ServSafe Test 2 (2026) | Comprehensive Practice
Questions & Verified Answers | Food Protection
Manager Exam Prep
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarians
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod.
4 Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee
5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial
6 What should foodservice operators do to prevent the spread of hepatitis A?
A Cook food to minimum internal temperatures
B Freeze fish for 36 hours before serving
C Exclude staff with jaundice from the operation
D Purchase mushrooms from approved, reputable suppliers
, Practice Tests and Answer Keys Practice Test
7 To wash hands correctly, a food handler must first
A apply soap.
B wet hands and arms.
C scrub hands and arms vigorously.
D use a single-use paper towel to dry hands.
8 What should foodservice operators do to prevent customer illness from
Shigella spp.? A Freeze food at temperatures below 0˚
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation
9 What must a food handler with a hand wound do to safely work with food?
A Bandage the wound with an impermeable cover and wear a single-use glove
B Bandage the wound and avoid contact with food for the rest of the shift
C Wash the wound and wear a single-use glove
D Apply iodine solution and a permeable bandage
!0 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band
!1 What task requires food handlers to wash their hands before and after
doing it? A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety
!2 Which action requires a food handler to change gloves?
A The food handler is working with raw seafood at temperatures above 41˚F
(5˚C) B The food handler is prepping raw chicken on a yellow cutting board
C The food handler has been working with raw ground beef for an hour
D The food handler is wearing gloves that have been torn
!3 How should the temperature of a shipment of cottage cheese be taken when it arrives at an
operation? A Use an air probe to check the temperature of the delivery truck
B Hold an infrared thermometer to the outside of the case or carton
C Place the thermometer stem between shipping boxes for a reading
D Place the thermometer stem into an opened container
Questions & Verified Answers | Food Protection
Manager Exam Prep
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarians
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod.
4 Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee
5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial
6 What should foodservice operators do to prevent the spread of hepatitis A?
A Cook food to minimum internal temperatures
B Freeze fish for 36 hours before serving
C Exclude staff with jaundice from the operation
D Purchase mushrooms from approved, reputable suppliers
, Practice Tests and Answer Keys Practice Test
7 To wash hands correctly, a food handler must first
A apply soap.
B wet hands and arms.
C scrub hands and arms vigorously.
D use a single-use paper towel to dry hands.
8 What should foodservice operators do to prevent customer illness from
Shigella spp.? A Freeze food at temperatures below 0˚
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation
9 What must a food handler with a hand wound do to safely work with food?
A Bandage the wound with an impermeable cover and wear a single-use glove
B Bandage the wound and avoid contact with food for the rest of the shift
C Wash the wound and wear a single-use glove
D Apply iodine solution and a permeable bandage
!0 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band
!1 What task requires food handlers to wash their hands before and after
doing it? A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety
!2 Which action requires a food handler to change gloves?
A The food handler is working with raw seafood at temperatures above 41˚F
(5˚C) B The food handler is prepping raw chicken on a yellow cutting board
C The food handler has been working with raw ground beef for an hour
D The food handler is wearing gloves that have been torn
!3 How should the temperature of a shipment of cottage cheese be taken when it arrives at an
operation? A Use an air probe to check the temperature of the delivery truck
B Hold an infrared thermometer to the outside of the case or carton
C Place the thermometer stem between shipping boxes for a reading
D Place the thermometer stem into an opened container
