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

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

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

Question 2

What do bacteria need to multiply?

A	Water
B	Warm temperatures
C	All of these
D	Food

Question 3

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 4

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

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

Question 5

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

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

Question 6

Which of the following is true about bacteria?

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

Question 7

What are the basic steps for cleaning effectively?

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

Question 8

What are the basic steps of washing hands?

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

Question 9

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 10

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 1 week
C	When they feel better
D	After 2 weeks

Question 11

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 12

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

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

Question 13

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

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

Question 14

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

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

Question 15

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 16

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 are experiencing, vomiting, diarrhea or a fever
D	If they have a wound on their hand or finger

Question 17

Hot food should be held at ___ during service

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

Question 18

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

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

Question 19

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 20

Which food probably contains the most bacteria?

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

Question 21

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

A	165º F
B	135º F
C	175º F
D	145º F

Question 22

The best way to thaw food is:

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

Question 23

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

A	8
B	2
C	6
D	4

Question 24

A detergent...

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

Question 25

Which action requires a food handler to change gloves?

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

Question 26

Why should you dry your hands after washing?

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

Question 27

How often should a food handler change their gloves?

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

Question 28

Which food may be re-served to customers?

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

Question 29

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

A	Lamb
B	Turkey
C	Pork
D	Oysters

Question 30

Metal shavings are which type of contaminant?

A	chemical
B	microbial
C	biological
D	physical

Question 31

Why shouldn't you mix cooked and raw foods?

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

Question 32

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	Communicate with the staff
D	Wash hands

Question 33

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

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

Question 34

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 35

Which is a TCS food?

A	baked potato
B	coffee
C	bananas
D	Saltines

Question 36

A sanitizer...

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

Question 37

Foods not likely to support bacterial growth are:

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

Question 38

Food in the refrigerator must be kept at:

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

Question 39

Where should you store raw meat in the refrigerator?

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

Question 40

What food safety practice can prevent cross-contact?

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

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