ServSafe Food Handler Test 2025/2026 ACTUAL COMPLETE
REAL EXAM QUESTIONS WITH COMPLETE VERIFIED
SOLUTION GUIDE (A+ GRADED 100% CORRECT )
2025 NEWEST VERSION!!
Which action requires a food handler to change gloves?
A. the food handler has been working with raw ground beef for
an hour
B. the food handler is working with raw seafood at
temperatures above 41°F
C. the food handler is prepping raw chicken on a yellow cutting
board
D. all of these - ANSWER-D. all of these
When reheating cooked foods or cooking stuffed meat or
poultry, the internal
temperature should be at least: -
ANSWER-165°F
What are the three types of contamination? - ANSWER-
biological, chemical,
physical
,What is biological contamination? - ANSWER-bacteria, virus,
parasites,
What is chemical contamination? - ANSWER-cleaners,
sanitizers, toxic metal
from non food service grade utensils and
cookware, pesticides
What is physical contamination? - ANSWER-foreign objects
What are the top five documented reasons for outbreaks?
- ANSWER-1.
Purchasing food from unsafe
sources
2. Failing to cook food
adequately
3. Holding food at incorrect
temperatures
4. Contaminated
equipment
5. Poor personal
hygiene
What are three ways that food can become contaminated? -
ANSWER-time-
, temperature control, cross contamination, and poor
personal hygiene
What is time-temperature control? - ANSWER-TCS foods that
are left in the
danger zone for more than 4
hours
What is cross contamination? - ANSWER-contaminants cross
to a food that is
not going to be cooked any
further
What is poor personal hygiene? - ANSWER-food handlers cause
the food borne
illness
What is a foodborne infection? - ANSWER-the result of when a
person eats food containing pathogens, which then grow in
the intestines and cause illness, symptoms do not appear for
1-3 days
What is foodborne intoxication? - ANSWER-when a person eats
food containing
REAL EXAM QUESTIONS WITH COMPLETE VERIFIED
SOLUTION GUIDE (A+ GRADED 100% CORRECT )
2025 NEWEST VERSION!!
Which action requires a food handler to change gloves?
A. the food handler has been working with raw ground beef for
an hour
B. the food handler is working with raw seafood at
temperatures above 41°F
C. the food handler is prepping raw chicken on a yellow cutting
board
D. all of these - ANSWER-D. all of these
When reheating cooked foods or cooking stuffed meat or
poultry, the internal
temperature should be at least: -
ANSWER-165°F
What are the three types of contamination? - ANSWER-
biological, chemical,
physical
,What is biological contamination? - ANSWER-bacteria, virus,
parasites,
What is chemical contamination? - ANSWER-cleaners,
sanitizers, toxic metal
from non food service grade utensils and
cookware, pesticides
What is physical contamination? - ANSWER-foreign objects
What are the top five documented reasons for outbreaks?
- ANSWER-1.
Purchasing food from unsafe
sources
2. Failing to cook food
adequately
3. Holding food at incorrect
temperatures
4. Contaminated
equipment
5. Poor personal
hygiene
What are three ways that food can become contaminated? -
ANSWER-time-
, temperature control, cross contamination, and poor
personal hygiene
What is time-temperature control? - ANSWER-TCS foods that
are left in the
danger zone for more than 4
hours
What is cross contamination? - ANSWER-contaminants cross
to a food that is
not going to be cooked any
further
What is poor personal hygiene? - ANSWER-food handlers cause
the food borne
illness
What is a foodborne infection? - ANSWER-the result of when a
person eats food containing pathogens, which then grow in
the intestines and cause illness, symptoms do not appear for
1-3 days
What is foodborne intoxication? - ANSWER-when a person eats
food containing
