Servsafe Practice Test Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the main goal of food safety practices in a restaurant?
✔✔ To prevent foodborne illness.
Which temperature range is considered the danger zone for bacterial growth in foods?
✔✔ 41°F–135°F (5°C–57°C).
How long should hands be scrubbed with soap and warm water during proper handwashing?
✔✔ At least 20 seconds.
What is the minimum internal cooking temperature for whole cuts of beef, pork, veal, and lamb?
✔✔ 145°F (63°C) with a 3-minute rest time.
Which type of foodborne illness is caused by harmful bacteria, viruses, or parasites?
✔✔ Biological contamination.
1
,How should ready-to-eat TCS foods be stored in a refrigerator to prevent contamination?
✔✔ Above raw meats and separated to avoid cross-contamination.
What is the proper internal temperature for cooked poultry to ensure safety?
✔✔ 165°F (74°C).
Which food requires extra caution due to supporting rapid bacterial growth?
✔✔ Time/Temperature Control for Safety (TCS) foods, like dairy, meat, and seafood.
What is the recommended way to thaw frozen food safely?
✔✔ In the refrigerator, under cold running water, or during the cooking process.
Which foodborne pathogen is commonly linked to raw eggs and egg products?
✔✔ Salmonella Enteritidis.
What should a food handler do if they are experiencing vomiting or diarrhea?
✔✔ Stay home and report the illness to management.
2
, How should raw seafood be stored in relation to other foods?
✔✔ Below ready-to-eat foods to prevent dripping and cross-contamination.
Which foodborne pathogen is commonly associated with improperly canned foods?
✔✔ Clostridium botulinum.
How long can TCS foods safely remain in the temperature danger zone?
✔✔ No more than 4 hours.
Which cleaning practice helps prevent cross-contamination of allergens?
✔✔ Use separate utensils, equipment, and thoroughly clean surfaces between uses.
Which type of hazard occurs from foreign objects like glass, metal, or hair in food?
✔✔ Physical contamination.
What is the minimum temperature for hot holding cooked foods?
✔✔ 135°F (57°C).
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the main goal of food safety practices in a restaurant?
✔✔ To prevent foodborne illness.
Which temperature range is considered the danger zone for bacterial growth in foods?
✔✔ 41°F–135°F (5°C–57°C).
How long should hands be scrubbed with soap and warm water during proper handwashing?
✔✔ At least 20 seconds.
What is the minimum internal cooking temperature for whole cuts of beef, pork, veal, and lamb?
✔✔ 145°F (63°C) with a 3-minute rest time.
Which type of foodborne illness is caused by harmful bacteria, viruses, or parasites?
✔✔ Biological contamination.
1
,How should ready-to-eat TCS foods be stored in a refrigerator to prevent contamination?
✔✔ Above raw meats and separated to avoid cross-contamination.
What is the proper internal temperature for cooked poultry to ensure safety?
✔✔ 165°F (74°C).
Which food requires extra caution due to supporting rapid bacterial growth?
✔✔ Time/Temperature Control for Safety (TCS) foods, like dairy, meat, and seafood.
What is the recommended way to thaw frozen food safely?
✔✔ In the refrigerator, under cold running water, or during the cooking process.
Which foodborne pathogen is commonly linked to raw eggs and egg products?
✔✔ Salmonella Enteritidis.
What should a food handler do if they are experiencing vomiting or diarrhea?
✔✔ Stay home and report the illness to management.
2
, How should raw seafood be stored in relation to other foods?
✔✔ Below ready-to-eat foods to prevent dripping and cross-contamination.
Which foodborne pathogen is commonly associated with improperly canned foods?
✔✔ Clostridium botulinum.
How long can TCS foods safely remain in the temperature danger zone?
✔✔ No more than 4 hours.
Which cleaning practice helps prevent cross-contamination of allergens?
✔✔ Use separate utensils, equipment, and thoroughly clean surfaces between uses.
Which type of hazard occurs from foreign objects like glass, metal, or hair in food?
✔✔ Physical contamination.
What is the minimum temperature for hot holding cooked foods?
✔✔ 135°F (57°C).
3
