ServSafe Food Handler Practice Test — Questions and Answers

Question 1: Which of the following would not be considered part of good hygiene in food handling?

using a paper towel to open the bathroom door after washing your hands
using hand sanitizer when you can’t wash your hands (Correct answer)
using soap to lather your arms and hands
drying your hands with a paper towel after washing them

Correct answer: using hand sanitizer when you can’t wash your hands

Using hand sanitizer is not a substitute for proper handwashing in food handling. While sanitizers can reduce some germs, they do not effectively remove all types of pathogens, dirt, or grease from hands. Food handlers must always wash their hands with soap and water when required, as it is the most effective way to ensure hygiene.

Question 2: The most dangerous temperature zone for storing prepared food is ____.

32° F to 100° F
41° F to 135° F (Correct answer)
above freezing
above 50° F

Correct answer: 41° F to 135° F

The temperature range of 41°F to 135°F is known as the 'Temperature Danger Zone' (TDZ). Within this zone, bacteria multiply most rapidly, significantly increasing the risk of foodborne illness. Perishable foods should be kept out of this zone as much as possible, either below 41°F or above 135°F, to ensure safety.

Question 3: Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have began to thaw. Which action should she take?

stick them back in the freezer
cook them to a temperature over 135
tell the manager (Correct answer)
leave them as someone may have left them out to thaw

Correct answer: tell the manager

Frozen chicken left on the counter has likely entered the Temperature Danger Zone, making it unsafe for consumption. Re-freezing or cooking it without knowing how long it was at unsafe temperatures is risky. Olivia should immediately inform the manager so they can assess the situation and take appropriate food safety measures, which usually involves discarding the product.

Question 4: A customer orders his steak “rare.” What would be an appropriate cooked temperature?

160
125
135 (Correct answer)
180

Correct answer: 135

For a steak ordered 'rare,' an appropriate cooked temperature is often considered to be around 135°F. While the USDA recommends 145°F for whole cuts of beef for safety, 135°F is a common target for achieving a rare doneness in a restaurant setting. It's important to note that cooking to 145°F with a 3-minute rest is generally safer.

Question 5: Which of the following is not true of hand washing?

Hand scrubbing should take place for at least 10-15 seconds.
Using either a hand dryer or paper towel to dry hands is acceptable.
Antibacterial soap must be used to wash hands. (Correct answer)
Hot water should be used to wash hands.

Correct answer: Antibacterial soap must be used to wash hands.

Antibacterial soap is not required for effective handwashing in food service. Regular soap and water, combined with proper scrubbing and rinsing, are sufficient to remove dirt and germs. The mechanical action of washing is what primarily removes pathogens, and the overuse of antibacterial soaps can contribute to antibiotic resistance.

Question 6: Mike cut his finger at work 2 days ago and now it is oozing and infected. What should he do?

Tell a manager about the finger and not work in direct contact with food. (Correct answer)
Go the urgent care center immediately.
Place a bandaid, antibacterial ointment, and finger cot over his affected finger.
Place a bandaid, finger cot, and glove over his affected finger/hand.

Correct answer: Tell a manager about the finger and not work in direct contact with food.

An oozing and infected cut is a direct source of pathogens that can easily contaminate food. A food handler with such an injury must immediately report it to a manager. They should be restricted from working with food or food contact surfaces until the wound is healed or properly covered and deemed safe by management, to prevent foodborne illness.

Question 7: Which two labels should be on every package of stored food?

potential allergies and expiration (use by) date
name of the food and expiration (use by) date (Correct answer)
ingredients and expiration (use by) date
name of food and potential allergies

Correct answer: name of the food and expiration (use by) date

All stored food, especially prepared items, must be clearly labeled with its common name to prevent misidentification and potential allergen issues. Additionally, an expiration or 'use by' date is essential to ensure proper rotation and prevent the use of spoiled or unsafe food. These labels are critical for maintaining food safety and quality.

