ServSafe Practice Test 2025
Hid d fi iti
After verifying the internal temperature of a food, a food employee neglected to perform which step when they
directly returned the thermometer case sleeve?
Clean and sanitize the probe before placing it back into the thermometer sleeve
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure
involves
date marking foods with a maximum of seven daysonce open or prepared
At what temperature should sliced tomatoes be held?
39°
At what time should hand antiseptics be utilized?
After handwashing
, ServSafe Practice Test 2025
Before transitioning from handling raw food to ready-to-eat food, food handlers must first perform the
following steps to prevent cross-contamination.
wash their hands
The best location for chemical detergents and sanitizers to be stored is
in a storage area next to single-service items
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken
salad should be
discarded
The delay in air drying cups and glasses may be caused by
an improper use of chemical sanitizer.
Ensuring the delivery of efficient training feedback is crucial
specific and immediate
, ServSafe Practice Test 2025
Exterior waste receptacles should be
sealed with tight-fitting lids.
A food handler must wear single-use gloves when they
has an open wound on one of his or her hands.
Food items displayed on a salad bar should be labeled with respective food's
common name
Food that is truthfully presented is
offered in a way that is not misleading.
Garbage containers used by a business should be
waterproof, easy to clean, leak-proof, and durable
Hid d fi iti
After verifying the internal temperature of a food, a food employee neglected to perform which step when they
directly returned the thermometer case sleeve?
Clean and sanitize the probe before placing it back into the thermometer sleeve
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure
involves
date marking foods with a maximum of seven daysonce open or prepared
At what temperature should sliced tomatoes be held?
39°
At what time should hand antiseptics be utilized?
After handwashing
, ServSafe Practice Test 2025
Before transitioning from handling raw food to ready-to-eat food, food handlers must first perform the
following steps to prevent cross-contamination.
wash their hands
The best location for chemical detergents and sanitizers to be stored is
in a storage area next to single-service items
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken
salad should be
discarded
The delay in air drying cups and glasses may be caused by
an improper use of chemical sanitizer.
Ensuring the delivery of efficient training feedback is crucial
specific and immediate
, ServSafe Practice Test 2025
Exterior waste receptacles should be
sealed with tight-fitting lids.
A food handler must wear single-use gloves when they
has an open wound on one of his or her hands.
Food items displayed on a salad bar should be labeled with respective food's
common name
Food that is truthfully presented is
offered in a way that is not misleading.
Garbage containers used by a business should be
waterproof, easy to clean, leak-proof, and durable
