ServSafe Practice Test 60 Questions
and Answers | Latest Version |
2025/2026 | Correct & Verified
Which foodborne illness is commonly associated with raw sprouts?
✔✔ Escherichia coli O157:H7.
Which action should be taken if a food handler is sick with vomiting or diarrhea?
✔✔ Exclude the employee from food handling duties until symptom-free.
Which temperature should hot foods be held at to prevent bacterial growth?
✔✔ 135°F (57°C) or higher.
Which parasite can be found in undercooked pork?
✔✔ Trichinella spiralis.
Which pathogen is commonly linked to seafood harvested from contaminated waters?
✔✔ Vibrio vulnificus.
1
,Which bacteria produce toxins that cause rapid-onset vomiting?
✔✔ Staphylococcus aureus.
Which pathogen is associated with unpasteurized milk and soft cheeses?
✔✔ Listeria monocytogenes.
What is the purpose of a HACCP plan in foodservice?
✔✔ To identify and control food safety hazards at critical points.
Which food is most at risk for Salmonella contamination?
✔✔ Raw or undercooked poultry, eggs, and sometimes produce.
Which cleaning practice helps prevent cross-contamination?
✔✔ Clean and sanitize surfaces and equipment after each use.
Which pathogen can survive in high-salt and low-moisture foods like cured meats?
✔✔ Staphylococcus aureus.
2
, Which bacteria can cause hemolytic uremic syndrome (HUS) in children?
✔✔ Escherichia coli O157:H7.
What is the main purpose of ServSafe training for food handlers?
✔✔ To prevent foodborne illnesses and ensure safe food handling practices.
Which temperature range is considered the danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
How should employees wash their hands properly?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
Which foods require time and temperature control for safety (TCS foods)?
✔✔ Meat, poultry, seafood, dairy products, cooked rice, and cooked vegetables.
What is the minimum internal cooking temperature for poultry?
✔✔ 165°F (74°C).
3
and Answers | Latest Version |
2025/2026 | Correct & Verified
Which foodborne illness is commonly associated with raw sprouts?
✔✔ Escherichia coli O157:H7.
Which action should be taken if a food handler is sick with vomiting or diarrhea?
✔✔ Exclude the employee from food handling duties until symptom-free.
Which temperature should hot foods be held at to prevent bacterial growth?
✔✔ 135°F (57°C) or higher.
Which parasite can be found in undercooked pork?
✔✔ Trichinella spiralis.
Which pathogen is commonly linked to seafood harvested from contaminated waters?
✔✔ Vibrio vulnificus.
1
,Which bacteria produce toxins that cause rapid-onset vomiting?
✔✔ Staphylococcus aureus.
Which pathogen is associated with unpasteurized milk and soft cheeses?
✔✔ Listeria monocytogenes.
What is the purpose of a HACCP plan in foodservice?
✔✔ To identify and control food safety hazards at critical points.
Which food is most at risk for Salmonella contamination?
✔✔ Raw or undercooked poultry, eggs, and sometimes produce.
Which cleaning practice helps prevent cross-contamination?
✔✔ Clean and sanitize surfaces and equipment after each use.
Which pathogen can survive in high-salt and low-moisture foods like cured meats?
✔✔ Staphylococcus aureus.
2
, Which bacteria can cause hemolytic uremic syndrome (HUS) in children?
✔✔ Escherichia coli O157:H7.
What is the main purpose of ServSafe training for food handlers?
✔✔ To prevent foodborne illnesses and ensure safe food handling practices.
Which temperature range is considered the danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
How should employees wash their hands properly?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
Which foods require time and temperature control for safety (TCS foods)?
✔✔ Meat, poultry, seafood, dairy products, cooked rice, and cooked vegetables.
What is the minimum internal cooking temperature for poultry?
✔✔ 165°F (74°C).
3
