ServSafe Food Handler Exam | Grade A Questions and Answers (Verified Answers)
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Module
ServSafe Food Handler
Institution
ServSafe Food Handler
ServSafe Food Handler Exam | Grade A Questions and
Answers (Verified Answers)
1. Which item must be applied over a bandage on a food handler's finger?
a. tape
b. gauze
c. finger cot
d. splint - ANSWER -c. finger cot
2. Is it correct to store towels that are used to clean food spills in a s...
ServSafe Food Handler Exam | Grade A Questions and
Answers (Verified Answers)
1. Which item must be applied over a bandage on a food handler's finger?
a. tape
b. gauze
c. finger cot
d. splint - ANSWER -c. finger cot
2. Is it correct to store towels that are used to clean food spills in a sanitizer solution
when they are not in use?
a. no, they should be kept on the workstation where spills typically occur
b. no, they should be kept in the food handler's apron or back pocket for easy access
c. yes, as long as the solution is kept on the shelf above the workstation
d. yes, towels for cleaning food spills should always be kept in sanitizing solution when
not in use - ANSWER -d. yes, towels for cleaning food spills should always be kept on
sanitizing solution when not in use
3. Which food is stored correctly?
a. cases of lemons stored on the floor
b. boxes of pasta on a shelf 2 inches off the floor
c. cans of kidney beans on a shelf 4 inches off the floor
d. cartons of apples on a shelf 6 inches off the floor - ANSWER -d. cartons of apples on
a shelf 6 inches off the floor
4. Which must cleaned and rinsed but NOT sanitized?
a. walls
b. stockpots
c. utensils
d. glasses - ANSWER -a. walls
5. A food handler comes to work with diarrhea and begins prepping food. Which risk is
the food handler taking?
a. none
b. not getting work done
c. becoming dehydrated
d. spreading pathogens to food - ANSWER -d. spreading pathogens to food
6. The use-by date of a stored bowl of potato salad is today. Can the salad be served?
a. no, because today is the use-by date
b. no, because the salad should have already been thrown out
c. yes, because today is the last day it can be served
d. yes, but only to employees - ANSWER -c. yes, because today is the last day it can be
served
, 7. A food handler notices that a cutting surface has food bits dried onto it and runs it
through the dishwasher. This is an example of
a. practicing good personal hygiene
b. cleaning and sanitizing surfaces the right way
c. eliminating physical hazards
d. controlling time and temperature - ANSWER -c. eliminating physical hazards
8. A food handler noticed that the temperature of the cooler is 55 degrees F(13 degrees
C). What should the food handler do next?
a. put all the food in the freezer
b. turn the thermostat down
c. move the food to another cooler
d. tell the manager - ANSWER -d. tell the manager
9. During hand washing, food handlers should scrub their hands and arms thoroughly
clean their
a. elbows
b. upper arms
c. fingernails
d. shoulders - ANSWER -c. fingernails
10. Which food needs time and temperature control for safety?
a. dried pasta
b. baked potato
c. sliced bread
d. uncooked rice - ANSWER -b. baked potato
11. A food handler who was called away while prepping a bowl of fruit out the bowl of
fruit in the cooler. This is an example of
a. practicing good personal hygiene
b. controlling time and temperature
c. preventing cross-contamination
d. cleaning and sanitizing the right way - ANSWER -b. controlling time and temperature
12. Which food item is ideal for bacterial growth?
a. tortilla chips
b. canned chili peppers
c. jar of salsa
d. sour cream - ANSWER -d. sour cream
13. Which is a physical hazard?
a. bacteria
b. fungi
c. parasite
d. bone - ANSWER -d. bone
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