SERVSAFE 7TH EDITION ACTUAL EXAM 2026 | REAL
QUESTIONS AND CORRECT ANSWERS (VERIFIED) |
SERVSAFE FOOD MANAGER CERTIFICATION TEST
LATEST UPDATED 2026/2027 | GRADED A+.
THE SERVSAFE FOOD MANAGER CERTIFICATION EXAM (7TH EDITION) ASSESSES KNOWLEDGE
OF SAFE FOOD PRACTICES, CONTAMINATION PREVENTION, TEMPERATURE CONTROL,
SANITATION, AND FOOD SAFETY REGULATIONS. THIS 2024/2025 EXAM RESOURCE PROVIDES
COMPREHENSIVE PREPARATION TO HELP CANDIDATES PASS ON THE FIRST ATTEMPT.
After which activity must a food handler wash their hands?
A. Clearing tables
B. Putting in gloves
C. Serving a customer
D. Applying hand antiseptic - CORRECT ANSWER-A. Clearing tables
When washing hands, what is the minimum time you should scrub with soap?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds - CORRECT ANSWER-B. 10 seconds
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food
handler's hands be washed?
A. After 4 hours
B. After the first hour
C. After putting on the gloves
D. Before putting on the gloves - CORRECT ANSWER-D. Before putting on the gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to
wear them while slicing hamburger buns. What mistake was made?
,A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
B. The cook did not clean and sanitize the gloves before handling the hamburger buns.
C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns -
CORRECT ANSWER-D. The cook did not wash hands and put on new gloves before slicing the
hamburger buns.
What should food handlers do after prepping food and before using the restroom?
A. Wash their hands
B. Take off their hats
C. Change their gloves
D. Take off their aprons - CORRECT ANSWER-D. Take off their aprons
Who is most at risk of contaminating food.
A. A food handler whose spouse works primarily with high risk populations
B. A food handler whose young daughter has diarrhea
C. A food handler who gets a lot of aches and pains
D. A food handler who eats a lot of rare meat - CORRECT ANSWER-B. A food handler whose
young daughter has diarrhea
A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should
the manager tell the food handler to do? A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hand frequently while handling food - CORRECT ANSWER-C. Stay home until approved
to return to work
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep
vegetables. What must be done to the cutting board?
,A. It must be dried with a paper towel
B. It must be turned over to the other side
C. It must be washed rinsed and sanitized
D. It must be rinsed in hot water and air dried - CORRECT ANSWER-C. It must be washed rinsed
and sanitized
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
A. Just past the tip of the thermometer stem
B. Halfway between the tip of the thermometer stem and the dimple
C. To the dimple in the thermometer stem
D. Past the dimple of the thermometer stem - CORRECT ANSWER-C. To the dimple in the
thermometer stem
Which probe should be used to check the temperature of a chicken breast?
A. Air probe
B. Immersion probe
C. Penetration probe
D. Surface probe - CORRECT ANSWER-C. Penetration probe
At what temperature do most food borne pathogens grow most quickly?
A. Between 0 F and 41 F (-17c and 5c)
B. Between 45F and 65F (7c and 18c)
C. Between 70F and 125 F (21c and 52c)
D. Between 130F and 165F (54c and 74c) - CORRECT ANSWER-C. Between 70F and 125F (21c
and 52c)
A food handler prepares meals for a child day-care center. What symptoms require this food handler
to stay home from work?
A. Thirst with itching
B. Soreness with fatigue
C. Sore throat with fever
, D. Headache with soreness - CORRECT ANSWER-C. Sore throat with fever
When is it acceptable to eat in an operation?
A. When prepping food
B. When washing dishes
C. When sitting in a break area
D. When handling utensils - CORRECT ANSWER-C. When sitting in a break area
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea and
diarrhea?
A. Tell the cook to stay away from work and see a doctor
B. Tell the cook to come in for a couple of hours and then go home
C. Tell the cook to rest for a couple of hours and then come to work
D. Tell the cook to go to the doctor and the immediately come to work. - CORRECT ANSWER-A.
Tell the cook to stay away from work and see a doctor
Which practice can help prevent time-temperature abuse?
A. Keeping records of employees schedule
B. Cleaning and sanitizing equipment and work surfaces
C. Making sure food handlers spend at least 30 seconds washing their hands
D. Limiting the amount of food that can be removed from the cooler for prepping. - CORRECT
ANSWER-D. Limiting the amount of food that can be removed from the cooler for prepping
How long can food stay in the temperature danger zone before it must be thrown out?
