SERSAFE FOOD HANDLERXAM TEST QUESTIONS WITH VERIFIED ANSWERS
1. 24 hours Ready-to-eat TCS food must be marked with the date by
which it must be sold, eaten, or thrown out if it will be
held for longer than how many hours?
2. 110 degrees F When washing tableware in a three-compartment sink,
the water temperature should be at least
3. gauze Which item must be applied over a bandage on a food
handler's finger?
4. 6in Food should be stored at least which distance from the
floor?
5. clean A cutting board is washed in detergent and then rinsed.
The cutting board is considered
6. physical Staples and metal shavings are examples of which type
of hazard?
7. lids that close Outdoor garbage containers must be equipped with
8. 41 F and 135 F ( 5 C Pathogens grow well between which temperatures?
and 57 C)
9. Clean and sanitize The best way to prevent pest is to
the operation
10. Ice used to keep Cans of soda are stored on ice behind the bar. A manag-
beverages cold er sees a food handler scooping some of this ice to fill a
cannot be used for customer's drink. What should the manager tell the food
anything else handler?
11. 13 Food handlers who scrub their hands and arms with
soap for how many seconds have washed their hands
correctly?
12. dirt What is an example of a physical contaminant?
13. Removing an apron before using the restroom is an
example of
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, SERSAFE FOOD HANDLERXAM TEST QUESTIONS WITH VERIFIED ANSWERS
Preventing
cross-contamina-
tion
14. Use a clean How should a food handler test the temperature of food?
and sanitized ther-
mometer
15. Food-contact sur- The top of the plate where food is placed is called?
face
16. Practicing good A food handler washes his or her hands after using the
personal hygiene restroom. This is an example of
17. Scrape or rinse it What should be done with dishware before washing it in
a dishwasher?
18. Sliced melons Which food is considered a TCS food?
19. In sanitizer solu- A cook uses a cleaning towel to wipe up spills on the
tion counter. When the cook is not using the towel, where
should it be stored?
20. Carry pathogens Wearing dirty clothing can be a food safety risk because
that could make dirty clothing can
people sick
21. Putting on gloves Food handlers must wash their hands before which ac-
tivity
22. Place food under How can an operation prevent cross-contamination in
sneeze guards self-service areas?
23. warmed tortillas A food handler does NOT need to worry about time and
temperature control when handling which food?
24. Hand lotion Which is NOT required in a stocked handwashing sta-
tion?
25.
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1. 24 hours Ready-to-eat TCS food must be marked with the date by
which it must be sold, eaten, or thrown out if it will be
held for longer than how many hours?
2. 110 degrees F When washing tableware in a three-compartment sink,
the water temperature should be at least
3. gauze Which item must be applied over a bandage on a food
handler's finger?
4. 6in Food should be stored at least which distance from the
floor?
5. clean A cutting board is washed in detergent and then rinsed.
The cutting board is considered
6. physical Staples and metal shavings are examples of which type
of hazard?
7. lids that close Outdoor garbage containers must be equipped with
8. 41 F and 135 F ( 5 C Pathogens grow well between which temperatures?
and 57 C)
9. Clean and sanitize The best way to prevent pest is to
the operation
10. Ice used to keep Cans of soda are stored on ice behind the bar. A manag-
beverages cold er sees a food handler scooping some of this ice to fill a
cannot be used for customer's drink. What should the manager tell the food
anything else handler?
11. 13 Food handlers who scrub their hands and arms with
soap for how many seconds have washed their hands
correctly?
12. dirt What is an example of a physical contaminant?
13. Removing an apron before using the restroom is an
example of
1/5
, SERSAFE FOOD HANDLERXAM TEST QUESTIONS WITH VERIFIED ANSWERS
Preventing
cross-contamina-
tion
14. Use a clean How should a food handler test the temperature of food?
and sanitized ther-
mometer
15. Food-contact sur- The top of the plate where food is placed is called?
face
16. Practicing good A food handler washes his or her hands after using the
personal hygiene restroom. This is an example of
17. Scrape or rinse it What should be done with dishware before washing it in
a dishwasher?
18. Sliced melons Which food is considered a TCS food?
19. In sanitizer solu- A cook uses a cleaning towel to wipe up spills on the
tion counter. When the cook is not using the towel, where
should it be stored?
20. Carry pathogens Wearing dirty clothing can be a food safety risk because
that could make dirty clothing can
people sick
21. Putting on gloves Food handlers must wash their hands before which ac-
tivity
22. Place food under How can an operation prevent cross-contamination in
sneeze guards self-service areas?
23. warmed tortillas A food handler does NOT need to worry about time and
temperature control when handling which food?
24. Hand lotion Which is NOT required in a stocked handwashing sta-
tion?
25.
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