SERVSAFE FOOD HANDLER EXAMINATION |CERTIFIED Q&A 2026

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SERVSAFE FOOD HANDLER
EXAMINATION |CERTIFIED Q&A 2026



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

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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

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b. gauze

c. finger cot

d. splint - correct-answer - c. finger cot




17. Which is a physical hazard?

a. bacteria

b. fungi

c. parasite

d. bone - correct-answer - d. bone




18. A food handler cleans up a spill. What should the food handler do next?

a. wash hands correctly

b. dip hands in sanitizing solution

c. rinse hands in warm water

d. wipe hands on an apron - correct-answer - a. wash hands correctly