ServSafe Food Handler Exam 2025
Questions and Answers
The three types of hazards that make food unsafe - ANSWER✔✔-biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as -
ANSWER✔✔-Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of
hazard is this - ANSWER✔✔-Chemical
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the
clean dishes. This is an example of - ANSWER✔✔-poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping
lettuce. The food handler is - ANSWER✔✔-practicing good personal hygeine
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the
cooler. This is an example of - ANSWER✔✔-controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example
of - ANSWER✔✔-preventing cross contamination
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, The proper order os steps of handwashing are - ANSWER✔✔-Wet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for - ANSWER✔✔-10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - ANSWER✔✔-a single-use paper towel
When should hand antiseptics be used - ANSWER✔✔-After Handwashing
Food handlers should wash their hands before - ANSWER✔✔-starting work for the day
Hand washing sinks are used for... - ANSWER✔✔-Hand washing ONLY
A food handler places dirty pans in the hand washing sink because there is no room in the three -
compartment sink. Is this acceptable? - ANSWER✔✔-NO
What jewelry can food handlers wear while working - ANSWER✔✔-Plain metal ring
A food handler does not have time to get a clean apron before the shift starts. What should the food
handler do? - ANSWER✔✔-Ask the manager for a clean apron
Food handlers must tell the manager when they have what symptom - ANSWER✔✔-Diarrhea
Pathogens grow well in what temperature range - ANSWER✔✔-41 degrees F - 135 degrees F
Which of the following foods needs time and temperature control? can of corn, fried chicken breast,
container of salt, bag of flour - ANSWER✔✔-fried chicken breast
before use a thermometer must be - ANSWER✔✔-washed, rinsed and sanitized
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
Questions and Answers
The three types of hazards that make food unsafe - ANSWER✔✔-biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as -
ANSWER✔✔-Pathogens
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of
hazard is this - ANSWER✔✔-Chemical
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the
clean dishes. This is an example of - ANSWER✔✔-poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping
lettuce. The food handler is - ANSWER✔✔-practicing good personal hygeine
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the
cooler. This is an example of - ANSWER✔✔-controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example
of - ANSWER✔✔-preventing cross contamination
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
, The proper order os steps of handwashing are - ANSWER✔✔-Wet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for - ANSWER✔✔-10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with - ANSWER✔✔-a single-use paper towel
When should hand antiseptics be used - ANSWER✔✔-After Handwashing
Food handlers should wash their hands before - ANSWER✔✔-starting work for the day
Hand washing sinks are used for... - ANSWER✔✔-Hand washing ONLY
A food handler places dirty pans in the hand washing sink because there is no room in the three -
compartment sink. Is this acceptable? - ANSWER✔✔-NO
What jewelry can food handlers wear while working - ANSWER✔✔-Plain metal ring
A food handler does not have time to get a clean apron before the shift starts. What should the food
handler do? - ANSWER✔✔-Ask the manager for a clean apron
Food handlers must tell the manager when they have what symptom - ANSWER✔✔-Diarrhea
Pathogens grow well in what temperature range - ANSWER✔✔-41 degrees F - 135 degrees F
Which of the following foods needs time and temperature control? can of corn, fried chicken breast,
container of salt, bag of flour - ANSWER✔✔-fried chicken breast
before use a thermometer must be - ANSWER✔✔-washed, rinsed and sanitized
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
