ServSafe Food Handler Practice Test
Which of the following would not be considered part of good hygiene in food handling?
Using hand sanitizer is not a substitute for hand-washing when handling food. All of the other answer choices are considered to be good food-handling practices.
The most dangerous temperature zone for storing prepared food is ____.
This is the defined temperature range at which bacteria is mostly likely to grow, causing food spoilage at a higher rate than at any other temperature range.
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?
The safest action for Olivia to take is to inform a manager. Leaving the chicken, cooking it, or sticking it back in the freezer are not safe options as the chicken may now be harboring bacterial growth.
A customer orders his steak “rare.” What would be an appropriate cooked temperature?
The minimum safe temperature of cooked food is 135 degrees Fahrenheit. While a cooked temperature of 160 or 180 is safe, it would not meet the requirements of a “rare” steak.
Which of the following is not true of hand washing?
While antibacterial soap can be used, it is not a must for effective hand washing.
Mike cut his finger at work 2 days ago and now it is oozing and infected. What should he do?
Those with infected injuries should not work around food because of the risk of contamination. Because the injury occurred at work and could compromise the health and safety of others, it should also be reported to the manager. While Mike’s injury may require treatment, that level of urgency was not conveyed in the question and is therefore not the best choice.
Which two labels should be on every package of stored food?
Every container of stored food should be labeled with the name of the food and its expiration date.
Although all food is in danger of becoming spoiled, which is not considered a “high risk” food for bacterial contamination?
Although bread is at risk for developing mold as it ages, the other options are all considered “high risk” foods and they typically become contaminated much faster if not properly stored. Melon, besides being raw produce, is at risk due to its high water content.
When should the food handler change his gloves?
At minimum, gloves must be changed every four hours, and they should always be changed whenever they are dirty or torn. They should also be replaced when beginning a new task, before (not after) handling ready-to-eat foods, and after touching raw food or dirty objects, such as trash. Gloves should never be washed or reused.
Which list represents proper sanitation for a surface?
In order for a surface to be considered sanitized, you must clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry, in that order
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?
There are three types of food contamination: physical, chemical, and biological. Chemical contamination occurs when a chemical such as a cleaner, pesticide, or sanitizer interacts with food.
At minimum, how long should the entire hand washing process take?
The entire process of scrubbing, rinsing, and drying hands should take at least 20 seconds. The scrubbing portion should last at least 10-15 seconds.
Which of the following items is appropriate to wear when preparing food?
A plain wedding band is an acceptable item to wear when preparing food. Other jewelry (including medical alert bracelets and necklaces) is not. Nails must be kept trimmed and filed, but they may not have polish on them. Artificial nails are prohibited.
Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it?
Personal beverages must be kept covered and in a non-food prep area to prevent spilling or contamination.
At minimum, how often should a thermometer be checked for accuracy?
ServSafe guidelines recommend checking a thermometer for accuracy at the start of every shift. They should also be checked if they are dropped or exposed to hot or cold temperature extremes.
Which of the following is not considered to be a “toxic metal” when used in food preparation?
Stainless steel is a good choice for food preparation. All of the other choices can be toxic when coming into contact with acids, such as those present in citrus fruits and vinegar-based foods.
Cutting boards used for food preparation should be made of _____.
Hard wood and heavy duty plastic cutting boards are the easiest to sanitize and tend to harbor fewer bacteria. Rubber is also a good choice, but soft wood is not.
Which of the following could cause cross-contamination when preparing food?
Different cutting boards should ideally be used for preparing raw meat and vegetables. At minimum, the board should be thoroughly sanitized in between the two preparations. As long as all bread cut on the board either contains gluten or is gluten-free, this shouldn’t cause cross-contamination. Note that ever-changing allergen guidelines may require additional restrictions with regard to gluten, nuts, and other allergens during the food preparation process.
What is the major source of bacteria in food?
There are over 150 billion bacteria that are carried by humans, so humans are the largest source of food contamination. Bacteria can also come from the other sources, but usually have a human origin.
Which of these is not considered a PHF (Potentially Hazardous Food)?
Bread does not have the water or high protein content usually associated with food hazards. The other choices are on the PHF list.
You can kill most bacteria in food by ____.
Bacteria is not killed by any of these actions. The bacteria just become inactive, but are revived upon return to a normal state.
The least likely of these foods to transport bacteria would be ____.
The least likely carrier of bacteria is food that has been cooked or heated after handling. The other choices are considered prime bacteria carriers if hygiene precautions are not followed.
You went to a friend’s picnic and contracted salmonella from some food you ate there. What must you do?
Any sickness from Salmonella, Shigella, E. Coli, or Hepatitis A must be reported to health officials. A doctor’s note is required in order to return to work.
Which of the following would be considered a violation of food service safety practices?
Milk must be stored in and dispensed from its orignal container. All of the other choices are good food safety practices.
The use of pasteurized eggs is required when preparing which of these dishes?
Both a Caesar salad and hollandaise sauce use uncooked or only partially cooked eggs, so pasteurized eggs are required for their preparation.
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?
Food service inspectors can revoke an establishment’s permit if they are denied entry, so they should always be allowed in the establishment after they volunteer their credentials. Because they often arrive without warning, someone should be deemed to be “in charge” if the manager is away. If you are this person, it is a good idea to walk with them so you can answer any questions they have and take notes of any problems they point out.
Your facility wants to sell house-made, prepackaged items such as smoked salmon and cured meats. What must you first obtain?
Any establishment wishing to process foods that are smoked or cured for preservation must first obtain a variance from the regulatory authority in their area if the location is not zoned for meat processing that includes smoking. Try Again Report a problem
You are cleaning a pan that contains baked-on lasagna. What is the best choice for the job?
Abrasive cleaners are the best choice to clean pots and pans that have baked-on food.
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?
Cold foods must be held at 41 degrees or below until served and an insulated container may not be sufficient to maintain this temperature. The internal temperature of cold food must be measured every 2 hours. It is necessary to keep the food covered, but it should not sit at room temperature while waiting to be served.
A restaurant offers six types of dressings at their self-serve station. How many ladles must they have?
Every food requiring a serving utensil should have its own dedicated utensil.
Please share this quiz to view your results .
This is a timed quiz. You will be given 45 seconds per question. Are you ready?