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

A sanitizer...

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

Question 2

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 3

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

A	6
B	4
C	8
D	2

Question 4

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

A	Lamb
B	Oysters
C	Pork
D	Turkey

Question 5

Which food probably contains the most bacteria?

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

Question 6

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

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

Question 7

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

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

Question 8

Which of the following is true about bacteria?

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

Question 9

How often should a food handler change their gloves?

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

Question 10

What do bacteria need to multiply?

A	Food
B	Water
C	Warm temperatures
D	All of these

Question 11

Metal shavings are which type of contaminant?

A	microbial
B	physical
C	chemical
D	biological

Question 12

When preparing food, any cuts and wounds should be:

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

Question 13

Hot food required for service the next day should:

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

Question 14

Why should you dry your hands after washing?

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

Question 15

Why shouldn't you mix cooked and raw foods?

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

Question 16

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

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

Question 17

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 18

Which is a TCS food?

A	coffee
B	bananas
C	Saltines
D	baked potato

Question 19

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

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

Question 20

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 21

Which action requires a food handler to change gloves?

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

Question 22

Where should you store raw meat in the refrigerator?

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

Question 23

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

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

Question 24

Which food may be re-served to customers?

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

Question 25

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 26

Hand sanitizers are an acceptable form of hand sanitation because:

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

Question 27

What food safety practice can prevent cross-contact?

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

Question 28

Hot food should be held at ___ during service

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

Question 29

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 30

What are the basic steps for cleaning effectively?

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

Question 31

The best way to thaw food is:

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

Question 32

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 33

A detergent...

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

Question 34

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

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

Question 35

Food in the refrigerator must be kept at:

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

Question 36

What are the basic steps of washing hands?

A	Use hand sanitizer, rinse and dry well
B	Wash thoroughly 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 37

Foods not likely to support bacterial growth are:

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

Question 38

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

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

Question 39

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

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

Question 40

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

A	135º F
B	175º F
C	165º F
D	145º F

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