ServSafe Exam Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
What should be done with a food delivery that has damaged packaging or signs of pests?
✔✔ Reject it.
What is the proper way to sanitize food contact surfaces using chemicals?
✔✔ Clean, rinse, sanitize with proper concentration, and allow to air dry.
What is the minimum water temperature for handwashing?
✔✔ 100°F (38°C).
What is the correct holding temperature for cold TCS food?
✔✔ 41°F (5°C) or lower.
What must be posted at all handwashing sinks in a foodservice establishment?
✔✔ A sign reminding employees to wash their hands.
1
,What should be done if a food handler is diagnosed with Hepatitis A?
✔✔ Exclude them from the operation and notify the regulatory authority.
What should be done with recalled food in a foodservice operation?
✔✔ Remove it from inventory and store it separately until returned or discarded.
What is the correct way to wash hands?
✔✔ Wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel.
What is the minimum internal cooking temperature for shellfish?
✔✔ 145°F (63°C) for 15 seconds.
What type of jewelry is permitted for food handlers to wear on their hands and arms?
✔✔ A plain band ring.
What is the most important factor in controlling the growth of foodborne pathogens?
✔✔ Time and temperature control.
2
, What is the first thing a food handler should do before putting on single-use gloves?
✔✔ Wash hands properly.
What is the correct internal cooking temperature for whole cuts of beef, veal, and lamb?
✔✔ 145°F (63°C) for 15 seconds.
What is the best way to prevent foodborne illness caused by cross-contact of allergens?
✔✔ Use separate equipment and utensils for allergen-free foods.
What is the safest internal cooking temperature for poultry?
✔✔ 165°F (74°C).
How long can cold TCS food be held without temperature control before it must be served or
discarded?
✔✔ 6 hours if it does not exceed 70°F (21°C).
What should a food handler do after handling raw meat and before touching ready-to-eat food?
✔✔ Wash hands thoroughly with soap and warm water.
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
What should be done with a food delivery that has damaged packaging or signs of pests?
✔✔ Reject it.
What is the proper way to sanitize food contact surfaces using chemicals?
✔✔ Clean, rinse, sanitize with proper concentration, and allow to air dry.
What is the minimum water temperature for handwashing?
✔✔ 100°F (38°C).
What is the correct holding temperature for cold TCS food?
✔✔ 41°F (5°C) or lower.
What must be posted at all handwashing sinks in a foodservice establishment?
✔✔ A sign reminding employees to wash their hands.
1
,What should be done if a food handler is diagnosed with Hepatitis A?
✔✔ Exclude them from the operation and notify the regulatory authority.
What should be done with recalled food in a foodservice operation?
✔✔ Remove it from inventory and store it separately until returned or discarded.
What is the correct way to wash hands?
✔✔ Wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel.
What is the minimum internal cooking temperature for shellfish?
✔✔ 145°F (63°C) for 15 seconds.
What type of jewelry is permitted for food handlers to wear on their hands and arms?
✔✔ A plain band ring.
What is the most important factor in controlling the growth of foodborne pathogens?
✔✔ Time and temperature control.
2
, What is the first thing a food handler should do before putting on single-use gloves?
✔✔ Wash hands properly.
What is the correct internal cooking temperature for whole cuts of beef, veal, and lamb?
✔✔ 145°F (63°C) for 15 seconds.
What is the best way to prevent foodborne illness caused by cross-contact of allergens?
✔✔ Use separate equipment and utensils for allergen-free foods.
What is the safest internal cooking temperature for poultry?
✔✔ 165°F (74°C).
How long can cold TCS food be held without temperature control before it must be served or
discarded?
✔✔ 6 hours if it does not exceed 70°F (21°C).
What should a food handler do after handling raw meat and before touching ready-to-eat food?
✔✔ Wash hands thoroughly with soap and warm water.
3
