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

Please wait while the activity loads.
If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled.

If loading fails, click here to try again

Start

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

Your answers are highlighted below.

Question 1

What are the basic steps of washing hands?

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

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	Cover it in plastic wrap
D	Dip it in an ice-bath

Question 3

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

A	145º F
B	175º F
C	165º F
D	135º F

Question 4

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

Question 5

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

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

Question 6

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 7

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

A	4
B	2
C	8
D	6

Question 8

What are the basic steps for cleaning effectively?

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

Question 9

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 every hour
C	once every two hours
D	once they become dirty

Question 10

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

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

Question 11

Which is a TCS food?

A	baked potato
B	bananas
C	coffee
D	Saltines

Question 12

The best way to thaw food is:

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

Question 13

What food safety practice can prevent cross-contact?

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

Question 14

What do bacteria need to multiply?

A	Water
B	All of these
C	Warm temperatures
D	Food

Question 15

A detergent...

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

Question 16

When preparing food, any cuts and wounds should be:

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

Question 17

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

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

Question 18

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

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

Question 19

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 20

Hot food required for service the next day should:

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

Question 21

Metal shavings are which type of contaminant?

A	chemical
B	biological
C	microbial
D	physical

Question 22

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 23

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

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

Question 24

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	They kill all of the bacteria on your hands
D	It is not an acceptable form of hand sanitation

Question 25

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 26

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

A	Pork
B	Turkey
C	Lamb
D	Oysters

Question 27

Hot food should be held at ___ during service

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

Question 28

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 29

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

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

Question 30

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

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

Question 31

Foods not likely to support bacterial growth are:

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

Question 32

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

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

Question 33

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

Question 34

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

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

Question 35

Which food probably contains the most bacteria?

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

Question 36

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 37

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 is working with raw seafood at temperatures above 41˚F (5˚C)
C	All of these
D	The food handler has been working with raw ground beef for an hour

Question 38

Which of the following is true about bacteria?

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

Question 39

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 40

Food in the refrigerator must be kept at:

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

Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results

There are 40 questions to complete.

←

List

→

Return

Shaded items are complete.

1	2	3	4	5
6	7	8	9	10
11	12	13	14	15
16	17	18	19	20
21	22	23	24	25
26	27	28	29	30
31	32	33	34	35
36	37	38	39	40
End

Return

Next Question