SERVSAFE FOOD HANDLER PRACTICE TEST
(PT. 1) ACTUAL 2026 QUESTIONS AND VERIFIED
ANSWERS
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Terms in this set (40)
Why is food safety important? D
A.) To prevent and stop foodborne
illness and contaminants from
getting into food and creating an
outbreak
B.) No loss of sales or business
C.) To maintain a good reputation
for the business
D.) All of the above
,Identify the 5 most common risk B
factors to keeping food safe
A.) Purchasing ingredients from safe
sources, holding foods at the
wrong temperatures, poor hygiene
practices, using contaminated tools
& equipment, improper cooking of
foods
B.) Purchasing ingredients from
unsafe sources, holding foods at
the wrong temperatures, poor
hygiene practices, using
contaminated tools & equipment,
improper cooking of foods
C.) Purchasing ingredients from
unsafe sources, holding foods at
the wrong temperatures, poor
hygiene practices, using
contaminated tools & equipment,
properly cooking foods
D.) Purchasing ingredients from
unsafe sources, holding foods at
the right temperatures, poor
hygiene practices, using
contaminated tools & equipment,
improper cooking of foods
When a food service worker avoids C
personal behaviors that can
contaminate food, they are:
A.) Spreading foodborne illnesses
B.) Managing inventory
C.) Practicing proper personal
hygiene
D.) On time and ready for work
, Which of the following is a proper B
technique to wash hands:
A.) Wet hands and arms, apply
soap, scrub hands and arms for 30
seconds, rinse hands and arms, dry
hands and arms
B.) Wet hands and arms, apply soap,
scrub hands and arms for 10-15
seconds, rinse hands and arms, dry
hands and arms
C.) Apply soap, wet hands and
arms, scrub hands and arms for 10-
15 seconds, rinse hands and arms,
dry hands and arms
D.) Wet hands and arms, apply
soap, scrub hands and arms for 10-
15 seconds, dry hands and arms
A foodborne illness can be caused B
by cross-contamination when
(check all that apply):
A.) Contaminated ingredients are
discarded and not used
B.) Foods touch contaminated
surfaces right before being served
C.) Foods are properly stored,
cooked, handled, and served
D.) Dirty unwashed towels are used
to clean food-contact surfaces
(PT. 1) ACTUAL 2026 QUESTIONS AND VERIFIED
ANSWERS
Save
Terms in this set (40)
Why is food safety important? D
A.) To prevent and stop foodborne
illness and contaminants from
getting into food and creating an
outbreak
B.) No loss of sales or business
C.) To maintain a good reputation
for the business
D.) All of the above
,Identify the 5 most common risk B
factors to keeping food safe
A.) Purchasing ingredients from safe
sources, holding foods at the
wrong temperatures, poor hygiene
practices, using contaminated tools
& equipment, improper cooking of
foods
B.) Purchasing ingredients from
unsafe sources, holding foods at
the wrong temperatures, poor
hygiene practices, using
contaminated tools & equipment,
improper cooking of foods
C.) Purchasing ingredients from
unsafe sources, holding foods at
the wrong temperatures, poor
hygiene practices, using
contaminated tools & equipment,
properly cooking foods
D.) Purchasing ingredients from
unsafe sources, holding foods at
the right temperatures, poor
hygiene practices, using
contaminated tools & equipment,
improper cooking of foods
When a food service worker avoids C
personal behaviors that can
contaminate food, they are:
A.) Spreading foodborne illnesses
B.) Managing inventory
C.) Practicing proper personal
hygiene
D.) On time and ready for work
, Which of the following is a proper B
technique to wash hands:
A.) Wet hands and arms, apply
soap, scrub hands and arms for 30
seconds, rinse hands and arms, dry
hands and arms
B.) Wet hands and arms, apply soap,
scrub hands and arms for 10-15
seconds, rinse hands and arms, dry
hands and arms
C.) Apply soap, wet hands and
arms, scrub hands and arms for 10-
15 seconds, rinse hands and arms,
dry hands and arms
D.) Wet hands and arms, apply
soap, scrub hands and arms for 10-
15 seconds, dry hands and arms
A foodborne illness can be caused B
by cross-contamination when
(check all that apply):
A.) Contaminated ingredients are
discarded and not used
B.) Foods touch contaminated
surfaces right before being served
C.) Foods are properly stored,
cooked, handled, and served
D.) Dirty unwashed towels are used
to clean food-contact surfaces
