ServSafe Exam ACTUAL QUESTIONS AND
CORRECT ANSWERS
An approved supplier:
has an active managerial control program in place.
does not require inspection.
will not have food safety violations.
can show you their inspection report. - CORRECT ANSWERS can show you their
inspection report.
In what temperature range does bacteria grow most rapidly?
41F to 65F (5C to 18C)
70F to 125F (21C to 52C)
0F to 38F (-18C to 3C)
126F to 165F (54C to 74C) - CORRECT ANSWERS 70F to 125F (21C to 52C)
The two biggest hazards when prepping food are cross-contamination and
time-temperature abuse.
physical contamination.
chemical intoxication.
cross-contact. - CORRECT ANSWERS time-temperature abuse.
The most common mistakes that can cause foodborne illness include
practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food
correctly, and
purchasing food from unsafe sources.
receiving food in dented cans.
storing food without labels.
, thawing food incorrectly. - CORRECT ANSWERS purchasing food from unsafe sources.
Which food is in the temperature danger zone?
Chicken stored at 45F (7C)
Chili cooked to 165F (74C)
Soup held at 140F (60C)
Meat received at 40F (4C) - CORRECT ANSWERS Chicken stored at 45F (7C)
Should employees be cross-trained so more people have the skills to receive deliveries?
Yes, the more people who can receive products the better.
No, specific staff should be responsible for receiving.
Yes, this ensures that deliveries will be received quicker.
No, cross-training is expensive and time-consuming. - CORRECT ANSWERS No,
specific staff should be responsible for receiving.
Food must be thrown out after remaining in the temperature danger zone for
2 hours.
3 hours.
4 hours.
1 hour. - CORRECT ANSWERS 4 hours.
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could
cause a foodborne illness?
Poor cleaning and sanitizing
Cross-contamination
Poor personal hygiene
Time-temperature abuse - CORRECT ANSWERS Time-temperature abuse
CORRECT ANSWERS
An approved supplier:
has an active managerial control program in place.
does not require inspection.
will not have food safety violations.
can show you their inspection report. - CORRECT ANSWERS can show you their
inspection report.
In what temperature range does bacteria grow most rapidly?
41F to 65F (5C to 18C)
70F to 125F (21C to 52C)
0F to 38F (-18C to 3C)
126F to 165F (54C to 74C) - CORRECT ANSWERS 70F to 125F (21C to 52C)
The two biggest hazards when prepping food are cross-contamination and
time-temperature abuse.
physical contamination.
chemical intoxication.
cross-contact. - CORRECT ANSWERS time-temperature abuse.
The most common mistakes that can cause foodborne illness include
practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food
correctly, and
purchasing food from unsafe sources.
receiving food in dented cans.
storing food without labels.
, thawing food incorrectly. - CORRECT ANSWERS purchasing food from unsafe sources.
Which food is in the temperature danger zone?
Chicken stored at 45F (7C)
Chili cooked to 165F (74C)
Soup held at 140F (60C)
Meat received at 40F (4C) - CORRECT ANSWERS Chicken stored at 45F (7C)
Should employees be cross-trained so more people have the skills to receive deliveries?
Yes, the more people who can receive products the better.
No, specific staff should be responsible for receiving.
Yes, this ensures that deliveries will be received quicker.
No, cross-training is expensive and time-consuming. - CORRECT ANSWERS No,
specific staff should be responsible for receiving.
Food must be thrown out after remaining in the temperature danger zone for
2 hours.
3 hours.
4 hours.
1 hour. - CORRECT ANSWERS 4 hours.
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could
cause a foodborne illness?
Poor cleaning and sanitizing
Cross-contamination
Poor personal hygiene
Time-temperature abuse - CORRECT ANSWERS Time-temperature abuse
