ServSafe Practice Test Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which bacteria is commonly linked to rice left at room temperature?
✔✔ Bacillus cereus.
What is the minimum temperature to hold hot food safely?
✔✔ 135°F (57°C) or higher.
Which foodborne illness is often associated with deli meats and soft cheeses?
✔✔ Listeria monocytogenes.
How often should food contact surfaces be cleaned and sanitized?
✔✔ After each use and whenever switching between food types.
Which practice is essential to prevent cross-contamination during food preparation?
✔✔ Using separate cutting boards and utensils for raw and ready-to-eat foods.
1
,What is the proper temperature for storing cold TCS foods?
✔✔ 41°F (5°C) or lower.
What is the main purpose of a food safety management system?
✔✔ To prevent foodborne illnesses by controlling risks in a foodservice operation.
Which temperature range is considered the “danger zone” for bacterial growth in foods?
✔✔ 41°F to 135°F (5°C to 57°C).
How often should employees wash their hands in a foodservice environment?
✔✔ Before handling food, after using the restroom, after touching hair or face, and after
handling raw foods.
Which type of food is most likely to support rapid bacterial growth?
✔✔ TCS foods such as meat, poultry, seafood, dairy, and cooked rice.
What is the minimum internal temperature for cooking chicken to ensure safety?
✔✔ 165°F (74°C) for 15 seconds.
2
, Which personal hygiene practice is critical to preventing food contamination?
✔✔ Proper handwashing and maintaining clean clothing and hair restraints.
What is the safe minimum internal temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
How should raw seafood be stored in a refrigerator?
✔✔ At 41°F (5°C) or below and separate from ready-to-eat foods.
Which pathogen is commonly associated with undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the correct procedure for cooling hot food safely?
✔✔ Divide into shallow containers and place in a refrigerator immediately.
Which illness requires an employee to be excluded from food handling until cleared by a medical
professional?
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which bacteria is commonly linked to rice left at room temperature?
✔✔ Bacillus cereus.
What is the minimum temperature to hold hot food safely?
✔✔ 135°F (57°C) or higher.
Which foodborne illness is often associated with deli meats and soft cheeses?
✔✔ Listeria monocytogenes.
How often should food contact surfaces be cleaned and sanitized?
✔✔ After each use and whenever switching between food types.
Which practice is essential to prevent cross-contamination during food preparation?
✔✔ Using separate cutting boards and utensils for raw and ready-to-eat foods.
1
,What is the proper temperature for storing cold TCS foods?
✔✔ 41°F (5°C) or lower.
What is the main purpose of a food safety management system?
✔✔ To prevent foodborne illnesses by controlling risks in a foodservice operation.
Which temperature range is considered the “danger zone” for bacterial growth in foods?
✔✔ 41°F to 135°F (5°C to 57°C).
How often should employees wash their hands in a foodservice environment?
✔✔ Before handling food, after using the restroom, after touching hair or face, and after
handling raw foods.
Which type of food is most likely to support rapid bacterial growth?
✔✔ TCS foods such as meat, poultry, seafood, dairy, and cooked rice.
What is the minimum internal temperature for cooking chicken to ensure safety?
✔✔ 165°F (74°C) for 15 seconds.
2
, Which personal hygiene practice is critical to preventing food contamination?
✔✔ Proper handwashing and maintaining clean clothing and hair restraints.
What is the safe minimum internal temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
How should raw seafood be stored in a refrigerator?
✔✔ At 41°F (5°C) or below and separate from ready-to-eat foods.
Which pathogen is commonly associated with undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the correct procedure for cooling hot food safely?
✔✔ Divide into shallow containers and place in a refrigerator immediately.
Which illness requires an employee to be excluded from food handling until cleared by a medical
professional?
3
