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Servsafe 90 Questions With Correct Answers Rated A.pdf

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2025/2026 Written for academic year
Institution Servsafe 90
Course Servsafe 90
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SERVSAFE 90 QUESTIONS WITH CORRECT ANSWERS RATED A.pdf

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SERVSAFE 90 QUESTIONS WITH
CORRECT ANSWERS RATED A + FOR
2025-2026 ASSURED PASS!!
whichnactionncouldnleadntoncrossncontamination?n-
nnCORRECTnANSWERStouchingnmorenthannonenTCSnfoodnbeforenwashingnyournhands




thenprimarynrisknassociatednwithntransportingniceninncontainersnoriginallynusedntonstorenchemicalsnisnthatnt
heyn-nnCORRECTnANSWERSmaynstillnhavenresiduenafterntheynhavenbeenncleaned



whichnprocedurenwouldnhelpnprotectnfoodnfromncontaminationnbynfoodnhandlersnandncustomers?n-
nnCORRECTnANSWERSinstallingnsneezenguardsnaboventhensaladnbar




thenthirdncompartmentninnanthreencompartmentnsinknisnforn-nnCORRECTnANSWERSsanitizing



whynshouldntrainingndocumentationnreportsnbenkept?n-
nnCORRECTnANSWERStheynverifynthatntrainingnhasnbeenncompleted




ancorrectlyndesignednandninstallednthreencompartmentnsinknmustnhavenwhichntypenofnbackflownpreventio
n?n-nnCORRECTnANSWERSairngap



ifnfoundnduringnanfoodnsafetyninspection,nwhichnhazardnisngroundsnfornclosingnanfoodservicenoperation?n-
nnCORRECTnANSWERSsignificantnlacknofnrefrigeration




anfoodnhandlernmustnremovenwhatnitemnbeforenworkingnwithnfood?n-
nnCORRECTnANSWERSmedicalnbracelet




thenonlynacceptablenjewelrynfornanfoodnhandlernisnan-nnCORRECTnANSWERSplainnmetalnring



mineralnbuildupnhasnformednonnthensteamntable.nwhichncleaningnagentnwouldnbestnremovenit?n-
nnCORRECTnANSWERSdelimer

, anfoodnhandlernisnslicingnroastnbeefncontinuouslynonnanslicernforn6nhours.naftern4nhours,nthenroastnbeefnisnre
movednandnsetnasidenwhilenthenslicernpartsnarenwashed,nrinsed,nandnsanitized.nthenmeatnisnthennputnbackn
onnthenslicerntoncontinuenslicing.nwhatnisnthenmostnseriousnrisknofnthisnprocedure?n-
nnCORRECTnANSWERStimentemperaturenabusenofnthenroastnbeef




whichnisnthenbestnlocationnfornchemicalndetergentsnandnsanitizersntonbenstored?n-
nnCORRECTnANSWERSonnshelvesninnthendishwashingnarea




thenhair,nnose,nthroat,nandninfectedncutsnofnannaveragenhealthynpersonn-
nnCORRECTnANSWERSmayncarrynStaphyloccocus




whonshouldnthenmanagerncontactnwhennreportingnansuspectednfoodbornenillness?n-
nnCORRECTnANSWERSlocalnregulatorynauthority




wastenwaternbacksnupnintonthenkitchen.nwhonshouldnbencontactednafternthenregulatorynauthoritynsuspend
snthenpermitntonoperate?n-nnCORRECTnANSWERSlicensednplumber



whatnisnthenfirstnthingnanpersonninnchargenshouldndonwhennsomeonenarrivesnatnthenfoodservicenoperationn
andnsaysnthatntheynarentherentonconductnanninspectionnofnthenoperation?n-
nnCORRECTnANSWERSasknfornidentifiction




whatnisnthenreactionnofnthenimmunensystemntonanspecificnfoodncalled?n-
nnCORRECTnANSWERSfoodnintolerance




tabletopnequipmentnonnlegsnrequiresnanclearancenofnatnleastn-nnCORRECTnANSWERS4ninches



shuckednoystersnmustnben-nnCORRECTnANSWERSpurchasednfromnannapprovednsupplier



whichnfoodnshouldnbenstorednbelownallnothersninnancooler?n-nnCORRECTnANSWERSrawnpoultry



anfoodnhandlernhasnopenednancontainernofncommerciallynpreparednpotatonsalad.nafternhownmanyndaysnmu
stnthenpotatonsaladnbendiscardednifnitnhasnbeennproperlynstored?n-nnCORRECTnANSWERS7

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