SERVSAFE EXAM SCRIPT FINAL EXAM 2026
FULL QUESTIONS WITH VERIFIED ANSWERS
◉ What is TCS food?
A. Food requiring thermometer checks for security
B Food requiring trustworthy conditions fro service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety. Answer:
D. Food requiring time and temperature control for safety
◉ Why are preschool-age children at a higher risk for foodborne
illnesses?
A. Their appetites have increased since birth
B. They have not built up stong immune systems
C. They are more likely to spend time in a hospital
D. They are more likely to suffer allergic reactions. Answer: B. They
have not built up strong immune systems
◉ Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
,D. Strawberries. Answer: C. Sprouts
◉ The five common risk factors that can lead to foodborne illness
are failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor
personal hygiene, and
A. Reheating leftover food
B. serving ready to eat food
C.using single-use, disposable gloves
D. purchasing food from unsafe sources. Answer: D. Purchasing food
from unsafe sources
◉ What is an important measure for preventing foodborne illness?
A. using new equiptment
B. Measuring pathogens
C. Prevent cross contamination
D. Serving locally grown, organic food. Answer: C. Preventing cross-
contamination
◉ Raw chicken breasts are left out at room temp on a prep table.
What is the main risk that could cause a foodborne illness?
A. cross-contamination
B. Poor personal hygiene
, C. Time- temperature abuse
D. Poor cleaning and sanitizing. Answer: C. Time- tempurature abuse
◉ A server cleans a dining table with a wiping cloth and then puts
the wiping cloth in an apron pocket. What is the risk that could
cause a foodborne illness?
A. cross-contamination
B. Poor personal hygiene
C. Time- temperature abuse
D. Poor cleaning and sanitizing. Answer: D. Poor cleaning and
sanitizing
◉ What are the most common symptoms of a foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
dizziness
B.A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
headache
C. A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
D. A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
tiredness. Answer: C. A. Diarrhea, vomiting, fever, nausea, abdominal
cramps, and jaundice
FULL QUESTIONS WITH VERIFIED ANSWERS
◉ What is TCS food?
A. Food requiring thermometer checks for security
B Food requiring trustworthy conditions fro service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety. Answer:
D. Food requiring time and temperature control for safety
◉ Why are preschool-age children at a higher risk for foodborne
illnesses?
A. Their appetites have increased since birth
B. They have not built up stong immune systems
C. They are more likely to spend time in a hospital
D. They are more likely to suffer allergic reactions. Answer: B. They
have not built up strong immune systems
◉ Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
,D. Strawberries. Answer: C. Sprouts
◉ The five common risk factors that can lead to foodborne illness
are failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor
personal hygiene, and
A. Reheating leftover food
B. serving ready to eat food
C.using single-use, disposable gloves
D. purchasing food from unsafe sources. Answer: D. Purchasing food
from unsafe sources
◉ What is an important measure for preventing foodborne illness?
A. using new equiptment
B. Measuring pathogens
C. Prevent cross contamination
D. Serving locally grown, organic food. Answer: C. Preventing cross-
contamination
◉ Raw chicken breasts are left out at room temp on a prep table.
What is the main risk that could cause a foodborne illness?
A. cross-contamination
B. Poor personal hygiene
, C. Time- temperature abuse
D. Poor cleaning and sanitizing. Answer: C. Time- tempurature abuse
◉ A server cleans a dining table with a wiping cloth and then puts
the wiping cloth in an apron pocket. What is the risk that could
cause a foodborne illness?
A. cross-contamination
B. Poor personal hygiene
C. Time- temperature abuse
D. Poor cleaning and sanitizing. Answer: D. Poor cleaning and
sanitizing
◉ What are the most common symptoms of a foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
dizziness
B.A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
headache
C. A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
D. A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
tiredness. Answer: C. A. Diarrhea, vomiting, fever, nausea, abdominal
cramps, and jaundice
