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

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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