ServSafe Chapters 1-3 Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
When should food handlers change gloves?
✔✔When they become torn or after handling raw food before touching ready-to-eat food.
Why should food handlers not work when they have jaundice?
✔✔It could be a sign of Hepatitis A.
What should a manager do if a food handler is diagnosed with Salmonella Typhi?
✔✔Exclude the food handler and notify the regulatory authority.
What is the most effective way to keep food safe from biological hazards?
✔✔Cook and hold food at correct temperatures.
What is the most important reason to keep TCS foods out of the danger zone?
✔✔To slow the growth of harmful bacteria.
1
,What is the best way to prevent foodborne illness from toxins?
✔✔Purchase food from approved, reputable suppliers.
What is the total handwashing time recommended by the FDA?
✔✔At least 20 seconds.
What is one situation where food handlers must wash their hands?
✔✔After touching raw meat.
What is the correct order of steps for handwashing?
✔✔Wet hands, apply soap, scrub, rinse, dry.
What is the correct way to dry hands after washing?
✔✔Use a single-use paper towel or hand dryer.
What is one action that can contaminate gloves?
✔✔Touching raw meat and then ready-to-eat food.
2
, What is the best way to prevent allergen cross-contact?
✔✔Clean and sanitize utensils and equipment before preparing allergen-free food.
What should staff do if a customer has a food allergy?
✔✔Know the ingredients in menu items and avoid cross-contact.
What is the best way to prevent pests from contaminating food?
✔✔Keep the operation clean and deny them access.
What is the first step in keeping food safe in an establishment?
✔✔Implement a food safety management system.
What is the primary goal of ServSafe training?
✔✔To keep food safe and protect public health.
Who is most responsible for preventing foodborne illness in a foodservice operation?
✔✔The food handlers and managers.
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
When should food handlers change gloves?
✔✔When they become torn or after handling raw food before touching ready-to-eat food.
Why should food handlers not work when they have jaundice?
✔✔It could be a sign of Hepatitis A.
What should a manager do if a food handler is diagnosed with Salmonella Typhi?
✔✔Exclude the food handler and notify the regulatory authority.
What is the most effective way to keep food safe from biological hazards?
✔✔Cook and hold food at correct temperatures.
What is the most important reason to keep TCS foods out of the danger zone?
✔✔To slow the growth of harmful bacteria.
1
,What is the best way to prevent foodborne illness from toxins?
✔✔Purchase food from approved, reputable suppliers.
What is the total handwashing time recommended by the FDA?
✔✔At least 20 seconds.
What is one situation where food handlers must wash their hands?
✔✔After touching raw meat.
What is the correct order of steps for handwashing?
✔✔Wet hands, apply soap, scrub, rinse, dry.
What is the correct way to dry hands after washing?
✔✔Use a single-use paper towel or hand dryer.
What is one action that can contaminate gloves?
✔✔Touching raw meat and then ready-to-eat food.
2
, What is the best way to prevent allergen cross-contact?
✔✔Clean and sanitize utensils and equipment before preparing allergen-free food.
What should staff do if a customer has a food allergy?
✔✔Know the ingredients in menu items and avoid cross-contact.
What is the best way to prevent pests from contaminating food?
✔✔Keep the operation clean and deny them access.
What is the first step in keeping food safe in an establishment?
✔✔Implement a food safety management system.
What is the primary goal of ServSafe training?
✔✔To keep food safe and protect public health.
Who is most responsible for preventing foodborne illness in a foodservice operation?
✔✔The food handlers and managers.
3
