ServSafe Food Handler PreTest Answers 2024

ServSafe Food Handler PreTest Answers 2024: Get access to the most comprehensive ServSafe Food Handler PreTest answers. Our study material covers all topics outlined in the exam, including food safety principles, personal hygiene, and foodborne illness.

Enhance your knowledge and increase your chances of passing the exam on your first attempt with our expert-reviewed answers. Boost your career in the food service industry with a ServSafe Food Handler certification and ensure your customers are safe from foodborne illness. Get started now and ace your ServSafe Food Handler PreTest.

The ServSafe Food Handler course is a comprehensive and essential training program for food service employees. This online course covers critical topics such as food safety practices, personal hygiene, cross-contamination, temperature control, and foodborne illness.

The course provides a clear understanding of food safety regulations and best practices, ensuring that food handlers are equipped to maintain a safe and healthy food environment. Foodservice operators and regulators recognize the ServSafe Food Handler certificate, demonstrating that the recipient has received the necessary training to safely and responsibly handle food.

ServSafe Food Handler PreTest Answers 2024

Test Your Knowledge

/40

ServSafe Food Handler Pre Test
Total Items: 40
Time Limit: N/A
Explanation: Yes

1 / 40

1) When can glass thermometers be used?

A) When candy is being made

B) When checking liquids

C) When enclosed in a shatterproof casing

D) When hanging in a cooler

2 / 40

2) What temperatures do infrared thermometers measure?

A) Internal food

B) Air

C) Surface

D) Oven

3 / 40

3) What strategy can prevent cross-contamination?

A) Buy food that does not require prepping

B) Prep food on both sides of a cutting board

C) Prep raw food and ready-to-eat food at the same time

D) Avoid time-temperature abuse

4 / 40

4) What should a server do after clearing a table?

A) Apply hand antiseptic

B) Wash hands

C) Put disposable gloves back on

D) Rinse hands in warm water

5 / 40

5) Which organization includes inspecting food as one of its primary responsibilities?

A) U.S. Public Health Service

B) Centers for Disease Control

C) U.S. Department of Agriculture

D) Occupational Safety and Health Administration

6 / 40

6) What must staff members do when transferring chemicals to a new container?

A) Label the container

B) Complete an MSDS request

C) Log the transfer in the MSDS

D) Store the chemical in a locked cabinet

7 / 40

7) What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

A) Environmental Protection Agency

B) Occupational Safety and Health Administration

C) People for the Ethical Treatment of Animals

D) National Restaurant Association

8 / 40

8) What temperature should the water be for manual dishwashing?

A) Must be at least 70 ̊F (21 ̊C)

B) Must be at least 90 ̊F (32 ̊)

C) Must be at least 100 ̊F (37 ̊C)

D) Must be at least 110 ̊F (43 ̊C)

9 / 40

9) What is the first step of cleaning and sanitizing stationary equipment?

A) Take off removable parts

B) Unplug the unit

C) Spray the surface with cleanser

D) Wash the equipment surface using hot water

10 / 40

10) What factors influence the effectiveness of a chemical sanitizer?

A) Concentration, temperature, contact time, pH, and water hardness

B) Concentration, absorbency, moisture, alkalinity, salinity

C) Concentration, protein, acidity, air temperature, strength

D) Concentration, water activity, reactivity, pressure, density

11 / 40

11) What is the first step in developing a HACCP plan?

A) Identify corrective actions

B) Conduct a hazard analysis

C) Establish monitoring procedures

D) Determine critical control points

12 / 40

12) What scenario can lead to pest infestation?

A) Storing recyclables in paper bags

B) Cleaning up spills around garbage containers

C) Rotating products using the FIFO method

D) Installing air curtains above doors

13 / 40

13) What information must be posted on a dishwasher?

A) Manufacturer phone number

B) Correct settings

C) Recommended sanitizing amounts

D) Schedule for cleaning

14 / 40

14) What is a cross-connection?

A) Backflow of clean water into dirty water

B) Physical link between safe water and dirty water

C) Water transport vehicle

D) Approved public water main

15 / 40

15) Which of these food processes does not require a variance from a regulatory authority?

A) Smoking food as a method to preserve it

B) Buying bean sprouts from a reputable supplier

C) Curing food

D) Pasteurizing juice on-site

16 / 40

16) What must a food handler with an infected hand wound do to work safely with food?

A) Cover the wound with an impermeable cover and wear a single-use glove

B) Avoid working with raw food until the wound is completely dry

C) Place a bandage on the wound

D) Apply hand sanitizer to the wound

17 / 40

17) The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 ̊F (74 ̊C). What HACCP principle is addressed by cooking the duck breast to 165 ̊F (74 ̊C)?

