Food Handler study guide
Food Handler · Work through your exam, one topic at a time.
The ServSafe Food Handler program is an entry-level food safety training course paired with an assessment, and it is administered by the National Restaurant Association. It is built for people who work with food - prep cooks, servers, dishwashers, bussers, cashiers who handle food, and anyone else whose job touches food - as well as for people who are new to the industry and want a documented foundation in safe handling practices. The Food Handler study guide has 5 sections and about 1,684 words.
01Basic Food Safety: Hazards, TCS Foods, and the Five Risk Factors
Questions in this domain test whether you can name a hazard and the route it takes into food. Hazards come in three groups: biological (bacteria, viruses, parasites, molds), chemical (cleaners, pesticides, unapproved additives, allergen proteins) and physical (glass, metal shards, bone, fingernails, jewelry).
323 words, about 2 min02Personal Hygiene: Handwashing, Gloves, and Reporting Illness
Wet hands with warm running water, apply soap, scrub palms, backs, between fingers and under nails for at least 10–15 seconds (about 20 seconds total), rinse, and dry with a single-use paper towel - then use that towel to turn off the faucet and open the door. Wash before starting work, after using the restroom, after touching your face, hair, or body, after coughing or sneezing, after handling raw meat or garbage, after cleaning, and before putting on gloves.
355 words, about 2 min03Cross-Contamination and Food Allergens
Cross-contamination is the transfer of pathogens from raw food, hands, equipment, or drips to ready-to-eat food. Store raw food below ready-to-eat food, in this order from top shelf down: ready-to-eat food, seafood, whole cuts of beef and pork, ground meat, then poultry.
325 words, about 2 min04Time and Temperature Control
Bacteria multiply fastest between 41°F and 135°F . Hold cold food at 41°F or lower and hot food at 135°F or higher.
336 words, about 2 min05Cleaning and Sanitizing
Cleaning removes visible food, grease, and soil. Sanitizing reduces pathogens to safe levels.
345 words, about 2 min