ServSafe Study Guide

2025 Nutrition ServSafe Starters Employee Guide (Fifth Edition) Test Study Guide

the three types of hazards that make food unsafe are:

biological, chemical, and physical.

some bacteria, viruses, parasites, and fungi that can’t be seen, tasted, or smelled can cause an illness. these are known as:

pathogens.

a foodhandler accidentally spills sanitizer into the fryer and then lets it soak in the grease. which type of hazard is this?

chemical

a foodhandler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. this is an example of:

poor cleaning and sanitizing.

a foodhandler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. the food handler is…

practicing good personal hygiene.

a foodhandler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. this is an example of…

controlling time and temperature.

a foodhandler uses different cutting boards to chop raw beef and slice melons. this is an example of…

preventing cross contamination.

what is the correct order for hand-washing?

wet, apply soap, scrub, rinse, dry.

during the hand-washing process, you should scrub for…

10 to 15 seconds.

hands should be dried with…

a single-use paper towel.

when should hand antiseptics be used?

after hand washing.

foodhandlers should wash their hands before…

starting work for the day.

hand-washing sinks are used for:

hand washing only.

a food handler places dirty pans in the hand-washing sink because there is no room in the three-compartment sink. is this acceptable?

no, the hand washing sink should only be used for hand washing.

what jewelry can foodhandlers wear while working?

a plain metal ring.

a foodhandler does not have time to get a clean apron before their shift starts. what should the food handler do?

ask the manager for a clean apron.

foodhandlers must tell their managers when they have which symptom?

diarrhea

pathogens grow well in what temperature range?

41°F to 135°F (5°C to 57°C)

which food item needs time and temperature control to keep it safe?

fried chicken breast

before use, a thermometer must be…

washed, rinsed, and sanitized.

where should a foodhandler check the temperature of food?

in the thickest part.

cold foods must be kept at…

41°F or lower.

if a pot of soup registers 139°F on the thermometer, is it safe to serve?

yes, the temperature is within the correct range.

ready-to-eat food that was prepped by a foodhandler must have a label that includes the name of the ___ and the ___.

name of food; use-by date.

in the cooler, an item is labeled “fish: use by today.” what should the foodhandler do?

do not use the fish and tell the manager.

the transfer of pathogens from one surface to another is known as:

cross-contamination

a foodhandler is carrying clean utensils by holding them by the parts that touch food. is this the right way to carry them?

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

a foodhandler, in a hurry to refill a customer’s drink, cannot find the ice scoop. what should the food handler do?

find the ice scoop and use it to scoop the ice.

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?

in cleaning / sanitizing solution.

a foodhandler suspects that juice from raw ground beef stored above a wrapped pan of whole strawberries has dripped onto the pan of strawberries. what should the food handler do?

label the pan of strawberries, set the pan aside, and notify the manager.

identify three of the most common food allergens.

eggs, peanuts, shellfish.

a customer orders a slice of apple pie for dessert but doesn’t know it is served with a scoop of vanilla ice cream. the customers is allergic to dairy products, and tells this to the server. what should the server do?

prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it.

surfaces that touch food must be:

cleaned and sanitized.

cleaning and sanitizing food-contact surfaces helps reduce…

pathogens on the surface to safe levels.

what must be stored away from all food?

chemicals

what should a dish washer do to make sure a sanitizer will work well?

get a test kit and make sure the sanitizer is the right strength.

where is the best place for a foodhandler to clean a garbage container?

outside the operation

a foodhandler notices signs of pest activity. when should the food handler tell the manager?

right away

droppings that look like grains of black pepper are a sign of…

cockroaches.

a foodhandler suspects that a food item has been contaminated. what should the foodhandler do with the food?

label it, set it aside, and notify the manager

which of these items are NOT stored in the correct area?

sanitizer and whole melons in the walk-in.