ServSafe Exam 2025/2026 Exam
Questions with 100% Correct Answers |
Latest Update
A service sink should be used for - 🧠ANSWER ✔✔cleaning mops and throwing
out waste water.
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4
hours, the roast beef is removed and set aside while the slicer parts are washed,
rinsed, and sanitized. The meat is then put back on the slicer to continue slicing.
What is the MOST SERIOUS risk of this procedure? - 🧠ANSWER ✔✔Time-
temperature abuse of the roast beef
When prepping foods, the only piece of jewelry that may be worn is a -
🧠ANSWER ✔✔plain metal band.
Sinks must be used for the correct intended purpose to prevent - 🧠ANSWER
✔✔cross-contamination.
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY 1
STATEMENT. ALL RIGHTS RESERVED
, The curved, sealed edge placed between the floor and the wall that makes this area
easier to clean is known as - 🧠ANSWER ✔✔coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot
water temperature is - 🧠ANSWER ✔✔171°F (77°C).
The purpose of a sanitizer test kit is to check the - 🧠ANSWER ✔✔concentration of
a chemical solution.
The Person i n Charge (PIC) has been notified by the regulatory authority that the
operation will be investigated as the possible source of a current hepatitis A
outbreak. What should the PIC do immediately? - 🧠ANSWER ✔✔Cooperate with
the investigating regulatory authority
The Person in Charge (PIC) of a food establishment may choose to accompany the
health inspector during an inspection in order to - 🧠ANSWER ✔✔learn from the
inspector's comments and suggestions.
Which is the correct procedure for delivering prepared hot food off-site? -
🧠ANSWER ✔✔Maintain hot food temperatures above 135°F (57°C).
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY 2
STATEMENT. ALL RIGHTS RESERVED
Questions with 100% Correct Answers |
Latest Update
A service sink should be used for - 🧠ANSWER ✔✔cleaning mops and throwing
out waste water.
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4
hours, the roast beef is removed and set aside while the slicer parts are washed,
rinsed, and sanitized. The meat is then put back on the slicer to continue slicing.
What is the MOST SERIOUS risk of this procedure? - 🧠ANSWER ✔✔Time-
temperature abuse of the roast beef
When prepping foods, the only piece of jewelry that may be worn is a -
🧠ANSWER ✔✔plain metal band.
Sinks must be used for the correct intended purpose to prevent - 🧠ANSWER
✔✔cross-contamination.
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY 1
STATEMENT. ALL RIGHTS RESERVED
, The curved, sealed edge placed between the floor and the wall that makes this area
easier to clean is known as - 🧠ANSWER ✔✔coving.
When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot
water temperature is - 🧠ANSWER ✔✔171°F (77°C).
The purpose of a sanitizer test kit is to check the - 🧠ANSWER ✔✔concentration of
a chemical solution.
The Person i n Charge (PIC) has been notified by the regulatory authority that the
operation will be investigated as the possible source of a current hepatitis A
outbreak. What should the PIC do immediately? - 🧠ANSWER ✔✔Cooperate with
the investigating regulatory authority
The Person in Charge (PIC) of a food establishment may choose to accompany the
health inspector during an inspection in order to - 🧠ANSWER ✔✔learn from the
inspector's comments and suggestions.
Which is the correct procedure for delivering prepared hot food off-site? -
🧠ANSWER ✔✔Maintain hot food temperatures above 135°F (57°C).
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY 2
STATEMENT. ALL RIGHTS RESERVED
