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Free ServSafe Safe Food Handling Practice Test (2026)

90 questions · 120 min · 75% to pass

90 Questions · 120 Minutes · 75% to Pass

Question 1 of 5

Sample Questions

Question 1

What is the temperature range of the Temperature Danger Zone (TDZ)?

Answer: 41°F to 135°F (5°C to 57°C). Pathogens grow most rapidly within this range.

Question 2

At what minimum internal temperature must whole muscle intact beef steaks be cooked when served to the general public?

Answer: 145°F (63°C) for 15 seconds. This applies to intact cuts like steaks, roasts, and chops from beef, pork, veal, and lamb.

Question 3

To what minimum internal temperature must ground beef be cooked?

Answer: 155°F (68°C) for 17 seconds. Ground beef must reach this temperature due to the increased risk of surface pathogens being mixed throughout.

Question 4

To what minimum internal temperature must poultry be cooked?

Answer: 165°F (74°C) for 15 seconds. This applies to all poultry including chicken, turkey, and duck.

Question 5

What is the maximum amount of time TCS food can remain in the Temperature Danger Zone before it must be discarded?

Answer: 4 hours cumulative total. After 4 hours in the TDZ, TCS food is considered unsafe and must be thrown out.