ServSafe Food Handler Exam Prep –
Comprehensive Study Guide and Practice
Test
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
Comprehensive Study Guide and Practice
Test
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
