Serv Safe 90 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

Serv Safe 90 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Why must food be rejected if it shows signs of spoilage? Spoiled food can contain harmful bacteria or toxins that cause illness What is the recommended way to store raw poultry in a refrigerator? On the bottom shelf in a leak-proof container to prevent dripping on other foods Why should cooling food be divided into smaller portions? To allow food to cool quickly and safely through the danger zone What is the purpose of a HACCP plan? To identify hazards and implement critical control points to ensure food safety Why should food handlers avoid working with food when vomiting or having diarrhea? To prevent the spread of pathogens like norovirus to customers 2 What is the correct way to sanitize a food-contact surface? Apply an approved sanitizer at the correct concentration for the recommended time Why should food handlers avoid touching ready-to-eat foods with bare hands? To prevent the transfer of pathogens from hands to food Why is it important to store raw meat separately from ready-to-eat foods in a refrigerator? To prevent cross-contamination from raw meat to foods that will not be cooked How should hands be washed properly in a foodservice operation? Use warm water, soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel What is the main reason for cooling hot food quickly? To prevent the growth of bacteria by moving food through the temperature danger zone Why must food be labeled with the date it was prepared or opened? To ensure proper rotation and prevent serving spoiled or unsafe food 3 What is the first step in cleaning and sanitizing a food-contact surface? Remove food debris and wash the surface with soap and water Why should TCS (Time/Temperature Control for Safety) foods be monitored closely? Because they support rapid bacterial growth if not stored or cooked properly What is the correct way to thaw frozen food safely? In the refrigerator, under running water at 70°F (21°C) or below, or as part of the cooking process Why is personal hygiene critical in foodservice? Poor hygiene can introduce harmful pathogens into food and cause foodborne illness How can cross-contamination occur in a kitchen? By using the same cutting board or utensils for raw and ready-to-eat foods Why should gloves be changed frequently when handling food? To prevent contamination from one food or task to another 4 What is the danger zone in food temperature? Between 41°F (5°C) and 135°F (57°C) where bacteria grow rapidly Why should food be reheated to 165°F (74°C) before serving? To destroy any bacteria that may have grown during storage What is the main cause of Staphylococcus aureus food poisoning? Contamination of food by infected food handlers and improper temperature control Why must sick food handlers be excluded from work?