Servsafe Food Handler Examination Study Test.
1. 1. It is important to cover food when storing it in order c. prevent
cross contami-
to nation
a. seal in the flavor
b. decrease discoloration
c. prevent cross-
contamination
d. keep temperature
consistent
2. 2. A food handler has finished slicing raw pork. Before d. cleaned
and sanitized
chopping lettuce, the food-contact surface should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized
3. 3. How many seconds should the entire hand washing d. 20
process take?
a. 6
b. 10
c. 15
d. 20
4. 4. Before washing dishes in a dishwasher, a 5. 5. Which
food han- dler should ensure that item must
a. towels for drying are nearby and clean be applied
b. detergent and sanitizer dispensers are filled over a
c. spray nozzles are soaking in a bucket of bandage
delimer on a food
d. water temperature is at least 100 degrees F handler's
finger?
1/
18
, Servsafe Food Handler Examination Study Test.
a. tape b. detergent and
b. gauze sanitizer dispensers
are filled
c. finger cot
2/
18
, Servsafe Food Handler Examination Study Test.
c. finger cot 9. 9. A food
d. splint handler
comes to
6. 6. Is it correct to store towels that are used to work with
clean food spills in a sanitizer solution when diarrhea
they are not in use? and begins
a. no, they should be kept on the prepping
workstation where spills typically occur food.
b. no, they should be kept in the food Which risk
handler's apron or back pocket for easy is the food
access handler
c.yes, as long as the solution is kept on the shelf taking?
above the workstation a. none
d. yes, towels for cleaning food spills should b. not
always be kept in sanitizing solution when not getting
in use work
done
7. 7. Which food is stored correctly?
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the
floor
c.cans of kidney beans on a shelf 4 inches off
the floor
d. cartons of apples on a shelf 6 inches off the
floor
8. 8. Which must cleaned and rinsed but NOT
sanitized?
a. walls
b. stockpots
c. utensils
d. glasses
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18
1. 1. It is important to cover food when storing it in order c. prevent
cross contami-
to nation
a. seal in the flavor
b. decrease discoloration
c. prevent cross-
contamination
d. keep temperature
consistent
2. 2. A food handler has finished slicing raw pork. Before d. cleaned
and sanitized
chopping lettuce, the food-contact surface should be
a. brushed and wiped
b. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized
3. 3. How many seconds should the entire hand washing d. 20
process take?
a. 6
b. 10
c. 15
d. 20
4. 4. Before washing dishes in a dishwasher, a 5. 5. Which
food han- dler should ensure that item must
a. towels for drying are nearby and clean be applied
b. detergent and sanitizer dispensers are filled over a
c. spray nozzles are soaking in a bucket of bandage
delimer on a food
d. water temperature is at least 100 degrees F handler's
finger?
1/
18
, Servsafe Food Handler Examination Study Test.
a. tape b. detergent and
b. gauze sanitizer dispensers
are filled
c. finger cot
2/
18
, Servsafe Food Handler Examination Study Test.
c. finger cot 9. 9. A food
d. splint handler
comes to
6. 6. Is it correct to store towels that are used to work with
clean food spills in a sanitizer solution when diarrhea
they are not in use? and begins
a. no, they should be kept on the prepping
workstation where spills typically occur food.
b. no, they should be kept in the food Which risk
handler's apron or back pocket for easy is the food
access handler
c.yes, as long as the solution is kept on the shelf taking?
above the workstation a. none
d. yes, towels for cleaning food spills should b. not
always be kept in sanitizing solution when not getting
in use work
done
7. 7. Which food is stored correctly?
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the
floor
c.cans of kidney beans on a shelf 4 inches off
the floor
d. cartons of apples on a shelf 6 inches off the
floor
8. 8. Which must cleaned and rinsed but NOT
sanitized?
a. walls
b. stockpots
c. utensils
d. glasses
3/
18
