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

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

1 / 40

1) When can glass thermometers be used?

2 / 40

2) What temperatures do infrared thermometers measure?

3 / 40

3) What strategy can prevent cross-contamination?

4 / 40

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

5 / 40

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

6 / 40

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

7 / 40

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

8 / 40

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

9 / 40

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

10 / 40

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

11 / 40

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

12 / 40

12) What scenario can lead to pest infestation?

13 / 40

13) What information must be posted on a dishwasher?

14 / 40

14) What is a cross-connection?

15 / 40

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

16 / 40

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

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)?

18 / 40

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

19 / 40

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

20 / 40

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

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?

22 / 40

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

23 / 40

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

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?

25 / 40

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

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?

27 / 40

27) Which item should be rejected?

28 / 40

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

29 / 40

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

30 / 40

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

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?

32 / 40

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

33 / 40

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

34 / 40

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

35 / 40

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

36 / 40

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

37 / 40

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

38 / 40

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

39 / 40

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

40 / 40

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

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