A) Hazard Analysis

B) Verification

C) Monitoring

D) Critical limit

18 / 40

18) In a self-service area, bulk unpackaged food does not need a label if the product

A) makes a claim about health or nutrient content.

B) does not make a claim about health or nutrient content.

C) has been prepared at an unregulated processing plant.

D) has been prepared at a vendor’s processing plant.

19 / 40

19) What rule for serving bread should food handlers practice?

A) Do not re-serve uneaten bread

B) Reheat uneaten bread before serving to other customers

C) Recycle unused, uncovered butter for use in other food items

D) Clean and sanitize bread baskets between each customer

20 / 40

20) What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

A) Wrap the utensils with a clean napkin

B) Leave the utensils for the next guest

C) Clean and sanitize the utensils

D) Wipe off the utensils and reuse

21 / 40

21) Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

A) 12:00 p.m.

B) 2:00 p.m.

C) 3:00 p.m.

D) 4:00 p.m.

22 / 40

22) How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

A) 2 hours

B) 4 hours

C) 6 hours

D) 8 hours

23 / 40

23) What is the minimum internal cooking temperature for a veal chop?

A) 135 ̊F (57 ̊C)

B) 145 ̊F (63 ̊C)

C) 155 ̊F (68 ̊C)

D) 165 ̊F (74 ̊C)

24 / 40

24) When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

A) Telephone

B) Text or email message

C) Labels on food

D) Verbal instructions

25 / 40

25) A local nursing home has a yearly barbecue for its residents. Which food item should

A) Deviled eggs

B) Potato salad

C) Raw carrots

D) Rare hamburgers

26 / 40

26) Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

A) 12 hours

B) 24 hours

C) 48 hours

D) 72 hours

27 / 40

27) Which item should be rejected?

A) Bags of organic cookies in torn packaging

B) Bottled milk at 41 ̊F (5 ̊C)

C) Shell eggs at an air temperature of 45 ̊F (7 ̊C)

D) Live oysters at 50 ̊F (10 ̊C)

28 / 40

28) A food handler has just finished storing a dry food delivery. Which step was done correctly?

A) Stored food away from the wall

B) Stored food 4 inches off the floor

C) Stored food underneath a stairwell

D) Stored food in an empty chemical container

29 / 40

29) How should an item that has been recalled by its manufacturer be stored in an operation?

A) Together with food that will be served

B) Separately from food that will be served

C) In vacuum-packed bags

D) In self-draining containers

30 / 40

30) What information must be included on the label of food packaged on-site for retail sale?

A) Pack date

B) List of ingredients

C) Storage guidelines

D) Serving size

31 / 40

31) A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

A) April 4

B) April 8

C) April 10

D) April 12

32 / 40

32) Why should food temperatures be taken in 2 different locations?

A) To ensure the thermometer is calibrated correctly

B) It is required by the manufacturer

C) To ensure the thermometer is accurate to +/-2 ̊F or +/-1 ̊C

D) Temperature may vary in the food

33 / 40

33) How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

A) Rinse it from the surface and then apply it a second time

B) Test the surface first to confirm that there are no pathogens

C) Use a test kit to check the sanitizer’s concentration when mixing it

D) Heat it to the temperature recommended by the manufacturer

34 / 40

34) What should staff do when receiving a delivery of food and supplies?

A) Inspect non-food items first

B) Store it immediately and inspect it later

C) Visually inspect all food items

D) Stack the delivery neatly and inspect it within 12 hours

35 / 40

35) What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

A) 115 ̊F (46 ̊C)

B) 125 ̊F (51 ̊C)

C) 135 ̊F (57 ̊C)

D) 145 ̊F (62 ̊C)

36 / 40

36) Which responsibility is included in the Food and Drug Administration’s role?

A) Inspecting meat, poultry, and eggs

B) Issuing licenses and permits

C) Regulating food transported across state lines

D) Approving HACCP plans

37 / 40

37) What should be done with a package of flour that is received with signs of dampness on the bag?

A) Reject the flour and return it to the supplier

B) Accept the flour and place in dry storage

C) Dry the bag thoroughly before use

D) Store the bag in a cooler at 41 ̊F (5 ̊C) or lower

38 / 40

38) What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

A) At least 150 ̊F (65 ̊C)

B) At least 160 ̊F (71 ̊C)

C) At least 170 ̊F (76 ̊C)

D) At least 180 ̊F (82 ̊C)

39 / 40

39) What must food handlers do when handling ready-to-eat food?

A) Wear single-use gloves

B) Sanitize their hands

C) Wear an apron

D) Use bare hands

40 / 40

40) Why are people who take certain medications at risk for foodborne illness?

A) Their immune systems are compromised

B) They have not built up strong immune systems

C) They only eat TCS food

D) They have hidden allergies

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