ServSafe Exam Answers, Questions, Tests and Guides
Gear up for your examination using our free ServSafe Exam Answers. The ServSafe Food Safety Training Program, created and managed by the National Restaurant Association, aims to educate individuals in the food service sector about comprehensive food safety practices.
This program encompasses a range of training and certification courses, including ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens.
Below, you will find our complimentary ServSafe practice exams. These tests are provided at no cost and come with thorough explanations for each answer, helping you grasp critical food safety concepts more clearly.
Servsafe Exam Answers – Diagnostic Test
| S.No | Questions | Answers |
| 1. | Which is the correct procedure for delivering prepared hot food off-site? | Keep the temperature of hot foods over 135 degrees Fahrenheit (57 degrees Celsius). By doing so, you can ensure the food remains warm when served and is also cooked to the appropriate degree, neither undercooked nor overcooked. |
| 2. | The Person in Charge has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the PIC do immediately? | Work collaboratively with the regulatory body conducting the investigation. |
| 3. | The Person in Charge of a food establishment may choose to accompany the health inspector during an inspection in order to? | Take guidance from the feedback and recommendations of the inspector. |
| 4. | Which is the correct procedure for delivering prepared hot food off-site? | Keep hot food at temperatures higher than 135°F (57°C). |
| 5. | A food handler has been cutting roast beef on a slicer for a total of six hours. Four hours in, the beef is temporarily removed while the slicer components are cleaned and sanitized. Following this, the beef is returned to the slicer to resume cutting. Identify the primary hazard of this method. | The roast beef is at risk of being in the danger zone temperature-wise for too long. |
| 6. | The use for a service sink includes | Washing mops and disposing of waste water. |
| 7. | To avoid contamination, sinks should be utilized strictly for their designed purpose, which is to | Prevent contamination between different kitchen tasks. |
| 8. | The only type of jewelry permitted during food preparation is a | Simple metal ring. |
| 9. | A sanitizer test kit serves to measure the | Strength of sanitizer solutions. |
| 10. | In a three-basin sink, when sanitizing with heat, the lowest acceptable temperature for the hot water is | 171°F (77°C). |
| 11. | The term for the smooth, sloped transition between the wall and the floor that simplifies cleaning is | Coving. |