SERVSAFE 90 FINAL TEST 2026
QUESTIONS WITH CORRECT
ANSWERS GRADED A+
◍ The three types of hazards that make food unsafe.
Answer: biological, chemical, and physical
◍ foodborne illness.
Answer: Disease transmitted to people by food
◍ foodborne illness outbreak.
Answer: when two or more people have the same symptoms requires
investigation
◍ contamination.
Answer: presence of harmful substance in food
◍ time temp. abuse.
Answer: food out to long in temperature that promotes growth
◍ cross contamination.
Answer: pathogens transferred from one surface to another
◍ Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled
are known as.
Answer: Pathogens
◍ A food handler spills sanitizer into the fryer and then lets its soak into the
grease. What type of hazard is this.
Answer: Chemical
◍ TCS food.
Answer: food requiring time and temp. control for safety
,◍ A food handler cleans dirty dishes using hot water and then puts them away
with the rest of the clean dishes. This is an example of.
Answer: poor cleaning and sanitizing
◍ A food handler washes hands and changes gloves after prepping hamburgers
and before chopping lettuce. The food handler is.
Answer: practicing good personal hygeine
◍ A food handler who was called away while prepping a bowl of fruit put the
bowl of fruit in the cooler. This is an example of.
Answer: controlling time and temperature
◍ high risk population.
Answer: pregnant elderlyinfantscompromised immune systems
◍ A food handler uses different cutting boards to chop raw beef and slice
melons. This is an example of.
Answer: preventing cross contamination
◍ The proper order os steps of handwashing are.
Answer: Wet, Apply soap, Scrub, Rinse, Dry
◍ Biological contamination.
Answer: bacteria, virus, fungi, parasite
◍ During the hand washing process you should scrub for.
Answer: 10 - 15 seconds(Washing hands for a total of 20 seconds)
◍ Hands should be dried with.
Answer: a single-use paper towel
◍ Chemical contamination.
Answer: cleaners, sanitizers, polishes
◍ Physical contamination.
Answer: staples, bandages, glass, dirt, bones
◍ risk factors for foodborne illness.
Answer: purchasing from unsafe sourcesfailing to cook food
, correctlyholding food at incorect tempcontaminated equipmentpoor hygiene
◍ When should hand antiseptics be used.
Answer: After Handwashing
◍ Food handlers should wash their hands before.
Answer: starting work for the day
◍ Hand washing sinks are used for....
Answer: Hand washing ONLY
◍ unsafe practices.
Answer: time temp abusepoor hygienecross contaminationpoor
cleaning/sanitizing
◍ safe practice.
Answer: train staff properlyongoing traininggeneral food safety
knowledgejob specific trainingretrain regularlymonitor staffdocument
training
◍ foodborne illness symptoms.
Answer: diarrhea, vomiting, fever, nausea, abdominal cramps jaundice
◍ FATTOM.
Answer: Food, Acidity, Temperature, Time, Oxygen, Moisture
◍ A food handler places dirty pans in the hand washing sink because there is
no room in the three - compartment sink. Is this acceptable?.
Answer: NO
◍ Bacteria grow best in what pH?.
Answer: neutral slightly acidic, pH 7.5-4.6
◍ Temperature danger zone.
Answer: 41 degrees- 135 degrees 70-125 degrees(ACCELERATED)
◍ What jewelry can food handlers wear while working.
Answer: Plain metal ring
◍ A food handler does not have time to get a clean apron before the shift
, starts. What should the food handler do?.
Answer: Ask the manager for a clean apron
◍ Biological toxins.
Answer: naturally occurring in plants mushrooms, and seafood
◍ Food handlers must tell the manager when they have what symptom.
Answer: Diarrhea
◍ Pathogens grow well in what temperature range.
Answer: 41 degrees F - 135 degrees F
◍ seafood toxins.
Answer: Tuna, bonito, mahimahi
◍ The Big Six-BACTERIA that cause foodborne illness.
Answer: shigella, E.coli, salmonella, salmonella Tyhi.
◍ Which of the following foods needs time and temperature control? can of
corn, fried chicken breast, container of salt, bag of flour.
Answer: fried chicken breast
◍ before use a thermometer must be.
Answer: washed, rinsed and sanitized
◍ where should a food handler check the temperature of food?.
Answer: In the thickest part
◍ Part of the Big Six-VIRUS that cause food borne illness.
Answer: Hep A, Norovirus
◍ Listeria.
Answer: serious
◍ Cold foods must be kept at.
Answer: 41 degrees F or lower
◍ E. coli.
