SERVESAFE FOODHANDLERS EXAM TEST BANK | INCLUDES 7
VERSIONS OF TESTED PROCTORED EXAMS WITH ACCURATE
QUESTIONS AND ANSWERS | VERIFIED AND ACCURATE FOR
GUARANTEED PASS
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
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
d. cleaned and sanitized
3. How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20
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
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
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
d. yes, towels for cleaning food spills should always be kept on sanitizing solution when not in use
7. Which food is stored correctly?
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the floor
c. cans of kidney beans on a shelf 4 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor
8. Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
c. utensils
d. glasses
a. walls
9. A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler
taking?
a. none
b. not getting work done
c. becoming dehydrated
d. spreading pathogens to food
d. spreading pathogens to food
10. The use-by date of a stored bowl of potato salad is today. Can the salad be served?
a. no, because today is the use-by date
b. no, because the salad should have already been thrown out
c. yes, because today is the last day it can be served
d. yes, but only to employees
c. yes, because today is the last day it can be served
11. A food handler notices that a cutting surface has food bits dried onto it and runs it through the
dishwasher. This is an example of
a. practicing good personal hygiene
b. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature
c. eliminating physical hazards
12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What should
the food handler do next?
a. put all the food in the freezer
b. turn the thermostat down
,c. move the food to another cooler
d. tell the manager
d. tell the manager
13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their
a. elbows
b. upper arms
c. fingernails
d. shoulders
c. fingernails
14. Which food needs time and temperature control for safety?
a. dried pasta
b. baked potato
c. sliced bread
d. uncooked rice
b. baked potato
15. A food handler who was called away while prepping a bowl of fruit out the bowl of fruit in the cooler.
This is an example of
a. practicing good personal hygiene
b. controlling time and temperature
c. preventing cross-contamination
d. cleaning and sanitizing the right way
b. controlling time and temperature
16. Which food item is ideal for bacterial growth?
a. tortilla chips
b. canned chili peppers
c. jar of salsa
d. sour cream
d. sour cream
17. Which is a physical hazard?
a. bacteria
b. fungi
c. parasite
d. bone
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
a. wash hands correctly
, 19. A food handler may wear nail polish while working with food if
a. gloves are applied
b. artificial fingernails are worn
c. the nails are cut short
d. the polish is a light color
a. gloves are applied
20. Pests are a food safety hazard because they
a. eat the operations good
b. offend customers
c. carry pathogens
d. destroy the building
c. carry pathogens
21. Food contamination caused by pathogens on a food handlers body can be controlled by
a. good personal hygiene
b. time-temperature control
c. reduce cross-contamination
d. proper cleaning and sanitizing
a. good personal hygiene
22. Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to
prevent the
a. transfer of pathogens from one surface to another
b. poultry from being held at room temperature
c. raw poultry from contaminating their hands
d. contamination of the food with cleaning chemicals
a. transfer of pathogens from one surface to another
23. Which hot food is in the temperature danger zone?
a. fish held at 126 degrees F (52 degrees C)
b. beans held at 141 degrees F (61 degrees C)
c. soup held at 154 degrees (68 degrees C)
d. steak held at 160 degrees F (71 degrees C)
a. fish held at 126 degrees F (52 degrees C)
24. Which empty, cleaned , and sanitized container may NOT be used for storing food?
a. 1-gallon plastic container of sour cream
b. 1-gallon plastic thermos
c. 5-gallon bucket of barbecue sauce
d. 5-gallon bucket of powdered sanitizer
d. 5-gallon bucket of powdered sanitizer
25. Should food handlers use bare hands when serving muffins?
a. no, because food handlers' hands will get dirty
b. no, because pathogens from food handlers' hands could contaminate the muffins
VERSIONS OF TESTED PROCTORED EXAMS WITH ACCURATE
QUESTIONS AND ANSWERS | VERIFIED AND ACCURATE FOR
GUARANTEED PASS
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
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
d. cleaned and sanitized
3. How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20
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
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
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
d. yes, towels for cleaning food spills should always be kept on sanitizing solution when not in use
7. Which food is stored correctly?
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the floor
c. cans of kidney beans on a shelf 4 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor
8. Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
c. utensils
d. glasses
a. walls
9. A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler
taking?
a. none
b. not getting work done
c. becoming dehydrated
d. spreading pathogens to food
d. spreading pathogens to food
10. The use-by date of a stored bowl of potato salad is today. Can the salad be served?
a. no, because today is the use-by date
b. no, because the salad should have already been thrown out
c. yes, because today is the last day it can be served
d. yes, but only to employees
c. yes, because today is the last day it can be served
11. A food handler notices that a cutting surface has food bits dried onto it and runs it through the
dishwasher. This is an example of
a. practicing good personal hygiene
b. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature
c. eliminating physical hazards
12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C). What should
the food handler do next?
a. put all the food in the freezer
b. turn the thermostat down
,c. move the food to another cooler
d. tell the manager
d. tell the manager
13. During hand washing, food handlers should scrub their hands and arms thoroughly clean their
a. elbows
b. upper arms
c. fingernails
d. shoulders
c. fingernails
14. Which food needs time and temperature control for safety?
a. dried pasta
b. baked potato
c. sliced bread
d. uncooked rice
b. baked potato
15. A food handler who was called away while prepping a bowl of fruit out the bowl of fruit in the cooler.
This is an example of
a. practicing good personal hygiene
b. controlling time and temperature
c. preventing cross-contamination
d. cleaning and sanitizing the right way
b. controlling time and temperature
16. Which food item is ideal for bacterial growth?
a. tortilla chips
b. canned chili peppers
c. jar of salsa
d. sour cream
d. sour cream
17. Which is a physical hazard?
a. bacteria
b. fungi
c. parasite
d. bone
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
a. wash hands correctly
, 19. A food handler may wear nail polish while working with food if
a. gloves are applied
b. artificial fingernails are worn
c. the nails are cut short
d. the polish is a light color
a. gloves are applied
20. Pests are a food safety hazard because they
a. eat the operations good
b. offend customers
c. carry pathogens
d. destroy the building
c. carry pathogens
21. Food contamination caused by pathogens on a food handlers body can be controlled by
a. good personal hygiene
b. time-temperature control
c. reduce cross-contamination
d. proper cleaning and sanitizing
a. good personal hygiene
22. Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to
prevent the
a. transfer of pathogens from one surface to another
b. poultry from being held at room temperature
c. raw poultry from contaminating their hands
d. contamination of the food with cleaning chemicals
a. transfer of pathogens from one surface to another
23. Which hot food is in the temperature danger zone?
a. fish held at 126 degrees F (52 degrees C)
b. beans held at 141 degrees F (61 degrees C)
c. soup held at 154 degrees (68 degrees C)
d. steak held at 160 degrees F (71 degrees C)
a. fish held at 126 degrees F (52 degrees C)
24. Which empty, cleaned , and sanitized container may NOT be used for storing food?
a. 1-gallon plastic container of sour cream
b. 1-gallon plastic thermos
c. 5-gallon bucket of barbecue sauce
d. 5-gallon bucket of powdered sanitizer
d. 5-gallon bucket of powdered sanitizer
25. Should food handlers use bare hands when serving muffins?
a. no, because food handlers' hands will get dirty
b. no, because pathogens from food handlers' hands could contaminate the muffins
