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

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 bad
D	It smells, tastes and looks bad

Question 2

What do bacteria need to multiply?

A	All of these
B	Food
C	Water
D	Warm temperatures

Question 3

Food in the refrigerator must be kept at:

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

Question 4

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	Sign their time card/clock in
D	Wash hands

Question 5

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

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

Question 6

A detergent...

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

Question 7

When preparing food, any cuts and wounds should be:

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

Question 8

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

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

Question 9

Metal shavings are which type of contaminant?

A	physical
B	chemical
C	microbial
D	biological

Question 10

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 11

Hot food required for service the next day should:

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

Question 12

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 13

What are the basic steps for cleaning effectively?

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

Question 14

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

A	6
B	4
C	8
D	2

Question 15

A sanitizer...

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

Question 16

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

A	Lamb
B	Turkey
C	Pork
D	Oysters

Question 17

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

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

Question 18

Which is a TCS food?

A	baked potato
B	bananas
C	coffee
D	Saltines

Question 19

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

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

Question 20

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	The sore throat is gone
C	The fever is gone for 24 hours
D	No symptoms are experienced for 24 hours

Question 21

How often should a food handler change their gloves?

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

Question 22

Why shouldn't you mix cooked and raw foods?

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

Question 23

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

A	135º F
B	175º F
C	165º F
D	145º F

Question 24

Which of the following is true about bacteria?

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

Question 25

Foods not likely to support bacterial growth are:

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

Question 26

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

Question 27

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

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

Question 28

What are the basic steps of washing hands?

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

Question 29

What food safety practice can prevent cross-contact?

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

Question 30

Where should you store raw meat in the refrigerator?

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

Question 31

The best way to thaw food is:

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

Question 32

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 spread germs more easily
D	Wet hands make it difficult handle cooking utensils

Question 33

Which food probably contains the most bacteria?

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

Question 34

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

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

Question 35

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 36

Which food may be re-served to customers?

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

Question 37

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	People with an immunodeficiency
D	All of these

Question 38

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

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

Question 39

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

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

Question 40

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

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

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