ServSafe Food Handler Practice Test

1. A menu lists a burger that can be cooked to order, including a less-than-well-done option, and the restaurant adds an asterisk with a footnote about the risk of consuming undercooked meat. What Food Code requirement does this footnote address?

• A. The consumer advisory requirement that consumers be informed of the increased risk of consuming animal food that is served raw, undercooked, or not otherwise processed to eliminate pathogens
• B. A requirement that applies only to raw seafood dishes, not to beef, pork, or poultry
• C. A marketing disclosure required only when the menu item costs above a certain price
• D. A requirement that replaces the need to cook the burger to a minimum internal temperature, since the footnote itself is treated as sufficient protection for the guest no matter how the kitchen prepares the order

2. A shift supervisor personally checks the internal temperature of every batch of scrambled eggs and ground beef throughout the morning rush instead of only spot-checking occasionally. What Food Code duty does this reflect?

• A. A duty that applies only during a formal health inspection when an inspector is standing in the kitchen watching the cook line, not during normal morning or lunch service when no official visit from the health department is underway
• B. A duty that is optional unless the establishment has had a previous violation for undercooked food
• C. A duty that belongs to the food employee alone, with no oversight role for the person in charge
• D. The person in charge's duty to ensure employees are properly cooking time/temperature control for safety food, with particular care for foods known to cause severe illness such as eggs and comminuted meats

3. A cook pulls a pan of marinara sauce off the stove and leaves it on a side counter at room temperature for the next six hours instead of moving it to a steam table or the walk-in. Which of the five major risk factors for foodborne illness does this practice illustrate?

• A. Improper holding temperatures, since the sauce sits in the temperature danger zone instead of being held hot or cold
• B. Food from unsafe sources, since the sauce was made from ingredients delivered without a supplier invoice
• C. Contaminated equipment, since the same ladle used to portion raw ground beef earlier in the shift was never washed and sanitized before it touched the finished sauce
• D. Poor personal hygiene, since the cook did not wash hands before ladling the sauce into the pan

4. A breakfast cook serves a guest's over-easy eggs after cooking them only until the whites are barely set, well short of any recognized minimum egg-cooking temperature. Which major risk factor for foodborne illness does this most directly illustrate?

• A. Food from unsafe sources, because the delivery invoice for the eggs was misplaced before anyone could confirm the supplier's name against the approved vendor list
• B. Inadequate cooking, because undercooking raw shell eggs is specifically named as one of the leading risk factors for foodborne illness
• C. Contaminated equipment, because the same pan was used for eggs and for a previous order without being cleaned
• D. Improper holding temperatures, because the finished eggs sat on the pass for several minutes before service

5. A prep cook keeps using a cutting board that is so deeply scored and cracked that ground-in food residue can no longer be removed by normal washing and sanitizing. Which major risk factor for foodborne illness does continuing to use that board illustrate?

• A. Poor personal hygiene, because the cook has not changed gloves between tasks
• B. Food from unsafe sources, because the board was purchased secondhand from an online marketplace seller with no food-service supply credentials on file
• C. Contaminated equipment, because a board that can no longer be effectively cleaned and sanitized is a recognized risk factor for foodborne illness
• D. Inadequate cooking, because food prepared on the board will not reach a safe internal temperature

6. A manager picks up a box of tomatoes from an unlicensed roadside stand on the way to work because the regular produce delivery is running late. Which major risk factor for foodborne illness does bringing that produce into the kitchen illustrate?

• A. Contaminated equipment, because the tomatoes will be cut on a board also used for raw meat
• B. Poor personal hygiene, because the manager did not wash hands before carrying the box inside
• C. Improper holding temperatures, because the tomatoes sat in the trunk of a hot car for nearly an hour before anyone brought them inside to the walk-in
• D. Food from unsafe sources, because produce obtained outside an approved supplier has not been verified for safe growing, harvesting, and handling practices

7. A line cook coughs directly into an open hand while plating a salad, then continues plating without washing that hand. Which major risk factor for foodborne illness does this practice illustrate?

• A. Poor personal hygiene, because failing to control contamination from a cough before continuing to handle food is a recognized risk factor for foodborne illness
• B. Food from unsafe sources, because the salad greens were not traceable to an approved grower
• C. Contaminated equipment, because the plate used had not been sanitized before service
• D. Inadequate cooking, because the grilled chicken added to the salad was pulled off the flat-top several degrees short of its required minimum internal temperature

8. A prep cook sets a tray of raw chicken breasts on the counter and asks whether the chicken needs to be time/temperature controlled once it is out of the cooler. What is the correct answer?

• A. No, because the Food Code treats raw chicken as a time/temperature control for safety food only after it has been fully cooked, breaded, and portioned out for immediate service to a guest
• B. Yes, because raw animal food such as chicken is classified as a time/temperature control for safety food that requires time and temperature control to limit pathogen growth
• C. No, because raw poultry is only time/temperature control for safety food after it has been marinated
• D. Yes, but only if the chicken will be served to a highly susceptible population

9. A prep cook slices a whole cantaloupe into cubes for a fruit cup and leaves the container on the prep counter between orders. How should the cut melon be classified for food safety purposes?

