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ServSafe Food Handler Test Questions and
Answers
Hot food required for service the next day should: Ans: be cooled
rapidly then refrigerated
Hot food should be held at ___ during service Ans: a minimum of
135°F
How often should a food handler change their gloves? Ans: once
they become dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
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D. unused, uncovered condiments Ans: B. unopened prepackaged
food
Before putting a large pork roast in the refrigerator, you should
first: Ans: cut it into smaller pieces
A sanitizer: Ans: kills bacteria
Which meat is the safest to eat when cooked "rare"? Ans: Lamb
What task requires food handlers to wash their hands before AND
after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons Ans: A. handling raw meat, poultry,
or seafood
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When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these Ans: D. all of these
Why shouldn't you mix cooked and raw foods? Ans: it results in a
"cross-contamination"
What are the basic steps for cleaning effectively? Ans: Scraping,
clean with detergent, sanitizing and air drying
What does bacteria need to multiply? Ans: food, water, and warm
temperatures
Which is a TCS food?
© 2025 All rights reserved
ServSafe Food Handler Test Questions and
Answers
Hot food required for service the next day should: Ans: be cooled
rapidly then refrigerated
Hot food should be held at ___ during service Ans: a minimum of
135°F
How often should a food handler change their gloves? Ans: once
they become dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
© 2025 All rights reserved
, 2 | Page
D. unused, uncovered condiments Ans: B. unopened prepackaged
food
Before putting a large pork roast in the refrigerator, you should
first: Ans: cut it into smaller pieces
A sanitizer: Ans: kills bacteria
Which meat is the safest to eat when cooked "rare"? Ans: Lamb
What task requires food handlers to wash their hands before AND
after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons Ans: A. handling raw meat, poultry,
or seafood
© 2025 All rights reserved
, 3 | Page
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these Ans: D. all of these
Why shouldn't you mix cooked and raw foods? Ans: it results in a
"cross-contamination"
What are the basic steps for cleaning effectively? Ans: Scraping,
clean with detergent, sanitizing and air drying
What does bacteria need to multiply? Ans: food, water, and warm
temperatures
Which is a TCS food?
© 2025 All rights reserved
