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

Your answers are highlighted below.

Question 1

A detergent...

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

Question 2

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

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

Question 3

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

A	Oysters
B	Turkey
C	Lamb
D	Pork

Question 4

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

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

Question 5

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

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

Question 6

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

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

Question 7

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 8

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

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

Question 9

Which is a TCS food?

A	baked potato
B	Saltines
C	coffee
D	bananas

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	All of these
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 11

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

A	6
B	2
C	8
D	4

Question 12

What do bacteria need to multiply?

A	Water
B	Food
C	All of these
D	Warm temperatures

Question 13

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

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

Question 14

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

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

Question 15

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

Question 16

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

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

Question 17

Hot food should be held at ___ during service

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

Question 18

A sanitizer...

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

Question 19

Why should you dry your hands after washing?

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

Question 20

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 21

Foods not likely to support bacterial growth are:

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

Question 22

How often should a food handler change their gloves?

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

Question 23

What are the basic steps of washing hands?

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

Question 24

Hand sanitizers are an acceptable form of hand sanitation because:

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

Question 25

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 26

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

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

Question 27

Metal shavings are which type of contaminant?

A	biological
B	microbial
C	chemical
D	physical

Question 28

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

A	175º F
B	135º F
C	145º F
D	165º F

Question 29

Why shouldn't you mix cooked and raw foods?

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

Question 30

Which of the following is true about bacteria?

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

Question 31

When preparing food, any cuts and wounds should be:

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

Question 32

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 33

What are the basic steps for cleaning effectively?

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

Question 34

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

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

Question 35

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

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

Question 36

Hot food required for service the next day should:

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

Question 37

Which food probably contains the most bacteria?

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

Question 38

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 39

Food in the refrigerator must be kept at:

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

Question 40

Where should you store raw meat in the refrigerator?

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

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