ServSafe Study Guide UPDATED ACTUAL
Exam Questions and CORRECT Answers
Which piece of equipment does not require sanitizing after cleaning?
Prep Knife
Cooler Door
Mixing Bowl
Cutting Board - CORRECT ANSWER - Cooler Door
A caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 p.m. How
should the caterer handle the soup?
A. Leave the soup at room temperature and reheat it on the stove at 5 p.m. to 165 F within 2
hours.
B. Put the soup in the steam table, hot hold it at 120F, and reheat it at 5 p.m. within 2 hours by
tuning up the steam table temperature.
C. Cool the soup correctly, store it in the cooler, and reheat it on the stove to 165F within 2
hours.
D. Put the soup in the cooler uncovered and then reheat it on the stove at 5 p.m. to 165 F within 2
hours. - CORRECT ANSWER - C. Cool the soup correctly, store it in the cooler, and
reheat it on the stove to 165F within 2 hours.
Food that is honestly presented is
Mixed with food coloring to appear fresher.
Certified by National Sanitation Foundation (NSF)
Held under a bright light to enhance appearance.
Offered in a way that is not misleading. - CORRECT ANSWER - Offered in a way that is
not misleading.
,The temperature danger zone is
35-141F
40-140F
41-135F
45-140F - CORRECT ANSWER - 41-135F
The condition that occurs when the pressure of the water supply drops below that of the
contaminated supply is known as
Cross contamination
Water system failure
Backsiphonage
Flood rim intrusion - CORRECT ANSWER - Backsiphonage
What final step should a food handler follow before preparing ready-to-eat foods?
Remove soil from food contact surfaces
Sanitize preparation table and cutting boards
Wash hands with hot water and soap.
Put on single use disposable gloves. - CORRECT ANSWER - Put on single use disposable
gloves.
Green beans cooked for hot-holding on a buffet must reach a minimum internal temperature of
135F
145F
155F
165F - CORRECT ANSWER - 135F
, Who should apply pesticides?
Pest control operator
Owner/operator
Maintenance professional
Manager - CORRECT ANSWER - Pest Control Operator
Food served on a salad bar must be labeled with the food's
Artificial flavors
Nutrient content
Common name
Preservatives - CORRECT ANSWER - Common Name
When food such as potato salad or tuna salad causes a foodborne illness, the most likely reason is
Mayonnaise
Unwashed hands
Cooked ingredients
Damaged equipment - CORRECT ANSWER - Unwashed hands
When should hand antiseptics be used?
Before handwashing
After handwashing
Instead of handwashing
Instead of wearing gloves - CORRECT ANSWER - After handwashing
Exam Questions and CORRECT Answers
Which piece of equipment does not require sanitizing after cleaning?
Prep Knife
Cooler Door
Mixing Bowl
Cutting Board - CORRECT ANSWER - Cooler Door
A caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 p.m. How
should the caterer handle the soup?
A. Leave the soup at room temperature and reheat it on the stove at 5 p.m. to 165 F within 2
hours.
B. Put the soup in the steam table, hot hold it at 120F, and reheat it at 5 p.m. within 2 hours by
tuning up the steam table temperature.
C. Cool the soup correctly, store it in the cooler, and reheat it on the stove to 165F within 2
hours.
D. Put the soup in the cooler uncovered and then reheat it on the stove at 5 p.m. to 165 F within 2
hours. - CORRECT ANSWER - C. Cool the soup correctly, store it in the cooler, and
reheat it on the stove to 165F within 2 hours.
Food that is honestly presented is
Mixed with food coloring to appear fresher.
Certified by National Sanitation Foundation (NSF)
Held under a bright light to enhance appearance.
Offered in a way that is not misleading. - CORRECT ANSWER - Offered in a way that is
not misleading.
,The temperature danger zone is
35-141F
40-140F
41-135F
45-140F - CORRECT ANSWER - 41-135F
The condition that occurs when the pressure of the water supply drops below that of the
contaminated supply is known as
Cross contamination
Water system failure
Backsiphonage
Flood rim intrusion - CORRECT ANSWER - Backsiphonage
What final step should a food handler follow before preparing ready-to-eat foods?
Remove soil from food contact surfaces
Sanitize preparation table and cutting boards
Wash hands with hot water and soap.
Put on single use disposable gloves. - CORRECT ANSWER - Put on single use disposable
gloves.
Green beans cooked for hot-holding on a buffet must reach a minimum internal temperature of
135F
145F
155F
165F - CORRECT ANSWER - 135F
, Who should apply pesticides?
Pest control operator
Owner/operator
Maintenance professional
Manager - CORRECT ANSWER - Pest Control Operator
Food served on a salad bar must be labeled with the food's
Artificial flavors
Nutrient content
Common name
Preservatives - CORRECT ANSWER - Common Name
When food such as potato salad or tuna salad causes a foodborne illness, the most likely reason is
Mayonnaise
Unwashed hands
Cooked ingredients
Damaged equipment - CORRECT ANSWER - Unwashed hands
When should hand antiseptics be used?
Before handwashing
After handwashing
Instead of handwashing
Instead of wearing gloves - CORRECT ANSWER - After handwashing
