Updated 2026 ServSafe Practice Test:
Food Safety | 25 Questions with 100%
Correct Answers & Explanations | A+
Graded
Question 1
A food handler is diagnosed with neurovirus but has no vomiting or diarrhea. When may the
employee return to work handling food?
A. Immediately if gloves are worn.
B after symptoms stop for 12 hours.
C. After medical clearance and approval from the regulatory authority.
D. After 24 hours with no symptoms.
Answer C.
Norovirus requires strict control because it is highly contagious. Even without active symptoms,
employees must receive medical clearance and regulatory approval before returning to food
handling duties.
Question 2
Which practice most effectively prevents crosscontamination when storing raw poultry?
A. Wrapping tightly in plastic?
B. Placing on the lowest shelf.
C. Storing next to raw beef.
D. Labeling with the delivery date.
Answer B.
Raw poultry must be stored below other foods to prevent raw juices from dripping onto ready to
eat items, which is a major cause of foodborne illness.
Question 3
What is the primary food safety risk when cooling soup in a deep covered container? A.
Moisture loss.
B. Flavor changes.
C. Time temperature abuse.
D. Chemical contamination.
Answer: C.
Deep containers and cover slow heat loss. Keeping food too long in the danger zone where
bacteria can multiply rapidly.
, Question 4
A food handler touches raw meat and then answers the phone. What must be done before
returning to food preparation?
A. Change gloves only.
B. Rinse hands with water.
C. Wash hands and change gloves.
D. Sanitize the phone.
Answer: C.
Contact with raw meat requires proper handwashing and glove replacement to prevent
transferring pathogens to food or surfaces.
Question 5
Which situation requires a food handler to be excluded from the operation?
A sore throat with fever?
B. Infected cut covered with bandage.
C. Sneezing from allergies.
D. He headache.
Answer: A.
A sore throat with fever can indicate a contagious illness that poses a risk, especially in food
service settings where exposure is high.
Question 6
What is the safest method to thaw frozen fish?
A. On the prep counter overnight?
B. Under running portable water.
C. In hot water.
D. At room temperature.
Answer B.
Running portable water keeps the food at safe temperatures while allowing controlled thawing,
reducing bacterial growth.
Question 7
Why must ready to eat food handlers avoid bare hand contact?
A. It slows service speed.
B. It increases food cost.
C. It can transfer pathogens directly to food.
D. It violates labor laws.
Answer C.
Hands can carry pathogens even when clean. So utensils or gloves are required to prevent
contamination of ready to eat foods.
Food Safety | 25 Questions with 100%
Correct Answers & Explanations | A+
Graded
Question 1
A food handler is diagnosed with neurovirus but has no vomiting or diarrhea. When may the
employee return to work handling food?
A. Immediately if gloves are worn.
B after symptoms stop for 12 hours.
C. After medical clearance and approval from the regulatory authority.
D. After 24 hours with no symptoms.
Answer C.
Norovirus requires strict control because it is highly contagious. Even without active symptoms,
employees must receive medical clearance and regulatory approval before returning to food
handling duties.
Question 2
Which practice most effectively prevents crosscontamination when storing raw poultry?
A. Wrapping tightly in plastic?
B. Placing on the lowest shelf.
C. Storing next to raw beef.
D. Labeling with the delivery date.
Answer B.
Raw poultry must be stored below other foods to prevent raw juices from dripping onto ready to
eat items, which is a major cause of foodborne illness.
Question 3
What is the primary food safety risk when cooling soup in a deep covered container? A.
Moisture loss.
B. Flavor changes.
C. Time temperature abuse.
D. Chemical contamination.
Answer: C.
Deep containers and cover slow heat loss. Keeping food too long in the danger zone where
bacteria can multiply rapidly.
, Question 4
A food handler touches raw meat and then answers the phone. What must be done before
returning to food preparation?
A. Change gloves only.
B. Rinse hands with water.
C. Wash hands and change gloves.
D. Sanitize the phone.
Answer: C.
Contact with raw meat requires proper handwashing and glove replacement to prevent
transferring pathogens to food or surfaces.
Question 5
Which situation requires a food handler to be excluded from the operation?
A sore throat with fever?
B. Infected cut covered with bandage.
C. Sneezing from allergies.
D. He headache.
Answer: A.
A sore throat with fever can indicate a contagious illness that poses a risk, especially in food
service settings where exposure is high.
Question 6
What is the safest method to thaw frozen fish?
A. On the prep counter overnight?
B. Under running portable water.
C. In hot water.
D. At room temperature.
Answer B.
Running portable water keeps the food at safe temperatures while allowing controlled thawing,
reducing bacterial growth.
Question 7
Why must ready to eat food handlers avoid bare hand contact?
A. It slows service speed.
B. It increases food cost.
C. It can transfer pathogens directly to food.
D. It violates labor laws.
Answer C.
Hands can carry pathogens even when clean. So utensils or gloves are required to prevent
contamination of ready to eat foods.
