ServSafe Practice Test – 2024-2025 updated
already passed
1. Garbage containers used by a business should be waterproof, easy to
clean,
leak-proof, and durable
2. A container of chicken salad is held at 41° with a discarded
prep date of December 17th. On December 23rd,
the chick- en salad should be
3. Which food items provide an ideal uncooked rice
environment for pathogen growth
4. Which of these is created to identify food Hazard Analysis
safety risks throughout the flow of food Critical Control
Point
5. What is the correct temperature of the three-compart- 110°
ment sink?
6. The best location for chemical detergents and in a storage area
sanitiz- ers to be stored is next to single-
service items
7. When cooking Salmon, it must reach which
minimum internal temperature for 15 145°
seconds
8. Which organization certifies and or classifies an ANSI accredited
equip- ment for food preparation and certifi- cation
sanitation program
9. Which foodborne illness is usually caused by incorrect- Botulism
ly canned food?
10. Apart from ensuring that deli meats are stored at a
1/
18
,ServSafe Practice Test – 2024-2025 updated
already passed
safe cold-holding temperature, another food date marking foods
safety measure involves with a maximum of
seven daysonce
open or pre- pared
11. cross-connection
2/
18
, ServSafe Practice Test – 2024-2025 updated
already passed
What happens when non-potable water
contaminates drinkable water?
12. What is the final step in the process of cleaningsanitize and allow the sur-
and sanitizing stationary equipment? faces and parts to air
dry
13. The minimum required temperature for the
final hot water sanitizing rinse in a stationary
180°
rack single tem- perature machine is
14. What is the meaning of the acronym FATTOM? Conditions that favor
the
growth of most
foodborne pathogens
15. What are the two items that can be obtained Shell eggs and live
at a temperature of 45° claims
16. When a food handler has been diagnosed with hepati- exclude the
food handler
tis A but is not displaying any symptoms of illness, the from the
operation and
manager must notify the regulatory
au- thority
17. After verifying the internal temperature of a Clean and sanitize the
food, a
food employee neglected to perform which step when probe before
placing it
they directly returned the thermometer case of the
sleeve? guideline
s
outlined
18. Which item is considered to be in violation in the
3/
18
already passed
1. Garbage containers used by a business should be waterproof, easy to
clean,
leak-proof, and durable
2. A container of chicken salad is held at 41° with a discarded
prep date of December 17th. On December 23rd,
the chick- en salad should be
3. Which food items provide an ideal uncooked rice
environment for pathogen growth
4. Which of these is created to identify food Hazard Analysis
safety risks throughout the flow of food Critical Control
Point
5. What is the correct temperature of the three-compart- 110°
ment sink?
6. The best location for chemical detergents and in a storage area
sanitiz- ers to be stored is next to single-
service items
7. When cooking Salmon, it must reach which
minimum internal temperature for 15 145°
seconds
8. Which organization certifies and or classifies an ANSI accredited
equip- ment for food preparation and certifi- cation
sanitation program
9. Which foodborne illness is usually caused by incorrect- Botulism
ly canned food?
10. Apart from ensuring that deli meats are stored at a
1/
18
,ServSafe Practice Test – 2024-2025 updated
already passed
safe cold-holding temperature, another food date marking foods
safety measure involves with a maximum of
seven daysonce
open or pre- pared
11. cross-connection
2/
18
, ServSafe Practice Test – 2024-2025 updated
already passed
What happens when non-potable water
contaminates drinkable water?
12. What is the final step in the process of cleaningsanitize and allow the sur-
and sanitizing stationary equipment? faces and parts to air
dry
13. The minimum required temperature for the
final hot water sanitizing rinse in a stationary
180°
rack single tem- perature machine is
14. What is the meaning of the acronym FATTOM? Conditions that favor
the
growth of most
foodborne pathogens
15. What are the two items that can be obtained Shell eggs and live
at a temperature of 45° claims
16. When a food handler has been diagnosed with hepati- exclude the
food handler
tis A but is not displaying any symptoms of illness, the from the
operation and
manager must notify the regulatory
au- thority
17. After verifying the internal temperature of a Clean and sanitize the
food, a
food employee neglected to perform which step when probe before
placing it
they directly returned the thermometer case of the
sleeve? guideline
s
outlined
18. Which item is considered to be in violation in the
3/
18
