SERVSAFE EXAM STUDY GUIDE 2026
QUESTIONS WITH ANSWERS GRADED A+
◉ Is it acceptable for a cook to drink coffee from a coffee cup while
preparing food?
a. Yes, as long as they are not touching food with bare hands.
b. Yes, if the coffee cup is placed where it will not spill.
c. No, because the coffee cup is an uncovered container.
d.No, because there is always a chance the coffee will spill Answer: c.
No, because the coffee cup is an uncovered container.
◉ If food handlers are sick, they must
a. stay home.
b. tell you about their symptoms.
c. call the health department.
d.only work for short periods of time. Answer: a. stay home.
◉ A food handler with a sore throat and a fever should be excluded
from working in a day-care center because the children
a. will not receive the same level of service.
b. could make the food handler sicker.
c. are a high-risk population.
,d.will refuse to eat. Answer: c. are a high-risk population.
◉ When should a food handler with a sore throat and fever be
excluded from the operation?
a. Customers served are primarily a high-risk population
b. Fever is over 100°F (38°C)
c. Sore throat has lasted for more than 5 days
d. Before the regulatory authority is notified Answer: a. Customers
served are primarily a high-risk population
◉ What should a manager do with a food handler that has been
vomiting?
a. Inform the health department
b. Exclude them from the operation
c. Restrict them from working with or around food
d.Allow them to work for short periods of time Answer: b. Exclude
them from the operation
◉ What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne illness
caused by Shigella spp.?
a. Exclude the food handler from the operation.
b. Make sure the food handler washes hands often.
,c. Make sure the food handler is supplied with disposable gloves.
d.Keep the food handler away from duties that involve food. Answer:
a. Exclude the food handler from the operation.
◉ When can a food handler who has had diarrhea return to work?
a. When symptom-free for 24 hours
b. When they feel strong enough to work
c. When no one else in the household has diarrhea
d.When the regulatory authority clears them Answer: a. When
symptom-free for 24 hours
◉ What should a manager do with a food handler that is sneezing
and has a persistent runny nose?
a. Exclude the food handler from the operation
b. Restrict them from working with exposed food
c. Provide the food handler with a means to blow their nose
d.Remind them to turn away from food when sneezing Answer: b.
Restrict them from working with exposed food
◉ Which illness needs to be reported to the regulatory authority?
a. Hepatitis A
b. Influenza
c. Scombroid poisoning
, d.Botulism Answer: a. Hepatitis A
◉ Using one set of cutting boards for raw poultry and another set of
cutting boards for ready-to-eat food reduces the risk of
a. cross-contamination.
b. time-temperature abuse.
c. physical contamination.
d.toxic-metal poisoning. Answer: a. cross-contamination.
◉ What is the purpose of color-coded equipment?
a. It indicates the level of risk for each product.
b. It helps keep equipment separate.
c. It indicates the cooking temperature of each product.
d.It provides a visual cue for the preparation order of products.
Answer: b. It helps keep equipment separate.
◉ How can the risk of cross-contamination be reduced when
prepping different types of food on the same prep table?
a. Prep raw and ready-to-eat food at the same time
b. Prep raw and ready-to-eat food at different times
c. Prep ready-to-eat food after raw food
d.Clean and sanitize the table after you are done using it Answer: b.
Prep raw and ready-to-eat food at different times
QUESTIONS WITH ANSWERS GRADED A+
◉ Is it acceptable for a cook to drink coffee from a coffee cup while
preparing food?
a. Yes, as long as they are not touching food with bare hands.
b. Yes, if the coffee cup is placed where it will not spill.
c. No, because the coffee cup is an uncovered container.
d.No, because there is always a chance the coffee will spill Answer: c.
No, because the coffee cup is an uncovered container.
◉ If food handlers are sick, they must
a. stay home.
b. tell you about their symptoms.
c. call the health department.
d.only work for short periods of time. Answer: a. stay home.
◉ A food handler with a sore throat and a fever should be excluded
from working in a day-care center because the children
a. will not receive the same level of service.
b. could make the food handler sicker.
c. are a high-risk population.
,d.will refuse to eat. Answer: c. are a high-risk population.
◉ When should a food handler with a sore throat and fever be
excluded from the operation?
a. Customers served are primarily a high-risk population
b. Fever is over 100°F (38°C)
c. Sore throat has lasted for more than 5 days
d. Before the regulatory authority is notified Answer: a. Customers
served are primarily a high-risk population
◉ What should a manager do with a food handler that has been
vomiting?
a. Inform the health department
b. Exclude them from the operation
c. Restrict them from working with or around food
d.Allow them to work for short periods of time Answer: b. Exclude
them from the operation
◉ What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne illness
caused by Shigella spp.?
a. Exclude the food handler from the operation.
b. Make sure the food handler washes hands often.
,c. Make sure the food handler is supplied with disposable gloves.
d.Keep the food handler away from duties that involve food. Answer:
a. Exclude the food handler from the operation.
◉ When can a food handler who has had diarrhea return to work?
a. When symptom-free for 24 hours
b. When they feel strong enough to work
c. When no one else in the household has diarrhea
d.When the regulatory authority clears them Answer: a. When
symptom-free for 24 hours
◉ What should a manager do with a food handler that is sneezing
and has a persistent runny nose?
a. Exclude the food handler from the operation
b. Restrict them from working with exposed food
c. Provide the food handler with a means to blow their nose
d.Remind them to turn away from food when sneezing Answer: b.
Restrict them from working with exposed food
◉ Which illness needs to be reported to the regulatory authority?
a. Hepatitis A
b. Influenza
c. Scombroid poisoning
, d.Botulism Answer: a. Hepatitis A
◉ Using one set of cutting boards for raw poultry and another set of
cutting boards for ready-to-eat food reduces the risk of
a. cross-contamination.
b. time-temperature abuse.
c. physical contamination.
d.toxic-metal poisoning. Answer: a. cross-contamination.
◉ What is the purpose of color-coded equipment?
a. It indicates the level of risk for each product.
b. It helps keep equipment separate.
c. It indicates the cooking temperature of each product.
d.It provides a visual cue for the preparation order of products.
Answer: b. It helps keep equipment separate.
◉ How can the risk of cross-contamination be reduced when
prepping different types of food on the same prep table?
a. Prep raw and ready-to-eat food at the same time
b. Prep raw and ready-to-eat food at different times
c. Prep ready-to-eat food after raw food
d.Clean and sanitize the table after you are done using it Answer: b.
Prep raw and ready-to-eat food at different times
