SERVSAFE 90 CERTIFICATION SCRIPT
2026 QUESTIONS WITH SOLUTIONS
GRADED A+
◍ An illness is considered an outbreak when: (3).
Answer: 1) 2 or more people have the same symptoms after eating the same
food, 2) An investigation is conducted by state and local regulatory
authorities, 3) the outbreak is confirmed by lab analysis
◍ 7 Major Challenges to Food Safety.
Answer: 1) Time constraints for training and food prep, 2) language and
culture differences, 3) literacy and education levels, 4) microorganisms, 5)
unapproved suppliers not practicing food safety, 6) high -risk customers, 7)
staff turnover
◍ What symptom requires a food handler to be excluded from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing.
Answer: C. jaundice
◍ 7 Costs of Foodborne Illness Outbreaks.
Answer: 1) loss of sales and customers, 2) negative media exposure, 3)
lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff
retraining or turnover, 7) Victims' loss of work, medical costs, long-term
disabilities, and even death
◍ 3 Types of Contaminants to Food.
Answer: 1) Biological (greatest threat), 2) Chemical, 3) Physical
◍ What should staff do when receiving a delivery of food and supplies?
, A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later.
Answer: B. visually inspect all food items
◍ Biological contaminants.
Answer: Pathogens, harmful microorganisms, pose the greatest threat to
food safety. Ex: viruses, parasites, fungi, bacteria
◍ Chemical contaminants.
Answer: Ex: cleaners, polishes, sanitizers, etc.
◍ Physical contaminants.
Answer: Foreign objects that can get into food. Ex: metal shavings, jewelry,
fish bones
◍ Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce.
Answer: D. Washing produce
◍ What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands.
Answer: B. wear single-use gloves
◍ What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood.
, Answer: B. wheezing or shortness of breath
◍ What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils.
Answer: D. clean and sanitize the utensils
◍ In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content.
Answer: D. does not make a claim about health or nutrient content
◍ 5 Most Common Food-Handling Mistakes.
Answer: 1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food
incorrectly, 3) incorrect temperatures, 4) contaminated equipment, 5) poor
personal hygiene
◍ What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF.
Answer: A. 135ºF
◍ What should food handlers do after leaving and returning to the prep area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic.
, Answer: A. wash hands
◍ Time-temperature abuse.
Answer: Food is not held or stored at correct temp, or not reheated or cooled
correctly
◍ What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled.
Answer: B. pasteurized
◍ Cross-contamination.
Answer: contaminated ingredients added to food that receives no further
cooking. Ex: raw chicken touching salad ingredients
◍ What must an operation do before packaging fresh juice on-site for later
sale?
A. obtain a variance
B. hold produce at 41ºF (5ºC) or lower
C. contact OSHA
D. freeze the juice.
Answer: A. obtain a variance
◍ A food handler has just finished storing a dry food delivery. Which step was
done correctly?
A. stored food underneath a stairwell
B. stored food in an empty chemical container
C. stored food 4 inches off the floor
D. stored food away from the wall.
Answer: D. stored food away from the wall
◍ What is the minimum internal temperature for a veal chop?
A. 155ºF
2026 QUESTIONS WITH SOLUTIONS
GRADED A+
◍ An illness is considered an outbreak when: (3).
Answer: 1) 2 or more people have the same symptoms after eating the same
food, 2) An investigation is conducted by state and local regulatory
authorities, 3) the outbreak is confirmed by lab analysis
◍ 7 Major Challenges to Food Safety.
Answer: 1) Time constraints for training and food prep, 2) language and
culture differences, 3) literacy and education levels, 4) microorganisms, 5)
unapproved suppliers not practicing food safety, 6) high -risk customers, 7)
staff turnover
◍ What symptom requires a food handler to be excluded from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing.
Answer: C. jaundice
◍ 7 Costs of Foodborne Illness Outbreaks.
Answer: 1) loss of sales and customers, 2) negative media exposure, 3)
lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff
retraining or turnover, 7) Victims' loss of work, medical costs, long-term
disabilities, and even death
◍ 3 Types of Contaminants to Food.
Answer: 1) Biological (greatest threat), 2) Chemical, 3) Physical
◍ What should staff do when receiving a delivery of food and supplies?
, A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later.
Answer: B. visually inspect all food items
◍ Biological contaminants.
Answer: Pathogens, harmful microorganisms, pose the greatest threat to
food safety. Ex: viruses, parasites, fungi, bacteria
◍ Chemical contaminants.
Answer: Ex: cleaners, polishes, sanitizers, etc.
◍ Physical contaminants.
Answer: Foreign objects that can get into food. Ex: metal shavings, jewelry,
fish bones
◍ Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce.
Answer: D. Washing produce
◍ What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands.
Answer: B. wear single-use gloves
◍ What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood.
, Answer: B. wheezing or shortness of breath
◍ What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils.
Answer: D. clean and sanitize the utensils
◍ In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content.
Answer: D. does not make a claim about health or nutrient content
◍ 5 Most Common Food-Handling Mistakes.
Answer: 1) Unsafe sources (ex. unapproved suppliers), 2) Cooking food
incorrectly, 3) incorrect temperatures, 4) contaminated equipment, 5) poor
personal hygiene
◍ What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF.
Answer: A. 135ºF
◍ What should food handlers do after leaving and returning to the prep area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic.
, Answer: A. wash hands
◍ Time-temperature abuse.
Answer: Food is not held or stored at correct temp, or not reheated or cooled
correctly
◍ What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled.
Answer: B. pasteurized
◍ Cross-contamination.
Answer: contaminated ingredients added to food that receives no further
cooking. Ex: raw chicken touching salad ingredients
◍ What must an operation do before packaging fresh juice on-site for later
sale?
A. obtain a variance
B. hold produce at 41ºF (5ºC) or lower
C. contact OSHA
D. freeze the juice.
Answer: A. obtain a variance
◍ A food handler has just finished storing a dry food delivery. Which step was
done correctly?
A. stored food underneath a stairwell
B. stored food in an empty chemical container
C. stored food 4 inches off the floor
D. stored food away from the wall.
Answer: D. stored food away from the wall
◍ What is the minimum internal temperature for a veal chop?
A. 155ºF
