ServSafe Food Safety Training Program (SERVSAFE) > EXAM > FOOD HANDLERS TEST EXAM NEWEST COMPLETE 2026 STUDY QUESTIONS WITH CORRECT VERIFIED ANSWERS 100% GUAR (All)

FOOD HANDLERS TEST EXAM NEWEST COMPLETE 2026 STUDY QUESTIONS WITH CORRECT VERIFIED ANSWERS 100% GUARANTEED PASS | ASSURED A+

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A food worker with an uninfected cut on his/her hand: A. Should be sent home. B. Can work only if they wear sanitary gloves. C. Can work only if they wear clean bandage and wear sanitary gloves. D. Ca ... n work if they wash hands for at least 20 seconds. - Answer>>> C. Can work only if they wear a clean bandage and gloves Which of the following bacteria cause spoilage of food? - Answer>>> Undesirable bacteria Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria? - Answer>>> Cooked porked store at 80 degrees fahrenheit Chicken and other poultry are most likely to be contaminated with: - Answer>>> Salmonella Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at: - Answer>>> 38 degrees fahrenheit An air break provides indirect waste for sinks. What is the benefit of the indirect waste at culinary sinks? A. It prevents the sewage back-up B. It relieves the pressure at the outlet C. It prevents sewage from reaching the sinks D. It aerates drinking water - Answer>>> C. It prevents sewage from reaching the sinks Which of the following cans MUST be removed from circulation? - Answer>>> A can with a dent on the seam Which of the following cannot be applied in a restaurant by the supervisor of food operations? A. Baited traps B. Glue boards C. Chemical insecticides and rodenticides - Answer>>> C. Chemical insecticides and rodenticides All of the following are indications that fish is fresh except: - Answer>>> Fishy odor [Show More]

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