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

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

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

Question 2

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 tastes bad
D	It smells, tastes and looks bad

Question 3

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

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

Question 4

Which is a TCS food?

A	bananas
B	Saltines
C	baked potato
D	coffee

Question 5

What do bacteria need to multiply?

A	All of these
B	Food
C	Warm temperatures
D	Water

Question 6

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

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

Question 7

Food in the refrigerator must be kept at:

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

Question 8

Which of the following is true about bacteria?

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

Question 9

What are the basic steps of washing hands?

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

Question 10

Which action requires a food handler to change gloves?

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

Question 11

Why shouldn't you mix cooked and raw foods?

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

Question 12

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

A	6
B	2
C	8
D	4

Question 13

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

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

Question 14

Where should you store raw meat in the refrigerator?

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

Question 15

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

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

Question 16

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 17

Hot food should be held at ___ during service

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

Question 18

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	In the sink
D	Cook while still frozen

Question 19

What food safety practice can prevent cross-contact?

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

Question 20

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

Question 21

Hot food required for service the next day should:

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

Question 22

When preparing food, any cuts and wounds should be:

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

Question 23

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

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

Question 24

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

A	Oysters
B	Turkey
C	Pork
D	Lamb

Question 25

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

A	175º F
B	165º F
C	145º F
D	135º F

Question 26

Metal shavings are which type of contaminant?

A	chemical
B	physical
C	microbial
D	biological

Question 27

Hand sanitizers are an acceptable form of hand sanitation because:

A	It can be done more quickly then washing your hands
B	Provide more protection than washing your hands
C	It is not an acceptable form of hand sanitation
D	They kill all of the bacteria on your hands

Question 28

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 29

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

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

Question 30

Foods not likely to support bacterial growth are:

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

Question 31

What are the basic steps for cleaning effectively?

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

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 are experiencing, vomiting, diarrhea or a fever
C	If they have a wound on their hand or finger
D	After handling trash or garbage

Question 33

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

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

Question 34

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 35

A detergent...

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

Question 36

A sanitizer...

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

Question 37

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 38

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 39

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 40

Why should you dry your hands after washing?

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

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