ServSafe Food Handler Practice Assessment – Questions and Answers
This food handler practice test is similar to the real ServSafe test. Most people call it a test or an exam, but ServSafe calls it an “assessment”.
- There are 40 questions on the real ServSafe food handler assessment and also on this practice test.
- You have to get at least a 75% in order to pass. That means you have to answer at least 30 questions correctly.
- Just like the real ServSafe assessment, the questions on this practice test are multiple choice with four possible answers (a, b, c, d).
- The ServSafe assessment is not timed, and if you fail, you can re-take it as many times as necessary to pass.
Tap the arrow to see the next question. Good luck!
ServSafe Food Handler Test
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Question 1 |
When can a food handler with a sore throat and a fever return to work with or around food?
A | No symptoms are experienced for 24 hours |
B | The sore throat is gone |
C | A written medical release is provided |
D | The fever is gone for 24 hours |
Question 2 |
Where should staff members eat, drink, smoke, or chew gum?
A | Outside the kitchen door
|
B | Where customers eat |
C | In dish washing areas |
D | In designated areas |
Question 3 |
When storing food in the fridge or freezer, you should:
A | Rotate stock – first in, first out rule |
B | Cover, label & date foods |
C | All of these |
D | Record the temperature of the fridge and/or freezer daily |
Question 4 |
Why should you dry your hands after washing?
A | Dripping water on the floor creates a fall risk
|
B | Wet hands spread germs more easily |
C | To remove the remaining pathogens |
D | Wet hands make it difficult handle cooking utensils |
Question 5 |
A sanitizer...
A | Should not be used in a kitchen |
B | Should not be used on dishes or utensils |
C | Kills bacteria |
D | Makes cleaning easier |
Question 6 |
If a food handler has been vomiting or has diarrhea, when should they return to work?
A | After 2 weeks |
B | When they feel better |
C | When a doctor advises that they can |
D | After 1 week |
Question 7 |
Hot food should be held at ___ during service
A | A minimum of 130° F |
B | A minimum of 145° F |
C | A minimum of 140° F |
D | A minimum of 135° F |
Question 8 |
Hot TCS food can be held without temperature control for a maximum of...
A | 8 |
B | 6 |
C | 4 |
D | 2 |
Question 9 |
What are the basic steps for cleaning effectively?
A | Rinsing, sanitizing, clean with detergent and wiping |
B | Clean with detergent and rinse |
C | Rinsing, sanitizing and wiping |
D | Scraping, clean with detergent, sanitising and air drying |
Question 10 |
If a food contact surface is in constant use, how often should it be cleaned and sanitized?
A | Every 8 hours |
B | Every 2 hours |
C | Every 6 hours |
D | Every 4 hours |
Question 11 |
What do bacteria need to multiply?
A | Water |
B | Food
|
C | Warm temperatures |
D | All of these |
Question 12 |
When preparing food, any cuts and wounds should be:
A | Covered with a bandaid and disposable glove |
B | Covered with a disposable glove
|
C | You should not work with food until the wound heals
|
D | Covered with a bandaid |
Question 13 |
The best way to thaw food is:
A | In the sink |
B | In a pan, in a warm area of the kitchen |
C | Cook while still frozen
|
D | On the bottom shelf of the refrigerator |
Question 14 |
How often should a food handler change their gloves?
A | the same gloves can be worn the entire shift if they are washed frequently |
B | once they become dirty |
C | once every two hours
|
D | once every hour |
Question 15 |
Which of the following is true about bacteria?
A | All bacteria can cause illness |
B | It needs air to survive |
C | It multiplies fast in warm temperatures |
D | Freezing temperatures kills bacteria |
Question 16 |
A detergent...
A | Kills viruses |
B | Should not be used in a kitchen |
C | Helps remove visible soil |
D | Kills bacteria |
Question 17 |
Before putting a large pork roast in the refrigerator, you should first:
A | Cut it into smaller peices |
B | Dip it in an ice-bath |
C | Cover it in plastic wrap |
D | Gently rinse with warm water |
Question 18 |
Food safety is of particular importance for which of the following groups?
A | Adults over the age of sixty five |
B | Children under the age of six |
C | People with an immunodeficiency |
D | All of these |
Question 19 |
Foods not likely to support bacterial growth are:
A | Fish and seafood
|
B | Dried pasta, noodles or bread |
C | Milk and cream |
D | Fresh meat and poultry |
Question 20 |
What is the first action someone should take when entering the restaurant for a work shift?
