SERVSAFE COMPREHENSIVE REVIEW 2026
90 FULL QUESTIONS AND VERIFIED
ANSWERS
◉ the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Answer: may still have
residue after they have been cleaned
◉ which procedure would help protect food from contamination by food
handlers and customers? Answer: installing sneeze guards above the
salad bar
◉ the third compartment in a three compartment sink is for Answer:
sanitizing
◉ why should training documentation reports be kept? Answer: they
verify that training has been completed
◉ a correctly designed and installed three compartment sink must have
which type of backflow prevention? Answer: air gap
◉ if found during a food safety inspection, which hazard is grounds for
closing a foodservice operation? Answer: significant lack of
refrigeration
, ◉ a food handler must remove what item before working with food?
Answer: medical bracelet
◉ the only acceptable jewelry for a food handler is a Answer: plain
metal ring
◉ mineral buildup has formed on the steam table. Which cleaning agent
would best remove it? Answer: delimer
◉ a food handler is slicing roast beef continuously on a slicer for 6
hours. After 4 hours, the roast beef is removed and set aside while the
slicer parts are washed, rinsed, and sanitized. The meat is then put back
on the slicer to continue slicing. What is the most serious risk of this
procedure? Answer: time temperature abuse of the roast beef
◉ which is the the best location for chemical detergents and sanitizers to
be stored? Answer: on shelves in the dishwashing area
◉ the hair, nose, throat, and infected cuts of an average healthy person
Answer: may carry Staphyloccocus
◉ who should the manager contact when reporting a suspected
foodborne illness? Answer: local regulatory authority
90 FULL QUESTIONS AND VERIFIED
ANSWERS
◉ the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Answer: may still have
residue after they have been cleaned
◉ which procedure would help protect food from contamination by food
handlers and customers? Answer: installing sneeze guards above the
salad bar
◉ the third compartment in a three compartment sink is for Answer:
sanitizing
◉ why should training documentation reports be kept? Answer: they
verify that training has been completed
◉ a correctly designed and installed three compartment sink must have
which type of backflow prevention? Answer: air gap
◉ if found during a food safety inspection, which hazard is grounds for
closing a foodservice operation? Answer: significant lack of
refrigeration
, ◉ a food handler must remove what item before working with food?
Answer: medical bracelet
◉ the only acceptable jewelry for a food handler is a Answer: plain
metal ring
◉ mineral buildup has formed on the steam table. Which cleaning agent
would best remove it? Answer: delimer
◉ a food handler is slicing roast beef continuously on a slicer for 6
hours. After 4 hours, the roast beef is removed and set aside while the
slicer parts are washed, rinsed, and sanitized. The meat is then put back
on the slicer to continue slicing. What is the most serious risk of this
procedure? Answer: time temperature abuse of the roast beef
◉ which is the the best location for chemical detergents and sanitizers to
be stored? Answer: on shelves in the dishwashing area
◉ the hair, nose, throat, and infected cuts of an average healthy person
Answer: may carry Staphyloccocus
◉ who should the manager contact when reporting a suspected
foodborne illness? Answer: local regulatory authority
