Servsafe Final Exam Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the main way norovirus spreads in food service?
✔✔Through contaminated food, surfaces, or infected food handlers.
Which bacteria is commonly associated with undercooked poultry and causes foodborne illness?
✔✔Salmonella.
What is the minimum internal cooking temperature for poultry to prevent Salmonella infection?
✔✔165°F (74°C).
Which pathogen is known as “stomach flu” but is actually a virus, not influenza?
✔✔Norovirus.
How can cross-contamination occur in a kitchen?
✔✔By using the same cutting boards or utensils for raw and ready-to-eat foods.
1
,What is the best way to prevent E. coli O157\:H7 contamination?
✔✔Cook ground beef to at least 160°F (71°C) and wash hands thoroughly.
Which foodborne bacteria produces spores that survive high temperatures?
✔✔Clostridium perfringens.
What temperature range is considered the “danger zone” for bacterial growth?
✔✔41°F to 135°F (5°C to 57°C).
How is Hepatitis A primarily transmitted in food service?
✔✔Through contaminated hands or food handled by an infected person.
What symptom is most commonly associated with Staphylococcus aureus food poisoning?
✔✔Sudden nausea and vomiting.
Which practice can prevent cross-contamination from raw seafood?
✔✔Store raw seafood separately and use dedicated utensils.
2
, What is the primary concern with Listeria monocytogenes in ready-to-eat foods?
✔✔It can cause serious illness in pregnant women and immunocompromised individuals.
How can employees prevent the spread of infectious diseases?
✔✔By washing hands regularly and not working while sick.
Which pathogen is often linked to improperly canned foods?
✔✔Clostridium botulinum.
Why is proper refrigeration critical for food safety?
✔✔It slows bacterial growth and prevents foodborne illness.
What is the minimum internal temperature for cooking ground beef to kill harmful bacteria?
✔✔160°F (71°C).
How should food handlers respond if they have jaundice from Hepatitis A?
✔✔They should not work and report the condition to their manager.
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the main way norovirus spreads in food service?
✔✔Through contaminated food, surfaces, or infected food handlers.
Which bacteria is commonly associated with undercooked poultry and causes foodborne illness?
✔✔Salmonella.
What is the minimum internal cooking temperature for poultry to prevent Salmonella infection?
✔✔165°F (74°C).
Which pathogen is known as “stomach flu” but is actually a virus, not influenza?
✔✔Norovirus.
How can cross-contamination occur in a kitchen?
✔✔By using the same cutting boards or utensils for raw and ready-to-eat foods.
1
,What is the best way to prevent E. coli O157\:H7 contamination?
✔✔Cook ground beef to at least 160°F (71°C) and wash hands thoroughly.
Which foodborne bacteria produces spores that survive high temperatures?
✔✔Clostridium perfringens.
What temperature range is considered the “danger zone” for bacterial growth?
✔✔41°F to 135°F (5°C to 57°C).
How is Hepatitis A primarily transmitted in food service?
✔✔Through contaminated hands or food handled by an infected person.
What symptom is most commonly associated with Staphylococcus aureus food poisoning?
✔✔Sudden nausea and vomiting.
Which practice can prevent cross-contamination from raw seafood?
✔✔Store raw seafood separately and use dedicated utensils.
2
, What is the primary concern with Listeria monocytogenes in ready-to-eat foods?
✔✔It can cause serious illness in pregnant women and immunocompromised individuals.
How can employees prevent the spread of infectious diseases?
✔✔By washing hands regularly and not working while sick.
Which pathogen is often linked to improperly canned foods?
✔✔Clostridium botulinum.
Why is proper refrigeration critical for food safety?
✔✔It slows bacterial growth and prevents foodborne illness.
What is the minimum internal temperature for cooking ground beef to kill harmful bacteria?
✔✔160°F (71°C).
How should food handlers respond if they have jaundice from Hepatitis A?
✔✔They should not work and report the condition to their manager.
3
