We thoroughly check each answer to a question to provide you with the most correct answers. Found a mistake? Tell us about it through the REPORT button at the bottom of the page. Ctrl+F (Cmd+F) will help you a lot when searching through such a large set of questions.<\/p>\n\n\n\n
Contents hide
1 Instructions for the Test
2 Practice Test 1
3 Practice Test 2
4 Practice Test 3
5 Practice Test 4
6 Practice Test 5
7 Links to Other ServSafe Resources
Welcome to the ServSafe Food Handler Practice Test! This test is designed to help you gauge your knowledge and understanding of food safety as it pertains to the restaurant and food service industry. More federal, state, and local jurisdictions recognize and accept the ServSafe program more than any other food safety training program.<\/p>\n\n\n\n
It\u2019s the best way to protect public health by ensuring that your food service operation meets the highest standards of food safety.<\/p>\n\n\n\n
Instructions for the Test
Time Limit: There is no specific time limit for this practice test, but try to complete it in one sitting to mimic the conditions of the actual exam.<\/p>\n\n\n\n
Scoring: Each correct answer is worth one point. There is no penalty for incorrect answers, so it\u2019s better to guess if you\u2019re unsure.<\/p>\n\n\n\n
Retakes: Feel free to retake this practice test as many times as you need. The goal is to feel comfortable with the material and confident in your ability to pass the actual exam.<\/p>\n\n\n\n
Remember, this practice test is a tool to help you prepare. It does not guarantee a passing score on the actual ServSafe Food Handler Exam. Good luck!<\/p>\n\n\n\n
Practice Test 1 For those looking to deepen their understanding of food safety, we highly recommend the ServSafe Food Handler Guide. This guide is an invaluable resource for anyone in the food service industry.<\/p>\n\n\n\n The ServSafe Food Handler Guide, published by the National Restaurant Association, is designed to integrate food safety into any existing onboarding training program. It covers five key areas: Basic Food Safety, Personal Hygiene, Cross-Contamination & Allergens, Time and Temperature, and Cleaning and Sanitation.<\/p>\n\n\n\n The guide is structured in a way that sections can be completed in approximately 10 minutes, making it a convenient and efficient learning tool. It features color-coded sections for easy reference and color photographs from the learner\u2019s point of view to help reinforce food safety concepts.<\/p>\n\n\n\n An enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.<\/p>\n\n\n\n Practice Test 2 Practice Test 3 Practice Test 4 Practice Test 5 Links to Other ServSafe Resources The National Restaurant Association is the largest foodservice trade association in the world. It supports over 500,000 restaurant businesses, where restaurant industry professionals and their guests go to learn, engage and lead. Their mission is to serve members by advancing and protecting America\u2019s restaurant and foodservice industry.<\/p>\n","protected":false},"excerpt":{"rendered":" We thoroughly check each answer to a question to provide you with the most correct answers. Found a mistake? Tell us about it through the REPORT button at the bottom of the page. Ctrl+F (Cmd+F) will help you a lot when searching through such a large set of questions. 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Local health codes establish requirements for all of the following subjects EXCEPT:
Price controls
Personal hygiene
Food worker training
Sale of unfit food items
Which one of the following situations would MOST LIKELY promote bacterial contamination?
Receiving a carton of fish with a temperature of 40\u00b0 F
Touching raw chicken and then cooked chicken without changing gloves
Storing a torn bag of potatoes above canned tomatoes
Slicing roast beef and then slicing brisket with the same knife
Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
a locked fence
containers without covers
a location too far from the building
containers located on a hard surface
It is very important to sanitize all of the following items EXCEPT:
Utensils
Hair
Handles
Light switches
Normally the establishment has up to _<\/em><\/strong> days to correct detected violations.
10 days
7 days
11 days
4 days
Sanitization can be accomplished by all of the following means EXCEPT:
Pumping the water
Air drying
What item is considered acceptable work attire for a food handler?
False eyelashes
Nail polish
Plain-band ring
Antimicrobial plastic watch band
What must a food handler with a hand wound do to safely work with food?
Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound and avoid contact with food for the rest of the shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage
What should foodservice operators do to prevent customer illness from Shigella spp.?
