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2024 SERVSAFE FOOD HANDLER TEST WITH 300 REAL PRACTICE EXAM QUESTIONS AND CORRECT ANSWERS/ 2024/2025 SERVSAFE FOOD HANDLER EXAM PRACTICE TEST (NEW!) $27.99
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2024 SERVSAFE FOOD HANDLER TEST WITH 300 REAL PRACTICE EXAM QUESTIONS AND CORRECT ANSWERS/ 2024/2025 SERVSAFE FOOD HANDLER EXAM PRACTICE TEST (NEW!)

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2024 SERVSAFE FOOD HANDLER TEST WITH 300 REAL PRACTICE EXAM QUESTIONS AND CORRECT ANSWERS/ 2024/2025 SERVSAFE FOOD HANDLER EXAM PRACTICE TEST (NEW!)

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  • September 4, 2024
  • 41
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • SERVSAFE FOOD HANDLER
  • SERVSAFE FOOD HANDLER

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SERVESAFE POST TEST 2024-2025 WITH
200+ REAL EXAM PRACTICE
QUESTIONS AND CORRECT VERIFIED
ANSWERS/ SERVESAFE POST-TEST
PREP QS AND AS (NEWEST!)

A power outage has left cold TCS food out of temperature control for seven hours.
What must be done with the food?
-Cool the food to 41F (5C) or lower.
-Serve the food immediately.
-Cook the food to 165F (74C)
-Throw the food away - ANSWER-throw the food away


To prevent the deliberate contamination of food, a manager should know who is in
the facility, monitor the security of products, keep information related to food
security on file, and know
-When to register with the EPA
-how to fill out an incident report.
-where to find safety data sheets in the operation.
-whom to contact about suspicious activity - ANSWER-whom to contact about
suspicious activity


What action should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.?
-Keep the food handler away from duties that involve food.
-Exclude the food handler from the operation.


pg. 1

,-Make sure the food handler is supplied with disposable gloves.
-Make sure the food handler washes hands often. - ANSWER-exclude the food
handler from the operation


A food handler who has just bused tables must do what before handling food
-Change apron
-Wash hands
-Put disposable gloves back on
-Wipe hands on a cloth towel - ANSWER-wash hands


As part of handwashing, food handlers must scrub their hands and arms for at least
-3 seconds
-5 seconds
-10 seconds.
-20 seconds. - ANSWER-10 seconds


What is the intended use of a hand antiseptic?
-Reduce pathogens on skin
-Minimize the need to wash hands
-Extend the usability of gloves
-Remove unpleasant food odors - ANSWER-reduce pathogens on skin


To work with food, a food handler with an infected hand wound must
-cover the wound with an impermeable cover and wear a single-use glove
-cover the wound with an impermeable cover and limit contact with food.
-wash hands and bandage the wound with an impermeable cover.

pg. 2

,-apply ointment and bandage the wound with an impermeable cover. - ANSWER-
cover the wound with an impermeable cover and wear a single-use glove


How should food handlers keep their fingernails?
-Short and unpolished
-Long and unpolished
-Long and painted with nail polish
-Short and painted with nail polish - ANSWER-short and unpolished


Which agency enforces food safety in a restaurant or foodservice operation?
-Centers for Disease Control and Prevention
-Food and Drug Administration
-State or local regulatory authority
-US Department of Agriculture - ANSWER-State or local regulatory authority


Three components of active managerial control include
-Identifying risks, creating specifications, and training.
-Identifying risks, corrective action, and training
-Identifying risks, creating purchase orders, and training
-identifying risks, record keeping, and training - ANSWER-identifying risks,
corrective action, and training


A pest-control program is an example of a(n)
-HACCP program.
-workplace safety program.
-Food safety program.


pg. 3

, -active managerial control program - ANSWER-food safety program


A cook preps a beef tenderloin on a cutting board and then immediately cuts pies
for dessert on the same cutting board. This is an example of which risk factor?
-Purchasing food from unsafe sources
-Holding food at incorrect temperatures
-Using contaminated equipment
-Practicing poor personal hygiene - ANSWER-using contaminated equipment


A broken water main has caused the water in an operation to appear brown. What
should the manager do?
-Contact the local regulatory authority before use
-Use the water for everything except dishwashing
-Boil the water for 1 minute before use.
-Use the water for everything except handwashing - ANSWER-contact the local
regulatory authority before use


Which piece of jewelry is a food handler allowed to wear
-Diamond ring
-Leather-band watch
-Medical bracelet
-Plain, band ring - ANSWER-Plain, band ring


What should a manager of a quick-service operation do if a food handler reports
having a sore throat and a fever?
-Exclude the food handler from the operation.
-Report the illness to the local regulatory authority.

pg. 4

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