ServSafe Certification Food Handling 2

Question 1

A food handler returns from a restroom break. What is the FIRST thing they should do before touching food?

Accepted Answer

Wash hands with soap and warm water

Answer

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?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

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:

Accepted Answer

41°F (5°C)

Answer

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:

Accepted Answer

Discard the bag and report the finding to a manager

Answer

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?

Accepted Answer

Into the thickest part of the breast

Answer

The probe must reach the thickest part of the food to measure the lowest temperature, ensuring full cooking.

ServSafe Practice Test