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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You scored %%SCORE%% out of %%TOTAL%%, that's %%PERCENTAGE%%. %%RATING%%

Your answers are highlighted below.

Question 1

A detergent...

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

Question 2

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

Question 3

Why shouldn't you mix cooked and raw foods?

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

Question 4

Hot food should be held at ___ during service

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

Question 5

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

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

Question 6

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	When they feel better
D	After 2 weeks

Question 7

Foods not likely to support bacterial growth are:

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

Question 8

Which food may be re-served to customers?

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

Question 9

What food safety practice can prevent cross-contact?

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

Question 10

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 11

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

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

Question 12

What do bacteria need to multiply?

A	Food
B	Water
C	Warm temperatures
D	All of these

Question 13

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

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

Question 14

Food in the refrigerator must be kept at:

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

Question 15

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

A	Pork
B	Oysters
C	Turkey
D	Lamb

Question 16

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

A	6
B	2
C	4
D	8

Question 17

Metal shavings are which type of contaminant?

A	biological
B	physical
C	microbial
D	chemical

Question 18

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

Question 19

Why should you dry your hands after washing?

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

Question 20

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

Question 21

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 22

Hot food required for service the next day should:

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

Question 23

The best way to thaw food is:

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

Question 24

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

A	135º F
B	165º F
C	175º F
D	145º F

Question 25

A sanitizer...

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

Question 26

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

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

Question 27

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 28

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

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

Question 29

What are the basic steps for cleaning effectively?

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

Question 30

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 31

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 32

Which is a TCS food?

A	coffee
B	Saltines
C	baked potato
D	bananas

Question 33

What are the basic steps of washing hands?

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

Question 34

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 35

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 36

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 fever is gone for 24 hours
D	The sore throat is gone

Question 37

Which food probably contains the most bacteria?

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

Question 38

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 39

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

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

Question 40

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

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

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