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Answers 2025
Complete Study Guide for ServSafe Food Handler
Certification Actual Exam Questions & Complete Answers
What should you do when taking a food order from customers who have concerns about food allergies
Describe each menu item to the customer who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing?
Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly?
Stored food away from the wall
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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?
Throw it out
Single use gloves are not required when
Washing product
What should a food handler do to make gloves easier to put on?
Select the right size gloves
What should food handlers do after leaving and returning to the prep area?
Wash hands
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24 Hours
What is the minimum internal cooking temperature for a veal chop?
135°F(57 °C)
Why should food temperature be taken in 2 different locations?
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness?
Their immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
Use a test kit to check the sanitizers concentration when mixing it
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When can a glass thermometers be used?
When enclosed in a shatter proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?
3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness?
Purchasing food from approved , reputable suppliers
What should a server do after clearing a table?
Wash hands
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What practice is useful for preventing Norovirus from causing foodborne illness?
Correct handwashing
What condition promotes the growth of bacteria?
FoOd helb between 70 degrees F and 125 degrees F
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
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When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
Parasites are commonly associated with what food?
Wild game
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
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D Vegetarian
B Elderly people
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.
A seafood.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod.
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A amberjack.
4 Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee
C Baked potato
5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial
B Physical
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8 What should foodservice operators do to prevent customer illness from Shigella spp.?
A Freeze food at temperatures below 0 ̊
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation
D Control flies inside and outside the operation
9 What must a food handler with a hand wound do to safely work with food?
A Bandage the wound with an impermeable cover and wear a single-use glove
B Bandage the wound and avoid contact with food for the rest of the shift
C Wash the wound and wear a single-use glove
D Apply iodine solution and a permeable bandage
A Bandage the wound with an impermeable cover and wear a single-use glove
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10 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band
C Plain-band ring
11 What task requires food handlers to wash their hands before and after doing it?
A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety
C Handling raw meat, poultry, or seafood
12 Which action requires a food handler to change gloves?
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B Hold an infrared thermometer to the outside of the case or carton
C Place the thermometer stem between shipping boxes for a reading
D Place the thermometer stem into an opened container
D Place the thermometer stem into an opened container
15 Where should ground fish be stored in a cooler?
A Above shellfish
B Below ground poultry
C Above ready-to-eat food
D Below pork roasts
D Below pork roasts
16 What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ̊ F (5 ̊ C)?
A 3 days
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B 5 days
C 7 days
D 10 days
C 7 days
17 In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored
in a cooler?
A Lettuce, fresh beef roast, ground chicken, fresh halibut
B Lettuce, fresh halibut, fresh beef roast, ground chicken
C Fresh halibut, lettuce, ground chicken, fresh beef roast
D Fresh halibut, fresh beef roast, ground chicken, lettuce
B Lettuce, fresh halibut, fresh beef roast, ground chicken
18 What organization requires Material Safety Data Sheets?
A Food and Drug Administration
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C Peanut butter and jelly sandwiches
D Fried shrimp
A Rare cheeseburgers
21 TCS food reheated for hot-holding must reach what temperature?
A 135 ̊ (57 ̊ C) for 15 seconds
B 145 ̊ (63 ̊ C) for 15 seconds
C 155 ̊ (68 ̊ C) for 15 seconds
D 165 ̊ (74 ̊ C) for 15 seconds
D 165 ̊ (74 ̊ C) for 15 seconds
22 What method should never be used to thaw food?
A Place the item in a cooler
B Place the item on a prep counter
C Microwave the item
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D Cook the item
B Place the item on a prep counter
23 When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
A 60 minutes
B 45 minutes
C 30 minutes
D 15 minutes
A 60 minutes
24 Food held at 41 ̊ F (5 ̊ C) or lower before being removed from refrigeration can be held without temperature control for up to
how many hours?
A 2
B 4
