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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You scored %%SCORE%% out of %%TOTAL%%, that's %%PERCENTAGE%%. %%RATING%%

Your answers are highlighted below.

Question 1

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

A	175º F
B	165º F
C	135º F
D	145º F

Question 2

Hot food should be held at ___ during service

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

Question 3

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

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

Question 4

Hand sanitizers are an acceptable form of hand sanitation because:

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

Question 5

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

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

Question 6

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

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

Question 7

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

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

Question 8

The best way to thaw food is:

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

Question 9

Hot food required for service the next day should:

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

Question 10

What do bacteria need to multiply?

A	Warm temperatures
B	Food
C	All of these
D	Water

Question 11

The maximum length of time that prepared foods may be held in the temperature danger zone is:

A	4 hours
B	2 hours
C	3 hours
D	5 hours

Question 12

Why should you dry your hands after washing?

A	Wet hands make it difficult handle cooking utensils
B	To remove the remaining pathogens
C	Wet hands spread germs more easily
D	Dripping water on the floor creates a fall risk

Question 13

Which of the following is true about bacteria?

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

Question 14

Which food may be re-served to customers?

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

Question 15

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 bandaid
D	Covered with a disposable glove

Question 16

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

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

Question 17

A sanitizer...

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

Question 18

Where should you store raw meat in the refrigerator?

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

Question 19

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

A	8
B	2
C	4
D	6

Question 20

A detergent...

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

Question 21

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 smells bad
D	It tastes bad

Question 22

Which food probably contains the most bacteria?

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

Question 23

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

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

Question 24

Foods not likely to support bacterial growth are:

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

Question 25

What are the basic steps for cleaning effectively?

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

Question 26

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

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

Question 27

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

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

Question 28

Metal shavings are which type of contaminant?

A	physical
B	biological
C	chemical
D	microbial

Question 29

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 has been working with raw ground beef for an hour
C	All of these
D	The food handler is prepping raw chicken on a yellow cutting board

Question 30

What food safety practice can prevent cross-contact?

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

Question 31

Which is a TCS food?

A	coffee
B	Saltines
C	baked potato
D	bananas

Question 32

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

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

Question 33

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

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

Question 34

What are the basic steps of washing hands?

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

Question 35

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

A	Lamb
B	Turkey
C	Pork
D	Oysters

Question 36

How often should a food handler change their gloves?

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

Question 37

Food in the refrigerator must be kept at:

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

Question 38

Why shouldn't you mix cooked and raw foods?

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

Question 39

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

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

Question 40

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

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

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