Answer: bloody stool
QUESTIONS WITH CORRECT
ANSWERS GRADED A+
◍ The three types of hazards that make food unsafe.
Answer: biological, chemical, and physical
◍ foodborne illness.
Answer: Disease transmitted to people by food
◍ foodborne illness outbreak.
Answer: when two or more people have the same symptoms requires
investigation
◍ contamination.
Answer: presence of harmful substance in food
◍ time temp. abuse.
Answer: food out to long in temperature that promotes growth
◍ cross contamination.
Answer: pathogens transferred from one surface to another
◍ Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled
are known as.
Answer: Pathogens
◍ A food handler spills sanitizer into the fryer and then lets its soak into the
grease. What type of hazard is this.
Answer: Chemical
◍ TCS food.
Answer: food requiring time and temp. control for safety
,◍ A food handler cleans dirty dishes using hot water and then puts them away
with the rest of the clean dishes. This is an example of.
Answer: poor cleaning and sanitizing
◍ A food handler washes hands and changes gloves after prepping hamburgers
and before chopping lettuce. The food handler is.
Answer: practicing good personal hygeine
◍ A food handler who was called away while prepping a bowl of fruit put the
bowl of fruit in the cooler. This is an example of.
Answer: controlling time and temperature
◍ high risk population.
Answer: pregnant elderlyinfantscompromised immune systems
◍ A food handler uses different cutting boards to chop raw beef and slice
melons. This is an example of.
Answer: preventing cross contamination
◍ The proper order os steps of handwashing are.
Answer: Wet, Apply soap, Scrub, Rinse, Dry
◍ Biological contamination.
Answer: bacteria, virus, fungi, parasite
◍ During the hand washing process you should scrub for.
Answer: 10 - 15 seconds(Washing hands for a total of 20 seconds)
◍ Hands should be dried with.
Answer: a single-use paper towel
◍ Chemical contamination.
Answer: cleaners, sanitizers, polishes
◍ Physical contamination.
Answer: staples, bandages, glass, dirt, bones
◍ risk factors for foodborne illness.
Answer: purchasing from unsafe sourcesfailing to cook food
, correctlyholding food at incorect tempcontaminated equipmentpoor hygiene
◍ When should hand antiseptics be used.
Answer: After Handwashing
◍ Food handlers should wash their hands before.
Answer: starting work for the day
◍ Hand washing sinks are used for....
Answer: Hand washing ONLY
◍ unsafe practices.
Answer: time temp abusepoor hygienecross contaminationpoor
cleaning/sanitizing
◍ safe practice.
Answer: train staff properlyongoing traininggeneral food safety
knowledgejob specific trainingretrain regularlymonitor staffdocument
training
◍ foodborne illness symptoms.
Answer: diarrhea, vomiting, fever, nausea, abdominal cramps jaundice
◍ FATTOM.
Answer: Food, Acidity, Temperature, Time, Oxygen, Moisture
◍ A food handler places dirty pans in the hand washing sink because there is
no room in the three - compartment sink. Is this acceptable?.
Answer: NO
◍ Bacteria grow best in what pH?.
Answer: neutral slightly acidic, pH 7.5-4.6
◍ Temperature danger zone.
Answer: 41 degrees- 135 degrees 70-125 degrees(ACCELERATED)
◍ What jewelry can food handlers wear while working.
Answer: Plain metal ring
◍ A food handler does not have time to get a clean apron before the shift
, starts. What should the food handler do?.
Answer: Ask the manager for a clean apron
◍ Biological toxins.
Answer: naturally occurring in plants mushrooms, and seafood
◍ Food handlers must tell the manager when they have what symptom.
Answer: Diarrhea
◍ Pathogens grow well in what temperature range.
Answer: 41 degrees F - 135 degrees F
◍ seafood toxins.
Answer: Tuna, bonito, mahimahi
◍ The Big Six-BACTERIA that cause foodborne illness.
Answer: shigella, E.coli, salmonella, salmonella Tyhi.
◍ Which of the following foods needs time and temperature control? can of
corn, fried chicken breast, container of salt, bag of flour.
Answer: fried chicken breast
◍ before use a thermometer must be.
Answer: washed, rinsed and sanitized
◍ where should a food handler check the temperature of food?.
Answer: In the thickest part
◍ Part of the Big Six-VIRUS that cause food borne illness.
Answer: Hep A, Norovirus
◍ Listeria.
Answer: serious
◍ Cold foods must be kept at.
Answer: 41 degrees F or lower
◍ E. coli.
Answer: bloody stool
