Free ServSafe Handler Practice Test & Answers

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

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	Wet hands make it difficult handle cooking utensils
D	To remove the remaining pathogens

Question 2

Why shouldn't you mix cooked and raw foods?

A	It results in poor food quality
B	The food will need to be reheated
C	It results in a "cross-connection"
D	It results in a "cross-contamination"

Question 3

What are the basic steps of washing hands?

A	Use hand sanitizer, rinse and dry well
B	Apply soap, wash well, rinse and dry with disposable paper towel
C	Wash thoroughly and dry well
D	Apply soap, wash well, rinse and dry with air dryer

Question 4

If a food contact surface is in constant use, how often should it be cleaned and sanitized?

A	Every 4 hours
B	Every 8 hours
C	Every 2 hours
D	Every 6 hours

Question 5

When can a food handler with a sore throat and a fever return to work with or around food?

A	A written medical release is provided
B	The sore throat is gone
C	The fever is gone for 24 hours
D	No symptoms are experienced for 24 hours

Question 6

Foods not likely to support bacterial growth are:

A	Fresh meat and poultry
B	Dried pasta, noodles or bread
C	Fish and seafood
D	Milk and cream

Question 7

How often should a food handler change their gloves?

A	once every hour
B	once every two hours
C	the same gloves can be worn the entire shift if they are washed frequently
D	once they become dirty

Question 8

When storing food in the fridge or freezer, you should:

A	Cover, label & date foods
B	All of these
C	Rotate stock – first in, first out rule
D	Record the temperature of the fridge and/or freezer daily

Question 9

Metal shavings are which type of contaminant?

A	microbial
B	physical
C	chemical
D	biological

Question 10

Which food may be re-served to customers?

A	Unused whole fruit garnish
B	Uneaten bread
C	Unopened prepackaged food
D	Unused, uncovered condiments

Question 11

A sanitizer...

A	Should not be used on dishes or utensils
B	Kills bacteria
C	Should not be used in a kitchen
D	Makes cleaning easier

Question 12

Hot food should be held at ___ during service

A	A minimum of 130° F
B	A minimum of 135° F
C	A minimum of 140° F
D	A minimum of 145° F

Question 13

The best way to thaw food is:

A	In a pan, in a warm area of the kitchen
B	Cook while still frozen
C	On the bottom shelf of the refrigerator
D	In the sink

Question 14

How can you tell if food has enough bacteria to cause food poisoning?

A	You can’t tell. It smell, tastes and looks normal
B	It smells, tastes and looks bad
C	It tastes bad
D	It smells bad

Question 15

Which food probably contains the most bacteria?

A	Opened jar of mayonnaise
B	Frozen raw chicken
C	Hamburger cooked rare
D	A stale slice of bread

Question 16

Food in the refrigerator must be kept at:

A	0-40° F
B	0-44° F
C	0-38° F
D	0-42° F

Question 17

When should a food handler be excluded from working with food or food contact surfaces?

A	After handling trash or garbage
B	If they have a wound on their hand or finger
C	If they are experiencing, vomiting, diarrhea or a fever
D	After working in the dishroom

Question 18

Which of the following is true about bacteria?

A	Freezing temperatures kills bacteria
B	All bacteria can cause illness
C	It needs air to survive
D	It multiplies fast in warm temperatures

Question 19

What task requires food handlers to wash their hands before AND after doing it?

A	Handling raw meat, poultry, or seafood
B	Using chemicals that might affect food safety
C	Touching clothing or aprons
D	Taking out garbage

Question 20

When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:

A	135º F
B	165º F
C	175º F
D	145º F

Question 21

If a food handler has been vomiting or has diarrhea, when should they return to work?

A	When a doctor advises that they can
B	After 2 weeks
C	After 1 week
D	When they feel better

Question 22

Which action requires a food handler to change gloves?

A	All of these
B	The food handler is prepping raw chicken on a yellow cutting board
C	The food handler is working with raw seafood at temperatures above 41˚F (5˚C)
D	The food handler has been working with raw ground beef for an hour

Question 23

What do bacteria need to multiply?

A	All of these
B	Food
C	Water
D	Warm temperatures

Question 24

A detergent...

A	Kills viruses
B	Should not be used in a kitchen
C	Kills bacteria
D	Helps remove visible soil

Question 25

Which is a TCS food?

A	baked potato
B	coffee
C	Saltines
D	bananas

Question 26

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 27

Before putting a large pork roast in the refrigerator, you should first:

A	Gently rinse with warm water
B	Cut it into smaller peices
C	Dip it in an ice-bath
D	Cover it in plastic wrap

Question 28

Hot food required for service the next day should:

A	Should be left in a warmer overnight
B	Be left in the kitchen to cool for at least 2 hours
C	Be cooled rapidly then refrigerated
D	Be placed in the refrigerator immediately after cooking

Question 29

When preparing food, any cuts and wounds should be:

A	Covered with a bandaid and disposable glove
B	You should not work with food until the wound heals
C	Covered with a disposable glove
D	Covered with a bandaid

Question 30

The food temperature ‘danger zone’ is between what temperature range?

A	41˚ F and 135˚ F
B	35˚ F and 141˚ F
C	33˚ F and 211˚ F
D	45˚ F and 131˚ F

Question 31

Where should you store raw meat in the refrigerator?

A	On a middle shelf
B	On the very top shelf
C	Next to cooked meats
D	On the very bottom shelf

Question 32

Hot TCS food can be held without temperature control for a maximum of...

A	6
B	4
C	8
D	2

Question 33

Where should staff members eat, drink, smoke, or chew gum?

A	In dish washing areas
B	In designated areas
C	Outside the kitchen door
D	Where customers eat

Question 34

Who is responsible for safe food handling in the food premises?

A	Owner
B	All of these
C	Anyone handling food
D	Head chef

Question 35

Which meat is the safest to eat when cooked "rare"?

A	Turkey
B	Lamb
C	Pork
D	Oysters

Question 36

What food safety practice can prevent cross-contact?

A	Heating foods to the correct temperature
B	Using only food-grade equipment
C	Washing, rinsing, and sanitizing utensils before each use
D	Keeping food frozen until use

Question 37

Food safety is of particular importance for which of the following groups?

A	Adults over the age of sixty five
B	People with an immunodeficiency
C	All of these
D	Children under the age of six

Question 38

What are the basic steps for cleaning effectively?

A	Scraping, clean with detergent, sanitising and air drying
B	Rinsing, sanitizing, clean with detergent and wiping
C	Clean with detergent and rinse
D	Rinsing, sanitizing and wiping

Question 39

Hand sanitizers are an acceptable form of hand sanitation because:

A	They kill all of the bacteria on your hands
B	It is not an acceptable form of hand sanitation
C	Provide more protection than washing your hands
D	It can be done more quickly then washing your hands

Question 40

What is the first action someone should take when entering the restaurant for a work shift?

A	Change into work clothes
B	Sign their time card/clock in
C	Wash hands
D	Communicate with the staff

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