SERVSAFE 90 ACTUAL EXAM PAPER
2026 QUESTIONS WITH ANSWERS
GRADED A+
◍ Higher risk populations include.....
Answer: infants, preschool aged children, pregnant women, the elderly,
people taking medications, and people who are seriously ill.
◍ What are TCS foods?.
Answer: Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated
garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut
Tomatoes, and cut melons.
◍ Name the center for disease controls(CDC) top 5 reasons for outbreaks.
Answer: 1.) Purchasing food from unsafe sources2.) Failing to cook food
adequately3.) Holding food at incorrect temperatures4.) Contaminated
equipment5.) Poor personal hygiene
◍ which is the the best location for chemical detergents and sanitizers to be
stored?.
Answer: on shelves in the dishwashing area
◍ what is the first thing a person in charge should do when someone arrives at
the foodservice operation and says that they are there to conduct an
inspection of the operation?.
Answer: ask for identification
◍ what are the three ways food becomes contaminated?.
Answer: 1.) Time-Temperature Control2.) Cross Contamination3.) Poor
Personal Hygiene
◍ an illness caused by what pathogen must be reported to the regulatory
, authority.
Answer: norovirus
◍ What does FAT TOM stand for?.
Answer: FoodAcidityTemperatureTimeOxygenMoisture
◍ What are the two fish toxins?.
Answer: Scombroid-which is a histamine toxin from mostly tuna that is
time-temperature abused andCiguatera- which is a ciguatoxin from
predatory reef fish that you get from marine algae.
◍ which temperatures is acceptable for cold storing potato salad?.
Answer: 46 F
◍ when preparing food for customers with a food allergy, food handlers must.
Answer: wash, rinse, and sanitize cookware and utensils first
◍ Who can buy pesticides?.
Answer: Only a licensed proffesional
◍ What is the key to protecting food?.
Answer: Making it as difficult as possible for tampering to occur by
addressing all potential HUMAN INTERIOR AND EXTERIOR elements in
your operation.
◍ Glove must be changed after how many hours?.
Answer: 4 hours
◍ When should you RESTRICT employees from working with or around food
if they have a sore throat or fever?.
Answer: If serving a high rish population
◍ When should you EXCLUDE employees from working with or around
food? WHen are they allowed to come back?.
Answer: If they have jaundice, diarrhea or vomiting. They can come back
after they are symptom free for 24 hours
◍ Notify the health department and exclude employees from working with or
around food if.....
, Answer: they are diagagnosed with the big 5
◍ You should never use glass thermometers when?.
Answer: Measuring food temperatures or if it doesnt have a shatterproof
gass casing.
◍ What temperature should delivered TCS foods be at?.
Answer: 41* or lower
◍ What temperature should delivered Live shell fish and shelled eggs be at?.
Answer: 45* or lower
◍ What temperature should delivered Hot TCS food be at?.
Answer: 135* or higher
◍ All packaging and containers should be labeled with what?.
Answer: Name of the food and the experation date.
◍ TCS foods prepared on site can be stored for how long and what
temperature?.
Answer: a maximum of 7 days at 41* or lower before it must be thrown out.
◍ Dry storage areas should be at what temperature?.
Answer: Between 50 to 70 degrees
◍ Food in dry storage should be stored off the ground at least how many
inches?.
Answer: 6 inches or 15 centimeters.
◍ Shell fish stock identification tags must be kept for how many days from
when the last one was sold or served?.
Answer: 90 days
◍ What does ROP mean?.
Answer: Reduced Oxygen Packaging
◍ WHat are the 4 ways to thaw food?.
Answer: In the Refrigerator, under cool running water, in a microwave oven,
or as part of the cooking process.
, ◍ What temperature does Chicken, Stuffed Meats, Stuffed Pasta's, leftovers, or
food cooked in the microwave need to be cooked at?.
Answer: 165 degrees
◍ What temperature does Ground meat, Injected meat and eggs to be held for
later service need to be cooked at?.
Answer: 155 degrees
◍ What temperature does steak, chops, fish, roasts and eggs for short order
need to be cooked at?.
Answer: 145 degrees
◍ What temperature does Ready to eat food need to be at?.
Answer: 135 degrees
◍ WHat is the two stage cooling process?.
Answer: 135 to 70 degrees within 2 hours, then 70 to 41 degrees within 2
hours for a total cooling time of 6 hours
◍ what temperature is hot holding?.
Answer: 135 degrees or higher
◍ what temperature is cold holding?.
Answer: 41 degrees or lower
◍ hot food can be held for how many hours?.
Answer: 4 hours
◍ cold food can be held for how many hours?.
Answer: 6 hours
◍ WHat does HACCP stand for?.
Answer: Hazard analysis critical control point
◍ What are the 7 steps of HACCP?.
Answer: 1.) Conduct a hazard analysis2.) Determine the critical control
points3.) Determine and establish maximum and minimum limits4.)
Determine and establish monitoring procedures5.) Identify6.) Verify7.)
