rationale: Cut melon is a TCS food because it supports bacterial growth if not kept at
proper temperatures.
5. What is the proper way to cool hot food before refrigeration?
A. Reduce to 70°F within 2 hours, then to 41°F within 4 hours
B. Place directly in the refrigerator
C. Cool at room temperature for 6 hours
D. Freeze immediately
Rationale: Cooling food to 70°F within 2 hours and to 41°F within 4 hours prevents
bacterial growth during cooling.
6. What should a food handler do if they have a cut on their hand?
A. Wear a bandage and a single-use glove
B. Work without covering the cut
C. Use a cloth bandage only
D. Avoid food prep for 24 hours
Rationale: A bandage and glove prevent contamination from a cut while allowing the
food handler to work safely.
7. Which of the following is a physical contaminant?
A. A bone fragment in soup
B. E. coli bacteria
C. Pesticide residue
D. Mold spores
Rationale: A bone fragment is a physical contaminant that can cause harm if ingested,
unlike biological or chemical contaminants.
8. What is the minimum hot holding temperature for cooked rice?
A. 125°F
B. 135°F
C. 145°F
SERVSAFE | 7th Edition Certification Exam | Verified Questions & Answers | Grade A
| 100% Correct | 2025/2026
, D. 155°F
Rationale: Cooked rice must be held at 135°F or above to prevent bacterial growth,
such as Bacillus cereus.
9. When should food handlers wash their hands?
A. Before starting work and after handling raw meat
B. Only at the end of a shift
C. After eating but not after using the restroom
D. Once per hour during food prep
Rationale: Handwashing before work and after handling raw meat prevents contamina-
tion of food and surfaces.
10. What is the proper concentration of chlorine sanitizer solution for dishwashing?
A. 25 ppm
B. 50–100 ppm
C. 150 ppm
D. 200 ppm
Rationale: A chlorine solution of 50–100 ppm effectively sanitizes dishes without leaving
harmful residues.
11. Which pathogen is commonly associated with undercooked poultry?
A. Salmonella
B. Norovirus
C. Listeria
D. Shigella
Rationale: Salmonella is frequently found in undercooked poultry, causing foodborne
illness if not properly cooked.
12. What is the first step in the HACCP plan?
A. Conduct a hazard analysis
B. Establish critical limits
C. Monitor procedures
D. Verify the system
Rationale: Conducting a hazard analysis identifies potential food safety risks, forming
the basis of the HACCP plan.
13. How should raw meat be stored in a refrigerator?
A. Below ready-to-eat foods
B. Above cooked foods
SERVSAFE | 7th Edition Certification Exam | Verified Questions & Answers | Grade A
| 100% Correct | 2025/2026
2025/2026 Update | Verified
Questions with 100% Correct
Answers | Grade A Food Safety Prep
Introduction
This document features verified questions and 100% correct answers from the SERVSAFE
Exam 7th Edition, updated for the 2025/2026 testing cycle. It covers critical food safety
topics such as contamination prevention, time and temperature control, personal hygiene,
cleaning and sanitizing, HACCP principles, and regulatory compliance. Structured to
mirror the SERVSAFE exam format, this Grade A prep material is ideal for food handlers,
managers, and certification candidates seeking accurate and effective study support.
Exam Questions and Answers
1. What is the minimum internal cooking temperature for ground beef?
A. 145°F for 15 seconds
B. 155°F for 17 seconds
C. 165°F for 15 seconds
D. 135°F for 15 seconds
Rationale: Ground beef must reach 155°F for 17 seconds to eliminate pathogens like E.
coli, ensuring food safety.
2. Which of the following is a common cause of cross-contamination?
A. Using the same cutting board for raw chicken and vegetables
B. Storing cooked food above raw food
C. Washing hands before food prep
D. Cooking food to the correct temperature
Rationale: Using the same cutting board for raw chicken and vegetables can transfer
pathogens, leading to cross-contamination.
3. What is the maximum time food can be held in the temperature danger zone (41°F–
135°F)?
A. 2 hours
B. 4 hours
C. 6 hours
D. 8 hours
SERVSAFE | 7th Edition Certification Exam | Verified Questions & Answers | Grade A
| 100% Correct | 2025/2026
, Rationale: Food must not remain in the temperature danger zone for more than 4 hours
to prevent bacterial growth.
4. Which food item is considered a Time/Temperature Control for Safety (TCS) food?
A. Dry pasta
B. Cut melon
C. Olive oil
D. Bread
Rationale: Cut melon is a TCS food because it supports bacterial growth if not kept at
proper temperatures.
5. What is the proper way to cool hot food before refrigeration?
A. Reduce to 70°F within 2 hours, then to 41°F within 4 hours
B. Place directly in the refrigerator
C. Cool at room temperature for 6 hours
D. Freeze immediately
Rationale: Cooling food to 70°F within 2 hours and to 41°F within 4 hours prevents
bacterial growth during cooling.
6. What should a food handler do if they have a cut on their hand?
A. Wear a bandage and a single-use glove
B. Work without covering the cut
C. Use a cloth bandage only
D. Avoid food prep for 24 hours
Rationale: A bandage and glove prevent contamination from a cut while allowing the
food handler to work safely.
7. Which of the following is a physical contaminant?
A. A bone fragment in soup
B. E. coli bacteria
C. Pesticide residue
D. Mold spores
Rationale: A bone fragment is a physical contaminant that can cause harm if ingested,
unlike biological or chemical contaminants.
8. What is the minimum hot holding temperature for cooked rice?
A. 125°F
B. 135°F
C. 145°F
SERVSAFE | 7th Edition Certification Exam | Verified Questions & Answers | Grade A
| 100% Correct | 2025/2026
, D. 155°F
Rationale: Cooked rice must be held at 135°F or above to prevent bacterial growth,
such as Bacillus cereus.
9. When should food handlers wash their hands?
A. Before starting work and after handling raw meat
B. Only at the end of a shift
C. After eating but not after using the restroom
D. Once per hour during food prep
Rationale: Handwashing before work and after handling raw meat prevents contamina-
tion of food and surfaces.
10. What is the proper concentration of chlorine sanitizer solution for dishwashing?
A. 25 ppm
B. 50–100 ppm
C. 150 ppm
D. 200 ppm
Rationale: A chlorine solution of 50–100 ppm effectively sanitizes dishes without leaving
harmful residues.
11. Which pathogen is commonly associated with undercooked poultry?
A. Salmonella
B. Norovirus
C. Listeria
D. Shigella
Rationale: Salmonella is frequently found in undercooked poultry, causing foodborne
illness if not properly cooked.
12. What is the first step in the HACCP plan?
A. Conduct a hazard analysis
B. Establish critical limits
C. Monitor procedures
D. Verify the system
Rationale: Conducting a hazard analysis identifies potential food safety risks, forming
the basis of the HACCP plan.
13. How should raw meat be stored in a refrigerator?
A. Below ready-to-eat foods
B. Above cooked foods
SERVSAFE | 7th Edition Certification Exam | Verified Questions & Answers | Grade A
| 100% Correct | 2025/2026
