Servsafe Food Handler Guide Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

Servsafe Food Handler Guide Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified How should a food handler respond if they have a runny nose while preparing food? Avoid handling food and report to the manager. How should ready-to-eat foods be stored in a refrigerator? Above raw meats, seafood, and poultry to prevent cross-contamination. What should a food handler do if they cut their hand while working? Cover the wound with a clean bandage and wear a single-use glove. How often should handwashing be performed in a foodservice operation? Before preparing food, after using the restroom, and after touching hair, face, or raw food. What is the proper way to thaw frozen food safely? In the refrigerator at 41°F (5°C) or below, under cold running water, or in a microwave if cooking immediately. 2 How should food be cooled quickly to prevent bacterial growth? Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 hours. What is the proper way to sanitize a cutting board after use? Wash with hot, soapy water, rinse, sanitize, and air-dry. Why is it important to keep raw and cooked foods separate? To prevent cross-contamination from raw foods to ready-to-eat foods. What is the correct temperature for holding hot TCS food? 135°F (57°C) or higher. How should leftover TCS food be stored? In shallow containers no more than 2 inches deep, labeled with date and stored at 41°F (5°C) or below. What should a food handler do if they are vomiting or have diarrhea? 3 Stay home and report the illness to the manager. How can foodborne illness be prevented when serving customers with food allergies? Use separate utensils, equipment, and preparation areas, and avoid cross-contact. What is the proper way to handle ice for drinks? Use a clean scoop, store scoop outside ice bin, and never use hands. Why should food handlers avoid touching ready-to-eat food with bare hands? To prevent transferring pathogens from hands to food. What is the correct way to store chemicals in a kitchen? Away from food, utensils, and food-contact surfaces, in labeled containers. How can pests be prevented from contaminating food? Keep doors closed, store food