Servsafe Food Handler Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

Servsafe Food Handler Practice Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified How should leftovers be stored safely? In shallow, covered containers and cooled to 41°F (5°C) or lower quickly. What is the proper way to check the temperature of cooked food? Insert a food thermometer into the thickest part of the food. How should food handlers respond to a food recall? Immediately remove the product from inventory and follow the recall instructions. Why should food-contact surfaces be cleaned before and after use? To prevent the transfer of bacteria and other contaminants between foods. What is the proper way to handle TCS food during transport? Keep cold food at 41°F (5°C) or below and hot food at 135°F (57°C) or above. 2 How should a food handler clean a cutting board after preparing raw poultry? Wash with hot, soapy water, rinse, sanitize, and air-dry. What is the proper handwashing procedure? Wet hands with warm water, scrub with soap for 20 seconds, rinse, and dry with a disposable towel. Why should food handlers avoid working when they have a sore throat with fever? To prevent spreading foodborne illness to customers. What is the proper way to store dry goods like flour or sugar? In clean, dry, sealed containers at least 6 inches off the floor. How should raw meat be stored in the freezer? At 0°F (-18°C) or lower in sealed containers. What is the first step in cleaning and sanitizing dishes? Remove food debris and rinse before washing with hot, soapy water. 3 How should food handlers handle ready-to-eat food at a buffet? Use clean utensils, protect food from customer contact, and replace utensils regularly. Why should food handlers avoid using the same cutting board for raw meat and vegetables? To prevent cross-contamination between raw and ready-to-eat foods. What is the proper procedure if a food handler has a diagnosed foodborne illness? Report to the manager and be excluded from working until cleared by a regulatory authority. Why is it important to monitor food temperatures regularly? To ensure food stays out of the temperature danger zone and prevent bacterial growth. What is the first step a food handler should take before starting food preparation? Wash hands thoroughly with warm water and soap for at least 20 seconds. Why is it important to keep fingernails short and clean in food service? To prevent bacteria and dirt from contaminating food. 4 How should a food handler cover a cut on their hand? With a clean bandage and a single-use glove. What is the proper way to thaw frozen meat safely? In the refrigerator at 41°F (5°C) or below. How often should handwashing be performed in a food service operation? Before handling food, after using the restroom,