ServSafe Food Handler Exam Tips

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?

• 12

• 24

• 36

• 48

The three types of hazards that make food unsafe are

• biological, environmental, and chemical.

• biological, chemical, and sanitary.

• chemical, physical, and environmental.

• chemical, physical, and biological.

How can an operation prevent cross-contamination in self-service areas?

• Put thermometers in cold food items.

• Allow customers to reuse their plates only once.

• Place food under sneeze guards.

• Check temperatures every four hours.

Single-use gloves must be

• worn in several layers.

• put on over unwashed hands.

• washed after touching food.

• changed before beginning a different task.

When washing tableware in a three-compartment sink, the water temperature should be at least

• 80°F (27°C)

• 90°F (32°C)

• 100°F (38°C)

• 110°F (43°C)

Removing an apron before using the restroom is an example of

• practicing good personal hygiene.

• controlling time and temperature.

• preventing cross-contamination.

• cleaning and sanitizing surfaces the right way.

Which is a common food allergen?

• Dark chocolate

• Brown rice

• Roasted peanuts

• Fresh strawberries

What food items need time and temperature control for safety?

• Avocados

• Blueberries

• Cut tomatoes

• Whole strawberries

A food handler cleans up a spill. What should the food handler do next?

• Wash hands correctly.

• Dip hands in sanitizing solution.

• Rinse hands in warm water.

• Wipe hands on an apron.

Which item must be applied over a bandage on a food handler’s finger?

• Waterproof tape

• Gauze

• Single-use glove

• Splint