• A. As a non-TCS food, because whole cantaloupes are naturally low-acid on the rind and the flesh underneath is assumed to carry that same protection once sliced
• B. As a non-TCS food, because only melons that will be cooked need time and temperature control
• C. As a time/temperature control for safety food, because cutting the melon exposes the interior and creates conditions that can support pathogen growth
• D. As a TCS food only if it will be served to a highly susceptible population such as a hospital patient

10. A salad station worker chops romaine lettuce for the lunch rush and wonders whether the cut greens need to be kept cold like the deli meat next to them. What does the Food Code say?

• A. The cut greens do not need cold holding, because leafy greens are naturally acidic enough on their own to keep pathogen growth in check after chopping
• B. The cut greens only need cold holding once they are mixed with a protein such as chicken or shrimp
• C. The cut greens do not need cold holding unless they were pre-washed by the supplier
• D. The cut greens need cold holding, because cut leafy greens are classified as a time/temperature control for safety food

11. A cook dices tomatoes for a sandwich station and stores the open container at room temperature through the shift because whole tomatoes are shelf-stable. Is that acceptable under the Food Code?

• A. No, because cut tomatoes that have not been modified to prevent pathogen growth are classified as a time/temperature control for safety food
• B. Yes, because tomatoes remain shelf-stable whether whole or cut as long as they are not visibly spoiled
• C. No, but only if the tomatoes will be added to a cold sandwich rather than a hot one
• D. Yes, because tomatoes are acidic enough on their own that cutting them into a sandwich topping does not meaningfully change how quickly pathogens could grow

12. A kitchen prepares a batch of garlic-in-oil for flavoring, and a new hire wants to leave the jar on the shelf next to the other cooking oils. What does the Food Code require?

• A. Nothing extra, because the oil coats the garlic well and the kitchen has always stored its other flavored oils on that same room-temperature shelf without noticeable problems for as long as anyone on staff can remember
• B. The garlic-in-oil mixture must be refrigerated, because it is classified as a time/temperature control for safety food unless it has been modified to prevent pathogen growth
• C. The mixture must be refrigerated only if it contains fresh garlic rather than dried garlic powder
• D. Nothing extra, because garlic's natural antimicrobial properties keep the mixture safe at room temperature

13. A sandwich maker asks whether raw alfalfa sprouts need to be stored the same way as sliced deli turkey. What is the correct answer under the Food Code?

• A. No, because sprouts are a plant food and only animal foods are classified as time/temperature control for safety food
• B. No, because sprouts only need cold holding once they begin to visibly wilt
• C. Yes, because raw seed sprouts are specifically classified as a time/temperature control for safety food
• D. Yes, but only when sprouts are added to a dish containing raw animal food

14. A dry-storage clerk finds an unopened can of commercially processed chili that was accidentally left out overnight instead of shelved. Does the Food Code treat that can as a time/temperature control for safety food?

• A. Yes, because chili contains comminuted meat, which is always classified as time/temperature control for safety food
• B. Yes, because canned or jarred food that has been left sitting unrefrigerated overnight in a dry-storage room must automatically be treated as a time/temperature control for safety food no matter what the label claims
• C. No, but only because the can is small enough to have cooled quickly at room temperature
• D. No, because a food in an unopened, hermetically sealed container that is commercially processed to achieve and maintain commercial sterility is excluded from the time/temperature control for safety food definition

15. A deli case holds hard-boiled eggs that were air-cooled and never had their shells cracked before storage. How does the Food Code classify these eggs?

• A. As excluded from the time/temperature control for safety food definition, because an air-cooled hard-boiled egg with the shell intact is specifically excepted
• B. As a time/temperature control for safety food, because every egg product leaving the kitchen, whether a raw shell egg, a liquid egg product, or a fully hard-boiled egg, requires the same cold-holding treatment
• C. As excluded from the time/temperature control for safety food definition only if the eggs will be sold within one hour
• D. As a time/temperature control for safety food, because boiling does not destroy the pathogens that raw eggs can carry

16. A catering manager is briefing staff on which guests need extra care around undercooked menu items. Which group does the Food Code identify as a highly susceptible population?

• A. Guests who have skipped a previous meal and are especially hungry
• B. Immunocompromised individuals, preschool-age children, and older adults
• C. Guests seated at tables of eight or more for a private event
• D. Any guest who orders more than one dish containing raw or undercooked animal food

17. A dietary aide at a nursing home wants to understand why the kitchen follows stricter raw-egg rules than a typical diner down the street. What explains the difference?

• A. Nursing homes are required to follow stricter rules only because their county health department issues a different class of business license than a typical restaurant receives
• B. The stricter rules apply only when the nursing home's kitchen is smaller than a typical diner's
• C. A facility that provides health care or assisted living, such as a nursing home, is defined as serving a highly susceptible population
• D. The stricter rules apply because nursing home residents are assumed to prefer well-done food

18. A receiving clerk is handed a case of chicken by a driver whose truck has no company markings and who cannot produce any paperwork identifying the supplier. What should the clerk do?

• A. Accept the chicken as long as it feels cold to the touch
• B. Accept the chicken and note the driver's license plate number in case questions come up later
• C. Accept the chicken but hold it separately in a marked section of the walk-in until someone from the office has time to track down which supplier the driver actually works for
• D. Refuse the delivery, because food must come from an approved source and this delivery cannot be verified as one

19. A receiving clerk opens a delivery and finds a case of canned tomatoes with several dented and bulging cans mixed in among intact ones. What should the clerk do with the damaged cans?

• A. Reject the dented and bulging cans, because food packages must be in good condition to protect the contents from adulteration
• B. Accept the entire case, because dents and bulges only matter if the cans are also leaking
• C. Accept the damaged cans but mark them for use before the intact cans
• D. Accept the damaged cans and simply transfer their contents into clean, sanitized storage containers before shelving them alongside the intact cans

20. A cook signs for a delivery of fresh shrimp and notices the outer boxes are warm to the touch and the truck's reefer unit is not running. What should happen to this shipment?

• A. Accept it and place it directly into the walk-in cooler, since the shrimp still feels cool enough to the touch and the delivery is otherwise on schedule
• B. Reject it, because upon receipt time/temperature control for safety food must be free of evidence of previous temperature abuse
• C. Accept it but cook the shrimp immediately instead of storing it
• D. Accept it and simply note the warm temperature on the delivery log for later review

21. A bartender wants to fill the ice bin using water from a hose connected to a non-potable outdoor spigot because the ice machine is temporarily out of service. Is this acceptable?

• A. Yes, as long as the ice will only be used to chill bottles and not placed directly in drinks
• B. Yes, because the outdoor spigot water looks perfectly clear and the kitchen has used it before to fill mop buckets without any complaints
• C. No, because ice used as food or as a cooling medium must be made from drinking water
• D. No, but only because outdoor spigots are always colder than the temperature ice requires

22. A server finds a small shard of glass in a bowl of soup after a serving container chipped during plating. What type of hazard does this shard represent?

• A. A biological hazard, because the chipped serving bowl had been sitting near the dish pit and could have picked up bacteria from nearby dirty dishware before the fragment broke off into the soup along with residue still clinging to the rim
• B. A chemical hazard, because glass is manufactured using industrial chemical processes
• C. Neither a hazard nor a defect, because a single small shard is unlikely to cause serious injury
• D. A physical hazard, because a hazard is defined as a biological, chemical, or physical property that may cause an unacceptable consumer health risk, and glass fragments fall into the physical category

23. A new dishwasher is organizing the chemical storage shelf and wants to know which category the bottle of glass cleaner and the sanitizer concentrate both belong to. What is the correct classification?

• A. Cleaners and sanitizers, which the Food Code defines as one category of poisonous or toxic materials that includes cleaning and sanitizing agents along with caustics, acids, and drying agents
• B. Pesticides, because the dishwasher assumes that any chemical whose label warns about handling precautions and eye protection must belong to the same pesticide category regardless of its actual purpose
• C. Personal care items, because both products are applied to surfaces the way lotion is applied to skin
• D. Food additives, because sanitizer residue can remain on food-contact surfaces after use

24. A maintenance worker sets out ant bait stations along the kitchen baseboards. Under the Food Code's poisonous-or-toxic-materials categories, how is the bait classified?

• A. As a cleaner or sanitizer, because bait stations are placed along the same baseboards where mop water and sanitizing solution are also used throughout the shift to keep the area free of unwanted contamination
• B. As a pesticide, because the Food Code defines pesticides, other than sanitizers, as a separate category of poisonous or toxic materials that includes insecticides and rodenticides
• C. As personal care items, because it is intended to protect the health of the people working in the kitchen
• D. As a substance necessary for operation and maintenance, in the same category as equipment lubricants

25. A convenience store that also serves hot food stocks a shelf of motor oil and paint thinner for retail sale near the front register, separate from the kitchen. How does the Food Code categorize these retail items compared with the kitchen's cleaning chemicals?

• A. The same way, because the store's single chemical inventory log lists the kitchen's cleaning supplies and the register shelf's motor oil and paint thinner side by side, and the manager assumes one set of storage rules covers every chemical on the premises
• B. As food additives, because they are sold to consumers the same way packaged food is sold
• C. As a separate category of poisonous or toxic materials, defined as substances not necessary for the operation and maintenance of the establishment that are present for retail sale, such as petroleum products and paints
• D. As personal care items, because both are intended for use by the store's customers rather than its employees

26. A kitchen manager periodically checks that dishwashers are actually sanitizing pans and utensils, not just washing and rinsing them, before those items go back into service. What Food Code duty does this reflect?

• A. The person in charge's duty to ensure employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused
• B. The person in charge's duty to personally sanitize every utensil at the end of each shift
• C. A duty that applies mainly to establishments using a three-compartment sink rather than a mechanical dishwasher, since machines are assumed to sanitize automatically without oversight needed
• D. A duty that is satisfied once equipment has been washed, since rinsing is considered equivalent to sanitizing

27. Before a new server's first shift, a manager walks through which menu ingredients are common food allergens and what symptoms a guest having an allergic reaction might show. What Food Code duty is the manager fulfilling?

• A. A duty that only applies to servers, not to cooks who never interact with guests
• B. The person in charge's duty to ensure employees are trained in food allergy awareness, including the foods identified as major food allergens and the symptoms a reaction can cause
• C. A duty that is satisfied by posting an allergen chart in the kitchen where only the cooks can see it, without walking any server, busser, or new hire through actual training before their first shift
• D. A duty that applies only in states that have adopted a food allergy awareness law

28. A food employee who has been vomiting at home calls the manager before a shift to report it, even though the employee feels well enough to work. Why does the Food Code require this kind of reporting?

• A. So the establishment can dock the employee's pay for the missed shift
• B. So the manager can simply schedule the employee for a lighter workload on the salad station instead of considering whether they should be restricted from food work at all
• C. So the person in charge can reduce the risk of foodborne disease transmission by deciding whether the employee should be restricted or excluded from working with food
• D. So the establishment can report the illness directly to the local health department without involving the employee further

29. A guest becomes ill and vomits on the dining room floor near several occupied tables. What does the Food Code require the establishment to have in place for this situation?

• A. Nothing specific, since general cleaning procedures for spills are considered sufficient
• B. A requirement that only a certified food protection manager, and no other employee on the floor at the time, may clean up a vomiting or diarrheal spill, even if that means guests must wait at nearby tables until the manager becomes available
• C. A requirement that the affected area simply be roped off until the next scheduled deep clean
• D. Written procedures for employees to follow when responding to vomiting or diarrheal events, addressing the specific actions needed to minimize the spread of contamination

30. A trainer opens a food handler orientation by noting that foodborne illness is estimated to cause roughly 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States each year. Why does the trainer connect this statistic to everyday tasks like handwashing and cooking food to temperature?

• A. Because the statistic proves that foodborne illness in the United States is caused almost entirely by contaminated municipal water supplies rather than by anything that happens inside a restaurant kitchen or by food handling practices
• B. Because the Food Code's Preface presents this burden of illness alongside the same risk factors, such as poor personal hygiene and inadequate cooking, that everyday food handler tasks are designed to control
• C. Because the statistic is only relevant to establishments that have previously had a foodborne illness outbreak
• D. Because the statistic shows that foodborne illness has declined so much that basic food handler tasks are now mostly precautionary

31. A cook is holding a pan of cooked chicken on a buffet line. According to the temperature danger zone, at which internal temperature does bacteria multiply the most rapidly?

• A. Below 32°F, where freezing stresses the cells
• B. Above 165°F, where proteins begin to denature
• C. Only at exactly 98.6°F
• D. Somewhere between 41°F and 135°F

32. A tray of TCS food has been sitting on a prep counter, inside the danger zone, off and on throughout a busy shift. What is the maximum total time it may accumulate in that zone before it must be thrown out?

• A. Four hours
• B. Two hours
• C. Six hours
• D. It may be kept indefinitely if reheated

33. When sanitizing food-contact surfaces, the goal is to control the growth of the pathogens that would otherwise proliferate on left-behind food residues. In what temperature range do pathogens grow most rapidly on such surfaces?

• A. 0°F to 32°F
• B. 135°F to 165°F
• C. 41°F to 135°F
• D. 165°F to 212°F

34. A line cook is preparing a stuffed chicken breast. What minimum internal cooking temperature and hold time must it reach?

• A. 145°F for 15 seconds
• B. 165°F for one second
• C. 155°F for 17 seconds
• D. 135°F for four hours

35. A grill cook is making hamburger patties from fresh ground beef. To which minimum internal temperature and time must the ground meat be cooked?

• A. 165°F for one second
• B. 135°F for 15 seconds
• C. 155°F for 17 seconds
• D. 41°F for four hours

36. A server is refilling a cold salad bar. To keep cold TCS food safe, at what temperature must it be held?

• A. 135°F or higher
• B. Between 41°F and 135°F
• C. 70°F or lower
• D. 41°F or lower

37. A steam table is being set up to hold cooked soup for service. What is the minimum holding temperature for this hot TCS food?

• A. 135°F or higher
• B. 41°F or lower
• C. 70°F or higher
• D. 165°F or higher

38. A manager checks a container of cooked rice and finds it has been sitting at 120°F for the last three hours. Why is 120°F a concern?

• A. It is only slightly above the 41°F cold-holding limit, so the manager considers the risk minimal in this case
• B. It falls inside the 41°F–135°F danger zone, below the 135°F hot-holding minimum
• C. It is close enough to the 135°F mark that the food is still treated as safely hot-held at this reading
• D. It has been warm enough for long enough that any pathogens present would already have been destroyed

39. A kitchen finishes a large pot of chili and begins two-stage cooling. After two hours it has only reached 90°F instead of 70°F. What does the first-stage requirement indicate about this batch?

• A. It has passed the first stage, since reaching any temperature below 135°F within two hours is considered acceptable
• B. It still has the full six-hour window available to reach 70°F before the first stage is even checked
• C. It has failed the first stage, which requires reaching 70°F within two hours
• D. It only needs to reach 70°F by the very end of the entire cooling process, not within the first two hours

40. According to the temperature guidance for TCS food, which range describes the temperature danger zone where pathogens multiply most rapidly?

• A. 32°F to 100°F
• B. 41°F to 135°F
• C. 45°F to 140°F
• D. 70°F to 165°F

41. A cook pulls a tray of cooked chicken from the oven. What is the minimum internal temperature it must reach to be considered safely cooked?

• A. 135°F for one second
• B. 145°F for four minutes
• C. 165°F for one second
• D. 155°F for 17 seconds

42. Using the two-stage cooling process, what is the total maximum time allowed to cool cooked TCS food from 135°F all the way down to 41°F?

• A. Four hours
• B. Five hours
• C. Eight hours
• D. Six hours

43. A steam table is being used to keep cooked TCS food safe for service. At what temperature must hot TCS food be held?

• A. 135°F or higher
• B. 41°F or lower
• C. 70°F or higher
• D. 125°F or higher

44. A salad prep station keeps cut melon on ice for service. What is the maximum temperature at which this cold TCS food may be held?

• A. 50°F or lower
• B. 41°F or lower
• C. 70°F or lower
• D. 135°F or lower

45. A cook wants to know why cooking poultry to 165°F is required rather than the 155°F used for ground meat. Which statement best explains the takeaway from the cooking requirements?

• A. All TCS foods share a single minimum cooking temperature
• B. Poultry requires a higher minimum internal temperature than ground meat
• C. Ground meat requires a higher temperature but a shorter time than poultry
• D. Cooking temperature does not affect pathogen destruction

46. A large pot of cooked stew is being cooled using the two-stage method. It must first be cooled from 135°F down to 70°F within what maximum time?

• A. One hour
• B. Four hours
• C. Two hours
• D. Six hours

47. A manager is training staff on ground beef patties for burgers. To what minimum internal temperature and time must ground meat be cooked?

• A. 135°F for one second
• B. 145°F for 15 seconds
• C. 165°F for one second
• D. 155°F for 17 seconds

48. If TCS food is allowed to sit in the temperature danger zone, what is the maximum total time it may remain there before it must be discarded?

• A. Eight hours
• B. Two hours
• C. Four hours
• D. Six hours

49. During the second stage of two-stage cooling, food moves from 70°F to 41°F. How much time is permitted for this second stage alone?

• A. Two hours
• B. Three hours
• C. Four hours
• D. Six hours

50. After cleaning and sanitizing a prep surface, a handler places cold TCS food back on it for holding. At what temperature must that cold TCS food be held?

• A. 135°F or higher
• B. 41°F or lower
• C. 70°F or lower
• D. 165°F or higher

51. A handler is told that keeping equipment and surfaces sanitized helps control pathogens. Within which temperature range do pathogens grow most rapidly, making sanitation between uses important?

• A. 0°F to 32°F
• B. 135°F to 165°F
• C. 41°F to 135°F
• D. 165°F to 212°F

52. A batch of cooked beef stew comes off the stove at 135°F and needs to be cooled safely. In the first stage of two-stage cooling, to what temperature must it drop, and within how much time?

• A. To 41°F within two hours
• B. To 70°F within two hours
• C. To 70°F within four hours
• D. To 41°F within six hours

53. Using the two-stage cooling method, what is the maximum total amount of time allowed to bring cooked TCS food all the way down from 135°F to 41°F?

• A. Four hours
• B. Two hours
• C. Six hours
• D. Eight hours

54. A food handler cleans and sanitizes a surface but then handles ready-to-eat food without washing their hands after touching a raw product. Why does the sanitized surface alone not guarantee safe food?

• A. Contamination can still transfer from unwashed hands, so both surface sanitation and hand hygiene are needed
• B. Sanitizing solution stops protecting a food-contact surface once it has fully air-dried after the wiping step
• C. A hand antiseptic gel used right after touching raw product takes the place of washing at a designated handwashing sink
• D. Ready-to-eat food that has already been portioned onto plates cannot pick up pathogens from a food handler's bare hands

55. A supervisor is deciding whether a single control — sanitizing surfaces — is enough on its own to prevent cross-contamination in the kitchen. Which conclusion best matches recommended practice?

• A. Sanitizing surfaces on a regular cleaning schedule removes any need to separate raw and ready-to-eat foods during storage
• B. Separating raw and ready-to-eat foods during storage is enough by itself without sanitizing any shared prep surfaces
• C. A kitchen can prevent cross-contamination by relying only on final cooking temperature rather than surface controls
• D. Sanitizing surfaces should be combined with separating raw and ready-to-eat foods and using separate equipment

56. According to food-safety guidance on preventing cross-contamination, which practice is specifically identified as a way to keep pathogens from spreading between foods?

• A. Cleaning and sanitizing surfaces
• B. Cooking all foods to 165°F regardless of type
• C. Holding all foods at room temperature
• D. Rinsing produce in warm water only

57. A food handler wants to reduce the chance that bacteria from raw chicken end up on a salad prepared on the same counter. Which combination of measures is recommended for preventing this kind of cross-contamination?

• A. Washing the shared counter with plain water and letting it air dry before starting the ready-to-eat salad
• B. Keeping the raw chicken loosely covered on the counter while the salad is prepared right beside it
• C. Cooking the finished salad briefly afterward to make up for sharing counter space with the raw chicken
• D. Separating raw and ready-to-eat foods, using separate equipment, and cleaning and sanitizing surfaces

58. Which situation is the clearest example of cross-contamination?

• A. Juices from raw fish dripping onto a ready-to-eat salad stored below it
• B. Cold TCS food held at 41°F on a properly organized and labeled prep line
• C. Poultry that has been cooked to an internal temperature of 165°F for one second
• D. A server carrying a tray of drinks over to a table for two waiting guests

59. A guest asks whether a dish contains any of the major food allergens. Which list correctly names allergens included among the major food allergens?

• A. Milk, eggs, corn, rice, beef, poultry, and black pepper
• B. Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame
• C. Beef, pork, poultry, lamb, veal, game meat, and duck
• D. Sugar, salt, caffeine, gluten additives, and artificial food coloring agents

60. A customer with a peanut allergy asks about a menu item. Which of the following is one of the major food allergens a food handler must be able to identify?

• A. Basil
• B. Black pepper
• C. Sesame
• D. Vinegar

61. A kitchen uses the same cutting board for raw chicken and then, without cleaning it, for slicing lettuce that will be served raw. Which practice would best prevent the resulting hazard?

• A. Separating raw and ready-to-eat foods, using separate equipment, and cleaning and sanitizing surfaces
• B. Rinsing the cutting board with cold water only, without soap, right before slicing the lettuce
• C. Wiping the cutting board with a dry paper towel in between the two different tasks at that station
• D. Slicing the lettuce as quickly as possible so it spends less total time sitting on the shared board

62. Which of the following is one of the major food allergens a food handler must be able to identify?

• A. Cornstarch
• B. Sesame
• C. White rice
• D. Ground beef

63. A kitchen uses the same cutting board for raw chicken and then, without cleaning it, for slicing lettuce that will be served raw. Which practice would have prevented the resulting hazard?

• A. Holding the sliced lettuce at 41°F once it was plated and ready for service
• B. Washing hands for a full 20 seconds right before starting to prep the lettuce
• C. Cooking the lettuce briefly in a pan before serving it as a raw garnish
• D. Separating raw and ready-to-eat foods and using separate equipment

64. A trainee claims that using separate equipment for raw and ready-to-eat foods makes cleaning and sanitizing surfaces unnecessary. Based on cross-contamination guidance, is this correct?

• A. Yes — once raw and ready-to-eat foods are placed on separate equipment, surfaces no longer need any sanitizing
• B. Yes — separate equipment on its own removes every pathogen that a shared surface would otherwise have carried
• C. No — cleaning and sanitizing surfaces is a named control that is not replaced by using separate equipment
• D. No — surfaces only need sanitizing when they are visibly soiled with leftover food debris

65. A guest asks whether a dish contains any of the major allergens. Which set below consists ENTIRELY of recognized major food allergens?

• A. Wheat, tree nuts, and shellfish
• B. Milk, eggs, and smoked paprika
• C. Peanuts, soy, and roasted garlic
• D. Fish, sesame, and cracked black pepper

66. A food handler nicks a finger but the cut is not bleeding through, and they want to keep prepping ready-to-eat salads. Beyond covering the wound, what underlying principle should guide keeping that prep area safe from the raw proteins nearby?

• A. Wait until the small cut has fully healed before returning to any food preparation
• B. Hold the finished salads at 135°F once they have been plated for service
• C. Keep raw and ready-to-eat foods separated and use separate equipment
• D. Wash hands for a full 40 seconds instead of the usual 20 seconds required

67. A worker uses one set of tools for raw meat and a different set for ready-to-eat items, and cleans and sanitizes the surfaces in between. Which food-safety goal do these steps together support?

• A. Preventing cross-contamination
• B. Lowering a patron's blood alcohol concentration
• C. Extending a certificate's validity period
• D. Increasing the number of exam questions

68. Which of the following is one of the three practices identified as a way to prevent cross-contamination in a kitchen?

• A. Holding all food at room temperature
• B. Reusing the same cutting board for every task
• C. Cleaning and sanitizing surfaces
• D. Turning off the ventilation system

69. A manager wants staff to reduce the chance that pathogens move from raw meat to a finished dish. Besides cleaning and sanitizing surfaces, which additional measure aligns with recommended practice?

• A. Using separate equipment for raw and ready-to-eat foods
• B. Storing raw and cooked foods in the same uncovered container
• C. Handling all foods with the same gloves
• D. Skipping equipment washing during busy periods

70. A food handler recovering from an illness returns to work and is assigned to clean and sanitize prep surfaces. Which reported condition would still require them to be kept away from working with food?

• A. A minor paper cut on the arm
• B. Diarrhea
• C. Mild seasonal allergies
• D. A headache

71. A cook returns from the restroom and rinses their hands under cool water for about 8 seconds before returning to the prep line. According to proper handwashing procedure, what is wrong with this practice?

• A. Hands should be washed for at least 20 seconds with soap and warm running water at a designated handwashing sink
• B. Cool water is acceptable for handwashing as long as the hands are rubbed together for a full ten seconds first
• C. Handwashing is required only after using the restroom, not after handling other tasks during the rest of the shift
• D. Rinsing at any sink located in the kitchen satisfies the requirement as long as soap is used afterward each time

72. A server is diagnosed by a physician with a Norovirus infection. Under food safety rules for personal hygiene, this diagnosis requires that the server:

• A. Continue working but avoid touching ready-to-eat food
• B. Not work with food
• C. Work only during off-peak hours
• D. Wash hands every 15 minutes while working

73. Which of the following diagnosed illnesses would NOT, on its own, require a food handler to be kept from working with food under the listed exclusion conditions?

• A. Hepatitis A virus infection
• B. Shigella spp. infection
• C. The common cold
• D. Nontyphoidal Salmonella infection

74. Which sequence correctly lists the minimum requirements for washing hands properly?

• A. Any nearby sink, at least 20 seconds, cold water without soap
• B. A three-compartment sink, at least 30 seconds, chemical sanitizer solution
• C. A designated handwashing sink, at least 15 seconds, hand sanitizer instead of soap
• D. A designated handwashing sink, at least 20 seconds, soap and warm running water

75. A food handler notices they have jaundice (yellowing of the skin and eyes). What does proper personal hygiene practice require?

• A. They may continue working if they feel well enough
• B. They may work only if they double-glove
• C. They may work as long as they avoid handling allergens
• D. They must not work with food

76. According to the standards in this section, how long must a food handler wash their hands and what water condition is required?

• A. At least 30 seconds using the three-compartment warewashing sink instead of a handwashing sink
• B. At least 15 seconds using hot water without any soap at a nearby food-prep service sink
• C. At least 10 seconds using only cold running water at whichever sink happens to be nearby
• D. At least 20 seconds using soap and warm running water at a designated handwashing sink

77. A line cook mentions to the manager that they woke up with diarrhea this morning. Based on the exclusion requirements, what is the correct action?

• A. The cook must not work with food until the symptom resolves
• B. Allow the cook to work only on tasks that never involve touching ready-to-eat food directly
• C. Allow the cook to work after washing hands thoroughly for a full 20 seconds at the sink
• D. Allow the cook to work as long as they wear a fresh single-use glove on each hand

78. Which diagnosed illness would require a food handler to be kept from working with food?

• A. Seasonal allergies
• B. A minor tension headache
• C. Hepatitis A
• D. Mild dehydration

79. Why is a designated handwashing sink specified for handwashing rather than simply using the nearest food-prep sink?

• A. Because workplace regulations require every single handwashing session to last exactly forty seconds
• B. Because prep sinks are typically plumbed without any fixture for attaching a soap dispenser nearby
• C. Because using a separate designated sink supports keeping food-contact areas free of contamination
• D. Because the water supplied to a food-prep sink runs several degrees colder than a handwashing sink

80. A food handler who is experiencing diarrhea insists on staying to clean and sanitize equipment near exposed food. According to exclusion guidance, what should happen?

• A. The handler may continue as long as they wear gloves
• B. The handler must not work with food while they have diarrhea
• C. The handler may continue if the equipment is stainless steel
• D. The handler may continue after washing hands once

81. Before handling clean, sanitized equipment, a food handler washes their hands. According to hygiene guidance, how long should the handwashing take?

• A. At least 17 seconds
• B. At least 165 seconds
• C. At least 20 seconds
• D. At least 4 seconds

82. A designated handwashing sink is used to wash hands as part of overall kitchen hygiene. Which supplies does the guidance specify for proper handwashing?

• A. Soap and warm running water
• B. Sanitizer spray and a paper towel only
• C. Cold water without soap
• D. A shared bucket of standing water

83. Which combination of symptoms would each, on its own, require a food handler to be kept from working with food?

• A. Mild cough, watery eyes, and sore feet
• B. Sneezing, yawning, and hiccups
• C. Vomiting, diarrhea, and jaundice
• D. Dry skin, thirst, and fatigue

84. Which combination is required for effective handwashing before handling clean, sanitized equipment?

• A. Hand sanitizer gel alone
• B. Cold water and a paper towel only
• C. Soap and warm running water
• D. Warm water without soap

85. A food handler recovering from norovirus feels better and asks if handwashing for 20 seconds is now enough to return to food prep. What is the most accurate response based on the exclusion and hygiene requirements?

• A. Yes, twenty seconds of handwashing at a designated sink alone clears any food handler to return to work
• B. A diagnosis of Norovirus is an exclusion condition, so handwashing alone does not authorize handling food
• C. They may return to all food prep duties as long as they wear a single-use glove over freshly washed hands
• D. They may handle only food items that will later be cooked to 165°F after they finish preparing them

86. Before beginning to clean and sanitize food-contact equipment, a food handler should first attend to personal hygiene. Where must handwashing be performed?

• A. In a designated handwashing sink
• B. At any nearby sink, including a food-prep sink
• C. At a mop-service basin
• D. In the three-compartment warewashing sink

87. During proper handwashing, for how long must a food handler scrub with soap and warm running water?

• A. At least 10 seconds
• B. At least 5 seconds
• C. At least 20 seconds
• D. At least 60 seconds

88. A cook comes to work wearing a wedding band and a decorative bracelet, then begins prepping vegetables. Which piece of jewelry is allowed under the Food Code while working with exposed food?

• A. The wedding band, since a plain ring is the rule's one exception
• B. The bracelet, as long as it is pushed up above the wrist and out of direct contact with food
• C. Both items, provided the cook washes hands thoroughly before starting food prep
• D. Neither item, since the Food Code bans all rings including plain wedding bands

89. A server's apron has visible food stains and grease spots from the previous shift, and no clean aprons are available before the next shift starts. What does the Food Code require regarding outer clothing?

• A. Any apron may be worn as long as it was laundered at some point in the past week
• B. Clean outer clothing is required to prevent contaminating food and equipment
• C. Stained aprons are acceptable as long as the stains are dry rather than fresh and wet
• D. Outer clothing is unregulated as long as gloves are worn over it during food contact

90. A cook wants a sip of coffee while working the line during a busy prep shift. Under the Food Code, what is the difference between drinking from an open mug versus a container with a lid and straw?

