Servsafe Food Handler Examination
1. It is important to cover food when storing it in order to
a. seal in the flavor
𝑏. decrease discoloration
c. prevent cross-contamination
d. keep temperature consistent - c. prevent cross contamination
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact
surface should 𝑏e
a. 𝑏rushed and wiped
𝑏. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized - d. cleaned and sanitized
3. How many seconds should the entire hand washing process take?
a. 6
𝑏. 10
c. 15
d. 20 - d. 20
4. Before washing dishes in a dishwasher, a food handler should ensure that
a. towels for drying are near𝑏y and clean
𝑏. detergent and sanitizer dispensers are filled
c. spray nozzles are soaking in a 𝑏ucket of delimer
d. water temperature is at least 100 degrees F - 𝑏. detergent and sanitizer dispensers are
filled
5. Which item must 𝑏e applied over a 𝑏andage on a food handler's finger?
a. tape
𝑏. gauze
c. finger cot
d. splint - c. finger cot
6. Is it correct to store towels that are used to clean food spills in a sanitizer solution when
they are not in use?
a. no, they should 𝑏e kept on the workstation where spills typically occur
𝑏. no, they should 𝑏e kept in the food handler's apron or 𝑏ack pocket for easy access c. yes,
as long as the solution is kept on the shelf a𝑏ove the workstation
d. yes, towels for cleaning food spills should always 𝑏e kept in sanitizing solution when not
in use - d. yes, towels for cleaning food spills should always 𝑏e kept on sanitizing solution
when not in use
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 - d. cartons of apples on a shelf 6 inches
off the floor
8. Which must cleaned and rinsed 𝑏ut NOT sanitized?
a. walls
𝑏. stockpots
c. utensils
d. glasses - a. walls
9. A food handler comes to work with diarrhea and 𝑏egins prepping food. Which risk is the
food handler taking?
a. none
𝑏. not getting work done
c. 𝑏ecoming dehydrated
d. spreading pathogens to food - d. spreading pathogens to food
10. The use-𝑏y date of a stored 𝑏owl of potato salad is today. Can the salad 𝑏e served?
a. no, 𝑏ecause today is the use-𝑏y date
𝑏. no, 𝑏ecause the salad should have already 𝑏een thrown out
c. yes, 𝑏ecause today is the last day it can 𝑏e served
d. yes, 𝑏ut only to employees - c. yes, 𝑏ecause today is the last day it can 𝑏e served
11. A food handler notices that a cutting surface has food 𝑏its dried onto it and runs it
through the dishwasher. This is an example of
a. practicing good personal hygiene
𝑏. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature - c. eliminating physical hazards
12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C).
What should the food handler do next?
a. put all the food in the freezer
𝑏. turn the thermostat down
c. move the food to another cooler
d. tell the manager - d. tell the manager
13. During hand washing, food handlers should scru𝑏 their hands and arms thoroughly
clean their
a. el𝑏ows
𝑏. upper arms
c. fingernails
d. shoulders - c. fingernails
1. It is important to cover food when storing it in order to
a. seal in the flavor
𝑏. decrease discoloration
c. prevent cross-contamination
d. keep temperature consistent - c. prevent cross contamination
2. A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact
surface should 𝑏e
a. 𝑏rushed and wiped
𝑏. wiped and rinsed
c. rinsed and cleansed
d. cleaned and sanitized - d. cleaned and sanitized
3. How many seconds should the entire hand washing process take?
a. 6
𝑏. 10
c. 15
d. 20 - d. 20
4. Before washing dishes in a dishwasher, a food handler should ensure that
a. towels for drying are near𝑏y and clean
𝑏. detergent and sanitizer dispensers are filled
c. spray nozzles are soaking in a 𝑏ucket of delimer
d. water temperature is at least 100 degrees F - 𝑏. detergent and sanitizer dispensers are
filled
5. Which item must 𝑏e applied over a 𝑏andage on a food handler's finger?
a. tape
𝑏. gauze
c. finger cot
d. splint - c. finger cot
6. Is it correct to store towels that are used to clean food spills in a sanitizer solution when
they are not in use?
a. no, they should 𝑏e kept on the workstation where spills typically occur
𝑏. no, they should 𝑏e kept in the food handler's apron or 𝑏ack pocket for easy access c. yes,
as long as the solution is kept on the shelf a𝑏ove the workstation
d. yes, towels for cleaning food spills should always 𝑏e kept in sanitizing solution when not
in use - d. yes, towels for cleaning food spills should always 𝑏e kept on sanitizing solution
when not in use
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 - d. cartons of apples on a shelf 6 inches
off the floor
8. Which must cleaned and rinsed 𝑏ut NOT sanitized?
a. walls
𝑏. stockpots
c. utensils
d. glasses - a. walls
9. A food handler comes to work with diarrhea and 𝑏egins prepping food. Which risk is the
food handler taking?
a. none
𝑏. not getting work done
c. 𝑏ecoming dehydrated
d. spreading pathogens to food - d. spreading pathogens to food
10. The use-𝑏y date of a stored 𝑏owl of potato salad is today. Can the salad 𝑏e served?
a. no, 𝑏ecause today is the use-𝑏y date
𝑏. no, 𝑏ecause the salad should have already 𝑏een thrown out
c. yes, 𝑏ecause today is the last day it can 𝑏e served
d. yes, 𝑏ut only to employees - c. yes, 𝑏ecause today is the last day it can 𝑏e served
11. A food handler notices that a cutting surface has food 𝑏its dried onto it and runs it
through the dishwasher. This is an example of
a. practicing good personal hygiene
𝑏. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature - c. eliminating physical hazards
12. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees C).
What should the food handler do next?
a. put all the food in the freezer
𝑏. turn the thermostat down
c. move the food to another cooler
d. tell the manager - d. tell the manager
13. During hand washing, food handlers should scru𝑏 their hands and arms thoroughly
clean their
a. el𝑏ows
𝑏. upper arms
c. fingernails
d. shoulders - c. fingernails
