SERVSAFE CERTIFICATION FINAL PAPER 2026
QUESTIONS AND COMPLETE ANSWERS 100%
CORRECT
◉ how can food handlers contaminate food? Answer: not washing
hands after touching pathogen
◉ when holding cold TCS food without temperature control, at what
temperature must the food be throw out instead of being served?
Answer: above 70F or 21C
◉ when cross-contaminaiton occurs, what is being transferred
between food or unwashed hands and prep areas, equipment,
utensils, or other food? Answer: pathogens
◉ based on the FDA's public health interventions, procedures must
be in place to make sure staff are Answer: reporting illnesses to
management
◉ What must be done with unused or extra table setting after guests
leave? Answer: they must be removed and then cleaned and
sanitized before resuming them
, ◉ refrigerated food prep onsite may be offered for sale in a vending
machine for up to Answer: 7 days
◉ What food item is and example of something acceptable to offer
on a children's menu? Answer: fruit salad
◉ Which is a strategy for reducing the risk of cross-contamination?
Answer: buying prepared food
◉ what must be clearly stated on the label on food items that are
packaged on-site for retail? Answer: quantity of the food
◉ which act by a food handler can contaminate food? Answer: taking
care of a sick child before working
◉ after four hours, a server checked temperature of the chicken
soup. It was 125F (52C). What should be done with the soup?
Answer: throw it out
◉ if a power outage impacts an operation and causes food in storage
to enter the temperature danger zone for 16 hours, what should be
done with the food? Answer: throw it out
QUESTIONS AND COMPLETE ANSWERS 100%
CORRECT
◉ how can food handlers contaminate food? Answer: not washing
hands after touching pathogen
◉ when holding cold TCS food without temperature control, at what
temperature must the food be throw out instead of being served?
Answer: above 70F or 21C
◉ when cross-contaminaiton occurs, what is being transferred
between food or unwashed hands and prep areas, equipment,
utensils, or other food? Answer: pathogens
◉ based on the FDA's public health interventions, procedures must
be in place to make sure staff are Answer: reporting illnesses to
management
◉ What must be done with unused or extra table setting after guests
leave? Answer: they must be removed and then cleaned and
sanitized before resuming them
, ◉ refrigerated food prep onsite may be offered for sale in a vending
machine for up to Answer: 7 days
◉ What food item is and example of something acceptable to offer
on a children's menu? Answer: fruit salad
◉ Which is a strategy for reducing the risk of cross-contamination?
Answer: buying prepared food
◉ what must be clearly stated on the label on food items that are
packaged on-site for retail? Answer: quantity of the food
◉ which act by a food handler can contaminate food? Answer: taking
care of a sick child before working
◉ after four hours, a server checked temperature of the chicken
soup. It was 125F (52C). What should be done with the soup?
Answer: throw it out
◉ if a power outage impacts an operation and causes food in storage
to enter the temperature danger zone for 16 hours, what should be
done with the food? Answer: throw it out
