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ServSafe Food Handler Exam Questions and Answers: A Comprehensive Guide, Exams of Food science

International Air and Hospitality AcademyFood science

A comprehensive set of multiple-choice questions and answers covering essential food safety practices for food handlers. It covers topics such as handwashing, cross-contamination, temperature control, and food storage. Designed to help individuals prepare for the servsafe food handler exam and gain a better understanding of food safety principles.

Typology: Exams

2024/2025

Available from 02/14/2025

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Servsafe Food Handler Exam Questions and answers
with 100% Complete solutions | verified &updated
2025| Graded A+
1. It is important to cover food when storing it in order to
a. seal in the flavor
b. decrease discoloration
c. prevent cross-contamination
d. keep temperature consistent - โœ”โœ”c. prevent cross contamination
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-
contact surface should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized - โœ”โœ”d. cleaned and sanitized
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Partial preview of the text

Download ServSafe Food Handler Exam Questions and Answers: A Comprehensive Guide and more Exams Food science in PDF only on Docsity!

Servsafe Food Handler Exam Questions and answers

with 100% Complete solutions | verified &updated

2025 | Graded A+

  1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent - โœ”โœ”c. prevent cross contamination
  2. A food handler has finished slicing raw pork. Before chopping lettuce, the food- contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed and cleansed d. cleaned and sanitized - โœ”โœ”d. cleaned and sanitized
  1. How many seconds should the entire hand washing process take? a. 6 b. 10 c. 15 d. 20 - โœ”โœ”d. 20
  2. Before washing dishes in a dishwasher, a food handler should ensure that a. towels for drying are nearby and clean b. detergent and sanitizer dispensers are filled c. spray nozzles are soaking in a bucket of delimer d. water temperature is at least 100 degrees F - โœ”โœ”b. detergent and sanitizer dispensers are filled
  3. Which item must be applied over a bandage on a food handler's finger? a. tape

b. boxes of pasta on a shelf 2 inches off the floor c. cans of kidney beans on a shelf 4 inches off the floor d. cartons of apples on a shelf 6 inches off the floor - โœ”โœ”d. cartons of apples on a shelf 6 inches off the floor

  1. Which must cleaned and rinsed but NOT sanitized? a. walls b. stockpots c. utensils d. glasses - โœ”โœ”a. walls
  2. A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking? a. none b. not getting work done c. becoming dehydrated

d. spreading pathogens to food - โœ”โœ”d. spreading pathogens to food

  1. The use-by date of a stored bowl of potato salad is today. Can the salad be served? a. no, because today is the use-by date b. no, because the salad should have already been thrown out c. yes, because today is the last day it can be served d. yes, but only to employees - โœ”โœ”c. yes, because today is the last day it can be served
  2. A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of a. practicing good personal hygiene b. cleaning and sanitizing surfaces the right way c. eliminating physical hazards d. controlling time and temperature - โœ”โœ”c. eliminating physical hazards

a. dried pasta b. baked potato c. sliced bread d. uncooked rice - โœ”โœ”b. baked potato

  1. A food handler who was called away while prepping a bowl of fruit out the bowl of fruit in the cooler. This is an example of a. practicing good personal hygiene b. controlling time and temperature c. preventing cross-contamination d. cleaning and sanitizing the right way - โœ”โœ”b. controlling time and temperature
  2. Which food item is ideal for bacterial growth? a. tortilla chips b. canned chili peppers

c. jar of salsa d. sour cream - โœ”โœ”d. sour cream

  1. Which is a physical hazard? a. bacteria b. fungi c. parasite d. bone - โœ”โœ”d. bone
  2. A food handler cleans up a spill. What should the food handler do next? a. wash hands correctly b. dip hands in sanitizing solution c. rinse hands in warm water d. wipe hands on an apron - โœ”โœ”a. wash hands correctly

b. time-temperature control c. reduce cross-contamination d. proper cleaning and sanitizing - โœ”โœ”a. good personal hygiene

  1. Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the a. transfer of pathogens from one surface to another b. poultry from being held at room temperature c. raw poultry from contaminating their hands d. contamination of the food with cleaning chemicals - โœ”โœ”a. transfer of pathogens from one surface to another
  2. Which hot food is in the temperature danger zone? a. fish held at 126 degrees F (52 degrees C) b. beans held at 141 degrees F (61 degrees C) c. soup held at 154 degrees (68 degrees C)

d. steak held at 160 degrees F (71 degrees C) - โœ”โœ”a. fish held at 126 degrees F ( degrees C)

  1. Which empty, cleaned , and sanitized container may NOT be used for storing food? a. 1 - gallon plastic container of sour cream b. 1 - gallon plastic thermos c. 5 - gallon bucket of barbecue sauce d. 5 - gallon bucket of powdered sanitizer - โœ”โœ”d. 5 - gallon bucket of powdered sanitizer
  2. Should food handlers use bare hands when serving muffins? a. no, because food handlers' hands will get dirty b. no, because pathogens from food handlers' hands could contaminate the muffins c. yes, because it's easier to serve the muffin so it won't crumble
  1. Before handling food what should food handlers do when they have wounds on their hands? a. put a bandage on b. make sure the wound is clean c. bandage the wound and put on a glove d. put antiseptic cream on the wound - โœ”โœ”c. bandage the wound
  2. In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customers cup of hot soup to cool it. Why is this NOT allowed? a. the dressings may have spilled on the ice and may cause and allergic reaction b. the dressings will not be held at the correct temperature if a few ice cubes are removed c. the ice could be contaminated and make the customer sick d. the ice will dilute the soup and change its flavor - โœ”โœ”c. the ice could be contaminated and make the customer sick
  1. When should food handlers wash their hands? a. before cleaning dirty dishes b. before handling chemicals c. after their shift ends d. after handling money - โœ”โœ”d. after handling money
  2. A bandage in a bowl of soup is which type of hazard? a. biological b. chemical c. physical d. environmental - โœ”โœ”c. physical
  3. Which item does NOT have a food-contact surface? a. Tongs

d. cleaning and sanitizing surfaces the right way - โœ”โœ”a. practicing good personal hygiene

  1. The transfer of pathogen from one surface to another is called a. micro-transmission b. pathogenic spread c. cross contamination d. surface saftey - โœ”โœ”c. cross contamination
  2. Where should a food handler check the temperature of food? a. on the bottom surface b. on the top surface c. in the thinnest part d. in the thickest part - โœ”โœ”d. in the thickest part
  1. Where is the best place for a food handler to clean a garbage container? a. away from food prep areas b. next to the dishwasher c. in the dry-storage area d. near the food prep area - โœ”โœ”a. away from food prep areas
  2. Which is the correct order for hand washing? a. apply soap, scrub hands and arms, rinse hands and arms, and dry b. apply soap, wet hands and arms, rinse hands and arms, and dry c. wet hands and arms, apply soap, rinse hands and arms, apply hand antiseptic, and dry d. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry - โœ”โœ”d. wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry