ServSafe Food Handler Exam Questions With
Correct Answers
The |three |types |of |hazards |that |make |food |unsafe |- |CORRECT |ANSWER✔✔-biological, |
chemical, |and |physical
Bacteria, |viruses, |parasites, |and |fungi |that |cannot |be |seen, |tasted |or |smelled |are |known |as |- |
CORRECT |ANSWER✔✔-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✔✔-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✔✔-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✔✔-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✔✔-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✔✔-preventing |cross |contamination
The |proper |order |os |steps |of |handwashing |are |- |CORRECT |ANSWER✔✔-Wet, |Apply |soap, |
Scrub, |Rinse, |Dry
, During |the |hand |washing |process |you |should |scrub |for |- |CORRECT |ANSWER✔✔-10 |- |15 |
seconds
(Washing |hands |for |a |total |of |20 |seconds)
Hands |should |be |dried |with |- |CORRECT |ANSWER✔✔-a |single-use |paper |towel
When |should |hand |antiseptics |be |used |- |CORRECT |ANSWER✔✔-After |Handwashing
Food |handlers |should |wash |their |hands |before |- |CORRECT |ANSWER✔✔-starting |work |for |the |
day
Hand |washing |sinks |are |used |for... |- |CORRECT |ANSWER✔✔-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✔✔-NO
What |jewelry |can |food |handlers |wear |while |working |- |CORRECT |ANSWER✔✔-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✔✔-Ask |the |manager |for |a |clean |apron
Food |handlers |must |tell |the |manager |when |they |have |what |symptom |- |CORRECT |
ANSWER✔✔-Diarrhea
Pathogens |grow |well |in |what |temperature |range |- |CORRECT |ANSWER✔✔-41 |degrees |F |- |135 |
degrees |F
Correct Answers
The |three |types |of |hazards |that |make |food |unsafe |- |CORRECT |ANSWER✔✔-biological, |
chemical, |and |physical
Bacteria, |viruses, |parasites, |and |fungi |that |cannot |be |seen, |tasted |or |smelled |are |known |as |- |
CORRECT |ANSWER✔✔-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✔✔-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✔✔-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✔✔-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✔✔-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✔✔-preventing |cross |contamination
The |proper |order |os |steps |of |handwashing |are |- |CORRECT |ANSWER✔✔-Wet, |Apply |soap, |
Scrub, |Rinse, |Dry
, During |the |hand |washing |process |you |should |scrub |for |- |CORRECT |ANSWER✔✔-10 |- |15 |
seconds
(Washing |hands |for |a |total |of |20 |seconds)
Hands |should |be |dried |with |- |CORRECT |ANSWER✔✔-a |single-use |paper |towel
When |should |hand |antiseptics |be |used |- |CORRECT |ANSWER✔✔-After |Handwashing
Food |handlers |should |wash |their |hands |before |- |CORRECT |ANSWER✔✔-starting |work |for |the |
day
Hand |washing |sinks |are |used |for... |- |CORRECT |ANSWER✔✔-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✔✔-NO
What |jewelry |can |food |handlers |wear |while |working |- |CORRECT |ANSWER✔✔-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✔✔-Ask |the |manager |for |a |clean |apron
Food |handlers |must |tell |the |manager |when |they |have |what |symptom |- |CORRECT |
ANSWER✔✔-Diarrhea
Pathogens |grow |well |in |what |temperature |range |- |CORRECT |ANSWER✔✔-41 |degrees |F |- |135 |
degrees |F
