ServSafe Exam Study Guide 2025
Questions and Answers
Which of these incidents, observed by an inspector, would likely result in the immediate suspension
of an operating permit?
A. Dirty dishes are piled next to the tree-comp rent sink
B. Food handler incorrectly washes his or her hands
C. Ants are seen on the floor of the dining area
D. Clogged plumbing causes sewage to back up out of sinks and floor drains - ANSWER✔✔-D.
Clogged plumbing causes sewage to back up out of sinks and floor drains
Whose instructions should be followed when installing kitchen equipment?
A. Shift manager's
B. Plumber's
C. Operation's
D. Manufacturer's - ANSWER✔✔-D. Manufacturer's
How often should trays and carts that are used to carry clean tableware and utensils be cleaned?
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,A. Once per month
B. As often as needed
C. At least every 20 minutes
D. Trays and carts do not need to be cleaned - ANSWER✔✔-B. As often as needed
When serving food, the server should hold the dish
A. in the food contact areas
B. by the middle
C. using tongs
D. by the bottom or edge - ANSWER✔✔-D. by the bottom or edge
How long does a foodservice operation typically have to correct a violation of a priority foundation
item?
A. 72 hours
B. 24 hours
C. 7 days
D. 10 days - ANSWER✔✔-A. 72 hours
Which is an appropriate way to store ready-to-eat food?
A. Below frozen food that is thawing
B. On the same shelf as frozen food that is thawing
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,C. With raw poultry, but only if all items are not commercially packaged
D. In clean, covered food containers - ANSWER✔✔-D. In clean, covered food containers
To keep food safe, all lights should
A. Have spiral-twist bulbs
B. Use LED lamps
C. Use shatter resistant bulbs
D. Provide yellow-blue light - ANSWER✔✔-C. Use shatter resistant bulbs
When disposing of foodservice chemicals, follow the instructions on the label and any requirements
provided by the
A. Operators of similar establishments
B. State restaurant association
C. Centers for Disease Control and Prevention
D. Local regulatory authority - ANSWER✔✔-D. Local regulatory authority
The jigsaw design method of training involves
A. learning concepts by completing jigsaw puzzles
B. drawing on a learner's knowledge by asking him or her questions and then discussing the
learner's thoughts
C. learners researching a topic in depth and then teaching the topic to fellow classmates
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, D. demonstrating how to do a task and then having the learner repeat the task - ANSWER✔✔-C.
learners researching a topic in depth and then teaching the topic to fellow classmates
What is a characteristic of TCS food items?
A. They lack oxygen.
B. They have high acidic levels.
C. They need time and temperature control to limit the growth of bacteria.
D. They have a low- moisture level. - ANSWER✔✔-C. They need time and temperature control to
limit the growth of bacteria.
Before deliveries, the receiving staff should be trained to be able to accept, reject and
A. inspect key drop deliveries
B. approve suppliers
C. taste-test food
D. sign for deliveries - ANSWER✔✔-D. sign for deliveries
How can foodborne illnesses caused by parasites best be prevented?
A. Exclude staff who have jaundice from the operation
B. Purchase products from approved suppliers
C. Sanitize all food contact surfaces after prepping TCS food
D. Keep food handlers with colds out of the operation - ANSWER✔✔-B. Purchase products from
approved suppliers
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 4
Questions and Answers
Which of these incidents, observed by an inspector, would likely result in the immediate suspension
of an operating permit?
A. Dirty dishes are piled next to the tree-comp rent sink
B. Food handler incorrectly washes his or her hands
C. Ants are seen on the floor of the dining area
D. Clogged plumbing causes sewage to back up out of sinks and floor drains - ANSWER✔✔-D.
Clogged plumbing causes sewage to back up out of sinks and floor drains
Whose instructions should be followed when installing kitchen equipment?
A. Shift manager's
B. Plumber's
C. Operation's
D. Manufacturer's - ANSWER✔✔-D. Manufacturer's
How often should trays and carts that are used to carry clean tableware and utensils be cleaned?
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
,A. Once per month
B. As often as needed
C. At least every 20 minutes
D. Trays and carts do not need to be cleaned - ANSWER✔✔-B. As often as needed
When serving food, the server should hold the dish
A. in the food contact areas
B. by the middle
C. using tongs
D. by the bottom or edge - ANSWER✔✔-D. by the bottom or edge
How long does a foodservice operation typically have to correct a violation of a priority foundation
item?
A. 72 hours
B. 24 hours
C. 7 days
D. 10 days - ANSWER✔✔-A. 72 hours
Which is an appropriate way to store ready-to-eat food?
A. Below frozen food that is thawing
B. On the same shelf as frozen food that is thawing
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
,C. With raw poultry, but only if all items are not commercially packaged
D. In clean, covered food containers - ANSWER✔✔-D. In clean, covered food containers
To keep food safe, all lights should
A. Have spiral-twist bulbs
B. Use LED lamps
C. Use shatter resistant bulbs
D. Provide yellow-blue light - ANSWER✔✔-C. Use shatter resistant bulbs
When disposing of foodservice chemicals, follow the instructions on the label and any requirements
provided by the
A. Operators of similar establishments
B. State restaurant association
C. Centers for Disease Control and Prevention
D. Local regulatory authority - ANSWER✔✔-D. Local regulatory authority
The jigsaw design method of training involves
A. learning concepts by completing jigsaw puzzles
B. drawing on a learner's knowledge by asking him or her questions and then discussing the
learner's thoughts
C. learners researching a topic in depth and then teaching the topic to fellow classmates
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 3
, D. demonstrating how to do a task and then having the learner repeat the task - ANSWER✔✔-C.
learners researching a topic in depth and then teaching the topic to fellow classmates
What is a characteristic of TCS food items?
A. They lack oxygen.
B. They have high acidic levels.
C. They need time and temperature control to limit the growth of bacteria.
D. They have a low- moisture level. - ANSWER✔✔-C. They need time and temperature control to
limit the growth of bacteria.
Before deliveries, the receiving staff should be trained to be able to accept, reject and
A. inspect key drop deliveries
B. approve suppliers
C. taste-test food
D. sign for deliveries - ANSWER✔✔-D. sign for deliveries
How can foodborne illnesses caused by parasites best be prevented?
A. Exclude staff who have jaundice from the operation
B. Purchase products from approved suppliers
C. Sanitize all food contact surfaces after prepping TCS food
D. Keep food handlers with colds out of the operation - ANSWER✔✔-B. Purchase products from
approved suppliers
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 4
