SERVSAFE PRACTICE 80 QUESTIONS 09/28/2026
ServSafe Practice 80 Questions (Latest 2026/2027)
Complete Questions and Guide Answers, 100%
Verified Graded A+
Which food has been associated with Salmonella Typhi?
Beverages
What symptom requires a food handler to be excluded from the operation?
Jaundice
What is an example of physical contamination?
bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness?
Excluding staff with vomiting from the operation
What condition promotes the growth of bacteria?
Food held between 70 F and 125F
9/28/2026
Parasites are commonly associated with what food?
Wild game
1
, SERVSAFE PRACTICE 80 QUESTIONS 09/28/2026
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Purchasing food from approved reputable suppliers
How should chemicals be stored?
away from prep areas
What does the L stand for in the FDA's ALERT tool?
LOOK
What practice can help prevent allergic reactions?
Telling customers how an item is prepared
What symptom can indicate that a customer is having an allergic reaction?
Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food?
Designated sink for handwashing
9/28/2026
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are a primarily high risk population.
2
ServSafe Practice 80 Questions (Latest 2026/2027)
Complete Questions and Guide Answers, 100%
Verified Graded A+
Which food has been associated with Salmonella Typhi?
Beverages
What symptom requires a food handler to be excluded from the operation?
Jaundice
What is an example of physical contamination?
bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness?
Excluding staff with vomiting from the operation
What condition promotes the growth of bacteria?
Food held between 70 F and 125F
9/28/2026
Parasites are commonly associated with what food?
Wild game
1
, SERVSAFE PRACTICE 80 QUESTIONS 09/28/2026
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Purchasing food from approved reputable suppliers
How should chemicals be stored?
away from prep areas
What does the L stand for in the FDA's ALERT tool?
LOOK
What practice can help prevent allergic reactions?
Telling customers how an item is prepared
What symptom can indicate that a customer is having an allergic reaction?
Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food?
Designated sink for handwashing
9/28/2026
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are a primarily high risk population.
2
