Servsafe Food Handler Examination.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20Food%20Handl
SERVSAFE Food Handler Examination
1. 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
ANS c. prevent cross contamination
2. 2. A food handler has finished slicing raw pork. Before chopping lettuce, thefood-contact
surface should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized
ANS d. cleaned and sanitized
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,Servsafe Food Handler Examination.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20Food%20Handl
3. 3. How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20
ANS d. 20
4. 4. Before washing dishes in a dishwasher, a food handler should ensurethat
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
ANS b. detergent and sanitizer dis-pensers are filled
5. 5. Which item must be applied over a bandage on a food handler's finger?
a. tape
b. gauze
c. finger cot
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,Servsafe Food Handler Examination.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20Food%20Handl
d. splint
ANS c. finger cot
6. 6. Is it correct to store towels that are used to clean food spills in a sanitizersolution
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 easyaccess
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
ANS d. yes, towels for cleaning food spills should always bekept on sanitizing solution when not
in use
7. 7. Which food is stored correctly?
a. cases of lemons stored on the floor
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SERVSAFE Food Handler Examination
1. 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
ANS c. prevent cross contamination
2. 2. A food handler has finished slicing raw pork. Before chopping lettuce, thefood-contact
surface should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized
ANS d. cleaned and sanitized
1/7
1 of 19 8/30/2024, 3:48
,Servsafe Food Handler Examination.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20Food%20Handl
3. 3. How many seconds should the entire hand washing process take?
a. 6
b. 10
c. 15
d. 20
ANS d. 20
4. 4. Before washing dishes in a dishwasher, a food handler should ensurethat
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
ANS b. detergent and sanitizer dis-pensers are filled
5. 5. Which item must be applied over a bandage on a food handler's finger?
a. tape
b. gauze
c. finger cot
2/7
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,Servsafe Food Handler Examination.pdf file:///C:/Users/HP/Desktop/SSSSSSS/Servsafe%20Food%20Handl
d. splint
ANS c. finger cot
6. 6. Is it correct to store towels that are used to clean food spills in a sanitizersolution
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 easyaccess
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
ANS d. yes, towels for cleaning food spills should always bekept on sanitizing solution when not
in use
7. 7. Which food is stored correctly?
a. cases of lemons stored on the floor
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