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ServSafe Certification Practice Test: Providing Safe Food
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Avg score: 84% • Most missed: “The three categories of food safety hazards biological, physical, and”
ServSafe Certification Practice Test: Providing Safe Food
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4 Questions

1. What action describes foodhandler leaves the restroom without washing his/her hands
2. The three keys to food safety are practicing good personal hygiene, preventing cross- contamination, and
3. According to Center of Disease Control, the five common causes for foodborn illnesses are failing to cook food adequately, holding food at incorrect temperature, using contaminated equipment, practicing poor personal hygiene, and
4. The three categories of food safety hazards biological, physical, and

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