ServSafe Food Handler Test
Hot food required for service the next day should: - correct answer-be cooled rapidly then
refrigerated
Hot food should be held at ___ during service - correct answer-a minimum of 135°F
How often should a food handler change their gloves? - correct answer-once they become
dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
D. unused, uncovered condiments - correct answer-B. unopened prepackaged food
Before putting a large pork roast in the refrigerator, you should first: - correct answer-cut it
into smaller pieces
A sanitizer: - correct answer-kills bacteria
Which meat is the safest to eat when cooked "rare"? - correct answer-Lamb
What task requires food handlers to wash their hands before AND after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons - correct answer-A. handling raw meat, poultry, or seafood
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these - correct answer-D. all of these
Why shouldn't you mix cooked and raw foods? - correct answer-it results in a
"cross-contamination"
What are the basic steps for cleaning effectively? - correct answer-Scraping, clean with
detergent, sanitizing and air drying
What does bacteria need to multiply? - correct answer-food, water, and warm temperatures
Which is a TCS food?
A. saltines
B. bananas
, C. coffee
D. baked potato - correct answer-D. baked potato
Who is responsible for safe food handling in the food premises? - correct answer-owner,
head chef, and anyone handling food
A detergent: - correct answer-helps remove visible soil
Which food probably contains the most bacteria?
A. hamburger cooked rare
B. frozen raw chicken
C. opened jar of mayonnaise
D. a stale slice of bread - correct answer-B. frozen raw chicken
How can you tell if food has enough bacteria to cause food poisoning? - correct answer-You
can't tell. It smells, tastes and looks normal.
What food safety practice can prevent cross-contact? - correct answer-washing, rinsing, and
sanitizing utensils before each use
Foods not likely to support bacterial growth are:
A. milk and cream
B. dried pasta, noodles or bread
C. fish and seafood
D. fresh meat and poultry - correct answer-B. dried pasta, noodles, or bread
Which of the following is true about bacteria?
A. all bacteria can cause illness
B. it needs air to survive
C. freezing temperatures kills bacteria
D. it multiplies fast in warm temperatures - correct answer-D. it multiplies fast in warm
temperatures
What are the basic steps of washing hands? - correct answer-Apply soap, wash well, rinse
and dry with disposable paper towel
Hot TCS food can be held without temperature control for a maximum of ___ hours - correct
answer-4
If a food handler has been vomiting or has diarrhea, when should they return to work? -
correct answer-When a doctor advises that they can
What is the first action someone should take when entering the restaurant for a work shift? -
correct answer-wash hands
The maximum length of time that prepared foods may be held in the temperature danger
zone is: - correct answer-4 hours
Hot food required for service the next day should: - correct answer-be cooled rapidly then
refrigerated
Hot food should be held at ___ during service - correct answer-a minimum of 135°F
How often should a food handler change their gloves? - correct answer-once they become
dirty
Which food may be re-served to customers?
A. unused whole fruit garnish
B. unopened prepackaged food
C. uneaten bread
D. unused, uncovered condiments - correct answer-B. unopened prepackaged food
Before putting a large pork roast in the refrigerator, you should first: - correct answer-cut it
into smaller pieces
A sanitizer: - correct answer-kills bacteria
Which meat is the safest to eat when cooked "rare"? - correct answer-Lamb
What task requires food handlers to wash their hands before AND after doing it?
A. handling raw meat, poultry, or seafood
B. using chemicals that might affect food safety
C. taking out garbage
D. touching clothing or aprons - correct answer-A. handling raw meat, poultry, or seafood
When storing food in the fridge or freezer, you should:
A. rotate stock - first in, first out rule
B. record the temperature of the fridge and/or freezer daily
C. cover, label & date foods
D. all of these - correct answer-D. all of these
Why shouldn't you mix cooked and raw foods? - correct answer-it results in a
"cross-contamination"
What are the basic steps for cleaning effectively? - correct answer-Scraping, clean with
detergent, sanitizing and air drying
What does bacteria need to multiply? - correct answer-food, water, and warm temperatures
Which is a TCS food?
A. saltines
B. bananas
, C. coffee
D. baked potato - correct answer-D. baked potato
Who is responsible for safe food handling in the food premises? - correct answer-owner,
head chef, and anyone handling food
A detergent: - correct answer-helps remove visible soil
Which food probably contains the most bacteria?
A. hamburger cooked rare
B. frozen raw chicken
C. opened jar of mayonnaise
D. a stale slice of bread - correct answer-B. frozen raw chicken
How can you tell if food has enough bacteria to cause food poisoning? - correct answer-You
can't tell. It smells, tastes and looks normal.
What food safety practice can prevent cross-contact? - correct answer-washing, rinsing, and
sanitizing utensils before each use
Foods not likely to support bacterial growth are:
A. milk and cream
B. dried pasta, noodles or bread
C. fish and seafood
D. fresh meat and poultry - correct answer-B. dried pasta, noodles, or bread
Which of the following is true about bacteria?
A. all bacteria can cause illness
B. it needs air to survive
C. freezing temperatures kills bacteria
D. it multiplies fast in warm temperatures - correct answer-D. it multiplies fast in warm
temperatures
What are the basic steps of washing hands? - correct answer-Apply soap, wash well, rinse
and dry with disposable paper towel
Hot TCS food can be held without temperature control for a maximum of ___ hours - correct
answer-4
If a food handler has been vomiting or has diarrhea, when should they return to work? -
correct answer-When a doctor advises that they can
What is the first action someone should take when entering the restaurant for a work shift? -
correct answer-wash hands
The maximum length of time that prepared foods may be held in the temperature danger
zone is: - correct answer-4 hours
