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

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

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

Question 2

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 3

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

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

Question 4

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

Question 5

Metal shavings are which type of contaminant?

A	biological
B	chemical
C	physical
D	microbial

Question 6

Which food may be re-served to customers?

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

Question 7

What are the basic steps of washing hands?

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

Question 8

The best way to thaw food is:

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

Question 9

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 10

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

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

Question 11

When preparing food, any cuts and wounds should be:

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

Question 12

Which is a TCS food?

A	bananas
B	coffee
C	Saltines
D	baked potato

Question 13

What do bacteria need to multiply?

A	Food
B	Water
C	All of these
D	Warm temperatures

Question 14

Why shouldn't you mix cooked and raw foods?

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

Question 15

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

A	6
B	8
C	4
D	2

Question 16

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

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

Question 17

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

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

Question 18

A sanitizer...

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

Question 19

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

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

Question 20

Where should you store raw meat in the refrigerator?

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

Question 21

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

Question 22

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 handling trash or garbage
C	If they have a wound on their hand or finger
D	After working in the dishroom

Question 23

A detergent...

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

Question 24

Food in the refrigerator must be kept at:

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

Question 25

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

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

Question 26

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

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

Question 27

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

Question 28

Hot food required for service the next day should:

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

Question 29

How often should a food handler change their gloves?

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

Question 30

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 is working with raw seafood at temperatures above 41˚F (5˚C)
C	All of these
D	The food handler has been working with raw ground beef for an hour

Question 31

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 32

What are the basic steps for cleaning effectively?

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

Question 33

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

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

Question 34

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

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

Question 35

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 36

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

A	Lamb
B	Turkey
C	Pork
D	Oysters

Question 37

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

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

Question 38

Hot food should be held at ___ during service

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

Question 39

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 40

Which food probably contains the most bacteria?

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

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