SERVSAFE FINAL ACTUAL EXAM / NEWEST 2025/2026 / COMPREHENSIVE STUDY
GUIDE – EXPERT VERIFIED QUESTIONS & ANSWERS.
False - ANSWER-T or F: Glass thermometers can be used to measure food temperatures
Approved Supplier - ANSWER-A ___ has been inspected and meets all applicable local, state,
and federal laws
41F or lower - ANSWER-Cold TCS foods must be delivered at ___
45F or lower - ANSWER-Live Shellfish and Shell eggs must be delivered at
135F or higher - ANSWER-Hot TCS foods must be delivered at ___
Frozen solid - ANSWER-Frozen foods must be delivered
Name of food and expiration date - ANSWER-All packaging and containers should be labeled
with
Refrigerators - ANSWER-____ must be set at 39F or lower
70F - ANSWER-Cool food to ___ before placing in refrigerator
Dry storage - ANSWER-___ areas should be kept at 50-70F with a relative humidity of 50-60%
6 - ANSWER-Food in dry storage should at least be __ inches off the ground
41F or lower - ANSWER-Fresh meat, poultry, fish and dairy products should be stored at
, 90 days - ANSWER-The shell stock identification tags must be kept for ___ from the date the last
one was sold or served
washed, mold - ANSWER-___ should not be washed before storage because it increases chances
of ___
7 - ANSWER-UHT items should be stored in the fridge at 41F or lower for a max of ___ days
Thaw - ANSWER-____ frozen food in the refrigerator, under cool running water, in a microwave
oven, or as part as cooking process
Room temperature - ANSWER-Never thaw food at
165F - ANSWER-Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the
microwave
155F - ANSWER-Temp for ground meat, injected meat, eggs to be held
145F - ANSWER-Temp for steak, chops, fish, roasts, eggs short order
135F - ANSWER-Temp for vegetables, fruit, pasta, beans
165 - ANSWER-Leftover TCS foods must be reheated to an internal temp of ____ within two
hours
4 - ANSWER-Check the internal temp of food being held at least every ___ hours
GUIDE – EXPERT VERIFIED QUESTIONS & ANSWERS.
False - ANSWER-T or F: Glass thermometers can be used to measure food temperatures
Approved Supplier - ANSWER-A ___ has been inspected and meets all applicable local, state,
and federal laws
41F or lower - ANSWER-Cold TCS foods must be delivered at ___
45F or lower - ANSWER-Live Shellfish and Shell eggs must be delivered at
135F or higher - ANSWER-Hot TCS foods must be delivered at ___
Frozen solid - ANSWER-Frozen foods must be delivered
Name of food and expiration date - ANSWER-All packaging and containers should be labeled
with
Refrigerators - ANSWER-____ must be set at 39F or lower
70F - ANSWER-Cool food to ___ before placing in refrigerator
Dry storage - ANSWER-___ areas should be kept at 50-70F with a relative humidity of 50-60%
6 - ANSWER-Food in dry storage should at least be __ inches off the ground
41F or lower - ANSWER-Fresh meat, poultry, fish and dairy products should be stored at
, 90 days - ANSWER-The shell stock identification tags must be kept for ___ from the date the last
one was sold or served
washed, mold - ANSWER-___ should not be washed before storage because it increases chances
of ___
7 - ANSWER-UHT items should be stored in the fridge at 41F or lower for a max of ___ days
Thaw - ANSWER-____ frozen food in the refrigerator, under cool running water, in a microwave
oven, or as part as cooking process
Room temperature - ANSWER-Never thaw food at
165F - ANSWER-Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the
microwave
155F - ANSWER-Temp for ground meat, injected meat, eggs to be held
145F - ANSWER-Temp for steak, chops, fish, roasts, eggs short order
135F - ANSWER-Temp for vegetables, fruit, pasta, beans
165 - ANSWER-Leftover TCS foods must be reheated to an internal temp of ____ within two
hours
4 - ANSWER-Check the internal temp of food being held at least every ___ hours
