ServSafe final exam review | 2025/2026
Study Guide with real exam QueStionS &
anSwer Key
◉ The temperature of a roast is checked to see if it has met its critical limit of
145F (63C) for 4 minutes. This is an example of which HACCP principle?
-Verification.
-Monitoring.
-Record Keeping.
-Hazard Analysis.. Answer -Monitoring.
◉ The temperature of a pot of beef stew is checked during holding. The stew
has not met the critical limit and is thrown out according to house policy.
Throwing out the stew is an example of which HACCP principle?
-Monitoring.
-Verification.
-Hazard Analysis.
-Corrective action.. Answer -Corrective action.
,◉ A deli serves cold sandwhiches in a self-serve display. Which step in the
flow of food would be a critical control point?
-Storage.
-Cooling.
-Cooking.
-Reheating.. Answer -Storage.
◉ A chef sanitized a thermometer probe and then checked the temperature of
minestrone soup being held in a hot-holding unit. The temperature was 120F
(49C), which did not meet the operation's critical limit of 135F (57C). The chef
recorded the temperature in the log and reheated the soup to 165F (74C) for
15 seconds within 2 hours. Which was the corrective action?
-Reheating the soup.
-Checking the critical limit.
-Sanitizing the thermometer probe.
-Recording the temperature in the log.. Answer -Reheating the soup.
◉ What is the purpose of a food safety management system?
-Keep all areas of the facility clean and pest free.
-Identify, tag, and repair faulty equipment within the facility.
-Identify and control possible hazards throughout the flow of food.
,-Identify, document, and use the correct methods for receiving food.. Answer -
Identify and control possible hazards throughout the flow of food.
◉ Reviewing temperature logs and other records to make sure that the HACCP
plan is working as intended is an example of which HACCP principle?
-Monitoring.
-Verification.
-Hazard analysis.
-Record keeping.. Answer -Verification.
◉ What is the first step in developing a HACCP plan?
-Identify corrective actions.
-Conduct a hazard analysis.
-Establish a monitoring procedures.
-Determine critical control points.. Answer -Conduct a hazard analysis.
◉ What does an operation that wants to smoke food as a method of
preservation need to have before processing food this way?
-Food safety certificate.
-Crisis management plan.
-Master cleaning schedule.
, -Variance from the regulatory authority.. Answer -Variance from the regulatory
authority.
◉ What are the most important food safety features to look for when selecting
flooring, wall, and ceiling materials.
-Absorbent and durable.
-Hard and durable.
-Porous and durable.
-Smooth and durable.. Answer -Smooth and durable.
◉ What organization creates national standards for foodservice equipment?
-CDC
-EPA
-FDA
-NSF. Answer -NSF
◉ When installing tabletop equipment on legs, the space between the base of
the equipment and the tabletop must be at least
-2 inches (5 cm)
-4 inches (10 cm)
-6 inches (15 cm)
Study Guide with real exam QueStionS &
anSwer Key
◉ The temperature of a roast is checked to see if it has met its critical limit of
145F (63C) for 4 minutes. This is an example of which HACCP principle?
-Verification.
-Monitoring.
-Record Keeping.
-Hazard Analysis.. Answer -Monitoring.
◉ The temperature of a pot of beef stew is checked during holding. The stew
has not met the critical limit and is thrown out according to house policy.
Throwing out the stew is an example of which HACCP principle?
-Monitoring.
-Verification.
-Hazard Analysis.
-Corrective action.. Answer -Corrective action.
,◉ A deli serves cold sandwhiches in a self-serve display. Which step in the
flow of food would be a critical control point?
-Storage.
-Cooling.
-Cooking.
-Reheating.. Answer -Storage.
◉ A chef sanitized a thermometer probe and then checked the temperature of
minestrone soup being held in a hot-holding unit. The temperature was 120F
(49C), which did not meet the operation's critical limit of 135F (57C). The chef
recorded the temperature in the log and reheated the soup to 165F (74C) for
15 seconds within 2 hours. Which was the corrective action?
-Reheating the soup.
-Checking the critical limit.
-Sanitizing the thermometer probe.
-Recording the temperature in the log.. Answer -Reheating the soup.
◉ What is the purpose of a food safety management system?
-Keep all areas of the facility clean and pest free.
-Identify, tag, and repair faulty equipment within the facility.
-Identify and control possible hazards throughout the flow of food.
,-Identify, document, and use the correct methods for receiving food.. Answer -
Identify and control possible hazards throughout the flow of food.
◉ Reviewing temperature logs and other records to make sure that the HACCP
plan is working as intended is an example of which HACCP principle?
-Monitoring.
-Verification.
-Hazard analysis.
-Record keeping.. Answer -Verification.
◉ What is the first step in developing a HACCP plan?
-Identify corrective actions.
-Conduct a hazard analysis.
-Establish a monitoring procedures.
-Determine critical control points.. Answer -Conduct a hazard analysis.
◉ What does an operation that wants to smoke food as a method of
preservation need to have before processing food this way?
-Food safety certificate.
-Crisis management plan.
-Master cleaning schedule.
, -Variance from the regulatory authority.. Answer -Variance from the regulatory
authority.
◉ What are the most important food safety features to look for when selecting
flooring, wall, and ceiling materials.
-Absorbent and durable.
-Hard and durable.
-Porous and durable.
-Smooth and durable.. Answer -Smooth and durable.
◉ What organization creates national standards for foodservice equipment?
-CDC
-EPA
-FDA
-NSF. Answer -NSF
◉ When installing tabletop equipment on legs, the space between the base of
the equipment and the tabletop must be at least
-2 inches (5 cm)
-4 inches (10 cm)
-6 inches (15 cm)
