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

When preparing food, any cuts and wounds should be:

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

Question 2

Hot food required for service the next day should:

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

Question 3

Hand Sanitizers are an acceptable form of hand sanitation because:

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

Question 4

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

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

Question 5

A sanitiser:

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

Question 6

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

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

Question 7

What does bacteria need to multiply?

A	Water
B	Warm temperatures
C	All of these
D	Food

Question 8

Why should you dry your hands after washing?

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

Question 9

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

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

Question 10

Food in the refrigerator must be kept at:

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

Question 11

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

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

Question 12

How often should a food handler change their gloves?

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

Question 13

A detergent:

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

Question 14

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

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

Question 15

The best way to thaw food is:

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

Question 16

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

Question 17

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 18

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

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

Question 19

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

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

Question 20

Hot food should be held at ___ during service

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

Question 21

Where should you store raw meat in the refrigerator?

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

Question 22

Why shouldn't you mix cooked and raw foods?

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

Question 23

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

A	Oysters
B	Turkey
C	Lamb
D	Pork

Question 24

Metal shavings are which type of contaminant?

A	chemical
B	physical
C	microbial
D	biological

Question 25

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	A written medical release is provided
D	The fever is gone for 24 hours

Question 26

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

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

Question 27

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	Taking out garbage
D	Using chemicals that might affect food safety

Question 28

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 29

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

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

Question 30

Which is a TCS food?

A	baked potato
B	bananas
C	Saltines
D	coffee

Question 31

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 32

Which of the following is true about bacteria?

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

Question 33

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

A	4
B	8
C	6
D	2

Question 34

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 35

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 36

What are the basic steps of washing hands?

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

Question 37

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 38

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

Question 39

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

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

Question 40

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

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