ServSafe Food Handler Examination
2025 – Complete Practice Questions with
Correct Answers
Introduction:
This document provides the full set of ServSafe Food Handler
Examination questions for 2025, complete with verified correct
answers. It covers essential food safety principles including personal
hygiene, cross-contamination prevention, time-temperature
control, cleaning and sanitizing, and pest management. Ideal for
food service workers preparing for certification or review, this
material aligns with current ServSafe standards and exam
structure.
Questions and Answers:
When can a food handler with a sore throat and a fever return to
work with or around food? -Answer:-A written medical release is
provided
Where should you store raw meat in the refrigerator? -Answer:-
on the very bottom shelf
,The food temperature 'danger zone' is between what temperature
range? -Answer:-41°F and 135°F
Metal shavings are which type of contaminant? -Answer:-physical
Food in the refrigerator must be kept at: -Answer:-0-40°F
Foodborne illness is... -Answer:-a disease carried or transmitted
to people by food
Foodborne illness outbreak is... -Answer:-when two or more
people experience the same illness after eating the same food
Higher Risk Population include... -Answer:-infants, pregnant
women, the elderly, people taking medications, and people who
are seriously ill
Temperature Control for Safety (TCS) are foods that what? -
Answer:-are better able to support the rapid growth of
microorganisms than others
,TCS foods include: -Answer:-milk, eggs, shellfish, fish, meats, meat
alternatives, untreated garlic & oil mixtures, baked potatoes, raw
sprouts, cooked rice, cut tomatoes, and cut melons
What are the three types of contamination? -Answer:-biological,
chemical, physical
What is biological contamination? -Answer:-bacteria, virus,
parasites,
What is chemical contamination? -Answer:-cleaners, sanitizers,
toxic metal from non food service grade utensils and cookware,
pesticides
What is physical contamination? -Answer:-foreign objects
What are the top five documented reasons for outbreaks? -
Answer:-1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
, 4. Contaminated equipment
5. Poor personal hygiene
What are three ways that food can become contaminated? -
Answer:-time-temperature control, cross contamination, and
poor personal hygiene
What is time-temperature control? -Answer:-TCS foods that are
left in the danger zone for more than 4 hours
What is cross contamination? -Answer:-contaminants cross to a
food that is not going to be cooked any further
What is poor personal hygiene? -Answer:-food handlers cause the
food borne illness
What is a foodborne infection? -Answer:-the result of when a
person eats food containing pathogens, which then grow in the
intestines and cause illness, symptoms do not appear for 1-3 days
2025 – Complete Practice Questions with
Correct Answers
Introduction:
This document provides the full set of ServSafe Food Handler
Examination questions for 2025, complete with verified correct
answers. It covers essential food safety principles including personal
hygiene, cross-contamination prevention, time-temperature
control, cleaning and sanitizing, and pest management. Ideal for
food service workers preparing for certification or review, this
material aligns with current ServSafe standards and exam
structure.
Questions and Answers:
When can a food handler with a sore throat and a fever return to
work with or around food? -Answer:-A written medical release is
provided
Where should you store raw meat in the refrigerator? -Answer:-
on the very bottom shelf
,The food temperature 'danger zone' is between what temperature
range? -Answer:-41°F and 135°F
Metal shavings are which type of contaminant? -Answer:-physical
Food in the refrigerator must be kept at: -Answer:-0-40°F
Foodborne illness is... -Answer:-a disease carried or transmitted
to people by food
Foodborne illness outbreak is... -Answer:-when two or more
people experience the same illness after eating the same food
Higher Risk Population include... -Answer:-infants, pregnant
women, the elderly, people taking medications, and people who
are seriously ill
Temperature Control for Safety (TCS) are foods that what? -
Answer:-are better able to support the rapid growth of
microorganisms than others
,TCS foods include: -Answer:-milk, eggs, shellfish, fish, meats, meat
alternatives, untreated garlic & oil mixtures, baked potatoes, raw
sprouts, cooked rice, cut tomatoes, and cut melons
What are the three types of contamination? -Answer:-biological,
chemical, physical
What is biological contamination? -Answer:-bacteria, virus,
parasites,
What is chemical contamination? -Answer:-cleaners, sanitizers,
toxic metal from non food service grade utensils and cookware,
pesticides
What is physical contamination? -Answer:-foreign objects
What are the top five documented reasons for outbreaks? -
Answer:-1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
, 4. Contaminated equipment
5. Poor personal hygiene
What are three ways that food can become contaminated? -
Answer:-time-temperature control, cross contamination, and
poor personal hygiene
What is time-temperature control? -Answer:-TCS foods that are
left in the danger zone for more than 4 hours
What is cross contamination? -Answer:-contaminants cross to a
food that is not going to be cooked any further
What is poor personal hygiene? -Answer:-food handlers cause the
food borne illness
What is a foodborne infection? -Answer:-the result of when a
person eats food containing pathogens, which then grow in the
intestines and cause illness, symptoms do not appear for 1-3 days
