ServSafe Food Handler Practice Test Answers 2024

ServSafe Food Handler Practice Test Answers 2024: Get the answers to the ServSafe Food Handler Practice Test for 2024 with this comprehensive guide. Improve your knowledge and ensure compliance with the latest food safety regulations. Enhance your confidence and ace the test with ease.

The ServSafe Food Handler Practice Test Answers 2024 provides a comprehensive and effective solution for those seeking certification in food safety. This practice test features a range of questions and answers that cover various topics in food handling, including personal hygiene, temperature control, and cross-contamination.

With accurate and up-to-date information, this test is a valuable resource for individuals working in the food industry who want to ensure they are following the latest best practices and regulations. By taking the ServSafe Food Handler Test with Answer Keys, individuals can assess their knowledge and identify areas where they need further improvement, making it an essential tool for anyone looking to pass the ServSafe Food Handler Exam.

ServSafe Food Handler Practice Test Answers

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ServSafe Food Handler Practice Test Answers 2022
Total Items: 40
Time Limit: N/A
Explanation: Yes

1 / 40

1) Which food item has been associated with Salmonella Typhi?

A) Beverages

B) Produce

C) Shellfish from contaminated water

D) Undercooked ground beef

2 / 40

2) What is the correct procedure for thawing food?

A) At room temperature.

B) In a hot water bath.

C) Inside a refrigerator or under cold running water

D) At room temperature if the food is in its original packaging

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3) What is the proper procedure for cooling food?

A) Leave the food at room temperature for 2 hours and then store it in the walk-in cooler

B) Always cool the food in the same container in which it was cooked.

C) The methods you use to cool the food are not important so long as the food is reheated to above 74° C or 165° F.

D) The food should be cooled in uncovered, shallow containers inside the walk-in cooler.

4 / 40

4) Raw chicken must be cooked to what temperature?

A) Greater than 54°C or 130° F.

B) Greater than 63° C or 145° F.

C) Greater than 68° C or 155° F.

D) Greater than 74° C or 165° F

5 / 40

5) Why must potentially hazardous food be kept out of the temperature danger zone?

A) To prevent altering the smell and color of the food.

B) To prevent the bacteria from growing and multiplying.

C) To prevent frozen foods from thawing.

D) Because customers like to eat foods that are either very hot or very cold.

6 / 40

6) Cold potentially hazardous food must be maintained at what temperature?

A) Below 5°C or 41° F at all times.

B) Between 5°C and 54°C or 41° F and 130° F at all times.

C) Above 5°C or 41° F at all times.

D) At any temperature if the food is packaged and from an approved processor.

7 / 40

7) Hot, cooked potentially hazardous food must be maintained above what temperature?

A) Above 54°C or 130° F at all times.

B) Between 5°C and 54°C or 41° F and 130° F at all times.

C) Above 5°C or 41° F at all times.

D) At any temperature if the food is already completely cooked.

8 / 40

8) Where must you store chemicals such as cleaner and sanitizers?

A) At least 6 inches above the floor.

B) With equipment and clean utensils.

C) Away from any food or clean equipment and utensils.

D) On the shelf above food and utensils.

9 / 40

9) What is the best way to get rid of roaches?

A) Use a powder pesticide instead of a spray.

B) Leave the lights on all time, even when the business is closed.

C) Seal areas where the roaches can hide and keep the establishment clean.

D) mash them with your food or a heavy object.

10 / 40

10) For how long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?

A) For seven days if the food has been maintained below 5°C or 41°F the entire time.

B) For seven days but only if the food tastes, smells or looks bad

C) For 14 days if the food has been held below 0°C or 32°F the entire time.

D) If you follow the rule to use foods in the same order they were received, the food can be stored for an indefinite amount of time.

11 / 40

11) What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with the food?

A) It is not necessary to sanitize things that cannot be completely submerged in the dish sink compartments.

B) You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer.

C) You must use a wiping cloth that has been soaked in a solution of water, soap, and chlorine.

D) You must use a wiping cloth with chlorine but only at the end of the workday when all of the food is put away.

12 / 40

12) How must raw animal foods be stored in the refrigerator?

A) On the floor of the walk-in cooler away from other foods

B) In containers stored on the lowest shelves of the refrigerator.

C) Raw shell eggs can be stored with cooked food and the other raw products on the lowest shelves.

D) All food products that are going to be cooked or reheated and raw foods can be stored together en the walk-in cooler.

13 / 40

13) Are you allowed to work if you have a contagious illness?

A) Yes

B) It depends on the type of contagious illness you have.

C) Never

D) If no one can tell you are sick.

14 / 40

14) Where or when can you smoke and eat in the establishment?

A) You can smoke and eat in any area of the establishment but only when the food is covered and stored.

B) You can never smoke or eat in the kitchen or in areas where food is prepared or stored.

C) You can eat in the kitchen but not smoke.

D) You can eat in the kitchen but only during a break or lunch.

15 / 40

15) What should you do if the gloves you are using to handle food become contaminated?

A) Remove the gloves, store them in a clean place, wash your hands, and put the gloves back on.

B) Remove the gloves, throw the gloves away, and put on new gloves.

C) Remove the gloves, throw the gloves away, wash your hands, and put on new gloves.

