ServSafe Certification Food Handling 2 — Questions and Answers
Question 1: A food handler returns from a restroom break. What is the FIRST thing they should do before touching food?
- Put on gloves
- Wash hands with soap and warm water (Correct answer)
- Apply hand sanitizer
- Change their apron
Correct answer: Wash hands with soap and warm water
Hands must be washed with soap and warm water for at least 20 seconds before gloves are applied or food is touched.
Question 2: Which temperature range is known as the Temperature Danger Zone for food safety?
- 0°F to 32°F (−18°C to 0°C)
- 32°F to 100°F (0°C to 38°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 135°F to 165°F (57°C to 74°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The Temperature Danger Zone is 41°F–135°F (5°C–57°C), where pathogens multiply most rapidly.
Question 3: Sliced deli meats are being prepped for a cold buffet. They must be kept at or below:
- 32°F (0°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 41°F (5°C)
Cold TCS foods like deli meats must be held at 41°F (5°C) or lower to prevent bacterial growth.
Question 4: A food handler notices a bag of flour is torn and has dark specks that look like rodent droppings. They should:
- Sift out the specks and use the flour
- Return the bag to the shelf and inform a manager
- Discard the bag and report the finding to a manager (Correct answer)
- Seal the bag with tape and continue using it
Correct answer: Discard the bag and report the finding to a manager
Contaminated food must be discarded and the pest evidence reported immediately so the infestation can be addressed.
Question 5: When using a food thermometer to check the temperature of a thick chicken breast, where should the probe be inserted?
- Near the surface of the meat
- Into the thickest part of the breast (Correct answer)
- Through the skin only
- Into the bone area for accuracy
Correct answer: Into the thickest part of the breast
The probe must reach the thickest part of the food to measure the lowest temperature, ensuring full cooking.
Question 6: A cook finishes handling raw beef and must immediately prepare a salad. The MINIMUM required action is to:
- Rinse hands briefly with cold water
- Wipe hands on a clean towel
- Wash hands thoroughly, then change or sanitize gloves (Correct answer)
- Apply hand sanitizer and continue
Correct answer: Wash hands thoroughly, then change or sanitize gloves
Switching from raw meat to ready-to-eat food requires full handwashing and fresh gloves to prevent cross-contamination.
Question 7: Food handlers with which symptom MUST be excluded from working with food or food-contact surfaces?
- A mild headache
- Jaundice (yellowing of skin or eyes) (Correct answer)
- A small paper cut on one finger
- Seasonal allergy symptoms
Correct answer: Jaundice (yellowing of skin or eyes)
Jaundice is a symptom of hepatitis A and other serious illnesses; affected workers must be excluded from food handling.
ServSafe Certification Food Handling 2
A food handler returns from a restroom break.
What is the FIRST thing they should do before touching food?