ServSafe Exam Questions & Answers 2026 (11–20)

Question 1

To be the brightest, which area of the activity is usually required?

TheoryPractice · Accepted Answer

preparation. The operation’s preparation area is usually required to be the brightest.

Question 2

If an employee comes to work with severe diarrhea and the chills, the most appropriate action for the manager to take is:

TheoryPractice · Accepted Answer

Send the employee home. If an employee comes to work with severe diarrhea and chills, the most appropriate action for the manager to take is to send the employee home. Since these two factors are a good indicator of a food borne illness, it is best to send the employee home until they are feeling better.

Question 3

Food safety laws are made as all of the following except:

TheoryPractice · Accepted Answer

treatment. There are three levels of government control - federal, state and local that includes county, municipal and tribal.

Food safety laws are made as statutes, regulations and ordinances.

There are also state and local codes which have the force of the law behind them.

Question 4

Which health hazard may cause the local regulatory board to close a restaurant?

TheoryPractice · Accepted Answer

Any of these hazards may cause closure.. Any of these health hazards may cause the local regulatory board to close a restaurant. The restaurant should be closed until the restaurant corrects the hazard and has been authorized to re-open. Passing a re-inspection may be needed.

Question 5

All of the following are a part of clear policies and procedures for controlling food except:

TheoryPractice · Accepted Answer

not the removal of products from storage. Clear policies and procedures control the issue and assembly of all food and supplies, from delivery to service, by requiring proper authorization for removal of products from storage and by issuing only required quantities for production and service.

Some type of issuing is used in most foodservice operations.

Question 6

True or False.

A great way to store allergen special order foods is in a designated area for allergen-free foods.

TheoryPractice · Accepted Answer

True. A great way to store allergen special order foods is in a designated area for allergen-free foods.

Keeping a storage section for foods without the Big 8 as ingredients reduces the risk of cross-contact.

Keeping foods stored in an organized way protects your guest’s health.

Question 7

Which of the following are examples of “Big 8” allergens?

TheoryPractice · Accepted Answer

Shrimp, whole-wheat bread, and milk.. Shrimp, whole-wheat bread, and milk are examples of “Big 8” allergens.

Shellfish (like shrimp), wheat products, and milk are some of the most common allergies.

The “Big 8” also includes eggs, soybeans, fish, tree nuts, and peanuts.

These foods account for 90% of all allergic reactions.

Question 8

What ingredients are food labels legally required to list?

TheoryPractice · Accepted Answer

The Big 8 allergens. Legally, food labels are required to list the Big 8 allergens.

As the Big 8 allergens account for 90% of all food allergies, the FDA requires that they or any ingredient derived from them be listed on the label.

Some manufacturers go above this to list items the product may contain, but they are not legally obligated to do so.

Question 9

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

TheoryPractice · Accepted Answer

Throw it out. Food that has been handled by a food handler who has been restricted or excluded from the operation due to illness must be thrown out.

Question 10

To ensure that food pests such as flies or mice are not a problem within your kitchen, it is important to:

TheoryPractice · Accepted Answer

Use an authorized pest control company. To ensure that food pests are not a problem within your kitchen, you should always hire an authorized pest control company. While you might be good at controlling pests and have a good eye for problems, nothing can replace the knowledge and expertise of professional pest companies when it comes to identifying and eliminating risks.

ServSafe Exam Questions & Answers 2026 (11–20)

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