D) Remove the gloves, handle the food with your bare hands but only if they are clean, and put the gloves back on when you have time.

16 / 40

16) What are the steps of hand washing?

A) Apply soap to your hands, rub your hands together for 20 seconds, rinse your hands, dry your hands with a disposable paper towel, and turn off the faucet with the same paper towel used to dry your hands.

B) Apply soap to your hands, rub your hands together for 1 minute, rinse your hands, and dry your hands with a clean cloth.

C) Rinse your hands under hot water for 20 seconds, dry your hands with a disposable paper towel, and turn off the faucet with the same paper towel.

D) Immerse your hands in a solution of water and chlorine for at least 30 seconds and dry your hands with a disposable paper towel.

17 / 40

17) When must you wash your hands?

A) At least every 30 minutes.

B) When your supervisor tells you.

C) When customers can see your hands.

D) Each time your hands become contaminated.

18 / 40

18) Where must you wash your hands?

A) In any sink that is free and accessible.

B) Only in an authorized and designated hand wash sink.

C) In the authorized hand sink or in the dish wash sink if the hand sink is not working or available.

D) In the sanitizer bucket.

19 / 40

19) What should food handlers do after leaving and returning to the prep area?

A) Put on gloves

B) Remove their aprons

C) Wash hands

D) Apply hand antiseptic

20 / 40

20) What should food handlers do after leaving and returning to the prep area?

A) Put on gloves

B) Remove their aprons

C) Wash hands

D) Apply hand antiseptic

21 / 40

21) Single-use gloves are not required when

A) the food handler has a latex sensitivity.

B) cleaning stationary equipment.

C) washing produce.

D) handling cooked food.

22 / 40

22) What is the purpose of hand antiseptic?

A) Eliminate the need for handwashing

B) Increase the use of sanitizing solutions

C) Lower the number of pathogens on the skin

D) Eliminate the need for use of gloves

23 / 40

23) Which item is a potential physical contaminant?

A) Sanitizer

B) Jewelry

C) Sweat

D) Hand sanitizer

24 / 40

24) When can a food handler diagnosed with jaundice return to work?

A) After 1 week

B) When his or her skin returns to a natural color

C) Seven days after the last symptom is observed

D) When approved by the regulatory authority

25 / 40

25) What should a food handler do to make gloves easier to put on?

A) Sprinkle flour in the gloves

B) Blow into gloves

C) Select the correct size gloves

D) Roll the gloves up

26 / 40

26) A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

A) Do not work with food

B) Go home

C) Clean the restroom after each use

D) Only bus tables

27 / 40

27) When should a food handler with a sore throat and fever be excluded from the operation?

A) When the customers served are primarily a high-risk population

B) When the food handler’s fever is over 100 ̊F (38 ̊C)

C) After the food handler has a sore throat that has lasted for more than 5 days

D) Before the regulatory authority is notified

28 / 40

28) Where should a food handler wash his or her hands after prepping food?

A) Three-compartment sink

B) Utility sink

C) Designated sink for handwashing

D) Food-prep sink

29 / 40

29) What symptom can indicate a customer is having an allergic reaction?

A) Wheezing or shortness of breath

B) Left arm pain

C) Appetite loss

D) Coughing blood

30 / 40

30) What practice can help prevent allergic reactions?

A) Cooking different food types in the same oil

B) Identifying ingredients for customers

C) Using parchment paper when baking cookies

D) Providing home delivery service

31 / 40

31) What does the L stand for in the FDA’s ALERT tool?

A) Listen

B) Leave

C) Limit

D) Look

32 / 40

32) How should chemicals be stored?

A) Above food

B) Away from prep areas

C) In food-storage areas

D) With kitchenware

33 / 40

33) What condition promotes the growth of bacteria?

A) High acidity

B) Low levels of moisture

C) Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)

D) Food with a pH that is highly alkaline

34 / 40

34) What practice should be used to prevent seafood toxins from causing a foodborne illness?

A) Cooking food to correct internal temperatures

B) Handwashing throughout the day

C) Purchasing food from approved, reputable suppliers

D) Microwaving fish to be served raw for 15 seconds

35 / 40

35) Parasites are commonly associated with what food?

A) Mushrooms

B) Wild game

C) Whole wheat

D) Dairy products

36 / 40

36) What practice is useful for preventing Norovirus from causing foodborne illness?

A) Cooking food to minimum internal temperature

B) Correct handwashing

C) Cooling food rapidly

D) Encouraging staff to get flu shots

37 / 40

37) Which is an example of physical contamination?

A) Sneezing on food

B) Touching dirty food-contact surfaces

C) Bones in fish

D) Cooking tomato sauce in a copper pan

38 / 40

38) What symptom requires a food handler to be excluded from the operation?

A) Sore throat

B) Jaundice

C) Coughing

D) Stomach cramps

39 / 40

39) What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

A) Pasteurized

B) Pooled

C) Hard-boiled

D) Shelled

40 / 40

40) What causes preschool-age children to be at risk for foodborne illness?

A) Their immune systems are not strong.

B) They have not received all of their immunizations.

C) They only eat ready-to-eat food.

D) They have hidden allergies.

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