SERVSAFE ACTUAL PAPER 2026 90
QUESTIONS WITH VERIFIED ANSWERS
GRADED A+
◉ What temperature should the water be for manual dishwashing?
Answer: Must be at least 110 F
◉ A food handler just finished storing a dry food delivery, which step
was done correctly? Answer: Stored food away from the wall
◉ What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation due to
illness? Answer: Throw it out
◉ Single use gloves are not required when Answer: Washing product
◉ What should a food handler do to make gloves easier to put on?
Answer: Select the right size gloves
◉ What should food handlers do after leaving and returning to the prep
area? Answer: Wash hands
◉ What rule for serving bread should food handlers practice? Answer:
Do not re-serve uneaten bread
◉ What does the L stand for in the FDA'S ALERT tool? Answer: Look
, ◉ What is the minimum internal cooking temp for chicken breasts?
Answer: 165°F (74 °C) for 15 seconds
◉ What factors influence the effectiveness of a chemical sanitizer?
Answer: Concentration,temperature,contact time, pH and water
hardness.
◉ Ready to eat TCS foods prepped in house must be date marked if it is
held for more than how many hours? Answer: 24 Hours
◉ What is the minimum internal cooking temperature for a veal chop?
Answer: 135°F(57 °C)
◉ Why should food temperature be taken in 2 different locations?
Answer: Temperature may vary in the food
◉ What causes Preschool age children to be at risk for foodborne
illness? Answer: Their immune systems are not strong
◉ How should staff make sure the chemical sanitizer being used on a
food prep surface is at the correct strength? Answer: Use a test kit to
check the sanitizers concentration when mixing it
◉ When can a glass thermometers be used? Answer: When enclosed in
a shatter proof casing
QUESTIONS WITH VERIFIED ANSWERS
GRADED A+
◉ What temperature should the water be for manual dishwashing?
Answer: Must be at least 110 F
◉ A food handler just finished storing a dry food delivery, which step
was done correctly? Answer: Stored food away from the wall
◉ What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation due to
illness? Answer: Throw it out
◉ Single use gloves are not required when Answer: Washing product
◉ What should a food handler do to make gloves easier to put on?
Answer: Select the right size gloves
◉ What should food handlers do after leaving and returning to the prep
area? Answer: Wash hands
◉ What rule for serving bread should food handlers practice? Answer:
Do not re-serve uneaten bread
◉ What does the L stand for in the FDA'S ALERT tool? Answer: Look
, ◉ What is the minimum internal cooking temp for chicken breasts?
Answer: 165°F (74 °C) for 15 seconds
◉ What factors influence the effectiveness of a chemical sanitizer?
Answer: Concentration,temperature,contact time, pH and water
hardness.
◉ Ready to eat TCS foods prepped in house must be date marked if it is
held for more than how many hours? Answer: 24 Hours
◉ What is the minimum internal cooking temperature for a veal chop?
Answer: 135°F(57 °C)
◉ Why should food temperature be taken in 2 different locations?
Answer: Temperature may vary in the food
◉ What causes Preschool age children to be at risk for foodborne
illness? Answer: Their immune systems are not strong
◉ How should staff make sure the chemical sanitizer being used on a
food prep surface is at the correct strength? Answer: Use a test kit to
check the sanitizers concentration when mixing it
◉ When can a glass thermometers be used? Answer: When enclosed in
a shatter proof casing
