Servsafe Practice Test (50 Questions and Answers) (2026/2027) (Verified Answers)

Servsafe Practice Test (50 Questions and Answers) (2026/2027) (Verified Answers)

Servsafe Practice Test (50 Questions & Answers)

1.Who has the higher risk of foodborne illness (Answer) Elderly people

2.Parasites are commonly associated with (Answer) seafood

3.Ciguatera Toxin is commonly found in (Answer) amberjack

4.What is a TCS Food (Answer) Baked potato

5.Metal shavings are which type of contaminant: Physical

6.What should foodservice operations do to prevent the spread of

hepatitis A (Answer) Exclude staff with jaundice from the operation

7.To wash hands properly, a food handler must first: wash hands and

arms

8.What should foodservice operators do to prevent customer illness

from Shigella spp. (Answer) Control flies inside and outside of the

operation.

9.What must a food handler with a hand wound do to safely work with

food (Answer) Bandage the wound with an impermeable cover and

wear a single-use glove

10. What items are considered acceptable work attire for a food handler

(Answer) -

Plain-band ring

11.What task requires food handlers to wash their hands before and

after doing it (Answer) Handling raw meat, poultry, or seafood

12.Which action requires a food handler to change their gloves (Answer)

The food handler is wearing gloves that have been torn.

13.How should the temperature of a shipment of cottage cheese be taken

when it arrives in the operation (Answer) Place the thermometer stem

into an opened container

14.When should a shipment of fresh chicken be rejected (Answer) The

receiving temperature is 50F

15.Where should ground fish be stored in a cooler (Answer) below the

pork roasts

16.What is the maximum number of days that ready-to-eat food can be

stored if held at 41F (Answer) 7 days

17.In top-to-bottom order, how should a fresh beef roast, fresh halibut,

lettuce, and a pan of ground chicken be stored (Answer) Lettuce, fresh

halibut, fresh beef roast, ground chicken

18.What organization requires Material Safety Data Sheets (Answer) OSHA

19.What is the minimum internal cooking temperature for rice that is hotheld for service (Answer) 135F