ServSafe Food Handler Practice Test

Question 1

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

Accepted Answer

using hand sanitizer when you can’t wash your hands

Answer

using a paper towel to open the bathroom door after washing your hands

Answer

using soap to lather your arms and hands

Answer

drying your hands with a paper towel after washing them

Question 2

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

Accepted Answer

41° F to 135° F

Answer

32° F to 100° F

Answer

above freezing

Answer

above 50° F

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?

Accepted Answer

tell the manager

Answer

stick them back in the freezer

Answer

cook them to a temperature over 135

Answer

leave them as someone may have left them out to thaw

Question 4

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

Accepted Answer

135

Answer

160

Answer

125

Answer

180

Question 5

Which of the following is not true of hand washing?

Accepted Answer

Antibacterial soap must be used to wash hands.

Answer

Hand scrubbing should take place for at least 10-15 seconds.

Answer

Using either a hand dryer or paper towel to dry hands is acceptable.

Answer

Hot water should be used to wash hands.

Question 6

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

Accepted Answer

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

Answer

Go the urgent care center immediately.

Answer

Place a bandaid, antibacterial ointment, and finger cot over his affected finger.

Answer

Place a bandaid, finger cot, and glove over his affected finger/hand.

Question 7

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

Accepted Answer

name of the food and expiration (use by) date

Answer

potential allergies and expiration (use by) date

Answer

ingredients and expiration (use by) date

Answer

name of food and potential allergies

Question 8

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

Accepted Answer

bread

Answer

melon

Answer

eggs

Answer

uncooked chicken

Question 9

When should the food handler change his gloves?

Accepted Answer

when they are dirty

Answer

after handling ready-to-eat foods

Answer

As long as they are washed regularly, the same gloves can be used the entire shift.

Answer

every hour

Question 10

Which list represents proper sanitation for a surface?

Accepted Answer

clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry

Answer

clean the surface, rinse the surface, sanitize the surface, dry the surface with a towel

Answer

sanitize the surface, clean the surface, rinse the surface, dry the surface with a towel

Answer

clean the surface, sanitize the surface, rinse the surface, allow the surface to air-dry