ServSafe Handler Practice Test & 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 a score of at least 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 Handler Practice Test

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

Your answers are highlighted below.

Question 1

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 a doctor advises that they can
D	When they feel better

Question 2

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 3

Why shouldn't you mix cooked and raw foods?

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

Question 4

What are the basic steps for cleaning effectively?

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

Question 5

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

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

Question 6

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 7

A sanitiser:

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

Question 8

When preparing food, any cuts and wounds should be:

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

Question 9

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

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

Question 10

Which action requires a food handler to change gloves?

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

Question 11

What food safety practice can prevent cross-contact?

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

Question 12

How often should a food handler change their gloves?

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

Question 13

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

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

Question 14

What does bacteria need to multiply?

A	Warm temperatures
B	Food
C	All of these
D	Water

Question 15

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 16

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

A	Oysters
B	Turkey
C	Lamb
D	Pork

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 4 hours
C	Every 2 hours
D	Every 8 hours

Question 18

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 19

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

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

Question 20

Which is a TCS food?

A	coffee
B	baked potato
C	Saltines
D	bananas

Question 21

Food in the refrigerator must be kept at:

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

Question 22

Hot food required for service the next day should:

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

Question 23

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

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

Question 24

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	Wash hands
D	Change into work clothes

Question 25

Which of the following is true about bacteria?

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

Question 26

What are the basic steps of washing hands?

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

Question 27

Where should you store raw meat in the refrigerator?

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

Question 28

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 29

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 smells, tastes and looks normal

Question 30

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	They kill all of the bacteria on your hands
D	Provide more protection than washing your hands

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

Metal shavings are which type of contaminant?

A	chemical
B	biological
C	microbial
D	physical

Question 33

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 34

Foods not likely to support bacterial growth are:

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

Question 35

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 36

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

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

Question 37

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

Question 38

A detergent:

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

Question 39

Which food may be re-served to customers?

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

Question 40

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

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

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