Freeze food at temperatures below 0\u02da
Exclude food handlers diagnosed with jaundice
Purchase shellfish from approved suppliers
Control flies inside and outside the operation
To wash hands correctly, a food handler must first
Apply soap
Wet hands and arms
Scrub hands and arms vigorously
Use a single-use paper towel to dry hands
What should foodservice operators do to prevent the spread of hepatitis A?
Cook food to minimum internal temperatures
Freeze fish for 36 hours before serving
Exclude staff with jaundice from the operation
Purchase mushrooms from approved, reputable suppliers
Metal shavings are which type of contaminant?
Biological
Physical
Chemical
Microbial
Which is a TCS food?
Saltines
Bananas
Baked potato
Coffee
Ciguatera toxin is commonly found in
Amberjack
Pollock
Tuna
Cod
Parasites are commonly associated with
Seafood
Eggs
Potatoes
Ready-to-eat food
Which group of individuals has a higher risk of foodborne illness?
Teenagers
Elderly people
Women
Vegetarians
If the cool chain is broken:
Damage will occur that will affect the refrigeration chambers.
There will be irreversible damage to the food.
Nothing will happen if I freeze the food afterwards.
Of the following workers, who is a food handler?
A waiter
A food transporter
Both are considered food handlers
Why is Food Safety Important?
To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak
No loss of sales or business
To maintain a good reputation for the business
All of the above
When a food service worker avoids personal behaviors that can contaminate food, they are:
Spreading foodborne illnesses
Managing inventory
Practicing proper personal hygiene
On time and ready for work
A foodborne illness can be caused by cross-contamination when (check all that apply):
Contaminated ingredients are discarded and not used
Foods touch contaminated surfaces right before being served
Foods are properly stored, cooked, handled and served
Dirty unwashed towels are used to clean food-contact surfaces
Time and Temperature Abuse Happens when:
Foods are not cooked or reheated to the proper temperature to kill pathogens.
Foods are held at the proper temperature
Foods are cooled properly
Foods are not held at the proper temperature or cooled properly
All of the Above
What is the minimum internal temperature to which poultry should be cooked?
145\u00b0F (63\u00b0C)
155\u00b0F (68\u00b0C)
165\u00b0F (74\u00b0C)
175\u00b0F (79\u00b0C)
What is the most common cause of foodborne illnesses?
Eating raw food
Improperly stored or cooked food
Eating food past its expiration date
Eating food with bare hands
Which of the following is a common food allergen?
Salt
Water
Peanuts
Sugar
What should be done if a food handler has a sore throat with a fever?
They should be assigned to non-food handling tasks
They should continue working but wear a mask
They should be sent home
They should be restricted from working with or around food
What is the first step in cleaning and sanitizing a prep table?
Remove food debris
Rinse with water
Apply sanitizer
Allow the surface to air-dry
What is the danger zone temperature range in which bacteria grow most rapidly?
32\u00b0F-75\u00b0F (0\u00b0C-24\u00b0C)
41\u00b0F-135\u00b0F (5\u00b0C-57\u00b0C)
50\u00b0F-150\u00b0F (10\u00b0C-66\u00b0C)
60\u00b0F-160\u00b0F (16\u00b0C-71\u00b0C)
Which of the following is a physical contaminant?
Bacteria
Virus
Metal shavings
Parasites
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41\u00b0F (5\u00b0C)?
3 days
7 days
10 days
14 days
Check Answers
Recommended Resource: ServSafe Food Handler Guide<\/p>\n\n\n\n
Free ServSafe Food Handler practice test #2 \u2013 https:\/\/quizzma.com\/servsafe-food-handler-practice-test-2-answers\/<\/p>\n\n\n\n
Free ServSafe Food Handler practice test #3 \u2013 https:\/\/quizzma.com\/servsafe-food-handler-practice-test-3-answers\/<\/p>\n\n\n\n
Free ServSafe Food Handler practice test #4 \u2013 https:\/\/quizzma.com\/servsafe-food-handler-practice-test-4-answers\/<\/p>\n\n\n\n
Free ServSafe Food Handler practice test #5 \u2013 https:\/\/quizzma.com\/servsafe-food-handler-practice-test-5-answers\/<\/p>\n\n\n\n
ServSafe Food Handler Guide
ServSafe Manager Training and Certification
ServSafe Allergens
ServSafe Workplace
Food Handlers Test Answers
Information about the National Restaurant Association<\/p>\n\n\n\n