ServeSafe
food handeler / Study
Guide / Latest Version 2025-2026
/Questions and Correct Answers / A Grade
Score Solution.
Question Answer
In a heat-sanitizing dish-washing
machine, what is the minimum 180
temperature for the final rinse
A food-handler must be excluded
from the operation for which jaundice
symptom
A risk of physical contamination
washing hands before handling food
can be reduced by
What is the temperature range of
41-135F or 5-57C
the temperature danger zone
What is the form some bacteria
take to keep from dying when spore
they do not have enough food
Most regulations for food-service State
operations are written at what
, level
Using one set of cutting boards
for raw TCS food and another set
cross-contamination
of cutting boards for ready-to-eat
food reduces the rick of
What should be used to dry
Single use paper towel
hands after washing them
At what internal temperature
should raw meat, poultry, and 41*f 5*c
seafood be stored
Peanuts and soy products are
dangerous for people with what Food allergies
condition
What type of container should be
used to transport TCS food from
Insulated
the place of preperation to the
place of service
To learn a new skill, learners
practice the skill
must be given the opportunity to
What is the only jewelry that may
be worn on the hands or arms Plain-band ring
while handling food
Who should apply pesticides in
Pest control operator
an operation
food handeler / Study
Guide / Latest Version 2025-2026
/Questions and Correct Answers / A Grade
Score Solution.
Question Answer
In a heat-sanitizing dish-washing
machine, what is the minimum 180
temperature for the final rinse
A food-handler must be excluded
from the operation for which jaundice
symptom
A risk of physical contamination
washing hands before handling food
can be reduced by
What is the temperature range of
41-135F or 5-57C
the temperature danger zone
What is the form some bacteria
take to keep from dying when spore
they do not have enough food
Most regulations for food-service State
operations are written at what
, level
Using one set of cutting boards
for raw TCS food and another set
cross-contamination
of cutting boards for ready-to-eat
food reduces the rick of
What should be used to dry
Single use paper towel
hands after washing them
At what internal temperature
should raw meat, poultry, and 41*f 5*c
seafood be stored
Peanuts and soy products are
dangerous for people with what Food allergies
condition
What type of container should be
used to transport TCS food from
Insulated
the place of preperation to the
place of service
To learn a new skill, learners
practice the skill
must be given the opportunity to
What is the only jewelry that may
be worn on the hands or arms Plain-band ring
while handling food
Who should apply pesticides in
Pest control operator
an operation
