SERVSAFE 2025 EXAM QUESTIONS

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SERVSAFE 2025 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A preschool cafeteria manager protects

young children's health by serving... A.)raw milk. B.)sliced cantaloupe. C.)fresh orange juice. D.)pasteurized eggs.

Answer:

D.)pasteurized eggs

Question 2: Ready-to-eat time/temperature control

for safety (TCS) food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days? A.)3 B.)5 C.)7 D.)10

Answer:

C.) 7

Question 3: At which sink should garbage

containers be washed and rinsed? A.)Food prep B.)Hand-washing C.)Three-compartment D.)Service

Answer:

D.)Service

Question 4: Egg salad sandwiches are served at an

offsite location without temperature control. The sandwiches are removed from cold holding at 11 a.m. At what time will the sandwiches need to be thrown out? A.) 1p.m B.)3p.m C.)4p.m D.)5p.m

Answer:

D.)5 p.m.

Question 5: What is a potential contamination

source that could result in foodborne illness at an outdoor, temporary serving location? A.)A cotton towel used to hold hot handles B.)Dirt floors in the food prep area C.) Food cooked outdoors on a charcoal grill D.)Used facial tissues kept in an apron

Answer:

D.)Used facial tissues kept in an apron

Question 6: When raw sewage backs up onto the

floor of the kitchen, the operation must... A.)section off the area where waste has spilled and continue service. B.)immediately close the operation, correct the problem, and thoroughly clean the facility. C.)notify the water department and close the restrooms until corrections are made. D.)correct the problem by the end of the shift and hire a professional to clean the waste.

Answer:

B.)Immediately close the operation, correct the problem and thoroughly clean the facility

Question 7: Which example would be considered a

physical contaminant? A.)Caterpillar found in a case of lettuce B.)Foul odor coming from fresh seafood C.)Buildup of heavy frost on frozen fruit D.) Seaweed in a container with live shellfish

Answer:

A.) Caterpillar found in a case of lettuce

Question 8: The water supply at a food

establishment is shut off for many hours. What should the Person in Charge do if another source of drinking water is not available? A.)Stop serving food until the water is restored. B.)Prepare and serve only precooked items. C.)Continue operations until notified by the health authority to stop.D.)Serve items that were prepared before the outage using single-use utensils.

Answer:

A.)Stop serving food until the water is restored.

Question 9: What is the Food and Drug

Administration (FDA) requirement for an off-site caterer who will be serving food without temperature controls? A.) Use equipment that is National Sanitation Foundation (NSF) approved as safe for outdoor use. B.) Employ a certified master chef level by the American Culinary Federation (ACF). C.) Provide calibrated thermometers, clean aprons, closed toed shoes, and hairnets.D.)Provide written procedures, prepared in advance, made available upon request to authorities.

Answer:

D.)Provide written procedures, prepared in advance, made available upon request to authorities

Question 10: As part of an operation's food defense

program, the Person in Charge should... A.)report suspicious activity to the FDA. B.)allow staff to store personal items in the food prep area. C.)restrict access by unauthorized personnel. D.)accept deliveries from unapproved suppliers.

Answer:

C.)Restrict access by unauthorized personnel.

Question 11: A foodborne illness outbreak occurs

when at least how many people eat the same food and contract the same illness? A.)1 B.)2 C.)3 D.)4

Answer:

B.)2

Question 12: What precaution should a food handler

take when cleaning up vomit? A.)Determine the correct sanitizer to use. B.)Wash hands before beginning clean up. C.)Wear personal protective equipment. D.)Notify the local regulatory authority.

Answer:

C.)Wear personal protective equipment

Question 13: Ready-to-eat time/temperature control

for safety foods (TCS) food prepared on-site may be stored in a cooler for up to 7 days when the maximum internal food temperature is... A.)32°F (0°C). B.)41°F (5°C). C.)44°F (7°C). D.)50°F (10°C).

Answer:

B.)41°F (5°C).

Question 14: By washing their hands each time

before entering the food-prep area, a Person in Charge (PIC)... A.)reinforces behavior through modeling. B.) has the potential to dry out their hands. C.) will not get a rash from wearing gloves. D.) will avoid washing their hands in the restroom.

Answer:

A.) reinforces behavior through modeling.

Question 15: Individually packaged saltine crackers

are NOT considered time/temperature control for safety (TCS) food because the... A.)crackers have been packaged under sterile conditions. B.)water activity in the crackers will not support the growth of bacteria. C.)manufacturers of the crackers are inspected by the FDA.D.)individual packaging protects the crackers from contamination.

Answer:

D.)Individual packaging protects the crackers from contamination.

Question 16: Observing food handlers' performance

on the job, testing their food safety knowledge, and reviewing past health inspection reports are three ways a manager can? A.)assess training needs.B.)effectively manage food cost. C.)avoid having regular health inspections. D.)determine the employee work schedule.

Answer:

A.) Assess training needs.