ServSafe Food Handler Practice
Test (Pt. 1) Questions and
Answers 2025.
Why is food safety important?
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 - answerD
Identify the 5 most common risk 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 - answerB
When a food service worker avoids 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 - answerC
Which of the following is a proper 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 - answerB
, A foodborne illness can be caused 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 - answerB
Cross-Contamination is:
A.) Plating different foods on the same plate
B.) Is making sure that foods are stored correctly
C.) The spread of bacteria or pathogens from one tool, food item or surface to another
D.) The time it takes to put away a delivery - answerC
The temperature zone of 41 degrees F to 135 degrees F is known as:
A.) The Temperature In-Zone
B.) The Temperature Danger Zone
C.) The Temperature Safety Zone
D.) The Temperature Food Zone - answerB
Food that has been held in the Temperature Danger Zone has been subjected to:
A.) Time-Temperature Abuse
B.) Danger-Temperature Abuse
C.) Time-Temperature Zone
D.) Zone-Temperature Abuse - answerA
An example of proper sanitization is:
A.) Not washing dishes, to save water
B.) Washing, rinsing, and sanitizing all food contact surfaces between use and as
needed
C.) Keep sanitizing towels on the table next to the sanitizing solution
D.) Using hot soapy water instead of sanitizing solution - answerB
Food contact surfaces can be sanitized by which methods (check all that apply):
A.) Scrubbing with hot soapy water
B.) Immersing in water at least 171 degrees F for 30 seconds
C.) Using an approved chemical solution of: chlorine, iodine, or quats
D.) Using floor cleaner - answerB, C
Time and Temperature Abuse happens when:
A.) Foods are not cooked or reheated to the proper temperature to kill pathogens
B.) Foods are held at the proper temperature
C.) Foods are cooled properly
D.) Foods are not held at the proper temperature or cooled properly
E.) All of the above - answerD
At which part of the flow of food is Food Safety the biggest concern?:
Test (Pt. 1) Questions and
Answers 2025.
Why is food safety important?
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 - answerD
Identify the 5 most common risk 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 - answerB
When a food service worker avoids 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 - answerC
Which of the following is a proper 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 - answerB
, A foodborne illness can be caused 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 - answerB
Cross-Contamination is:
A.) Plating different foods on the same plate
B.) Is making sure that foods are stored correctly
C.) The spread of bacteria or pathogens from one tool, food item or surface to another
D.) The time it takes to put away a delivery - answerC
The temperature zone of 41 degrees F to 135 degrees F is known as:
A.) The Temperature In-Zone
B.) The Temperature Danger Zone
C.) The Temperature Safety Zone
D.) The Temperature Food Zone - answerB
Food that has been held in the Temperature Danger Zone has been subjected to:
A.) Time-Temperature Abuse
B.) Danger-Temperature Abuse
C.) Time-Temperature Zone
D.) Zone-Temperature Abuse - answerA
An example of proper sanitization is:
A.) Not washing dishes, to save water
B.) Washing, rinsing, and sanitizing all food contact surfaces between use and as
needed
C.) Keep sanitizing towels on the table next to the sanitizing solution
D.) Using hot soapy water instead of sanitizing solution - answerB
Food contact surfaces can be sanitized by which methods (check all that apply):
A.) Scrubbing with hot soapy water
B.) Immersing in water at least 171 degrees F for 30 seconds
C.) Using an approved chemical solution of: chlorine, iodine, or quats
D.) Using floor cleaner - answerB, C
Time and Temperature Abuse happens when:
A.) Foods are not cooked or reheated to the proper temperature to kill pathogens
B.) Foods are held at the proper temperature
C.) Foods are cooled properly
D.) Foods are not held at the proper temperature or cooled properly
E.) All of the above - answerD
At which part of the flow of food is Food Safety the biggest concern?:
