Servsafe Food Handlers Review Exam Answer Sheet for 6th Edition - 2013 Food Code - Circle the Best Answer

Oct 2, 2026

Uploaded by Rowan

Servsafe Food Handlers review answer sheet for the ServSafe Food Handler program, aligned with the 2013 Food Code (August 2015 pages T-1 through T-4). It tests knowledge of food safety hazards, including biological, chemical, and physical risks, and identifies examples such as poor hygiene, time/temperature abuse, and cross-contamination. The questions cover proper handwashing sequence and timing, sanitizer use, glove and wound-cover rules, allergen cross-contact, temperature controls, cooking and holding requirements, and safer food handling procedures for receiving, thawing, and food service.

LanguageEnglish

CategoryExam

FormatPDF

Pages4

Reading Time10 min

AccessFree to download

Food safety hazards

Handwashing and hygiene

Cross-contamination and cross-contact

Gloves, wounds, and jewelry

Time-temperature and temperature controls

Cooking, holding, receiving, and thawing

Allergens and safe prep practices

# Servsafe Food Handlers Review Exam Answer Sheet for 6th Edition w/2013 Food CodeAugust 2015 Pages T-1 thru T-4 Circle the best answer to each question below. What are three types of hazards thatmake food unsafe? After cutting up melons,a food handlerputs them in the cooler.What is this anexample of? A Biological,environmental,and chemicalB Biological,chemical,and sanitaryC Chemical,physical,and environmentalD Chemical,physical,and biological A Practicing good personal hygiene pB Controlling time and temperature 1-3C Preventing cross-contaminationD Correctly cleaning and sanitizing A food handler uses the same cuttingboard to prepare raw meat and thenimmediately to chop produce.This is anexample ofA poor personal hygiene.B time-temperature abuse.PeyC cross-contamination.D incorrect cleaning and sanitizing. 8 Which is the correct order forhandwashing? A Wet hands and arms,apply soap,rinsehands and arms,and dry B Apply soap,scrub hands and arms,wethands and arms,rinse hands and arms,and dry C Wet hands and arms,apply soap,scrubhands and arms,rinse hands and arms,and dry D Apply soap,scrub hands and arms,rinse hands and arms,and dry ⑨Hands should be scrubbed with soap forhow many seconds during handwashing?A 1-2B 3-5C 6-9D 10-15Page 2-1 ② Cross-contamination occurs whenA labels do not contain informationon allergens. B food is not held at the correcttemperature. C pathogens transfer from one surface orfood to another.age 12D deliveries of frozen food are rejected. ③What is time-temperature abuse? A Allowing food to stay at temperaturesgood for the growth of pathogensB Receiving frozen food frozenC Transferring pathogens from onesurface or food to anotherD Staying home when sick with a fever ④ A food handler accidentally sprays acleaner into the fryer oil and continues touse the fryer.Which type of hazard is this?A Biological B ChemicalPeg1-1C PhysicalD Environmental A food handler transfers pathogens fromhands to food.How could it have beenprevented? A Preventing cross-contaminationB Practicing good personal hygieneC Controlling time and temperatureD Cleaning and sanitizing correctly pAgu1~3 10A food handler has just finished businga table.What must the food handler dobefore handling food?A Wash handsPage 2-3B Apply hand sanitizerC Rinse handsD Wipe hands clean When should hand antiseptics be used?A After handwashingB Before handwashingPage2-4C Instead of handwashingD When gloves aren't available Handwashing sinks should be used forA handwashing only.cae B handwashing and cleaning vegetables.C handwashing and dumping mop water.Ds handwashing and prepping food. A food handler has just finished preparingraw meat and is about to start a new task.What does the food handler need to dowith his or her gloves?A Check them for tearsB Wash them C Wipe them on a towelD Change them A food handler has an infected woundon a finger.What must be placed over thewound?A A bandageB A gloveC A bandage and gloveD A finger cotPc2-7 What jewelry can food handlers wearwhile working?A Diamond braceletB Sports watchC Medica!ID braceletD Plain band ring Pege2-8 To keep food safe,a hair restraint must beworn whenA busing tablesB cleaning restrooms.C prepping food.Payge 2-8D delivering food off-site. Which symptoms must be reported to amanager? A Headache,ear ache,fever,dizzinessB Toothache,back ache,itchy eyes,rashwith fever C Diarrhea,vomiting,jaundice,sore throatwith fever D Runny nose,fatigue,swollen joints,coughing Pathogens grow well between whichtemperatures? A O°F and 32F(-18℃ and 0℃)B 32°F and 41°F(0℃ and 5℃) C 41°F and 135°F(5℃ and 57℃)Pay 3-2D 135°F and 165F(57℃ and 74℃) 19 Which food item needs time andtemperature control to keep it safe?A Loaf of breadB Cooked rice C Whole applesPege 3-1D Bottled ketchup 20Where should a food handler check thetemperature of food?A On the bottom surfaceB On the top surfaceC In the thinnest partD In the thickest partPeage 3

FAQs

What are three types of hazards that can make food unsafe?

Biological, chemical, and physical hazards are listed as the three hazard types.

How long should hands and arms be scrubbed with soap during handwashing?

Hands and arms should be scrubbed with soap for 10–15 seconds.

What is the minimum internal temperature for cooked poultry for at least 15 seconds?

Cooked poultry must reach at least 165°F (74°C) for 15 seconds.

Oct 2, 2026

Uploaded by Rowan