A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours - CORRECT ANSWER-D. 4 hours
QUESTIONS AND CORRECT ANSWERS (VERIFIED) |
SERVSAFE FOOD MANAGER CERTIFICATION TEST
LATEST UPDATED 2026/2027 | GRADED A+.
THE SERVSAFE FOOD MANAGER CERTIFICATION EXAM (7TH EDITION) ASSESSES KNOWLEDGE
OF SAFE FOOD PRACTICES, CONTAMINATION PREVENTION, TEMPERATURE CONTROL,
SANITATION, AND FOOD SAFETY REGULATIONS. THIS 2024/2025 EXAM RESOURCE PROVIDES
COMPREHENSIVE PREPARATION TO HELP CANDIDATES PASS ON THE FIRST ATTEMPT.
After which activity must a food handler wash their hands?
A. Clearing tables
B. Putting in gloves
C. Serving a customer
D. Applying hand antiseptic - CORRECT ANSWER-A. Clearing tables
When washing hands, what is the minimum time you should scrub with soap?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds - CORRECT ANSWER-B. 10 seconds
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food
handler's hands be washed?
A. After 4 hours
B. After the first hour
C. After putting on the gloves
D. Before putting on the gloves - CORRECT ANSWER-D. Before putting on the gloves
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to
wear them while slicing hamburger buns. What mistake was made?
,A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
B. The cook did not clean and sanitize the gloves before handling the hamburger buns.
C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns -
CORRECT ANSWER-D. The cook did not wash hands and put on new gloves before slicing the
hamburger buns.
What should food handlers do after prepping food and before using the restroom?
A. Wash their hands
B. Take off their hats
C. Change their gloves
D. Take off their aprons - CORRECT ANSWER-D. Take off their aprons
Who is most at risk of contaminating food.
A. A food handler whose spouse works primarily with high risk populations
B. A food handler whose young daughter has diarrhea
C. A food handler who gets a lot of aches and pains
D. A food handler who eats a lot of rare meat - CORRECT ANSWER-B. A food handler whose
young daughter has diarrhea
A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should
the manager tell the food handler to do? A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hand frequently while handling food - CORRECT ANSWER-C. Stay home until approved
to return to work
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep
vegetables. What must be done to the cutting board?
,A. It must be dried with a paper towel
B. It must be turned over to the other side
C. It must be washed rinsed and sanitized
D. It must be rinsed in hot water and air dried - CORRECT ANSWER-C. It must be washed rinsed
and sanitized
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
A. Just past the tip of the thermometer stem
B. Halfway between the tip of the thermometer stem and the dimple
C. To the dimple in the thermometer stem
D. Past the dimple of the thermometer stem - CORRECT ANSWER-C. To the dimple in the
thermometer stem
Which probe should be used to check the temperature of a chicken breast?
A. Air probe
B. Immersion probe
C. Penetration probe
D. Surface probe - CORRECT ANSWER-C. Penetration probe
At what temperature do most food borne pathogens grow most quickly?
A. Between 0 F and 41 F (-17c and 5c)
B. Between 45F and 65F (7c and 18c)
C. Between 70F and 125 F (21c and 52c)
D. Between 130F and 165F (54c and 74c) - CORRECT ANSWER-C. Between 70F and 125F (21c
and 52c)
A food handler prepares meals for a child day-care center. What symptoms require this food handler
to stay home from work?
A. Thirst with itching
B. Soreness with fatigue
C. Sore throat with fever
, D. Headache with soreness - CORRECT ANSWER-C. Sore throat with fever
When is it acceptable to eat in an operation?
A. When prepping food
B. When washing dishes
C. When sitting in a break area
D. When handling utensils - CORRECT ANSWER-C. When sitting in a break area
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea and
diarrhea?
A. Tell the cook to stay away from work and see a doctor
B. Tell the cook to come in for a couple of hours and then go home
C. Tell the cook to rest for a couple of hours and then come to work
D. Tell the cook to go to the doctor and the immediately come to work. - CORRECT ANSWER-A.
Tell the cook to stay away from work and see a doctor
Which practice can help prevent time-temperature abuse?
A. Keeping records of employees schedule
B. Cleaning and sanitizing equipment and work surfaces
C. Making sure food handlers spend at least 30 seconds washing their hands
D. Limiting the amount of food that can be removed from the cooler for prepping. - CORRECT
ANSWER-D. Limiting the amount of food that can be removed from the cooler for prepping
How long can food stay in the temperature danger zone before it must be thrown out?
A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours - CORRECT ANSWER-D. 4 hours
