ServSafe Food Handler Review Exam
Key Facts Quick Reference
Temperature Danger Zone
41°F to 135°F – bacteria grow rapidly
Hot food must be held at 135°F or above
Cold food must be held at 41°F or below
Handwashing Procedure (20 seconds total)
Wet hands and arms with warm water
Apply soap
Scrub for 10–15 seconds
Rinse thoroughly
Dry with paper towel
When to Wash Hands
After touching hair, face, or skin
After using the restroom
After handling raw meat
After sneezing/coughing
After eating, drinking, or smoking
After touching garbage
After handling money
Glove Use Rules
Change gloves when torn or dirty
Change when starting a new task
Change after handling raw meat before ready-to-eat food
pg. 1
,ServSafe Food Handler Review Exam
Never wash or reuse gloves
Food Allergens – The "Big 9"
Milk
Eggs
Fish
Crustacean shellfish
Tree nuts
Peanuts
Wheat
Soy
Sesame
MULTIPLE CHOICES
Question 1: Why is food safety important?
A) To prevent and stop foodborne illness and contaminants from getting into food
B) To maintain sales and business
C) To maintain a good reputation
D) All of the above
Answer: D
Question 2: Identify the 5 most common risk factors to keeping food safe.
A) Purchasing ingredients from safe sources, holding foods at wrong temps, poor hygiene, using contaminated
equipment, improper cooking
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, ServSafe Food Handler Review Exam
B) Purchasing from unsafe sources, holding foods at wrong temps, poor hygiene, using contaminated equipment,
improper cooking
C) Purchasing from unsafe sources, holding foods at wrong temps, poor hygiene, using contaminated equipment,
proper cooking
D) Purchasing from unsafe sources, holding foods at right temps, poor hygiene, using contaminated equipment,
improper cooking
Answer: B
Question 3: When a food service worker avoids personal behaviors that can contaminate food, they are:
A) Spreading foodborne illnesses
B) Managing inventory
C) Practicing proper personal hygiene
D) On time and ready for work
Answer: C
Question 4: Which is a proper technique to wash hands?
A) Wet hands, apply soap, scrub for 30 seconds, rinse, dry
B) Wet hands, apply soap, scrub for 10–15 seconds, rinse, dry
C) Apply soap, wet hands, scrub for 10–15 seconds, rinse, dry
D) Wet hands, apply soap, scrub for 10–15 seconds, dry hands
Answer: B
Question 5: A food allergen is:
A) Foods that customers don't like
B) A naturally occurring protein in food that some people are sensitive to
pg. 3
Key Facts Quick Reference
Temperature Danger Zone
41°F to 135°F – bacteria grow rapidly
Hot food must be held at 135°F or above
Cold food must be held at 41°F or below
Handwashing Procedure (20 seconds total)
Wet hands and arms with warm water
Apply soap
Scrub for 10–15 seconds
Rinse thoroughly
Dry with paper towel
When to Wash Hands
After touching hair, face, or skin
After using the restroom
After handling raw meat
After sneezing/coughing
After eating, drinking, or smoking
After touching garbage
After handling money
Glove Use Rules
Change gloves when torn or dirty
Change when starting a new task
Change after handling raw meat before ready-to-eat food
pg. 1
,ServSafe Food Handler Review Exam
Never wash or reuse gloves
Food Allergens – The "Big 9"
Milk
Eggs
Fish
Crustacean shellfish
Tree nuts
Peanuts
Wheat
Soy
Sesame
MULTIPLE CHOICES
Question 1: Why is food safety important?
A) To prevent and stop foodborne illness and contaminants from getting into food
B) To maintain sales and business
C) To maintain a good reputation
D) All of the above
Answer: D
Question 2: Identify the 5 most common risk factors to keeping food safe.
A) Purchasing ingredients from safe sources, holding foods at wrong temps, poor hygiene, using contaminated
equipment, improper cooking
pg. 2
, ServSafe Food Handler Review Exam
B) Purchasing from unsafe sources, holding foods at wrong temps, poor hygiene, using contaminated equipment,
improper cooking
C) Purchasing from unsafe sources, holding foods at wrong temps, poor hygiene, using contaminated equipment,
proper cooking
D) Purchasing from unsafe sources, holding foods at right temps, poor hygiene, using contaminated equipment,
improper cooking
Answer: B
Question 3: When a food service worker avoids personal behaviors that can contaminate food, they are:
A) Spreading foodborne illnesses
B) Managing inventory
C) Practicing proper personal hygiene
D) On time and ready for work
Answer: C
Question 4: Which is a proper technique to wash hands?
A) Wet hands, apply soap, scrub for 30 seconds, rinse, dry
B) Wet hands, apply soap, scrub for 10–15 seconds, rinse, dry
C) Apply soap, wet hands, scrub for 10–15 seconds, rinse, dry
D) Wet hands, apply soap, scrub for 10–15 seconds, dry hands
Answer: B
Question 5: A food allergen is:
A) Foods that customers don't like
B) A naturally occurring protein in food that some people are sensitive to
pg. 3
