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

The best way to thaw food is:

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

Question 2

What are the basic steps of washing hands?

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

Question 3

Where should you store raw meat in the refrigerator?

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

Question 4

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 5

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

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

Question 6

Hand sanitizers are an acceptable form of hand sanitation because:

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

Question 7

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

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

Question 8

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 bad
D	It smells, tastes and looks bad

Question 9

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

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

Question 10

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

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

Question 11

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-contamination"
D	It results in a "cross-connection"

Question 12

Which of the following is true about bacteria?

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

Question 13

Foods not likely to support bacterial growth are:

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

Question 14

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

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

Question 15

Hot food required for service the next day should:

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

Question 16

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 is prepping raw chicken on a yellow cutting board
C	The food handler has been working with raw ground beef for an hour
D	All of these

Question 17

What do bacteria need to multiply?

A	Water
B	Food
C	All of these
D	Warm temperatures

Question 18

Which food probably contains the most bacteria?

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

Question 19

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

A	135º F
B	165º F
C	145º F
D	175º F

Question 20

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	When they feel better
C	After 1 week
D	After 2 weeks

Question 21

Which food may be re-served to customers?

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

Question 22

Hot food should be held at ___ during service

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

Question 23

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 24

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

A	8
B	4
C	6
D	2

Question 25

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

Question 26

Why should you dry your hands after washing?

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

Question 27

Which is a TCS food?

A	coffee
B	baked potato
C	bananas
D	Saltines

Question 28

What food safety practice can prevent cross-contact?

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

Question 29

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	Clean with detergent and rinse
D	Rinsing, sanitizing and wiping

Question 30

Food in the refrigerator must be kept at:

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

Question 31

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 working in the dishroom
C	After handling trash or garbage
D	If they are experiencing, vomiting, diarrhea or a fever

Question 32

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 33

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 34

A sanitizer...

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

Question 35

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

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

Question 36

A detergent...

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

Question 37

Metal shavings are which type of contaminant?

A	biological
B	chemical
C	physical
D	microbial

Question 38

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

A	Oysters
B	Turkey
C	Pork
D	Lamb

Question 39

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

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

Question 40

How often should a food handler change their gloves?

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

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