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

Please wait while the activity loads.
If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled.

If loading fails, click here to try again

Start

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

Your answers are highlighted below.

Question 1

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

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

Question 2

A detergent...

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

Question 3

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

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

Question 4

What are the basic steps of washing hands?

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

Question 5

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

A	145º F
B	135º F
C	165º F
D	175º F

Question 6

Where should you store raw meat in the refrigerator?

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

Question 7

Which of the following is true about bacteria?

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

Question 8

How often should a food handler change their gloves?

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

Question 9

What do bacteria need to multiply?

A	Food
B	Warm temperatures
C	Water
D	All of these

Question 10

When preparing food, any cuts and wounds should be:

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

Question 11

What food safety practice can prevent cross-contact?

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

Question 12

Metal shavings are which type of contaminant?

A	microbial
B	biological
C	physical
D	chemical

Question 13

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

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

Question 14

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

Question 15

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

Question 16

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 17

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

Question 18

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 19

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 20

Which is a TCS food?

A	baked potato
B	bananas
C	Saltines
D	coffee

Question 21

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 22

Foods not likely to support bacterial growth are:

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

Question 23

A sanitizer...

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

Question 24

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 25

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

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

Question 26

Why should you dry your hands after washing?

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

Question 27

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 28

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 29

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

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

Question 30

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

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

Question 31

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

A	4
B	2
C	6
D	8

Question 32

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

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

Question 33

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

A	Oysters
B	Turkey
C	Lamb
D	Pork

Question 34

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 8 hours
D	Every 4 hours

Question 35

Food in the refrigerator must be kept at:

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

Question 36

Hot food required for service the next day should:

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

Question 37

Which action requires a food handler to change gloves?

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

Question 38

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

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

Question 39

Hot food should be held at ___ during service

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

Question 40

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

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

Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results

There are 40 questions to complete.

←

List

→

Return

Shaded items are complete.

1	2	3	4	5
6	7	8	9	10
11	12	13	14	15
16	17	18	19	20
21	22	23	24	25
26	27	28	29	30
31	32	33	34	35
36	37	38	39	40
End

Return