ServSafe Food Handler Exam Questions
With Correct Answers
The /three /types /of /hazards /that /make /food /unsafe /- /correct /answer(s) /✔✔ /biological,
/chemical, /and /physical
Bacteria, /viruses, /parasites, /and /fungi /that /cannot /be /seen, /tasted /or /smelled /are /known /as /-
correct /answer(s) /✔✔ /Pathogens
/
A /food /handler /spills /sanitizer /into /the /fryer /and /then /lets /its /soak /into /the /grease. /What
type /of /hazard /is /this /- /correct /answer(s) /✔✔ /Chemical
/
A /food /handler /cleans /dirty /dishes /using /hot /water /and /then /puts /them /away /with /the /rest /of
the /clean /dishes. /This /is /an /example /of /- /correct /answer(s) /✔✔ /poor /cleaning /and /sanitizing
/
A /food /handler /washes /hands /and /changes /gloves /after /prepping /hamburgers /and /before
/chopping /lettuce. /The /food /handler /is /- /correct /answer(s) /✔✔ /practicing /good /personal
/hygeine
A /food /handler /who /was /called /away /while /prepping /a /bowl /of /fruit /put /the /bowl /of /fruit /in
the /cooler. /This /is /an /example /of /- /correct /answer(s) /✔✔ /controlling /time /and /temperature
/
A /food /handler /uses /different /cutting /boards /to /chop /raw /beef /and /slice /melons. /This /is /an
example /of /- /correct /answer(s) /✔✔ /preventing /cross /contamination
/
The /proper /order /os /steps /of /handwashing /are /- /correct /answer(s) /✔✔ /Wet, /Apply /soap,
/Scrub, /Rinse, /Dry
, During /the /hand /washing /process /you /should /scrub /for /- /correct /answer(s) /✔✔ /10 /- /15
/seconds
(Washing /hands /for /a /total /of /20 /seconds)
Hands /should /be /dried /with /- /correct /answer(s) /✔✔ /a /single-use /paper /towel
When /should /hand /antiseptics /be /used /- /correct /answer(s) /✔✔ /After /Handwashing
Food /handlers /should /wash /their /hands /before /- /correct /answer(s) /✔✔ /starting /work /for /the
/day
Hand /washing /sinks /are /used /for... /- /correct /answer(s) /✔✔ /Hand /washing /ONLY
A /food /handler /places /dirty /pans /in /the /hand /washing /sink /because /there /is /no /room /in /the
three /- /compartment /sink. /Is /this /acceptable? /- /correct /answer(s) /✔✔ /NO
/
What /jewelry /can /food /handlers /wear /while /working /- /correct /answer(s) /✔✔ /Plain /metal /ring
A /food /handler /does /not /have /time /to /get /a /clean /apron /before /the /shift /starts. /What /should
the /food /handler /do? /- /correct /answer(s) /✔✔ /Ask /the /manager /for /a /clean /apron
/
Food /handlers /must /tell /the /manager /when /they /have /what /symptom /- /correct /answer(s) /✔✔
/Diarrhea
Pathogens /grow /well /in /what /temperature /range /- /correct /answer(s) /✔✔ /41 /degrees /F /- /135
/degrees /F
With Correct Answers
The /three /types /of /hazards /that /make /food /unsafe /- /correct /answer(s) /✔✔ /biological,
/chemical, /and /physical
Bacteria, /viruses, /parasites, /and /fungi /that /cannot /be /seen, /tasted /or /smelled /are /known /as /-
correct /answer(s) /✔✔ /Pathogens
/
A /food /handler /spills /sanitizer /into /the /fryer /and /then /lets /its /soak /into /the /grease. /What
type /of /hazard /is /this /- /correct /answer(s) /✔✔ /Chemical
/
A /food /handler /cleans /dirty /dishes /using /hot /water /and /then /puts /them /away /with /the /rest /of
the /clean /dishes. /This /is /an /example /of /- /correct /answer(s) /✔✔ /poor /cleaning /and /sanitizing
/
A /food /handler /washes /hands /and /changes /gloves /after /prepping /hamburgers /and /before
/chopping /lettuce. /The /food /handler /is /- /correct /answer(s) /✔✔ /practicing /good /personal
/hygeine
A /food /handler /who /was /called /away /while /prepping /a /bowl /of /fruit /put /the /bowl /of /fruit /in
the /cooler. /This /is /an /example /of /- /correct /answer(s) /✔✔ /controlling /time /and /temperature
/
A /food /handler /uses /different /cutting /boards /to /chop /raw /beef /and /slice /melons. /This /is /an
example /of /- /correct /answer(s) /✔✔ /preventing /cross /contamination
/
The /proper /order /os /steps /of /handwashing /are /- /correct /answer(s) /✔✔ /Wet, /Apply /soap,
/Scrub, /Rinse, /Dry
, During /the /hand /washing /process /you /should /scrub /for /- /correct /answer(s) /✔✔ /10 /- /15
/seconds
(Washing /hands /for /a /total /of /20 /seconds)
Hands /should /be /dried /with /- /correct /answer(s) /✔✔ /a /single-use /paper /towel
When /should /hand /antiseptics /be /used /- /correct /answer(s) /✔✔ /After /Handwashing
Food /handlers /should /wash /their /hands /before /- /correct /answer(s) /✔✔ /starting /work /for /the
/day
Hand /washing /sinks /are /used /for... /- /correct /answer(s) /✔✔ /Hand /washing /ONLY
A /food /handler /places /dirty /pans /in /the /hand /washing /sink /because /there /is /no /room /in /the
three /- /compartment /sink. /Is /this /acceptable? /- /correct /answer(s) /✔✔ /NO
/
What /jewelry /can /food /handlers /wear /while /working /- /correct /answer(s) /✔✔ /Plain /metal /ring
A /food /handler /does /not /have /time /to /get /a /clean /apron /before /the /shift /starts. /What /should
the /food /handler /do? /- /correct /answer(s) /✔✔ /Ask /the /manager /for /a /clean /apron
/
Food /handlers /must /tell /the /manager /when /they /have /what /symptom /- /correct /answer(s) /✔✔
/Diarrhea
Pathogens /grow /well /in /what /temperature /range /- /correct /answer(s) /✔✔ /41 /degrees /F /- /135
/degrees /F
