SERVSAFE 90 QUESTIONS WITH
CORRECT ANSWERS
which action could lead to cross contamination? - Correct Answer✔️✔️-touching more than one
TCS food before washing your hands
the primary risk associated with transporting ice in containers originally used to store chemicals is
that they - Correct Answer✔️✔️-may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and customers? -
Correct Answer✔️✔️-installing sneeze guards above the salad bar
the third compartment in a three compartment sink is for - Correct Answer✔️✔️-sanitizing
why should training documentation reports be kept? - Correct Answer✔️✔️-they verify that
training has been completed
a correctly designed and installed three compartment sink must have which type of backflow
prevention? - Correct Answer✔️✔️-air gap
if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation? - Correct Answer✔️✔️-significant lack of refrigeration
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, a food handler must remove what item before working with food? - Correct Answer✔️✔️-medical
bracelet
the only acceptable jewelry for a food handler is a - Correct Answer✔️✔️-plain metal ring
mineral buildup has formed on the steam table. which cleaning agent would best remove it? -
Correct Answer✔️✔️-delimer
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef
is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put
back on the slicer to continue slicing. what is the most serious risk of this procedure? - Correct
Answer✔️✔️-time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored? - Correct
Answer✔️✔️-on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person - Correct Answer✔️✔️-may
carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness? - Correct
Answer✔️✔️-local regulatory authority
waste water backs up into the kitchen. who should be contacted after the regulatory authority
suspends the permit to operate? - Correct Answer✔️✔️-licensed plumber
what is the first thing a person in charge should do when someone arrives at the foodservice
operation and says that they are there to conduct an inspection of the operation? - Correct
Answer✔️✔️-ask for identifiction
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
CORRECT ANSWERS
which action could lead to cross contamination? - Correct Answer✔️✔️-touching more than one
TCS food before washing your hands
the primary risk associated with transporting ice in containers originally used to store chemicals is
that they - Correct Answer✔️✔️-may still have residue after they have been cleaned
which procedure would help protect food from contamination by food handlers and customers? -
Correct Answer✔️✔️-installing sneeze guards above the salad bar
the third compartment in a three compartment sink is for - Correct Answer✔️✔️-sanitizing
why should training documentation reports be kept? - Correct Answer✔️✔️-they verify that
training has been completed
a correctly designed and installed three compartment sink must have which type of backflow
prevention? - Correct Answer✔️✔️-air gap
if found during a food safety inspection, which hazard is grounds for closing a foodservice
operation? - Correct Answer✔️✔️-significant lack of refrigeration
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, a food handler must remove what item before working with food? - Correct Answer✔️✔️-medical
bracelet
the only acceptable jewelry for a food handler is a - Correct Answer✔️✔️-plain metal ring
mineral buildup has formed on the steam table. which cleaning agent would best remove it? -
Correct Answer✔️✔️-delimer
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef
is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put
back on the slicer to continue slicing. what is the most serious risk of this procedure? - Correct
Answer✔️✔️-time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be stored? - Correct
Answer✔️✔️-on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person - Correct Answer✔️✔️-may
carry Staphyloccocus
who should the manager contact when reporting a suspected foodborne illness? - Correct
Answer✔️✔️-local regulatory authority
waste water backs up into the kitchen. who should be contacted after the regulatory authority
suspends the permit to operate? - Correct Answer✔️✔️-licensed plumber
what is the first thing a person in charge should do when someone arrives at the foodservice
operation and says that they are there to conduct an inspection of the operation? - Correct
Answer✔️✔️-ask for identifiction
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
