SERVSAFE 7TH EDITION DIAGNOSTIC REVIEW
STUDY GUIDE 2026 TESTED QUESTIONS
◉ the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Answer: may still have
residue after they have been cleaned
◉ which procedure would help protect food from contamination by
food handlers and customers? Answer: installing sneeze guards
above the salad bar
◉ the third compartment in a three compartment sink is for Answer:
sanitizing
◉ why should training documentation reports be kept? Answer:
they verify that training has been completed
◉ a correctly designed and installed three compartment sink must
have which type of backflow prevention? Answer: air gap
◉ if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? Answer: significant lack of
refrigeration
, ◉ a food handler must remove what item before working with food?
Answer: medical bracelet
◉ the only acceptable jewelry for a food handler is a Answer: plain
metal ring
◉ mineral buildup has formed on the steam table. which cleaning
agent would best remove it? 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? Answer: time temperature abuse of the roast
beef
◉ which is the best location for chemical detergents and sanitizers
to be stored? Answer: on shelves in the dishwashing area
◉ the hair, nose, throat, and infected cuts of an average healthy
person Answer: may carry Staphyloccocus
◉ who should the manager contact when reporting a suspected
foodborne illness? Answer: local regulatory authority
STUDY GUIDE 2026 TESTED QUESTIONS
◉ the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Answer: may still have
residue after they have been cleaned
◉ which procedure would help protect food from contamination by
food handlers and customers? Answer: installing sneeze guards
above the salad bar
◉ the third compartment in a three compartment sink is for Answer:
sanitizing
◉ why should training documentation reports be kept? Answer:
they verify that training has been completed
◉ a correctly designed and installed three compartment sink must
have which type of backflow prevention? Answer: air gap
◉ if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? Answer: significant lack of
refrigeration
, ◉ a food handler must remove what item before working with food?
Answer: medical bracelet
◉ the only acceptable jewelry for a food handler is a Answer: plain
metal ring
◉ mineral buildup has formed on the steam table. which cleaning
agent would best remove it? 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? Answer: time temperature abuse of the roast
beef
◉ which is the best location for chemical detergents and sanitizers
to be stored? Answer: on shelves in the dishwashing area
◉ the hair, nose, throat, and infected cuts of an average healthy
person Answer: may carry Staphyloccocus
◉ who should the manager contact when reporting a suspected
foodborne illness? Answer: local regulatory authority
