ServSafe final exam teSt bank | lateSt
2025/2026 edition with verified
QueStionS & CorreCt anSwerS
◉ 41 or lower. Answer: Cold holding should be held at
◉ 4 hours. Answer: Hot food can be held for a max of
◉ 6 hours. Answer: Cold food can be held at a max of
◉ Unsafe sources, cooked improperly, improper temperatures, contaminated
equipment, poor personal hygiene. Answer: 5 most common causes of
foodborne illness
◉ Hazard Analysis Critical Control Point (HACCP). Answer: Focuses on
identifying specific points where it is essential to prevent, eliminate, or reduce
biological, chemical, or physical hazards to a safe level
◉ Coving. Answer: Curved, sealed edge placed between the floor and the wall
to make cleaning easier
,◉ Restrooms. Answer: ___ must have hot/cold water, soap, a means to dry
hands, waste container, signage saying employees must wash hands
◉ True. Answer: True or False: Vacuum beakers and air gaps can be used to
control backflow
◉ Food prep area. Answer: 50 foot candles are used for
◉ 20. Answer: ___ foot candles are used for handwashing, buffet, restrooms,
wait stations, and display areas
◉ 10. Answer: ___ foot candles are used inside walk-in refrigerators, dry
storage areas, and dining rooms
◉ Cleaning. Answer: The process of removing food and other types of soil
from a surface
◉ Sanitizing. Answer: The process of reducing the number of harmful
microorganisms from a clean surface to safe levels
, ◉ Wash, Rinse, Sanitize, Air-Dry. Answer: Food- contact surfaces 3 step
process
◉ Water temp, pressure, conveyor speed, and chemical concentration.
Answer: Information should be posted on the dishwashing machine regarding
◉ MSDS. Answer: Keep _____ for each chemical in a location to all employees on
the job
◉ Roaches. Answer: Oily smell, dropping look like grains of black pepper, and
capsule egg cases can indicate
◉ Rodents. Answer: Droppings, signs of gnawing, tracks, nesting materials and
holes can be signs of
◉ Flies. Answer: ___ can carry Shigellosis and typhoid fever
◉ Federal, State, local. Answer: Government control regarding food safety in
the US is exercised at three levels
◉ State and local. Answer: Regulations are usually enforced at the ___ levels
2025/2026 edition with verified
QueStionS & CorreCt anSwerS
◉ 41 or lower. Answer: Cold holding should be held at
◉ 4 hours. Answer: Hot food can be held for a max of
◉ 6 hours. Answer: Cold food can be held at a max of
◉ Unsafe sources, cooked improperly, improper temperatures, contaminated
equipment, poor personal hygiene. Answer: 5 most common causes of
foodborne illness
◉ Hazard Analysis Critical Control Point (HACCP). Answer: Focuses on
identifying specific points where it is essential to prevent, eliminate, or reduce
biological, chemical, or physical hazards to a safe level
◉ Coving. Answer: Curved, sealed edge placed between the floor and the wall
to make cleaning easier
,◉ Restrooms. Answer: ___ must have hot/cold water, soap, a means to dry
hands, waste container, signage saying employees must wash hands
◉ True. Answer: True or False: Vacuum beakers and air gaps can be used to
control backflow
◉ Food prep area. Answer: 50 foot candles are used for
◉ 20. Answer: ___ foot candles are used for handwashing, buffet, restrooms,
wait stations, and display areas
◉ 10. Answer: ___ foot candles are used inside walk-in refrigerators, dry
storage areas, and dining rooms
◉ Cleaning. Answer: The process of removing food and other types of soil
from a surface
◉ Sanitizing. Answer: The process of reducing the number of harmful
microorganisms from a clean surface to safe levels
, ◉ Wash, Rinse, Sanitize, Air-Dry. Answer: Food- contact surfaces 3 step
process
◉ Water temp, pressure, conveyor speed, and chemical concentration.
Answer: Information should be posted on the dishwashing machine regarding
◉ MSDS. Answer: Keep _____ for each chemical in a location to all employees on
the job
◉ Roaches. Answer: Oily smell, dropping look like grains of black pepper, and
capsule egg cases can indicate
◉ Rodents. Answer: Droppings, signs of gnawing, tracks, nesting materials and
holes can be signs of
◉ Flies. Answer: ___ can carry Shigellosis and typhoid fever
◉ Federal, State, local. Answer: Government control regarding food safety in
the US is exercised at three levels
◉ State and local. Answer: Regulations are usually enforced at the ___ levels
