Sample Questions

ServSafe Sample Questions

6 practice questions with complete answer explanations.

Sample Questions

Question 1temperature

The temperature danger zone for food is:

A.41°F to 135°F (5°C to 57°C)✓ Correct

B.32°F to 100°F (0°C to 38°C)

C.50°F to 140°F (10°C to 60°C)

D.35°F to 165°F (2°C to 74°C)

Explanation

41°F–135°F is the danger zone where bacteria multiply rapidly. Keep cold food at 41°F or below, hot food at 135°F or above.

Question 2pathogens

Which pathogen is most commonly associated with undercooked poultry?

A.Salmonella✓ Correct

B.E. coli O157:H7

C.Norovirus

D.Listeria monocytogenes

Explanation

Salmonella is the classic poultry-associated pathogen. E. coli is associated with ground beef; Norovirus with shellfish/produce.

Question 3haccp

In HACCP, a Critical Control Point (CCP) is:

A.A step where a control measure can prevent or eliminate a food safety hazard✓ Correct

B.Any step in food preparation

C.A temperature log entry

D.A food allergen declaration

Explanation

A CCP is a specific point where control can be applied to prevent or eliminate a hazard.

Question 4personal-hygiene

A food handler has a sore throat with fever. The manager should:

A.Restrict the handler from working with food and report to the health department if required✓ Correct

B.Allow them to work if they wear a mask

C.Send them home only if symptoms worsen

D.Have them work the grill (hot temperatures kill pathogens)

Explanation

Sore throat with fever = possible infectious illness. Restrict from handling food; reporting depends on state requirements.

Question 5storage

Ready-to-eat food should be stored:

A.Above raw meat in the refrigerator✓ Correct

B.Below raw meat to catch drips

C.At the same level as raw poultry

D.On the floor of a walk-in cooler

Explanation

RTE foods go on top; raw meats below (bottom to top: seafood, whole beef, ground beef, pork, poultry).

Question 6sanitation

The correct order of steps for cleaning and sanitizing a surface is:

A.Scrape, wash, rinse, sanitize, air dry✓ Correct

B.Sanitize, wash, rinse, scrape, dry

C.Wash, sanitize, rinse, scrape, dry

D.Rinse, scrape, wash, sanitize, dry

Explanation

The five-step cleaning process: scrape → wash → rinse → sanitize → air dry.

Test-Taking Tips

1.Focus on the Big 6 pathogens that require reporting: Hepatitis A, Norovirus, Shigella, Salmonella Typhi, STEC, Nontyphoidal Salmonella.
2.Memorize cooking temperatures: Poultry 165°F, Ground beef/seafood/pork 155°F, Steaks 145°F, Vegetables 135°F.
3.The cooling rule: 135→70°F within 2 hours; 70→41°F within 4 more hours.
4.Use the official ServSafe Manager Book (7th edition) — the exam pulls directly from it.
5.Do all chapter review questions plus the full practice exam in the book.

Ready to practice more?

Take an interactive quiz with these questions.

Start Quiz →