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Servsafe Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the best way to prevent foodborne illness in a restaurant? Practice proper handwashing and control time and temperature. Which government agency investigates foodborne illness outbreaks? The Centers for Disease Control and Prevention (CDC). Which food is most likely to cause illness from Salmonella Typhi? Beverages like iced tea or contaminated water. What should a manager do...

ServSafe Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What should food handlers do if they cut their hand while working? A. Continue working if the cut is small B. Cover the wound with a bandage and wear a glove C. Rinse the cut in food prep sink D. Ignore it if not bleeding Which foodborne illness can be prevented by controlling flies in an establishment? A. Norovirus B. Shigella C. Hepatitis A D. Listeria Which bacteria produces t...

ServSafe Practice Test 60 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Which foodborne illness is commonly associated with raw sprouts? Escherichia coli O157:H7. Which action should be taken if a food handler is sick with vomiting or diarrhea? Exclude the employee from food handling duties until symptom-free. Which temperature should hot foods be held at to prevent bacterial growth? 135°F (57°C) or higher. Which parasite can be found in undercooke...

ServSafe Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Which microorganism is commonly linked to improperly canned foods? Clostridium botulinum. What is the minimum internal temperature for reheating cooked TCS food for hot holding? 165°F (74°C) for 15 seconds. Which foods are considered TCS foods? Foods that support bacterial growth, such as dairy, meat, poultry, seafood, cooked rice, and prepared salads. What is the correct way...

ServSafe Practice 80 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified How should hands be washed to prevent food contamination? Wet with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-use towel. Which type of hazard is present when cleaning chemicals accidentally contaminate food? Chemical hazard. How should ready-to-eat TCS foods be stored in a refrigerator? At 41°F (5°C) or lower, above raw foods to prevent cross-contamin...

ServSafe Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Which bacteria is commonly linked to rice left at room temperature? Bacillus cereus. What is the minimum temperature to hold hot food safely? 135°F (57°C) or higher. Which foodborne illness is often associated with deli meats and soft cheeses? Listeria monocytogenes. How often should food contact surfaces be cleaned and sanitized? After each use and whenever switching betw...

Servsafe Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the main goal of food safety practices in a restaurant? To prevent foodborne illness. Which temperature range is considered the danger zone for bacterial growth in foods? 41°F–135°F (5°C–57°C). How long should hands be scrubbed with soap and warm water during proper handwashing? At least 20 seconds. What is the minimum internal cooking temperature for whole cuts of...

ServSafe Practice 80 Questions / Strategies Review of Key Quizzes & Correct Answers. _____________Quiz____________? Which food has been associated with Salmonella Typhi? - Answer Beverages _____________Quiz____________? What symptom requires a food handler to be excluded from the operation? - Answer Jaundice _____________Quiz____________? What is an example of physical contamination? - Answer bones in fish _____________Quiz____________? What...

Servsafe Practice Test Questions with 100% Correct Answers

ServSafe Practice Test 2025/2026 Accurate Questions with Correct and Detailed Answers