Download Servesafe Test 2025-2026 With Actual Questions and Correct Answers (100% Correct) Servesaf and more Exams Food science in PDF only on Docsity!
Servesafe Test 2025- 2026 With Actual Questions
and Correct Answers (100% Correct) Servesafe Food
Handler Exam 2025| Servesafe Food Manager Exam
2025 (Brand New!)
- An employee's personal belongings can be stored in which of the following places? A. in the dry food storage area
- B. in a designated non-food area C. only on the top shelf of the food storage area D. in a labeled container under the food preparation table When should single-use gloves be changed? A. after 4 hours of use B. before using the restroom C. at the beginning of each working day
- D. whenever they become soiled or damaged What is the MAXIMUM cold holding temperature for yogurt? A. 32°F (0°C)
- B. 41°F (5°C) C. 45°F (7°C) D. 48°F (9°C)
A food establishment has an interruption of power to the refrigeration units for an unknown period of time. What action should be taken? A. Close the establishment until power to the refrigeration units is restored and contact the local regulatory authority.
- B. Throw out all TCS (time/temperature control for safety) foods regardless of food temperatures and contact the local regulatory authority. C. Reduce the price of the TCS (time/temperature control for safety) foods in the refrigerator for quick sale and contact the local regulatory authority. D. Remove or cover TCS (time/temperature control for safety) food in open cases, monitor food temperatures, and contact the local regulatory authority. When purchasing raw oysters, what is the BEST way to avoid a hepatitis A infection? A. look for partially opened shells *B. obtain from an approved source C. maintain at 45°F (7°C) or below D. wash thoroughly using potable water What is the MAXIMUM allowable storage temperature for time/temperature control for safety (TCS) refrigerated deli products? A. 32°F (0°C)
- B. 41°F (5°C) C. 45°F (7°C) D. 50°F (10°C) Where is the BEST place to store cleaning chemicals?
A small retailer has only one set of cooler shelves to store food. According to the FDA Food Code, how should the following foods be stored from top to bottom? *A. potato salad, raw pork, raw ground beef, and raw chicken B. raw pork, potato salad, raw ground beef, and raw chicken C. potato salad, raw chicken, raw pork, and raw ground beef D. raw chicken, raw pork, potato salad, and raw ground beef The drain line from an ice machine extends below the overflow rim of the floor sink. What should be done to correct this? A. clean and sanitize the floor sink B. extend the drain line 2 inches lower C. change the filter on the ice machine
- D. provide an air gap above the sink's rim Fruit flies and drain flies are often a problem in a foodservice operation. Good housekeeping and sanitation are the MOST IMPORTANT steps in preventing an infestation because: A. it makes it easier to see the flies. B. it allows for chemicals to be applied. C. it helps to eliminate odors in the facility. *D. it helps to eliminate and prevent breeding material.
Vegetables that are cooked and held hot should be cooked to a MINIMUM temperature of: A. 135°F (57°C). * B. 140°F (60°C) C. 145°F (63°C) D. 155°F (68°C). A food employee has been excluded from working in a food establishment because of a diagnosed reportable illness. When can the food employee return to work? A. when he or she feels better B. 48 hours after being diagnosed C. as soon as the visible symptoms have disappeared
- D. when he or she gets a written release from a doctor Equipment and utensils are flushed and scraped to: A. reduce the drying time.
- B. assist in cleaning them. C. do away with the need for washing. D. keep the sanitizing solution at the proper strength. The FIRST step in developing a training program for food employees should be A. developing a test.
A food safety training plan should include instructions for:
- A. the use and storage of chemicals B. opening and closing of the facility. C. developing new recipes and menu items. D. handling customer complaints about food prices. A warewash station is staffed with only one food employee who handles soiled utensils through the entire warewashing process. What step in the process is the MOST IMPORTANT to avoid cross- contamination? A. presoaking the utensils with caked-on food residue B. loading the racks with presoaked and dirtied utensils C. maintaining the sanitizer level of the warewashing machine
- D. wash hands before unloading the racks of cleaned and sanitized utensils A customer tells the server that they are allergic to walnuts. What should the server do? *A. point out the consumer advisory on the menu B. remove the candied walnuts from the customer's salad C. tell the customer that cooking will inactivate the allergen D. refer the food allergy concern to the Person in Charge (PIC Which is an ACCEPTABLE practice to safely display or serve foods? A. re-serving unpackaged donuts left over from a prior buffet breakfast B. displaying cooked shrimp at a self-service buffet with suitable utensils available
C. serving condiments such as relish, ketchup, and mustard in open, unprotected containers
- D. displaying refrigerated tuna salad at 50°F (10°C) for self-service with adequate sneeze quards and utensils to minimize handling What is NOT a reason for recalibration of a thermometer? A. after being dropped B. on a regular weekly basis *C. initial use of a new thermometer D. switching from one food product to another A food employee has placed a single-use cup of drinking water on a bottom shelf of a food preparation table. Why is this practice NOT ACCEPTABLE? A. Employees may only drink beverages from a closed container with a straw.
- B. Employees are not allowed to drink any beverages in a food preparation area. C. Employees must only drink water from multi-use cups in a food preparation area. D. Beverage containers should be stored on the food prep table for easy access to the beverage. An air gap of at least twice the diameter of the water inlet line is necessary to prevent: A. leakage. B. spillage. C. drainage.
Which of the following is NOT allowed in the walk-in cooler? A. storing foods 6 inches off of the floor
- B. lining the shelves with aluminum foil C. storing food in properly labeled containers D. allowing cold air to circulate around the containers Which of the following can be used to sanitize food contact surfaces between uses? A. dry, clean cloth B. dry paper towels C. clean, sanitized sponges
- D. clean cloth stored in sanitizer solution All of the following methods are acceptable for the thawing of a whole turkey except: A. in the cooler. B. at room temperature.
