ServSafe Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Which microorganism is commonly linked to improperly canned foods? Clostridium botulinum. What is the minimum internal temperature for reheating cooked TCS food for hot holding? 165°F (74°C) for 15 seconds. Which foods are considered TCS foods? Foods that support bacterial growth, such as dairy, meat, poultry, seafood, cooked rice, and prepared salads. What is the correct way to thaw frozen food? In the refrigerator, under cold running water, or during cooking. Which practice helps prevent allergen cross-contact? Use separate utensils and equipment and clean surfaces thoroughly. 2 Which bacteria is associated with deli meats and soft cheeses? Listeria monocytogenes. How should raw chicken be stored in a refrigerator with other foods? Below ready-to-eat foods to prevent dripping. Which personal hygiene practice is most critical to prevent contamination? Proper handwashing with soap and warm water for at least 20 seconds. What is the first step in preventing foodborne illness in a restaurant? Proper handwashing and personal hygiene. What is the temperature danger zone where bacteria grow most rapidly? 41°F to 135°F (5°C to 57°C). Which type of food should always be stored below ready-to-eat foods in a refrigerator? Raw meats, poultry, and seafood. 3 How long can TCS (Time/Temperature Control for Safety) foods remain in the danger zone before they must be discarded? No more than 4 hours. What is the minimum internal temperature for poultry to ensure safety? 165°F (74°C) for 15 seconds. Which type of contamination occurs from chemicals like cleaning agents or pesticides? Chemical contamination. What is cross-contamination? The transfer of harmful microorganisms from one food or surface to another. Which bacteria is commonly associated with undercooked eggs? Salmonella Enteritidis. At what temperature should hot foods be held