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

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

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

Question 2

How often should a food handler change their gloves?

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

Question 3

Hot food should be held at ___ during service

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

Question 4

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

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

Question 5

Why should you dry your hands after washing?

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

Question 6

What are the basic steps of washing hands?

A	Use hand sanitizer, rinse 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	Wash thoroughly and dry well

Question 7

What food safety practice can prevent cross-contact?

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

Question 8

Metal shavings are which type of contaminant?

A	biological
B	physical
C	chemical
D	microbial

Question 9

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	All of these
D	People with an immunodeficiency

Question 10

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

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

Question 11

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

A	165º F
B	175º F
C	135º F
D	145º F

Question 12

A sanitizer...

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

Question 13

Where should you store raw meat in the refrigerator?

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

Question 14

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

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

Question 15

Foods not likely to support bacterial growth are:

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

Question 16

A detergent...

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

Question 17

What do bacteria need to multiply?

A	Food
B	All of these
C	Warm temperatures
D	Water

Question 18

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 19

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 20

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 21

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

A	Lamb
B	Pork
C	Turkey
D	Oysters

Question 22

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

Question 23

Which food probably contains the most bacteria?

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

Question 24

Which is a TCS food?

A	Saltines
B	baked potato
C	bananas
D	coffee

Question 25

What are the basic steps for cleaning effectively?

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

Question 26

Food in the refrigerator must be kept at:

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

Question 27

Which food may be re-served to customers?

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

Question 28

When can a food handler with a sore throat and a fever return to work with or around food?

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

Question 29

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

Question 30

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

A	8
B	4
C	2
D	6

Question 31

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

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

Question 32

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

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

Question 33

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

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

Question 34

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 35

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 36

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 37

Hot food required for service the next day should:

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

Question 38

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 a "cross-contamination"
D	It results in poor food quality

Question 39

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 40

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

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

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