SERVSAFE 90 PRACTICE
EXAMINATION 2026 QUESTIONS
WITH ANSWERS GRADED A+
◍ A food handler should wash their hands.
Answer: between shaking hands and refilling food on a salad bar
◍ which action could lead to cross contamination?.
Answer: touching more than one TCS food before washing your hands
◍ Metal shavings in a can of peaches is considered what type of
contamination? *.
Answer: Physical
◍ Most often, food becomes unsafe due to.
Answer: the people that handle the food
◍ 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
◍ Cross-contamination can occur.
Answer: when a food handler carries raw vegetable and raw ground chicken
on the same tra
◍ which procedure would help protect food from contamination by food
handlers and customers?.
Answer: installing sneeze guards above the salad bar
◍ During a shift a food handler complains about a sore throat and fever. What
should the manager do with the food that the employee prepared earlier in
the day?.
Answer: Throw it out
,◍ Water hardness can affect cleaning by.
Answer: decreasing the effectiveness of detergents
◍ the third compartment in a three compartment sink is for.
Answer: sanitizing
◍ How many days do shellstock records need to be maintained after the last
item has been sold? *.
Answer: 90
◍ 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
◍ Within 2 hours of hot holding in a service area, the temperature of soup
dropped to 130
F. The soup is pulled and reheated. What temperature must the soup be
reheated?.
Answer: 165 F
◍ 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
◍ What is the minimum number of people to complain of foodborne illness in
order to be considered an outbreak?.
Answer: 2
◍ A cook begins his shift on the salad station at 8am. At 11am he takes a break
, and returns at 11:30am. At 3pm he leaves for the day. When should he have
washed hands and applied gloves?.
Answer: 8am and 11:30am
◍ A food handler diagnosed with jaundice may return to work once seven days
have passed and they have.
Answer: a written release from a medical practitioner and regulatory
authority approval
◍ mineral buildup has formed on the steam table. which cleaning agent would
best remove it?.
Answer: delimer
◍ nan.
Answer: 8am and 11am
◍ nan.
Answer: 11am and 3pm
◍ 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
◍ To assist a customer with a food allergy, a server should be able to.
Answer: discuss menu food items
◍ 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
◍ nan.
Answer: deliver all plates to the table at the same time
◍ nan.
EXAMINATION 2026 QUESTIONS
WITH ANSWERS GRADED A+
◍ A food handler should wash their hands.
Answer: between shaking hands and refilling food on a salad bar
◍ which action could lead to cross contamination?.
Answer: touching more than one TCS food before washing your hands
◍ Metal shavings in a can of peaches is considered what type of
contamination? *.
Answer: Physical
◍ Most often, food becomes unsafe due to.
Answer: the people that handle the food
◍ 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
◍ Cross-contamination can occur.
Answer: when a food handler carries raw vegetable and raw ground chicken
on the same tra
◍ which procedure would help protect food from contamination by food
handlers and customers?.
Answer: installing sneeze guards above the salad bar
◍ During a shift a food handler complains about a sore throat and fever. What
should the manager do with the food that the employee prepared earlier in
the day?.
Answer: Throw it out
,◍ Water hardness can affect cleaning by.
Answer: decreasing the effectiveness of detergents
◍ the third compartment in a three compartment sink is for.
Answer: sanitizing
◍ How many days do shellstock records need to be maintained after the last
item has been sold? *.
Answer: 90
◍ 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
◍ Within 2 hours of hot holding in a service area, the temperature of soup
dropped to 130
F. The soup is pulled and reheated. What temperature must the soup be
reheated?.
Answer: 165 F
◍ 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
◍ What is the minimum number of people to complain of foodborne illness in
order to be considered an outbreak?.
Answer: 2
◍ A cook begins his shift on the salad station at 8am. At 11am he takes a break
, and returns at 11:30am. At 3pm he leaves for the day. When should he have
washed hands and applied gloves?.
Answer: 8am and 11:30am
◍ A food handler diagnosed with jaundice may return to work once seven days
have passed and they have.
Answer: a written release from a medical practitioner and regulatory
authority approval
◍ mineral buildup has formed on the steam table. which cleaning agent would
best remove it?.
Answer: delimer
◍ nan.
Answer: 8am and 11am
◍ nan.
Answer: 11am and 3pm
◍ 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
◍ To assist a customer with a food allergy, a server should be able to.
Answer: discuss menu food items
◍ 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
◍ nan.
Answer: deliver all plates to the table at the same time
◍ nan.
