Servsafe Food Handler Test Exam With 100% Correct
Answers 2023/2024
Hot food should be held at ___ during service - Correct Answer-a minimum of 135°F
How often should a food handler change their gloves? - Correct Answer-once they
become dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
D. unused, uncovered condiments - Correct Answer-B. unopened prepackaged food
Before putting a large pork roast in the refrigerator, you should first: - Correct Answer-
cut it into smaller pieces
A sanitizer: - Correct Answer-kills bacteria
Which meat is the safest to eat when cooked "rare"? - Correct Answer-Lamb
What task requires food handlers to wash their hands before AND after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons - Correct Answer-A. handling raw meat, poultry, or seafood
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these - Correct Answer-D. all of these
Why shouldn't you mix cooked and raw foods? - Correct Answer-it results in a "cross-
contamination"
What are the basic steps for cleaning effectively? - Correct Answer-Scraping, clean with
detergent, sanitizing and air drying
What does bacteria need to multiply? - Correct Answer-food, water, and warm
temperatures
Which is a TCS food?
A. saltines
B. bananas
C. coffee
D. baked potato - Correct Answer-D. baked potato
Who is responsible for safe food handling in the food premises? - Correct Answer-
owner, head chef, and anyone handling food
A detergent: - Correct Answer-helps remove visible soil
, Which food probably contains the most
bacteria?
A. hamburger cooked
rare
B. frozen raw
chicken
C. opened jar of
mayonnaise
D. a stale slice of bread - Correct Answer-B. frozen raw
chicken
How can you tell if food has enough bacteria to cause food poisoning?
- Correct
Answer-You can't tell. It smells, tastes and looks
normal.
What food safety practice can prevent cross-contact? - Correct
Answer-washing,
rinsing, and sanitizing utensils before
each use
Foods not likely to support bacterial growth are:
A. milk and cream
B. dried pasta, noodles or bread
C. fish and seafood
D. fresh meat and poultry - Correct Answer-B. dried pasta, noodles, or bread
Which of the following is true about bacteria?
A. all bacteria can cause illness
B. it needs air to survive
C. freezing temperatures kills bacteria
D. it multiplies fast in warm temperatures - Correct Answer-D. it multiplies fast in warm
temperatures
What are the basic steps of washing hands? - Correct Answer-Apply soap, wash well,
rinse and dry with disposable paper towel
Hot TCS food can be held without temperature control for a maximum of ___ hours -
Correct Answer-4
If a food handler has been vomiting or has diarrhea, when should they return to work? -
Correct Answer-When a doctor advises that they can
What is the first action someone should take when entering the restaurant for a work
shift? - Correct Answer-wash hands
The maximum length of time that prepared foods may be held in the temperature
danger zone is: - Correct Answer-4 hours
Where should staff members eat, drink, smoke, or chew gum? - Correct Answer-in
designated areas
When preparing food, any cuts and wounds should be: - Correct Answer-covered with a
bandaid and a disposable glove
The best away to thaw food is: - Correct Answer-on the bottom shelf of the refrigerator
If a food-contact surface is in constant use, how often should it be cleaned and
Answers 2023/2024
Hot food should be held at ___ during service - Correct Answer-a minimum of 135°F
How often should a food handler change their gloves? - Correct Answer-once they
become dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
D. unused, uncovered condiments - Correct Answer-B. unopened prepackaged food
Before putting a large pork roast in the refrigerator, you should first: - Correct Answer-
cut it into smaller pieces
A sanitizer: - Correct Answer-kills bacteria
Which meat is the safest to eat when cooked "rare"? - Correct Answer-Lamb
What task requires food handlers to wash their hands before AND after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons - Correct Answer-A. handling raw meat, poultry, or seafood
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these - Correct Answer-D. all of these
Why shouldn't you mix cooked and raw foods? - Correct Answer-it results in a "cross-
contamination"
What are the basic steps for cleaning effectively? - Correct Answer-Scraping, clean with
detergent, sanitizing and air drying
What does bacteria need to multiply? - Correct Answer-food, water, and warm
temperatures
Which is a TCS food?
A. saltines
B. bananas
C. coffee
D. baked potato - Correct Answer-D. baked potato
Who is responsible for safe food handling in the food premises? - Correct Answer-
owner, head chef, and anyone handling food
A detergent: - Correct Answer-helps remove visible soil
, Which food probably contains the most
bacteria?
A. hamburger cooked
rare
B. frozen raw
chicken
C. opened jar of
mayonnaise
D. a stale slice of bread - Correct Answer-B. frozen raw
chicken
How can you tell if food has enough bacteria to cause food poisoning?
- Correct
Answer-You can't tell. It smells, tastes and looks
normal.
What food safety practice can prevent cross-contact? - Correct
Answer-washing,
rinsing, and sanitizing utensils before
each use
Foods not likely to support bacterial growth are:
A. milk and cream
B. dried pasta, noodles or bread
C. fish and seafood
D. fresh meat and poultry - Correct Answer-B. dried pasta, noodles, or bread
Which of the following is true about bacteria?
A. all bacteria can cause illness
B. it needs air to survive
C. freezing temperatures kills bacteria
D. it multiplies fast in warm temperatures - Correct Answer-D. it multiplies fast in warm
temperatures
What are the basic steps of washing hands? - Correct Answer-Apply soap, wash well,
rinse and dry with disposable paper towel
Hot TCS food can be held without temperature control for a maximum of ___ hours -
Correct Answer-4
If a food handler has been vomiting or has diarrhea, when should they return to work? -
Correct Answer-When a doctor advises that they can
What is the first action someone should take when entering the restaurant for a work
shift? - Correct Answer-wash hands
The maximum length of time that prepared foods may be held in the temperature
danger zone is: - Correct Answer-4 hours
Where should staff members eat, drink, smoke, or chew gum? - Correct Answer-in
designated areas
When preparing food, any cuts and wounds should be: - Correct Answer-covered with a
bandaid and a disposable glove
The best away to thaw food is: - Correct Answer-on the bottom shelf of the refrigerator
If a food-contact surface is in constant use, how often should it be cleaned and
