ServSafe Practice Test 3 3 — Questions and Answers
Question 1: A food handler notices a coworker sneeze into their hand and then return to chopping vegetables without washing their hands. What should the food handler do?
- Ignore it since the coworker only sneezed once
- Tell the manager immediately (Correct answer)
- Hand the coworker a paper towel to wipe their hand
- Continue working and sanitize the vegetables later
Correct answer: Tell the manager immediately
Sneezing on hands is a contamination event that requires immediate handwashing before handling food, and the manager must be notified to correct the behavior.
Question 2: Which temperature range is known as the 'temperature danger zone' for bacterial growth?
- 0°F to 32°F (-18°C to 0°C)
- 32°F to 70°F (0°C to 21°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 135°F to 165°F (57°C to 74°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly in food.
Question 3: When should a food handler be excluded from the operation rather than restricted to non-food-contact duties?
- When they have a sore throat with no fever
- When they have jaundice (yellowing of skin or eyes) (Correct answer)
- When they have a minor cut on their arm covered with a bandage
- When they report having a headache
Correct answer: When they have jaundice (yellowing of skin or eyes)
Jaundice is a symptom of Hepatitis A or other serious liver disease and requires exclusion from the operation entirely.
Question 4: A delivery of ground beef arrives at 50°F (10°C). What is the correct action?
- Accept it and refrigerate immediately
- Accept it since it is below 70°F
- Reject the delivery (Correct answer)
- Accept it and use it within 4 hours
Correct answer: Reject the delivery
Ground beef must be received at 41°F (5°C) or below; a temperature of 50°F indicates it has been improperly held and must be rejected.
Question 5: What is the correct procedure for thawing a large frozen turkey?
- Leave it on the counter at room temperature overnight
- Thaw it in a microwave on low heat for several hours
- Submerge it in a sink with standing cold water
- Place it in a refrigerator at 41°F (5°C) or below (Correct answer)
Correct answer: Place it in a refrigerator at 41°F (5°C) or below
Thawing in a refrigerator at 41°F or below keeps the food out of the temperature danger zone throughout the entire thawing process.
Question 6: Which item is a common source of the allergen that causes the most severe allergic reactions in the US?
- Wheat
- Corn
- Peanuts (Correct answer)
- Soy
Correct answer: Peanuts
Peanuts are among the most common triggers of anaphylaxis, the most severe type of allergic reaction.
Question 7: How often should a food-contact surface sanitizer solution be tested?
- Once per day at opening
- Once per shift
- At regular intervals throughout the shift (Correct answer)
- Only when the solution looks dirty
Correct answer: At regular intervals throughout the shift
Sanitizer concentration must be tested at regular intervals because it degrades with use, contamination, and time.
ServSafe Practice Test 3 3
A food handler notices a coworker sneeze into their hand and then return to chopping vegetables without washing their hands.
What should the food handler do?