A | Communicate with the staff |
B | Wash hands |
C | Change into work clothes |
D | Sign their time card/clock in
|
Question 21 |
Hot food required for service the next day should:
A | Be cooled rapidly then refrigerated |
B | Be left in the kitchen to cool for at least 2 hours |
C | Be placed in the refrigerator immediately after cooking
|
D | Should be left in a warmer overnight
|
Question 22 |
What task requires food handlers to wash their hands before AND after doing it?
A | Using chemicals that might affect food safety
|
B | Taking out garbage |
C | Handling raw meat, poultry, or seafood |
D | Touching clothing or aprons |
Question 23 |
Which is a TCS food?
A | baked potato |
B | Saltines |
C | coffee |
D | bananas |
Question 24 |
Who is responsible for safe food handling in the food premises?
A | All of these |
B | Owner |
C | Anyone handling food |
D | Head chef |
Question 25 |
Which meat is the safest to eat when cooked "rare"?
A | Pork |
B | Oysters |
C | Turkey |
D | Lamb |
Question 26 |
Which food probably contains the most bacteria?
A | Hamburger cooked rare |
B | A stale slice of bread |
C | Opened jar of mayonnaise |
D | Frozen raw chicken |
Question 27 |
Food in the refrigerator must be kept at:
A | 0-42° F |
B | 0-44° F
|
C | 0-40° F |
D | 0-38° F |
Question 28 |
What are the basic steps of washing hands?
A | Apply soap, wash well, rinse and dry with air dryer |
B | Use hand sanitizer, rinse and dry well |
C | Wash thoroughly and dry well |
D | Apply soap, wash well, rinse and dry with disposable paper towel |
Question 29 |
When should a food handler be excluded from working with food or food contact surfaces?
A | After working in the dishroom |
B | After handling trash or garbage |
C | If they have a wound on their hand or finger |
D | If they are experiencing, vomiting, diarrhea or a fever |
Question 30 |
The maximum length of time that prepared foods may be held in the temperature danger zone is:
A | 2 hours |
B | 5 hours |
C | 3 hours |
D | 4 hours |
Question 31 |
Which action requires a food handler to change gloves?
A | The food handler is working with raw seafood at temperatures above 41˚F (5˚C)
|
B | The food handler is prepping raw chicken on a yellow cutting board
|
C | All of these |
D | The food handler has been working with raw ground beef for an hour |
Question 32 |
Where should you store raw meat in the refrigerator?
A | On a middle shelf |
B | On the very top shelf |
C | On the very bottom shelf |
D | Next to cooked meats |
Question 33 |
Hand sanitizers are an acceptable form of hand sanitation because:
A | It is not an acceptable form of hand sanitation |
B | They kill all of the bacteria on your hands |
C | Provide more protection than washing your hands |
D | It can be done more quickly then washing your hands |
Question 34 |
The food temperature ‘danger zone’ is between what temperature range?
A | 35˚ F and 141˚ F |
B | 45˚ F and 131˚ F |
C | 33˚ F and 211˚ F
|
D | 41˚ F and 135˚ F |
Question 35 |
Which food may be re-served to customers?
A | Unused, uncovered condiments |
B | Uneaten bread |
C | Unopened prepackaged food
|
D | Unused whole fruit garnish
|
Question 36 |
Why shouldn't you mix cooked and raw foods?
A | It results in poor food quality |
B | It results in a "cross-connection" |
C | The food will need to be reheated |
D | It results in a "cross-contamination" |
Question 37 |
When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:
A | 175º F
|
B | 145º F |
C | 165º F |
D | 135º F |
Question 38 |
Metal shavings are which type of contaminant?
A | biological |
B | microbial |
C | chemical |
D | physical |
Question 39 |
How can you tell if food has enough bacteria to cause food poisoning?
A | It smells, tastes and looks bad |
B | You can’t tell. It smell, tastes and looks normal |
C | It tastes bad |
D | It smells bad |
Question 40 |
What food safety practice can prevent cross-contact?
A | Keeping food frozen until use
|
B | Heating foods to the correct temperature |
C | Using only food-grade equipment |
D | Washing, rinsing, and sanitizing utensils before each use |
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