ServSafe CA Food Handler Exam
Questions and Answers
a cook uses a cleaning towel to wipe up spills on the counter. when the cook is not
using the towel, where should it be stored? - ANSWER-in sanitizer solution
while working, food handlers should drink beverages from a - ANSWER-soda can with a
straw
Which item down NOT have a food contact surface? - ANSWER-mop bucket
what must a food handler do to a thermometer before using it - ANSWER-wash it, rinse,
sanitize it, and allow it to dry
when washing tableware in a 3 compartment sink, the water temperature should be at
least - ANSWER-110 F
how can food handlers reduce bacteria to safe levels when preparing vegetables for hot
holding - ANSWER-cook the vegetables to the correct internal temperature
Pathogens grow well between which temperatures - ANSWER-41 F and 135 F ( 5 C
and 57 C)
Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the 3
compartment sink ? - ANSWER-No, the food handler should use only the handwashing
sink
A cutting board is scratched and chipped. What should the food handler do? -
ANSWER-Set it aside and tell the manager
Which food is a TCS food? - ANSWER-cooked beans
Sanitizers work best when the - ANSWER-items are sanitized for the right amount of
time
Where may a food handler chew gum ? - ANSWER-outside
A food handler has finished grilling a chicken breast for a sandwich. What should the
food handler do before touching the chicken, lettuce, tomato, and bun ? - ANSWER-
Wash hands and put on new gloves
Questions and Answers
a cook uses a cleaning towel to wipe up spills on the counter. when the cook is not
using the towel, where should it be stored? - ANSWER-in sanitizer solution
while working, food handlers should drink beverages from a - ANSWER-soda can with a
straw
Which item down NOT have a food contact surface? - ANSWER-mop bucket
what must a food handler do to a thermometer before using it - ANSWER-wash it, rinse,
sanitize it, and allow it to dry
when washing tableware in a 3 compartment sink, the water temperature should be at
least - ANSWER-110 F
how can food handlers reduce bacteria to safe levels when preparing vegetables for hot
holding - ANSWER-cook the vegetables to the correct internal temperature
Pathogens grow well between which temperatures - ANSWER-41 F and 135 F ( 5 C
and 57 C)
Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the 3
compartment sink ? - ANSWER-No, the food handler should use only the handwashing
sink
A cutting board is scratched and chipped. What should the food handler do? -
ANSWER-Set it aside and tell the manager
Which food is a TCS food? - ANSWER-cooked beans
Sanitizers work best when the - ANSWER-items are sanitized for the right amount of
time
Where may a food handler chew gum ? - ANSWER-outside
A food handler has finished grilling a chicken breast for a sandwich. What should the
food handler do before touching the chicken, lettuce, tomato, and bun ? - ANSWER-
Wash hands and put on new gloves