Question 8: Although all food is in danger of becoming spoiled, which is not considered a “high risk” food for bacterial contamination?

melon
eggs
uncooked chicken
bread (Correct answer)

Correct answer: bread

Bread is generally not considered a 'high-risk' or Potentially Hazardous Food (PHF) for bacterial contamination. PHFs typically have high moisture content, are rich in protein, and have a neutral pH, which supports rapid bacterial growth (e.g., meat, eggs, dairy, cut melons). Bread, being a dry, low-moisture food, is less susceptible to bacterial growth, though it can mold.

Question 9: When should the food handler change his gloves?

after handling ready-to-eat foods
As long as they are washed regularly, the same gloves can be used the entire shift.
when they are dirty (Correct answer)
every hour

Correct answer: when they are dirty

Food handlers should change gloves whenever they become dirty or torn, as soiled gloves can transfer contaminants to food. Gloves must also be changed after handling raw meat and before handling ready-to-eat food, after an interruption, or after four hours of continuous use. This practice is crucial for preventing cross-contamination and maintaining hygiene.

Question 10: Which list represents proper sanitation for a surface?

clean the surface, rinse the surface, sanitize the surface, dry the surface with a towel
clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry (Correct answer)
sanitize the surface, clean the surface, rinse the surface, dry the surface with a towel
clean the surface, sanitize the surface, rinse the surface, allow the surface to air-dry

Correct answer: clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry

The correct procedure for cleaning and sanitizing food contact surfaces involves cleaning to remove visible soil, rinsing to remove detergents and loosened debris, and then sanitizing to reduce harmful microorganisms. Allowing the surface to air-dry prevents recontamination from towels and ensures the sanitizer has adequate contact time to be effective.

Question 11: A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl’s surface when soup is served to the next guest. Which type of food contamination would this be considered?

biological
chemical (Correct answer)
physical
sanitation

Correct answer: chemical

Soap is a chemical substance. If soap residue remains on a soup bowl and food is served in it, the customer could ingest the soap, leading to illness or discomfort. This scenario represents a chemical contamination of the food, as a non-food chemical agent has come into contact with the food.

Question 12: At minimum, how long should the entire hand washing process take?

15 seconds
20 seconds (Correct answer)
60 seconds
45 seconds

Correct answer: 20 seconds

The entire handwashing process, from wetting hands to drying, should take a minimum of 20 seconds. This duration includes scrubbing hands with soap for at least 10-15 seconds to effectively remove dirt and germs. Adhering to this timeframe ensures thorough cleaning and significantly reduces the risk of food contamination.

Question 13: Which of the following items is appropriate to wear when preparing food?

a medical alert bracelet on the wrist
artificial nails
fingernail polish on trimmed and filed nails
a plain wedding band on the finger (Correct answer)

Correct answer: a plain wedding band on the finger

In food preparation, jewelry can harbor bacteria, fall into food, or pose a physical hazard. A plain wedding band is generally the only type of jewelry allowed because it has no crevices for food or bacteria to hide and is less likely to fall off. Other items like bracelets, artificial nails, or nail polish are typically prohibited due to contamination risks.

Question 14: Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it?

Under no circumstances are personal drinks allowed in a food preparation area.
The drink must be in a covered container with a straw and stored in a non-food prep area. (Correct answer)
The drink must be labeled and stored in a designated space in the food prep area.
As long as the drink is properly covered and labeled, it may be kept in any location that is convenient.

Correct answer: The drink must be in a covered container with a straw and stored in a non-food prep area.

Personal beverages in a food preparation area pose a risk of contamination. To minimize this risk, drinks must be in a covered container with a straw to prevent spills and direct hand-to-mouth contact. They should also be stored in a designated area away from food and food contact surfaces to prevent any potential contamination.

Question 15: At minimum, how often should a thermometer be checked for accuracy?

after each use
once per shift (Correct answer)
once per week
once per day

Correct answer: once per shift

Thermometers are essential tools for ensuring food safety by accurately measuring internal temperatures. To guarantee reliable readings, thermometers should be calibrated and checked for accuracy regularly, at least once per shift. This practice helps prevent serving undercooked or improperly held food, which can lead to foodborne illness.

Question 16: Which of the following is not considered to be a “toxic metal” when used in food preparation?

brass
copper
tin
stainless steel (Correct answer)

Correct answer: stainless steel

Stainless steel is a non-reactive and food-safe material commonly used in kitchens. Unlike certain other metals such as copper, brass, or galvanized metals, stainless steel does not leach harmful substances into acidic foods. Its durability and ease of cleaning make it an ideal choice for food preparation equipment.

