ServSafe Foodhandler Final Exam with Questions and Answers
(100% Correct Answers) Latest Update 2025
what are three types of hazards tat make food unsafe?
Chemical, physical, biological
Cross-contamination occurs when
pathogens transfer from one surface or food to another
What is time-temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens
A food handler accidentally sprays a cleaner into the fryer oil and
continues to use the fryer. Which type of hazard is this?
Chemical
A foodhanlder transfers pathogens from hands to food. How could it have
been prevented?
Practice good personal hygiene
After cutting up melons, a food handler puts them in the cooler. What is
this an example of?
Controlling time and temperature
A food handler uses the same cutting board to prepare raw meat and then
immediately to chop produce. this is an example of
cross-contamination
Which is the correct order for handwashing?
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms,
and dry
Hands should be scrubbed with soap for how many seconds during handwashing?
, ServSafe Foodhandler Final Exam with Questions and Answers
(100% Correct Answers) Latest Update 2025
A food handler has just finished busing a table. What must the food handler
do before handling food?
Wash hands
When should hand antiseptics be used?
After handwashing
Handwashing sinks should be used for
handwashing only
A food handler has just finished preparing raw meat and is about to start a
new task. What does the foodhandler do?
Change them
A food handler has an infected wound on a finger. What must be placed over
the wound?
A bandage and glove
What jewelry can food handlers wear while working?
Plain band ring
To keep food safe, a hair restraint must be worn when
prepping food
Which symptoms must be reported to a manager?
Diarrhea, Vomiting, Jaundice and Sore Throat with Fever.
Pathogens grow well between which temperatures?
41 F and 135 F ( 5 C and 57 C)
Which food item needs time and temperature control to keep it safe?
(100% Correct Answers) Latest Update 2025
what are three types of hazards tat make food unsafe?
Chemical, physical, biological
Cross-contamination occurs when
pathogens transfer from one surface or food to another
What is time-temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens
A food handler accidentally sprays a cleaner into the fryer oil and
continues to use the fryer. Which type of hazard is this?
Chemical
A foodhanlder transfers pathogens from hands to food. How could it have
been prevented?
Practice good personal hygiene
After cutting up melons, a food handler puts them in the cooler. What is
this an example of?
Controlling time and temperature
A food handler uses the same cutting board to prepare raw meat and then
immediately to chop produce. this is an example of
cross-contamination
Which is the correct order for handwashing?
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms,
and dry
Hands should be scrubbed with soap for how many seconds during handwashing?
, ServSafe Foodhandler Final Exam with Questions and Answers
(100% Correct Answers) Latest Update 2025
A food handler has just finished busing a table. What must the food handler
do before handling food?
Wash hands
When should hand antiseptics be used?
After handwashing
Handwashing sinks should be used for
handwashing only
A food handler has just finished preparing raw meat and is about to start a
new task. What does the foodhandler do?
Change them
A food handler has an infected wound on a finger. What must be placed over
the wound?
A bandage and glove
What jewelry can food handlers wear while working?
Plain band ring
To keep food safe, a hair restraint must be worn when
prepping food
Which symptoms must be reported to a manager?
Diarrhea, Vomiting, Jaundice and Sore Throat with Fever.
Pathogens grow well between which temperatures?
41 F and 135 F ( 5 C and 57 C)
Which food item needs time and temperature control to keep it safe?
