SERVSAFE FOOD HANDLER EXAMINATION 2025-2026 UPDATED
STUDY GUIDE WITH 100 MOST TESTED QUESTIONS & CORRECT
ANSWERS – COMPLETE PREP FOR NATIONAL CERTIFICATION
COVERS CRITICAL TOPICS INCLUDING FOOD SAFETY
PRACTICES, PERSONAL HYGIENE, CROSS-CONTAMINATION
PREVENTION, TIME AND TEMPERATURE CONTROL,
CLEANING AND SANITIZING, AND BASIC HACCP PRINCIPLES.
INCLUDES PRACTICE QUESTIONS, ANSWER KEYS WITH
EXPLANATIONS, AND QUICK TIPS FOR PASSING THE
SERVSAFE FOOD HANDLER EXAM ON THE FIRST TRY.
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 - CORRECT ANSWER-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 - CORRECT ANSWER-d. cleaned and sanitized
3. How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20 - CORRECT ANSWER-d. 20
,4. 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 - CORRECT ANSWER-b. detergent and sanitizer
dispensers are filled
5. Which item must be applied over a bandage on a food handler's finger?
a. tape
b. gauze
c. finger cot
d. splint - CORRECT ANSWER-c. finger cot
6. Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are
not in use?
a. no, they should be kept on the workstation where spills typically occur
b. no, they should be kept in the food handler's apron or back pocket for easy access
c. yes, as long as the solution is kept on the shelf above the workstation
d. yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use -
CORRECT ANSWER-d. yes, towels for cleaning food spills should always be kept on sanitizing
solution when not in use
7. Which food is stored correctly?
a. cases of lemons stored on the floor
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 - CORRECT ANSWER-d. cartons of apples on a
shelf 6 inches off the floor
8. Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
, c. utensils
d. glasses - CORRECT ANSWER-a. walls
9. 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 - CORRECT ANSWER-d. spreading pathogens to food
10. 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 - CORRECT ANSWER-c. yes, because today is the last day it can be
served
11. 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 - CORRECT ANSWER-c. eliminating physical hazards
12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What
should the food handler do next?
a. put all the food in the freezer
b. turn the thermostat down
c. move the food to another cooler
d. tell the manager - CORRECT ANSWER-d. tell the manager
13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their
STUDY GUIDE WITH 100 MOST TESTED QUESTIONS & CORRECT
ANSWERS – COMPLETE PREP FOR NATIONAL CERTIFICATION
COVERS CRITICAL TOPICS INCLUDING FOOD SAFETY
PRACTICES, PERSONAL HYGIENE, CROSS-CONTAMINATION
PREVENTION, TIME AND TEMPERATURE CONTROL,
CLEANING AND SANITIZING, AND BASIC HACCP PRINCIPLES.
INCLUDES PRACTICE QUESTIONS, ANSWER KEYS WITH
EXPLANATIONS, AND QUICK TIPS FOR PASSING THE
SERVSAFE FOOD HANDLER EXAM ON THE FIRST TRY.
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 - CORRECT ANSWER-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 - CORRECT ANSWER-d. cleaned and sanitized
3. How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20 - CORRECT ANSWER-d. 20
,4. 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 - CORRECT ANSWER-b. detergent and sanitizer
dispensers are filled
5. Which item must be applied over a bandage on a food handler's finger?
a. tape
b. gauze
c. finger cot
d. splint - CORRECT ANSWER-c. finger cot
6. Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are
not in use?
a. no, they should be kept on the workstation where spills typically occur
b. no, they should be kept in the food handler's apron or back pocket for easy access
c. yes, as long as the solution is kept on the shelf above the workstation
d. yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use -
CORRECT ANSWER-d. yes, towels for cleaning food spills should always be kept on sanitizing
solution when not in use
7. Which food is stored correctly?
a. cases of lemons stored on the floor
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 - CORRECT ANSWER-d. cartons of apples on a
shelf 6 inches off the floor
8. Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
, c. utensils
d. glasses - CORRECT ANSWER-a. walls
9. 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 - CORRECT ANSWER-d. spreading pathogens to food
10. 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 - CORRECT ANSWER-c. yes, because today is the last day it can be
served
11. 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 - CORRECT ANSWER-c. eliminating physical hazards
12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What
should the food handler do next?
a. put all the food in the freezer
b. turn the thermostat down
c. move the food to another cooler
d. tell the manager - CORRECT ANSWER-d. tell the manager
13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their