- C. in the microwave oven. D. under cold running water. What is the MOST important reason to have ingredient labels visible and available? A. to comply with store policy
B. to protect the product from contamination C. to help managers maintain the proper inventory
- D. to determine if products contain known allergens Which of the following is an example of temperature abuse? A. cooking a hamburger to 165°F (74°C) B. hot holding a hamburger at 135°F (57°C) C. hot holding cooked chicken at 130°F (54°C)
- D. cooking chicken to an internal temp of 183°F (84°C) What would be an appropriate sign for instructing consumers about the proper use of a self-service food bar? A. Use separate plates for hot and cold foods. B. Wash hands between trips to the salad bar. C. Use utensils from your table to dispense foods.
- D. Use a clean plate for each trip to the salad bar. Cooked food items should be stored in the walk-in cooler: A. closest to the door. B. underneath the fan. C. below raw food items. *D. above raw food items
B. preparing foods in advance of large catered events C. failure to regularly clean and sanitize food equipment D. serving or selling packaged food after its "sell by" date Food employees with discharge from the eyes, nose or mouth may work with: A. clean equipment and linens. B. exposed food and fresh produce. C. clean utensils and single-service items.
- D. trash removal and facility maintenance. Where should cleaning chemicals be stored? A. on the floor next to the dish machine B. in a closed locked cabinet in the food prep area
- C. separate from foods in properly labeled containers D. with food packaging materials outside the food prep area Chicken salad is prepared using a rotisserie chicken cooked that day. According to the FDA Food Code, within how many days must the chicken salad be served?
A. 6 days
- B. 7 days C. 8 days D. 9 days After using tobacco, a food employee MUST:
- A. wash their hands. B. use hand sanitizer. C. put on single-use gloves. D. report to the person in charge. The SAFEST way to thaw frozen chicken breasts would be: A. in a container under hot running water.
- B. under refrigeration at 41°F (5°C) or less. C. at room temperature in a covered shallow pan D. under running water in the first compartment of a three-compartment sink. A vision impaired customer visits your food establishment with a service dog You should: A. Ask the customer to leave the dog outside B. Seat the customer and the animal way from other customers C. Allow the customer and the dog in and seat them in the kitchen preparation area
A health inspector would delay the opening of a renovated meat cutting room if: A. the meat grinder was not delivered. B. the shelving was made of aluminum. C. the floor was made of anti-slip epoxy
- D. the walls were porous and not sealed properly. As it relates to food safety, training for food workers should include all of the following EXCEPT: A. cleaning and sanitizing procedures. B. personal hygiene and handwashing.
- C. proper ordering and inventory procedures. D. food storage and preparation temperatures. Infrared thermometers are A. screening B. confirming
- C. internal monitoring D. maximum registering devices. Which of the following is the BEST practice when handling ready-to-eat foods?
- A. using tongs B. using a knife
C. using mittens D. using washed hands For a safe cleaning program in a food establishment, which documents MUST be accessible to the food employees? A. the time/temperature log
- B. the Safety Data Sheets (SDS) C. the weekly schedule of the cleaning staff D. a flow chart illustrating the location of chemicals Your food establishment is short on staff and one food employee reported to work with flu-like symptoms. What job duty would be acceptable for this employee?
- A. mopping and cleaning the restrooms B. cleaning refrigeration and freezer units C. serving food to patrons and clearing tables D. cleaning and sanitizing utensils in the dish machine When choosing food preparation equipment, it MUST be: A. porous and cut-resistant. *B. smooth and easily cleanable C. non-toxic and non-food grade. D. constructed of stainless steel or aluminum.
B. stacked in the walk-in cooler. C. under the food preparation table D. next to the wash compartment of the 3-compartment sink. Cold food packets were shipped from the central kitchen to a satellite school in a refrigerated truck. At arrival, the food temperature was 45'F (7°C). What MUST the receiving person look for before serving the food? A. outside air temperature during transport B. the date the person last calibrated the thermometer C. the length of time the packets were in the central walk-in refrigerator *D. the recorded temperature and the time when the cold food left the central kitchen A clerk was receiving a delivery of time/temperature control for safety (TCS) foods. Which of the following products can be safely accepted by the food establishment if delivered at 45°F (7°C)? A. liquid eggs
- B. raw shell eggs C. raw fish and poultry D. deli meats and cheeses What is the MOST IMPORTANT reason for cleaning the trash containers every day? A. prevents odors B. makes it easier to clean
- C. prevents the attraction of pests D. increases food employee morale
Which action would require a food handler to use cleaning and sanitizing procedures? A. after food spills on the floor B. when replacing a liner in a trash container *C. when using a knife to cut lettuce after raw chicken D. when using a cutting board to process carrots after celery What is the proper procedure for cooling a cooked pot of soup? A. Cool from 135°F (57°C) to 70°F (21°C) in four hours and 70°F (21°C) to 41°F (5°C) within four hours.
- B. Cool from 135°F (57°C) to 70°F (21°C) in two hours and 70°F (21°C) to 41°F (5°C) within four hours. C. Cool from 135°F (57°C) to 70°F (21°C) in four hours and 70°F (21°C) to 41°F (5°C) within two hours. D. Cool from 135°F (57°C) to 70°F (21°C) in three hours and 70°F (21°C) to 41°F (5°C) within four hours. Which of the following would be found on dishwashing machines that use hot water for sanitizing? A. concentration test strips B. a conveyor speed gauge C. sight window in the final rinse compartment
- D. temperature measuring device for the final rinse