2026 QUESTIONS WITH ANSWERS
GRADED A+
◍ Higher risk populations include.....
Answer: infants, preschool aged children, pregnant women, the elderly,
people taking medications, and people who are seriously ill.
◍ What are TCS foods?.
Answer: Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated
garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut
Tomatoes, and cut melons.
◍ Name the center for disease controls(CDC) top 5 reasons for outbreaks.
Answer: 1.) Purchasing food from unsafe sources2.) Failing to cook food
adequately3.) Holding food at incorrect temperatures4.) Contaminated
equipment5.) Poor personal hygiene
◍ which is the the best location for chemical detergents and sanitizers to be
stored?.
Answer: on shelves in the dishwashing area
◍ what is the first thing a person in charge should do when someone arrives at
the foodservice operation and says that they are there to conduct an
inspection of the operation?.
Answer: ask for identification
◍ what are the three ways food becomes contaminated?.
Answer: 1.) Time-Temperature Control2.) Cross Contamination3.) Poor
Personal Hygiene
◍ an illness caused by what pathogen must be reported to the regulatory
, authority.
Answer: norovirus
◍ What does FAT TOM stand for?.
Answer: FoodAcidityTemperatureTimeOxygenMoisture
◍ What are the two fish toxins?.
Answer: Scombroid-which is a histamine toxin from mostly tuna that is
time-temperature abused andCiguatera- which is a ciguatoxin from
predatory reef fish that you get from marine algae.
◍ which temperatures is acceptable for cold storing potato salad?.
Answer: 46 F
◍ when preparing food for customers with a food allergy, food handlers must.
Answer: wash, rinse, and sanitize cookware and utensils first
◍ Who can buy pesticides?.
Answer: Only a licensed proffesional
◍ What is the key to protecting food?.
Answer: Making it as difficult as possible for tampering to occur by
addressing all potential HUMAN INTERIOR AND EXTERIOR elements in
your operation.
◍ Glove must be changed after how many hours?.
Answer: 4 hours
◍ When should you RESTRICT employees from working with or around food
if they have a sore throat or fever?.
Answer: If serving a high rish population
◍ When should you EXCLUDE employees from working with or around
food? WHen are they allowed to come back?.
Answer: If they have jaundice, diarrhea or vomiting. They can come back
after they are symptom free for 24 hours
◍ Notify the health department and exclude employees from working with or
around food if.....
, Answer: they are diagagnosed with the big 5
◍ You should never use glass thermometers when?.
Answer: Measuring food temperatures or if it doesnt have a shatterproof
gass casing.
◍ What temperature should delivered TCS foods be at?.
Answer: 41* or lower
◍ What temperature should delivered Live shell fish and shelled eggs be at?.
Answer: 45* or lower
◍ What temperature should delivered Hot TCS food be at?.
Answer: 135* or higher
◍ All packaging and containers should be labeled with what?.
Answer: Name of the food and the experation date.
◍ TCS foods prepared on site can be stored for how long and what
temperature?.
Answer: a maximum of 7 days at 41* or lower before it must be thrown out.
◍ Dry storage areas should be at what temperature?.
Answer: Between 50 to 70 degrees
◍ Food in dry storage should be stored off the ground at least how many
inches?.
Answer: 6 inches or 15 centimeters.
◍ Shell fish stock identification tags must be kept for how many days from
when the last one was sold or served?.
Answer: 90 days
◍ What does ROP mean?.
Answer: Reduced Oxygen Packaging
◍ WHat are the 4 ways to thaw food?.
Answer: In the Refrigerator, under cool running water, in a microwave oven,
or as part of the cooking process.
, ◍ What temperature does Chicken, Stuffed Meats, Stuffed Pasta's, leftovers, or
food cooked in the microwave need to be cooked at?.
Answer: 165 degrees
◍ What temperature does Ground meat, Injected meat and eggs to be held for
later service need to be cooked at?.
Answer: 155 degrees
◍ What temperature does steak, chops, fish, roasts and eggs for short order
need to be cooked at?.
Answer: 145 degrees
◍ What temperature does Ready to eat food need to be at?.
Answer: 135 degrees
◍ WHat is the two stage cooling process?.
Answer: 135 to 70 degrees within 2 hours, then 70 to 41 degrees within 2
hours for a total cooling time of 6 hours
◍ what temperature is hot holding?.
Answer: 135 degrees or higher
◍ what temperature is cold holding?.
Answer: 41 degrees or lower
◍ hot food can be held for how many hours?.
Answer: 4 hours
◍ cold food can be held for how many hours?.
Answer: 6 hours
◍ WHat does HACCP stand for?.
Answer: Hazard analysis critical control point
◍ What are the 7 steps of HACCP?.
Answer: 1.) Conduct a hazard analysis2.) Determine the critical control
points3.) Determine and establish maximum and minimum limits4.)
Determine and establish monitoring procedures5.) Identify6.) Verify7.)
