Page |1
ServSafe Practice Test Questions and
Correct Answers/ Latest Update / Already
Graded
A. They have not built up strong immune systems.
Ans: Why are preschool-age children at a higher risk for food
borne illnesses?
A. They have not built up strong immune systems.
B. They are more likely to spend time in a hospit al.
C. The are more likely to suffer allergic reactions.
D. Their appetites have increased since birth.
C. Sprouts
Ans: Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
D. purchasing food from unsafe sources
Ans: The 5 common mistakes that can lead to foodborne illness
are failing to cook food adequately, holding food at incorrect
All rights reserved © 2025/ 2026 |
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temperatures, using contaminated equipment, practicing poor
personal hygiene, and
A. reheating leftover food.
B. serving ready-to-eat food.
C. using single-use, disposable gloves
D. purchasing food from unsafe sources.
D. Controlling time and temperature
Ans: What is an important measure for preventing food borne
illness?
A. Serving locally grown food
B. Using new equipment
C. Measuring pathogens
D. Controlling time and temperature
D. Time-temperature abuse
Ans: Raw chicken breast are left out at room temperature on a
prep table. What is the risk that could cause a food borne
illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
All rights reserved © 2025/ 2026 |
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D. Time-temperature abuse
B. Poor cleaning and sanitizing
Ans: A server cleans a dining table with a wiping cloth and then
puts the cloth in an apron pocket. What is the risk that could
cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
D. Time-temperature abuse
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Ans: What are the most common symptoms of a food borne
illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps and
diiness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
tirednesszz
A. Control time and temperature
All rights reserved © 2025/ 2026 |
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Ans: What is the most important way to prevent a food borne
illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing
D. Raw ground beef
Ans: Enterohemorrhagic and shiga toxin-producing E. coli are
commonly linked with what type of food?
A. Potato salad
B. Thick stews
C. Dairy products
D. Raw ground beef
C. Practice good personal hygiene
Ans: What is the most important way to prevent a food borne
illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing.
All rights reserved © 2025/ 2026 |
ServSafe Practice Test Questions and
Correct Answers/ Latest Update / Already
Graded
A. They have not built up strong immune systems.
Ans: Why are preschool-age children at a higher risk for food
borne illnesses?
A. They have not built up strong immune systems.
B. They are more likely to spend time in a hospit al.
C. The are more likely to suffer allergic reactions.
D. Their appetites have increased since birth.
C. Sprouts
Ans: Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
D. purchasing food from unsafe sources
Ans: The 5 common mistakes that can lead to foodborne illness
are failing to cook food adequately, holding food at incorrect
All rights reserved © 2025/ 2026 |
, Page |2
temperatures, using contaminated equipment, practicing poor
personal hygiene, and
A. reheating leftover food.
B. serving ready-to-eat food.
C. using single-use, disposable gloves
D. purchasing food from unsafe sources.
D. Controlling time and temperature
Ans: What is an important measure for preventing food borne
illness?
A. Serving locally grown food
B. Using new equipment
C. Measuring pathogens
D. Controlling time and temperature
D. Time-temperature abuse
Ans: Raw chicken breast are left out at room temperature on a
prep table. What is the risk that could cause a food borne
illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
All rights reserved © 2025/ 2026 |
, Page |3
D. Time-temperature abuse
B. Poor cleaning and sanitizing
Ans: A server cleans a dining table with a wiping cloth and then
puts the cloth in an apron pocket. What is the risk that could
cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
D. Time-temperature abuse
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Ans: What are the most common symptoms of a food borne
illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps and
diiness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
tirednesszz
A. Control time and temperature
All rights reserved © 2025/ 2026 |
, Page |4
Ans: What is the most important way to prevent a food borne
illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing
D. Raw ground beef
Ans: Enterohemorrhagic and shiga toxin-producing E. coli are
commonly linked with what type of food?
A. Potato salad
B. Thick stews
C. Dairy products
D. Raw ground beef
C. Practice good personal hygiene
Ans: What is the most important way to prevent a food borne
illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing.
All rights reserved © 2025/ 2026 |
