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 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 2

Which is a TCS food?

A	baked potato
B	coffee
C	bananas
D	Saltines

Question 3

Hot food required for service the next day should:

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

Question 4

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 5

Food in the refrigerator must be kept at:

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

Question 6

What do bacteria need to multiply?

A	Food
B	Water
C	Warm temperatures
D	All of these

Question 7

When preparing food, any cuts and wounds should be:

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

Question 8

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	People with an immunodeficiency
D	All of these

Question 9

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	Cover, label & date foods
D	Rotate stock – first in, first out rule

Question 10

What food safety practice can prevent cross-contact?

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

Question 11

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

A	8
B	4
C	2
D	6

Question 12

Hot food should be held at ___ during service

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

Question 13

Which of the following is true about bacteria?

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

Question 14

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

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

Question 15

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

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

Question 16

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 17

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	Cover it in plastic wrap
D	Cut it into smaller peices

Question 18

Foods not likely to support bacterial growth are:

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

Question 19

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

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

Question 20

What are the basic steps of washing hands?

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

Question 21

Which food may be re-served to customers?

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

Question 22

A sanitizer...

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

Question 23

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

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

Question 24

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 25

A detergent...

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

Question 26

How often should a food handler change their gloves?

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

Question 27

Hand sanitizers are an acceptable form of hand sanitation because:

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

Question 28

The best way to thaw food is:

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

Question 29

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

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

Question 30

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

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

Question 31

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

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

Question 32

Which food probably contains the most bacteria?

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

Question 33

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 34

Metal shavings are which type of contaminant?

A	chemical
B	physical
C	microbial
D	biological

Question 35

Which action requires a food handler to change gloves?

A	All of these
B	The food handler is prepping raw chicken on a yellow cutting board
C	The food handler has been working with raw ground beef for an hour
D	The food handler is working with raw seafood at temperatures above 41˚F (5˚C)

Question 36

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

A	145º F
B	165º F
C	175º F
D	135º F

Question 37

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

A	Oysters
B	Lamb
C	Pork
D	Turkey

Question 38

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

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

Question 39

What are the basic steps for cleaning effectively?

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

Question 40

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

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

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