ServSafe Certification Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which foods are most likely to cause a foodborne illness outbreak?
✔✔ Ready-to-eat foods and TCS foods that are mishandled or improperly stored.
What is the correct internal temperature for reheating leftovers for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
Which virus is associated with contaminated shellfish harvested from sewage-polluted waters?
✔✔ Norovirus.
What is the first step in preventing foodborne illness?
✔✔ Proper handwashing and personal hygiene.
Which pathogen is particularly dangerous for infants and can be found in honey?
✔✔ Clostridium botulinum spores.
1
,Which practice helps prevent allergen cross-contact?
✔✔ Using separate utensils, equipment, and thoroughly cleaning surfaces between foods.
Which pathogen can survive acidic environments like pickled vegetables?
✔✔ Listeria monocytogenes.
What is the proper internal cooking temperature for eggs for immediate service?
✔✔ 145°F (63°C) for 15 seconds.
Which pathogen is commonly associated with raw sprouts?
✔✔ Escherichia coli O157:H7.
What is the purpose of a HACCP plan?
✔✔ To identify, monitor, and control food safety hazards at critical points.
How should utensils be stored to prevent contamination?
✔✔ Clean, sanitized, off the floor, and covered when possible.
2
,Which foodborne pathogen can cause hemolytic uremic syndrome (HUS) in children?
✔✔ Escherichia coli O157:H7.
What is the primary purpose of the ServSafe program?
✔✔ To educate food handlers on food safety and prevent foodborne illness.
Which personal hygiene practice is essential to prevent food contamination?
✔✔ Proper handwashing with soap and warm water for at least 20 seconds.
What is the temperature danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
Which foods are considered TCS (Time/Temperature Control for Safety) foods?
✔✔ Foods like dairy, meat, poultry, seafood, cooked rice, and prepared salads.
What should be done with a food handler who is vomiting or has diarrhea?
✔✔ They must be excluded from working with food until symptom-free for at least 24 hours or
cleared by a healthcare professional.
3
, How often should food-contact surfaces be cleaned and sanitized?
✔✔ After each use, when switching between food types, and any time contamination is
suspected.
Which foodborne pathogen is commonly associated with raw or undercooked poultry?
✔✔ Salmonella spp.
What is the minimum internal cooking temperature for poultry?
✔✔ 165°F (74°C) for 15 seconds.
What is cross-contamination?
✔✔ The transfer of harmful microorganisms from one surface or food to another.
Which pathogen is commonly linked to ready-to-eat foods handled by infected food workers?
✔✔ Norovirus.
How should chemicals like cleaning agents be stored in a foodservice facility?
4
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which foods are most likely to cause a foodborne illness outbreak?
✔✔ Ready-to-eat foods and TCS foods that are mishandled or improperly stored.
What is the correct internal temperature for reheating leftovers for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
Which virus is associated with contaminated shellfish harvested from sewage-polluted waters?
✔✔ Norovirus.
What is the first step in preventing foodborne illness?
✔✔ Proper handwashing and personal hygiene.
Which pathogen is particularly dangerous for infants and can be found in honey?
✔✔ Clostridium botulinum spores.
1
,Which practice helps prevent allergen cross-contact?
✔✔ Using separate utensils, equipment, and thoroughly cleaning surfaces between foods.
Which pathogen can survive acidic environments like pickled vegetables?
✔✔ Listeria monocytogenes.
What is the proper internal cooking temperature for eggs for immediate service?
✔✔ 145°F (63°C) for 15 seconds.
Which pathogen is commonly associated with raw sprouts?
✔✔ Escherichia coli O157:H7.
What is the purpose of a HACCP plan?
✔✔ To identify, monitor, and control food safety hazards at critical points.
How should utensils be stored to prevent contamination?
✔✔ Clean, sanitized, off the floor, and covered when possible.
2
,Which foodborne pathogen can cause hemolytic uremic syndrome (HUS) in children?
✔✔ Escherichia coli O157:H7.
What is the primary purpose of the ServSafe program?
✔✔ To educate food handlers on food safety and prevent foodborne illness.
Which personal hygiene practice is essential to prevent food contamination?
✔✔ Proper handwashing with soap and warm water for at least 20 seconds.
What is the temperature danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
Which foods are considered TCS (Time/Temperature Control for Safety) foods?
✔✔ Foods like dairy, meat, poultry, seafood, cooked rice, and prepared salads.
What should be done with a food handler who is vomiting or has diarrhea?
✔✔ They must be excluded from working with food until symptom-free for at least 24 hours or
cleared by a healthcare professional.
3
, How often should food-contact surfaces be cleaned and sanitized?
✔✔ After each use, when switching between food types, and any time contamination is
suspected.
Which foodborne pathogen is commonly associated with raw or undercooked poultry?
✔✔ Salmonella spp.
What is the minimum internal cooking temperature for poultry?
✔✔ 165°F (74°C) for 15 seconds.
What is cross-contamination?
✔✔ The transfer of harmful microorganisms from one surface or food to another.
Which pathogen is commonly linked to ready-to-eat foods handled by infected food workers?
✔✔ Norovirus.
How should chemicals like cleaning agents be stored in a foodservice facility?
4
