SERVSAFE FOOD HANDLERS 2025

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

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

Pathogens grow well between which temperatures?

C. 41 F and 135 F

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

A. pathogens

Which item must be applied over a bandage on a food handler's finger?

C. Single-use glove

Which food is stored correctly?

D. Cartons of apples on a shelf 6 inches off the floor

Which is the correct order of the steps for cleaning and sanitizing?

B. Wash, rinse, sanitize, air-dry

For thermometers to read temperatures correctly, they must be

B. calibrated

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?

A. Wash hands and put on new gloves

Storing toothpicks on shelves above food in storage can cause which type of contamination?

D. Physical

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

B. use-by date

Surfaces that touch food are called

C. food-contact surfaces

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

C. preventing cross-contamination

When should hand antiseptics be used?

A. After Handwashing

Which activity is an example of poor personal hygiene?

D. Washing dishes without a head covering

Which hot-held food is in the temperature danger zone?

A. Fish held at 126F

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?

B. In a sanitizer solution

Cross-contamination could be caused by carrying

A. Drinking glasses by their rims

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

B. By air drying it

The handwashing sink may be used for washing hands and

A. nothing else

Which is the correct order for handwashing?

D. Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

When in constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?

A. 4 hours

When washing tableware in a three-compartment sink, the water temperature should be at least

D. 110 F

Which is a sign of pests in an operation?

A. Paper scraps found balled up in a drawer

A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergen?

A. Wheat bread

It is important to cook food to high enough temperatures so that

D. pathogens are reduced and illness is prevented

A food handler notices cleaning liquid has just been sprayed on the prep table next to some fresh vegetables. This may cause which type of hazard?

B. Chemical

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

C. behind food dated June 27

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

D. Diarrhea

A cutting board is washed in detergent and then rinsed. The cutting

A. clean

Removing an apron before using the restroom is an example of

A. practicing good personal hygiene

food should be stored at least which distance from the floor?

D. 6 inches

A food handler may eat in an area used for

B. employee breaks

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

B. They are easy to spot if they drop in food

A food handler notices that the water temperature of the sanitizing solutions is too low. Should the food handler use the sanitizing solution to sanitize pans?

D. No, because the sanitizer won't be affetive

When must food contact surfaces be cleaned and sanitized?

D. After being interrupted

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

C. Cross-contamination

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

A. Wash hands correctly

Which food is considered a TCS food?

C. Sliced melons

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

A. A roast at 125 F

During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath

C. fingernails

A food handler is chewing gum while prepping food. This may result in

B. biological contamination

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

D. 180 F

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

D. Do not leave the customer alone

Ground duck must be cooked to an internal temperature of

D. 165 F

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

A. Restocking clean dishes for later use