ServSafe Study Guide 100 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Study Guide 100 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the minimum internal temperature that poultry must reach to be safely cooked? 165°F (74°C). Which type of food contamination occurs when harmful microorganisms are transferred from one surface or food to another? Cross-contamination. How long can ready-to-eat foods safely remain in the temperature danger zone (41°F–135°F / 5°C–57°C)? No more than 4 hours. What is the minimum internal cooking temperature for ground beef? 155°F (68°C) for 15 seconds. Which foodborne pathogen is commonly associated with undercooked eggs? 2 Salmonella Enteritidis. At what temperature should hot foods be held to prevent bacterial growth? 135°F (57°C) or higher. Which type of food hazard is caused by chemicals like cleaning agents or pesticides? Chemical hazard. What is the first step in preventing foodborne illness in a foodservice operation? Proper handwashing and personal hygiene. Which symptom requires an employee to be excluded from working with food? Vomiting, diarrhea, or jaundice. How should raw seafood be stored to prevent contamination? At 41°F (5°C) or lower, separated from ready-to-eat foods. Which method is best for cooling hot food safely? 3 Divide into smaller portions and place in shallow containers, then refrigerate. How long can TCS (Time/Temperature Control for Safety) foods be stored in a refrigerator before they must be discarded? 7 days at 41°F (5°C) or lower. Which microorganism is commonly linked to improperly canned foods? Clostridium botulinum. What is the minimum internal temperature for reheating previously cooked TCS food for hot holding? 165°F (74°C) for 15 seconds. Which food requires special precautions because it supports the rapid growth of bacteria? TCS foods, such as dairy, meat, poultry, and cooked rice. What is the proper way to thaw frozen food safely? In the refrigerator, under cold running water, or as part of the cooking process. 4 Which practice is important for preventing allergen cross-contact? Use separate utensils and equipment, and clean surfaces thoroughly. Which bacteria is commonly associated with deli meats and soft cheeses? Listeria monocytogenes. How should raw chicken be stored in a refrigerator with other foods? Below ready-to-eat foods to prevent dripping and cross-contamination. Which personal hygiene practice is most critical to prevent contamination? Proper handwashing with soap and warm water for at least 20 seconds. What is the maximum temperature at which cold TCS foods should be held? 41°F (5°C). What is the purpose of a HACCP plan in foodservice? To identify and control food safety hazards at critical points. 5 Which foodborne illness is most commonly associated with rice left at room temperature? Bacillus cereus. Which item is acceptable for wiping cloths used on food-contact surfaces? Clean and sanitized cloths with proper sanitizer. What is the proper temperature for storing live shellfish? 41°F (5°C) or lower in original container with proper air circulation. Which type of contamination occurs from physical objects like hair, glass, or metal fragments? Physical hazard. What is the minimum temperature for cooking pork to ensure safety? 145°F (63°C) with a 3-minute rest time. How often should food contact surfaces be cleaned and sanitized? After each use, or when switching between food types. 6 Which practice helps prevent foodborne illness from Norovirus? Exclude sick employees and practice proper handwashing. How should you store chemicals in a foodservice operation? Separately from food, in labeled containers. Which type of thermometer is best for checking the internal temperature of cooked food? A food thermometer, preferably a probe thermometer. What is the proper temperature for cooking seafood to ensure safety? 145°F (63°C) for 15 seconds.