• A. There is no difference, since the Food Code bans all beverages from any food preparation area without exception
• B. An open mug is fine anywhere, while a closed container may only be used inside the walk-in cooler
• C. A closed beverage container may be used at the workstation if handled to avoid contaminating hands or food
• D. Both are equally acceptable at the workstation as long as the cook sanitizes hands immediately afterward

91. A prep cook has a bad cold with a constantly runny nose and frequent sneezing throughout the shift. What does the Food Code require in this situation?

• A. The employee may keep working as long as a disposable tissue is used after each sneeze
• B. The employee may keep working in any role except handling ready-to-eat food directly
• C. The employee must be sent home immediately regardless of the type or severity of the symptom
• D. The employee may not work with exposed food while symptoms cause persistent discharge

92. A food employee has a small cut on a finger, covers it with a standard adhesive bandage, and returns to plating ready-to-eat appetizers. Does this bandage alone satisfy the Food Code's requirement for working with exposed food?

• A. No — an impermeable cover like a bandage must also be covered with a single-use glove
• B. Yes, because any bandage that fully encloses the wound is automatically considered impermeable on its own
• C. Yes, but only if the bandage is changed at the very start of every single shift
• D. No, because a cut on the hand requires the employee to be restricted from all food-contact tasks entirely

93. A bakery requires kitchen staff who portion dough to wear hairnets, but a cashier who only rings up wrapped baked goods and pours drinks at the counter wears none. Is the bakery's policy consistent with the Food Code?

• A. No, because the Food Code requires every employee on the premises to wear a hair restraint without exception
• B. Yes — hair restraints apply to food-contact staff, but low-risk roles like counter service are exempt
• C. No, because hair restraints are only required for employees whose hair is longer than shoulder length
• D. Yes, but only because the cashier happens to be stationed more than six feet from the dough-portioning area

94. A cook trims raw chicken thighs, then immediately reaches for sliced deli ham to build a sandwich without washing hands in between. What handwashing requirement was missed?

• A. None, since handwashing is only required after breaks, restroom visits, or eating
• B. None, since single-use gloves would have been required instead of handwashing in this situation
• C. Hands must be washed when switching from raw food to ready-to-eat food
• D. Hands only needed a quick rinse with plain water, since no soap is required between food-switching tasks

95. A food handler pulls on a fresh pair of single-use gloves straight from the box to start portioning cooked rice, without washing hands first. Does this meet the Food Code's handwashing requirement?

• A. Yes, because gloves themselves are treated as a substitute for handwashing under the Code
• B. Yes, as long as the gloves are pulled straight from a sealed, previously unopened box
• C. No, but only if the gloves will be worn for longer than thirty minutes at a stretch
• D. No — hands must be washed before donning gloves to begin a food task

96. A food handler wears long, decorative fingernail polish while prepping salads with bare hands, arguing that the polish is fully dry and cannot chip off into the food. Does this meet the Food Code's fingernail requirement?

• A. No — polish or artificial nails require wearing intact gloves when handling exposed food
• B. Yes, as long as the polish is a specific brand that is food-safe and marketed for kitchen use
• C. Yes, since fully dried polish poses no greater chipping risk than ordinary nail growth
• D. No, because nail polish of any kind is prohibited even underneath intact gloves

97. A restaurant keeps a small aquarium with fish behind the sushi bar. A sushi chef wants to feed and clean the tank between orders. What does the Food Code require?

• A. The chef may never touch the aquarium under any circumstances while employed at the restaurant
• B. The chef may handle the aquarium fish, but must wash hands afterward before food prep
• C. The chef may handle the fish freely with no additional handwashing beyond the restaurant's normal shift-change routine
• D. Only a manager or the person in charge is permitted to handle any animal present on the premises

98. A food handler applies hand sanitizer gel to visibly soiled hands after handling raw ground beef, then moves directly to plating a ready-to-eat garnish. Does the sanitizer application meet the Food Code's requirement?

• A. Yes, since an EPA-registered hand sanitizer is treated as equivalent to a complete handwash
• B. Yes, as long as the sanitizer contains at least 60 percent alcohol by volume
• C. No — antiseptic may only go on hands already washed; it cannot replace handwashing
• D. No, because hand sanitizer is never permitted anywhere inside a food establishment

99. Why is cleaning and sanitizing a food-contact surface considered part of cross-contamination prevention rather than only appearance-keeping?

• A. Because it improves how clean the prep area looks to customers walking past the open kitchen
• B. Because it is one of the named measures that stops pathogens from spreading between foods
• C. Because it is required only for surfaces that come into direct contact with cold TCS food items
• D. Because it takes the place of separating raw food from ready-to-eat food during storage and prep

100. A cook finishes cutting raw chicken on a prep surface and needs to use the same surface to plate a ready-to-eat salad. According to accepted food-safety practice, what must be done to that surface first?

• A. Wipe the surface with a dry cloth that is reserved only for raw food use
• B. Rinse the surface with cool water and allow it to air dry on its own
• C. Clean and sanitize the surface before using it for ready-to-eat food
• D. Cover the surface with a fresh sheet of plastic wrap before continuing