ServSafe Food Handler Examination 2025 –
Complete Questions and Correct Answers
Introduction:
This document contains the full set of ServSafe Food Handler
Examination 2025 questions with their correct answers. It covers
key topics such as personal hygiene, cross-contamination
prevention, temperature control, cleaning and sanitizing, and safe
food handling practices. Perfect for learners preparing for the
ServSafe certification exam or reviewing essential food safety
principles required in the food service industry.
Question and Answers:
1. 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 -Answer:-a. good personal
hygiene
,2. 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 -Answer:-a.
transfer of pathogens from one surface to another
3. 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) -Answer:-a. fish held
at 126 degrees F (52 degrees C)
4. 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 -Answer:-d. 5-gallon
bucket of powdered sanitizer
5. 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
c. yes, because it's easier to serve the muffin so it won't crumble
d. yes, because finding tongs or gloves can be difficult -Answer:-b.
no, because pathogens from food handlers' hands could
contaminate the muffins
6. At which temperature can cooked chicken breasts be hot-held ?
a. 110F (43C)
b. 127F (53C)
c. 130F (54C)
d. 137F (58C) -Answer:-d. 137F (58C)
7. Stocked hand washing stations must have which item?
a. nail brush
Complete Questions and Correct Answers
Introduction:
This document contains the full set of ServSafe Food Handler
Examination 2025 questions with their correct answers. It covers
key topics such as personal hygiene, cross-contamination
prevention, temperature control, cleaning and sanitizing, and safe
food handling practices. Perfect for learners preparing for the
ServSafe certification exam or reviewing essential food safety
principles required in the food service industry.
Question and Answers:
1. 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 -Answer:-a. good personal
hygiene
,2. 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 -Answer:-a.
transfer of pathogens from one surface to another
3. 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) -Answer:-a. fish held
at 126 degrees F (52 degrees C)
4. 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 -Answer:-d. 5-gallon
bucket of powdered sanitizer
5. 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
c. yes, because it's easier to serve the muffin so it won't crumble
d. yes, because finding tongs or gloves can be difficult -Answer:-b.
no, because pathogens from food handlers' hands could
contaminate the muffins
6. At which temperature can cooked chicken breasts be hot-held ?
a. 110F (43C)
b. 127F (53C)
c. 130F (54C)
d. 137F (58C) -Answer:-d. 137F (58C)
7. Stocked hand washing stations must have which item?
a. nail brush
