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

Which is a TCS food?

A	Saltines
B	baked potato
C	coffee
D	bananas

Question 2

A detergent...

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

Question 3

Which of the following is true about bacteria?

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

Question 4

Which food probably contains the most bacteria?

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

Question 5

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

A	8
B	4
C	2
D	6

Question 6

A sanitizer...

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

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

What do bacteria need to multiply?

A	All of these
B	Warm temperatures
C	Food
D	Water

Question 9

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

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

Question 10

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

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

Question 11

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

A	Oysters
B	Pork
C	Lamb
D	Turkey

Question 12

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	It can be done more quickly then washing your hands
D	They kill all of the bacteria on your hands

Question 13

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	The food handler is prepping raw chicken on a yellow cutting board
D	All of these

Question 14

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

Question 15

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

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

Question 16

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

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

Question 17

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 18

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 19

Food in the refrigerator must be kept at:

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

Question 20

Metal shavings are which type of contaminant?

A	microbial
B	chemical
C	biological
D	physical

Question 21

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 left in the kitchen to cool for at least 2 hours
D	Be placed in the refrigerator immediately after cooking

Question 22

What food safety practice can prevent cross-contact?

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

Question 23

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 24

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

A	175º F
B	145º F
C	135º F
D	165º F

Question 25

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

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

Question 26

The best way to thaw food is:

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

Question 27

Why shouldn't you mix cooked and raw foods?

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

Question 28

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

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

Question 29

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	To remove the remaining pathogens
D	Dripping water on the floor creates a fall risk

Question 30

Foods not likely to support bacterial growth are:

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

Question 31

Where should you store raw meat in the refrigerator?

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

Question 32

How often should a food handler change their gloves?

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

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

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

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

Question 35

Hot food should be held at ___ during service

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

Question 36

Which food may be re-served to customers?

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

Question 37

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	Apply soap, wash well, rinse and dry with disposable paper towel
D	Use hand sanitizer, rinse and dry well

Question 38

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

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

Question 39

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	After 2 weeks
D	When they feel better

Question 40

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	Taking out garbage
D	Touching clothing or aprons

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