Question 17: Cutting boards used for food preparation should be made of _____.

any wood, as long as it can be washed
soft wood
hard wood or heavy duty plastic (Correct answer)
wood or rubber

Correct answer: hard wood or heavy duty plastic

Cutting boards used for food preparation should be made of non-porous, durable materials that can be easily cleaned and sanitized. Hard wood and heavy-duty plastic are suitable choices because they resist knife cuts that can harbor bacteria and are less likely to absorb liquids. Soft woods are generally not recommended as they can be more porous and harder to sanitize effectively.

Question 18: Which of the following could cause cross-contamination when preparing food?

using the same cutting board for different parts of chicken
using the same cutting board for preparing raw chicken and lettuce (Correct answer)
using the same cutting board for two different varieties of gluten-free bread
using the same cutting board for dicing tomatoes and peppers

Correct answer: using the same cutting board for preparing raw chicken and lettuce

Using the same cutting board for preparing raw chicken and then lettuce without proper cleaning and sanitizing in between is a classic example of cross-contamination. Raw chicken often carries harmful bacteria like Salmonella, which can easily transfer to ready-to-eat foods like lettuce, directly increasing the risk of foodborne illness.

Question 19: What is the major source of bacteria in food?

food storage
humans (Correct answer)
transportation of food
food packaging

Correct answer: humans

Humans are a major source of bacteria in food, primarily through improper handwashing, coughing, sneezing, or contact with contaminated clothing or skin. Many foodborne illnesses originate from pathogens carried by food handlers. Therefore, strict personal hygiene practices are essential to prevent the transfer of bacteria to food.

Question 20: Which of these is not considered a PHF (Potentially Hazardous Food)?

chicken
eggs
bread (Correct answer)
cheese

Correct answer: bread

Potentially Hazardous Foods (PHF), also known as Time/Temperature Control for Safety (TCS) foods, are those that require strict temperature control to prevent bacterial growth. These foods are typically moist, high in protein, and have a neutral pH (e.g., chicken, eggs, cheese). Bread, being a dry, low-moisture food, is generally not considered a PHF.

Question 21: You can kill most bacteria in food by ____.

refrigerating
drying
freezing
none of the these (Correct answer)

Correct answer: none of the these

While cooking to proper temperatures can kill most bacteria, refrigeration and freezing only slow down or stop bacterial growth; they do not kill most existing bacteria. Drying can inhibit growth but doesn't necessarily kill existing bacteria. Therefore, none of the listed methods alone are effective at killing most bacteria in food.

Question 22: The least likely of these foods to transport bacteria would be ____.

a cold bologna sandwich
a glass of water
an open-faced hot turkey sandwich with gravy (Correct answer)
a glass of milk

Correct answer: an open-faced hot turkey sandwich with gravy

An open-faced hot turkey sandwich with gravy, if served hot, indicates it has been cooked and held at a safe temperature (above 135°F). This high temperature would kill or inhibit the growth of most bacteria, making it the least likely of the options to transport bacteria. Cold foods like bologna, water, or milk are more susceptible to bacterial growth if not handled or stored properly.

Question 23: You went to a friend’s picnic and contracted salmonella from some food you ate there. What must you do?

Stay out of work at your restaurant job for four days.
Tell the manager at your restaurant job before returning to work.
Report it to health officials. (Correct answer)
Refrain from eating the type of food that was contaminated.

Correct answer: Report it to health officials.

Contracting a foodborne illness like salmonella, especially if you work in a restaurant, poses a significant public health risk. Reporting it to health officials is crucial as it allows them to investigate the source, prevent further spread, and ensure proper food safety protocols are followed. This action protects both the individual and the wider public from potential outbreaks and helps maintain food safety standards.

