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

Which food probably contains the most bacteria?

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

Question 2

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

A	Oysters
B	Lamb
C	Pork
D	Turkey

Question 3

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

A	135º F
B	165º F
C	145º F
D	175º F

Question 4

What are the basic steps of washing hands?

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

Question 5

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

A	8
B	4
C	6
D	2

Question 6

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

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

Question 7

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	All of these
D	Children under the age of six

Question 8

A sanitizer...

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

Question 9

When preparing food, any cuts and wounds should be:

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

Question 10

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

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

Question 11

Hot food required for service the next day should:

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

Question 12

Food in the refrigerator must be kept at:

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

Question 13

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

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

Question 14

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

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

Question 15

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

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

Question 16

Hot food should be held at ___ during service

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

Question 17

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 18

What are the basic steps for cleaning effectively?

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

Question 19

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 20

Why should you dry your hands after washing?

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

Question 21

Which food may be re-served to customers?

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

Question 22

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

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

Question 23

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

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

Question 24

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

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

Question 25

If a food handler has been vomiting or has diarrhea, when should they return to work?

A	After 1 week
B	When a doctor advises that they can
C	When they feel better
D	After 2 weeks

Question 26

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	A written medical release is provided
D	The sore throat is gone

Question 27

A detergent...

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

Question 28

What food safety practice can prevent cross-contact?

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

Question 29

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

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

Question 30

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	Change into work clothes
D	Wash hands

Question 31

What do bacteria need to multiply?

A	All of these
B	Food
C	Water
D	Warm temperatures

Question 32

Metal shavings are which type of contaminant?

A	microbial
B	physical
C	chemical
D	biological

Question 33

Which of the following is true about bacteria?

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

Question 34

Which is a TCS food?

A	baked potato
B	bananas
C	coffee
D	Saltines

Question 35

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

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

Question 36

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 37

Why shouldn't you mix cooked and raw foods?

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

Question 38

The best way to thaw food is:

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

Question 39

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 40

Foods not likely to support bacterial growth are:

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

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