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7TH EDITION SERVSAFE EXAM QUESTIONS
WITH SOLUTIONS
What should food handlers never do in food prep or service areas, or areas
designated for cleaning? -correct-answer-eat, smoke, or chew gum
What are staff required to report to management? -correct-answer-health
problems
What should managers watch for? -correct-answer-staff illnesses
Who must managers exclude or restrict? -correct-answer-food handlers who have
certain symptoms or medical conditions
Define the flow of food. -correct-answer-the path food takes in your operation
from purchasing to service
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What are the major concerns during the flow of food? -correct-answer-cross
contamination and time temperature abuse
How can cross contamination be prevented? -correct-answer-keep ready to eat
and raw food separated, use separate equipment for each type food, and clean
and sanitize all work surfaces, equipment, and utensils before and after each task
What should be done if separate equipment cannot be used? -correct-answer-
prep ready to eat food, and raw meat, poultry, and fish at different times
What minimizes the chances of contamination? -correct-answer-prepping ready
to eat food first and buying food items that do not require much preparation or
handling
What is the range of 41 F and 135 F called? -correct-answer-the temperature
danger zone
How can time temperature abuse be avoided? -correct-answer-by having policies
and procedures that include monitoring food and recording temperatures and
times, making sure the correct types of thermometers are available, using timbers
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to check how long food is in the temperature danger zone, and making sure food
handlers know what to do if time and temperature standards are not met
What is the most important tool you can use to prevent time temperature abuse?
-correct-answer-a thermometer
What should be done to thermometers before and after each use? -correct-
answer-they should be cleaned and sanitized
When checking food temperatures, where should the thermometer stem or probe
be placed, and what should be done next? -correct-answer-into the thickest part
of the food and take another reading in a different spot
Before recording the temperature of a food, what should you wait for? -correct-
answer-for the thermometer reading to steady
When using a bimetallic stemmed thermometer, how should it be placed in the
food? -correct-answer-put it into the food from the tip to the end of the sensing
area
7TH EDITION SERVSAFE EXAM QUESTIONS
WITH SOLUTIONS
What should food handlers never do in food prep or service areas, or areas
designated for cleaning? -correct-answer-eat, smoke, or chew gum
What are staff required to report to management? -correct-answer-health
problems
What should managers watch for? -correct-answer-staff illnesses
Who must managers exclude or restrict? -correct-answer-food handlers who have
certain symptoms or medical conditions
Define the flow of food. -correct-answer-the path food takes in your operation
from purchasing to service
,2|Page
What are the major concerns during the flow of food? -correct-answer-cross
contamination and time temperature abuse
How can cross contamination be prevented? -correct-answer-keep ready to eat
and raw food separated, use separate equipment for each type food, and clean
and sanitize all work surfaces, equipment, and utensils before and after each task
What should be done if separate equipment cannot be used? -correct-answer-
prep ready to eat food, and raw meat, poultry, and fish at different times
What minimizes the chances of contamination? -correct-answer-prepping ready
to eat food first and buying food items that do not require much preparation or
handling
What is the range of 41 F and 135 F called? -correct-answer-the temperature
danger zone
How can time temperature abuse be avoided? -correct-answer-by having policies
and procedures that include monitoring food and recording temperatures and
times, making sure the correct types of thermometers are available, using timbers
, 3|Page
to check how long food is in the temperature danger zone, and making sure food
handlers know what to do if time and temperature standards are not met
What is the most important tool you can use to prevent time temperature abuse?
-correct-answer-a thermometer
What should be done to thermometers before and after each use? -correct-
answer-they should be cleaned and sanitized
When checking food temperatures, where should the thermometer stem or probe
be placed, and what should be done next? -correct-answer-into the thickest part
of the food and take another reading in a different spot
Before recording the temperature of a food, what should you wait for? -correct-
answer-for the thermometer reading to steady
When using a bimetallic stemmed thermometer, how should it be placed in the
food? -correct-answer-put it into the food from the tip to the end of the sensing
area
