SERVSAFE FOOD HANDLER PRACTICE
TEST (PT. 1) 2026/2027 ACTUAL
QUESTIONS WITH VERIFIED ANSWERS.
To take an accurate temperature you must (check all that
apply):
A.) Take temperatures in more than one spot
B.) Ask someone to take temperatures and compare results
C.) Take the temperature in the center or thickest part of the
product
D.) Allow enough time for the thermometer to record the correct
temperature - correct answer-A, C, D
Cleaning supplies, chemicals, and tools should be stored:
A.) In food storage areas
B.) Wherever there is extra space
C.) Away from food prep and food storage areas
D.) Outside the premises - correct answer-C
When should temperatures be taken when receiving deliveries?
,A.) When all the items are put away
B.) As they are brought into the kitchen by the delivery person
C.) They don't need to be checked, the box has the
temperature written on it
D.) Before they are unloaded from the truck - correct answer-B
When should refrigerated food items be rejected and sent back
from delivery (check all that apply)?
A.) If the temperature is above 41 degrees F
B.) If there is already enough inventory on the shelves
C.) If the temperature is between 30 and 40 degrees
D.) If the product is out of date - correct answer-A, D
Food service workers should change single use gloves:
A.) When they get torn or are dirty
B.) When they start a new task
C.) After taking a break
D.) Before handling ready to eat foods or after handling raw
poultry, seafood, or meats
E. All of the above - correct answer-E
, Which of the following illnesses of a food service worker must
be reported to the local regulatory agency (check all that apply):
A.) Jaundice
B.) Vomiting, fever, and diarrhea
C.) Hepatitis A
D.) Salmonella Typhi. - correct answer-A, C, D
The Big Six Food pathogens are:
A.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella
(NTS), E.coli, Hepatitis A, and Norovirus
B.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella
(NTS), E.coli, Hepatitis B, and Norovirus
C.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella
(NTS), E.coli, Hepatitis A, and Food Allergies
D.) Salmonella Typhi, Nontyphoidal Salmonella (NTS), E.coli,
Hepatitis B, Norovirus, and Measles - correct answer-A
Service staff can prevent customers from receiving foods that
contain allergens by:
TEST (PT. 1) 2026/2027 ACTUAL
QUESTIONS WITH VERIFIED ANSWERS.
To take an accurate temperature you must (check all that
apply):
A.) Take temperatures in more than one spot
B.) Ask someone to take temperatures and compare results
C.) Take the temperature in the center or thickest part of the
product
D.) Allow enough time for the thermometer to record the correct
temperature - correct answer-A, C, D
Cleaning supplies, chemicals, and tools should be stored:
A.) In food storage areas
B.) Wherever there is extra space
C.) Away from food prep and food storage areas
D.) Outside the premises - correct answer-C
When should temperatures be taken when receiving deliveries?
,A.) When all the items are put away
B.) As they are brought into the kitchen by the delivery person
C.) They don't need to be checked, the box has the
temperature written on it
D.) Before they are unloaded from the truck - correct answer-B
When should refrigerated food items be rejected and sent back
from delivery (check all that apply)?
A.) If the temperature is above 41 degrees F
B.) If there is already enough inventory on the shelves
C.) If the temperature is between 30 and 40 degrees
D.) If the product is out of date - correct answer-A, D
Food service workers should change single use gloves:
A.) When they get torn or are dirty
B.) When they start a new task
C.) After taking a break
D.) Before handling ready to eat foods or after handling raw
poultry, seafood, or meats
E. All of the above - correct answer-E
, Which of the following illnesses of a food service worker must
be reported to the local regulatory agency (check all that apply):
A.) Jaundice
B.) Vomiting, fever, and diarrhea
C.) Hepatitis A
D.) Salmonella Typhi. - correct answer-A, C, D
The Big Six Food pathogens are:
A.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella
(NTS), E.coli, Hepatitis A, and Norovirus
B.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella
(NTS), E.coli, Hepatitis B, and Norovirus
C.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella
(NTS), E.coli, Hepatitis A, and Food Allergies
D.) Salmonella Typhi, Nontyphoidal Salmonella (NTS), E.coli,
Hepatitis B, Norovirus, and Measles - correct answer-A
Service staff can prevent customers from receiving foods that
contain allergens by:
