Servsafe Food Handler Practice test
Questions and Answers 100% Pass
Why is food safety important? - ANSWER✔✔-- to prevent and stop foodborne illness
and contaminants from getting food and creating outbreaks
- no loss of sales or business
- to maintain a good reputation for the business
what is five most common risk factors to keep food safe - ANSWER✔✔-Purchasing
ingredients from unsafe sources, holding foods at the wrong temperature,poor hygiene
practices, using contaminated tolls & equipment, improper cooking of foods
When a food service worker avoids personal behaviors that can contaminate food, they
are - ANSWER✔✔-practicing proper personal hygiene
what is the proper technique to wash hands - ANSWER✔✔-wet hands and arms, apply
soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and
arms.
A foodborne illness can be caused by cross-contamination when... - ANSWER✔✔--
foods touch contaminated surfaces right before being served
-dirty unwashed towels are used to clean food-contact surfaces
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, cross-contamination is - ANSWER✔✔-The spread of bacteria or pathogens from one
tool, food item or surface to another
The temperature zone of 41 degrees F to 135 degrees F is know as: - ANSWER✔✔-The
temperature danger zone
Food that has been held in temperature danger zone has been subjected to.... -
ANSWER✔✔-Time-temperature Abuse
An example of proper sanitization is - ANSWER✔✔-Washing, rinsing and sanitizing all
food contact surfaces between use and as needed.
Food contact surfaces can be sanitized by which methods - ANSWER✔✔-- Immersing in
water at least 171 degrees F for 30 seconds
- Using an approved chemical solution of: Chlorine, iodine or quats.
Time and temperature abuse happens when: - ANSWER✔✔-Foods are not held at the
proper temperature or cooled properly
At which part of the flow of food is food safety the biggest concern? - ANSWER✔✔--
Purchasing, receiving & storing
- prep, cooking , reheating & serving
- Holding & cooling
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Questions and Answers 100% Pass
Why is food safety important? - ANSWER✔✔-- to prevent and stop foodborne illness
and contaminants from getting food and creating outbreaks
- no loss of sales or business
- to maintain a good reputation for the business
what is five most common risk factors to keep food safe - ANSWER✔✔-Purchasing
ingredients from unsafe sources, holding foods at the wrong temperature,poor hygiene
practices, using contaminated tolls & equipment, improper cooking of foods
When a food service worker avoids personal behaviors that can contaminate food, they
are - ANSWER✔✔-practicing proper personal hygiene
what is the proper technique to wash hands - ANSWER✔✔-wet hands and arms, apply
soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and
arms.
A foodborne illness can be caused by cross-contamination when... - ANSWER✔✔--
foods touch contaminated surfaces right before being served
-dirty unwashed towels are used to clean food-contact surfaces
Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 1/7
, cross-contamination is - ANSWER✔✔-The spread of bacteria or pathogens from one
tool, food item or surface to another
The temperature zone of 41 degrees F to 135 degrees F is know as: - ANSWER✔✔-The
temperature danger zone
Food that has been held in temperature danger zone has been subjected to.... -
ANSWER✔✔-Time-temperature Abuse
An example of proper sanitization is - ANSWER✔✔-Washing, rinsing and sanitizing all
food contact surfaces between use and as needed.
Food contact surfaces can be sanitized by which methods - ANSWER✔✔-- Immersing in
water at least 171 degrees F for 30 seconds
- Using an approved chemical solution of: Chlorine, iodine or quats.
Time and temperature abuse happens when: - ANSWER✔✔-Foods are not held at the
proper temperature or cooled properly
At which part of the flow of food is food safety the biggest concern? - ANSWER✔✔--
Purchasing, receiving & storing
- prep, cooking , reheating & serving
- Holding & cooling
Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 2/7
