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

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 2

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 3

Hot food should be held at ___ during service

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

Question 4

What do bacteria need to multiply?

A	Food
B	Warm temperatures
C	All of these
D	Water

Question 5

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

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

Question 6

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	Using only food-grade equipment
D	Keeping food frozen until use

Question 7

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

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

Question 8

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 9

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

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

Question 10

Which food may be re-served to customers?

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

Question 11

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	If they have a wound on their hand or finger
D	After handling trash or garbage

Question 12

Where should you store raw meat in the refrigerator?

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

Question 13

The best way to thaw food is:

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

Question 14

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

A	175º F
B	165º F
C	135º F
D	145º F

Question 15

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 16

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

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

Question 17

Which food probably contains the most bacteria?

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

Question 18

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

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

Question 19

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

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

Question 20

Metal shavings are which type of contaminant?

A	physical
B	microbial
C	chemical
D	biological

Question 21

A detergent...

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

Question 22

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 23

What are the basic steps of washing hands?

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

Question 24

Foods not likely to support bacterial growth are:

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

Question 25

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 26

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 bad
C	It smells, tastes and looks bad
D	It tastes bad

Question 27

Which of the following is true about bacteria?

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

Question 28

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 29

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

A	Turkey
B	Pork
C	Lamb
D	Oysters

Question 30

Food in the refrigerator must be kept at:

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

Question 31

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

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

Question 32

Which is a TCS food?

A	coffee
B	bananas
C	Saltines
D	baked potato

Question 33

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

A	2
B	4
C	6
D	8

Question 34

A sanitizer...

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

Question 35

Which action requires a food handler to change gloves?

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

Question 36

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 37

What are the basic steps for cleaning effectively?

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

Question 38

How often should a food handler change their gloves?

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

Question 39

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

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

Question 40

Why should you dry your hands after washing?

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

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