Question 24: Which of the following would be considered a violation of food service safety practices?

providing customers with individual servings of butter
pouring multiple cartons of milk into a large container for ease of service (Correct answer)
refrigerating reconstituted dry milk
storing an ice cream scoop in a dipper well with running water

Correct answer: pouring multiple cartons of milk into a large container for ease of service

Pouring multiple cartons of milk into a single large container, also known as commingling or topping off, is a food safety violation. This practice makes it impossible to track individual expiration dates and increases the risk of cross-contamination. If one carton is contaminated or expired, it can spoil the entire batch, leading to potential foodborne illness.

Question 25: The use of pasteurized eggs is required when preparing which of these dishes?

scrambled or fried eggs
omelets
Caesar salad and hollandaise sauce (Correct answer)
boiled eggs, as in a chef’s salad

Correct answer: Caesar salad and hollandaise sauce

Caesar salad and hollandaise sauce traditionally contain raw or lightly cooked eggs, which carry a risk of salmonella contamination. Using pasteurized eggs is required for these dishes because the pasteurization process significantly reduces harmful bacteria, ensuring food safety. This precaution is vital to protect consumers, especially vulnerable populations, from foodborne illnesses when consuming dishes without sufficient cooking.

Question 26: A food-service inspector arrives unannounced at your facility while your manager is away and you are in charge. Which of the following would be an inappropriate response?

Refuse him entry until your manager returns. (Correct answer)
Ask for the inspector’s identification and credentials before allowing him entry.
Walk with the inspector as he inspects the facility.
Take notes as he points out problems.

Correct answer: Refuse him entry until your manager returns.

Food-service inspectors have legal authority to conduct unannounced inspections to ensure public health and safety. Refusing an inspector entry, even if your manager is absent, is inappropriate and can lead to serious legal consequences, including fines or facility closure. While you should verify their identification and accompany them, denying access obstructs their official duties.

Question 27: Your facility wants to sell house-made, prepackaged items such as smoked salmon and cured meats. What must you first obtain?

an OSHA (Occupational Safety and Health Administration) exception ammendment
ServSafe Food Safety certification
FDA (Food and Drug Administration) approval
a variance (Correct answer)

Correct answer: a variance

A variance is a document issued by a regulatory authority that grants permission to deviate from standard food safety regulations for specific processes. For specialized activities like smoking salmon or curing meats, which involve higher risks and unique control measures, a variance is necessary. This ensures the establishment has a Hazard Analysis and Critical Control Points (HACCP) plan or equivalent safety protocols in place to mitigate potential hazards.

Question 28: You are cleaning a pan that contains baked-on lasagna. What is the best choice for the job?

use an abrasive cleaner (Correct answer)
use a delimer
use a degreaser
soak it in water that is 171º F for 30 seconds

Correct answer: use an abrasive cleaner

Baked-on food, like lasagna, creates stubborn, hardened residues that are difficult to remove with general detergents. An abrasive cleaner contains small particles that physically scrub away these tough deposits without damaging the pan's surface. This mechanical action is highly effective for removing caked-on food that has adhered strongly to the cooking surface.

Question 29: Karen takes coleslaw out of the refrigerator at noon to serve at a picnic wedding. Besides labeling the food with the time it was removed, what other precaution must be taken to ensure food safety?

Make sure the food is covered while it is sitting at room temperature.
Place the food in an insulated container.
Make provisions to keep the food at 41 degrees or below. (Correct answer)
Ensure that the temperature of the food is measured at least every 4 hours.

Correct answer: Make provisions to keep the food at 41 degrees or below.

Coleslaw is a potentially hazardous food that must be held at safe temperatures to prevent rapid bacterial growth. While labeling is important, the primary safety precaution for cold food removed from refrigeration is to ensure it remains at 41°F (5°C) or below. If it cannot be kept cold, it must be discarded within a maximum of four hours (or six hours if its temperature never exceeds 70°F and it's discarded after six hours).

Question 30: A restaurant offers six types of dressings at their self-serve station. How many ladles must they have?

eight
four
one
six (Correct answer)

Correct answer: six

In a self-serve station, each distinct food item, such as different types of dressings, must have its own dedicated serving utensil. This practice is essential to prevent cross-contamination between foods, which could transfer allergens or bacteria. Therefore, six types of dressings require six separate ladles to maintain food safety and prevent health risks.

ServSafe Food Handler Practice Test

Which of the following would not be considered part of good hygiene in food handling?