SERVSAFE FOODHANDLER FINAL TEST REVIEW - 2025

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SERVSAFE FOODHANDLER FINAL TEST REVIEW - 2025

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -45 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ready-to-eat TCS food that was prepped by a food handler on Monday for use on Wednesday must have a label that includes the

Answer:

• use-by date

Question 2: How should a thermometer be dried after washing, rinsing, and sanitizing it?

Answer:

• By air drying it

Question 3: Which symptom must a food handler report to the person in charge?

Answer:

• Diarrhea

Question 4: Which food is at a temperature that allows bacteria to grow well?

Answer:

• A roast at 125 F

Question 5: The handwashing sink may be used for washing hands and

Answer:

• nothing else

Question 6: Some bacteria, viruses, parasites, and fungi can cause an illness. These are known as

Answer:

• pathogens

Question 7: A foodhanlder is carrying utensils by holding the part that touches food. Is this the correct way to carry them?

Answer:

• No, utensils should never be held by the parts that touch food

Question 8: Which is a sign of pests in an operation?

Answer:

• Paper scraps found balled up in a drawer

Question 9: Why do some operations require food handlers to wear brightly colored bandages?

Answer:

• They are easy to spot if they drop in food

Question 10: Ground duck must be cooked to an internal temperature of

Answer:

D. 165 F

Question 11: What should a food handler do if a customer is experiencing an allergic reaction?

Answer:

• Do not leave the customer alone

Question 12: When must food contact surfaces be cleaned and sanitized?

Answer:

• After being interrupted

Question 13: Pathogens grow well between which temperatures?

Answer:

• 41 F and 135 F

Question 14: Cross-contamination could be caused by carrying

Answer:

• Drinking glasses by their rims

Question 15: What occurs when pathogens are transferred from one surface to another?

Answer:

• Cross-contamination

Question 16: A food handler who is sick at work will contaminate food when performing what task?

Answer:

• Restocking clean dishes for later use

Question 17: A food handler cleans up a spill. What should the food handler to next?

Answer:

• Wash hands correctly

Question 18: Which food is considered a TCS food?

Answer:

• Sliced melons

Question 19: A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?

Answer:

• In a sanitizer solution

Question 20: When sanitizing dishes using a dish machine, the hot water sanitizer must be at least what temperature?

Answer:

D. 180 F

Question 21: Food with a use-by date of July 10 should be stored

Answer:

• behind food dated June 27

Question 22: When should hand antiseptics be used?

Answer:

• After Handwashing

Question 23: A food handler may eat in an area used for

Answer:

• employee breaks

Question 24: Surfaces that touch food are called

Answer:

• food-contact surfaces

Question 25: Which activity is an example of poor personal hygiene?

Answer:

• Washing dishes without a head covering

Question 26: A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun?

Answer:

• Wash hands and put on new gloves

Question 27: For thermometers to read temperatures correctly, they must be

Answer:

• calibrated

Question 28: A food handler uses two different cutting boards to chop raw beef and slice melons. This is an example of

Answer:

• preventing cross-contamination

Question 29: Which food is stored correctly?

Answer:

• Cartons of apples on a shelf 6 inches off the floor