ServSafe Food Handler Practice Test 1 Answers

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Which method is a safe way to thaw food?

  • As part of the cooking process
  • Under running water at 125°F (52°C) or higher
  • Submerged in a sink of standing water at 70°F (21°C)
  • On the counter at room temperature

One way for managers to show that they know how to keep food safe is to

  • become certified in food safety.
  • take cooking temperatures.
  • monitor employee behaviors.
  • conduct self-inspections.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

  • Identifying risks
  • Monitoring
  • Corrective action
  • Re-evaluation

Where should personal items, like a coat, be stored in the operation?

  • On a shelf, above food
  • On a shelf, below food
  • In a designated area, away from food
  • In a kitchen, away from moving equipment

Where should food handlers wash their hands?

  • Prep sink
  • Utility sink
  • Designated sink for handwashing
  • Three-compartment sink

What must a manager do with a recalled food item in the operation?

  • Combine the item with non-recalled items during preparation
  • Record the names of customers who purchase the item.
  • Store the recalled item separately from other food.
  • Sell all recalled items within 24 hours.

An imminent health hazard, such as a water supply interruption, requires immediate correction or

  • a HACCP plan.
  • closure of the operation.
  • evaluation of the situation.
  • normal operating procedures.

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

  • Place a hand on a container to see if it is cool to the touch.
  • Hold an infrared thermometer as close as possible to a case.
  • Place the thermometer stem between shipping boxes for a reading.
  • Remove the lid of a container and put the thermometer stem into the sour cream.

What is the most important factor in choosing an approved food supplier?

  • It has a HACCP program or other food safety system.
  • It has documented manufacturing and packing practices.
  • Its warehouse is close to the operation, reducing shipping time.
  • It has been inspected and complies with local, state, and federal laws.

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

  • hazard analysis critical control point (HACCP).
  • quality control and assurance.
  • food safety management.
  • active managerial control.

What is the main reason for food handlers to avoid scratching their scalps?

  • Transferring a food allergen
  • Spreading pathogens to the food
  • Getting food in their hair
  • Causing toxic-metal poisoning

When may food handlers wear plain-band rings?

  • At any time
  • When not handling food
  • Only if wearing gloves
  • Only if washing dishes

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

  • 5 seconds
  • 8 seconds
  • 10 seconds
  • 18 seconds

What is the best way to protect food from deliberate tampering?

  • Make it as difficult as possible for someone to tamper with it.
  • Allow former employees into the operation.
  • Perform spot inspections on new vendors.
  • Use the USDA A.L.A.R.M. system.

The purpose of a food safety management system is to

  • keep all areas of the facility clean and pest-free
  • identify, tag, and repair faulty equipment within the facility
  • prevent foodborne illness by controlling risks and hazards
  • use the correct methods for purchasing and receiving food.

A food item that is received with an expired use-by date should be

  • rejected.
  • used immediately.
  • accepted but labeled differently.
  • accepted but kept separate from other items.

Ice crystals on a frozen food item indicate

  • time-temperature abuse.
  • cross-contamination.
  • poor cleaning and sanitizing.
  • poor personal hygiene.

What is a basic characteristic of a virus?

  • Destroyed by cooking
  • Grows in food
  • Requires a living host to grow
  • D Commonly found in cattle intestines

After handling raw meat and before handling produce, what should food handlers do with their gloves?

  • Clean and sanitize them.
  • Continue working with them.
  • Set them aside if working with meat again later.
  • Wash hands and change them.

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

  • Management oversight
  • Corrective action
  • Re-evaluation
  • Identify risks

How should chemicals be stored?

  • Above food
  • Away from prep areas
  • In food storage areas
  • With kitchenware

When delivering food for off-site service, raw poultry must be stored

  • at a lower temperature than ready-to-eat food.
  • separately from ready-to-eat food.
  • without temperature control.
  • above raw beef.

Supplies should be stored away from the walls and at least _____ off of the floor.

  • 2 inches (5 centimeters)
  • 4 inches (10 centimeters)
  • 5 inches (13 centimeters)
  • 6 inches (15 centimeters)

What must food handlers do after touching their body or clothing?

  • Wash their hands
  • Rinse their gloves
  • Change their aprons
  • Use a hand antiseptic

Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C).

  • 2
  • 4
  • 6
  • 8

What is the minimum internal cooking temperature for seafood?

  • 135°F (57°C) or higher for 15 seconds
  • 145°F (63°C) or higher for 15 seconds
  • 155°F (68°C) or higher for 15 seconds
  • 165°F (74°C) or higher for 15 seconds

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

  • Customers served are primarily a high-risk population
  • Fever is over 100°F (38°C)
  • Sore throat has lasted for more than 5 days
  • Before the regulatory authority is notified

What should a food handler do when working with an infected cut on the finger?

  • Cover the wound with a bandage.
  • Stay away from food and prep areas.
  • Cover the hand with a glove or a finger cot.
  • Cover the wound with an impermeable bandage or finger cot and a glove.

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

  • Date mark it.
  • Sell it.
  • Throw it away.
  • Serve it within the next hour.

Soup on a buffet should be labeled with the

  • name of the food.
  • prep date.
  • soup’s ingredients.
  • use-by date.

Which item should be rejected?

  • Bags of organic cookies in torn packaging
  • Bottled milk at 41°F (5°C)
  • Single-use cups in original packing
  • Live oysters with an internal temperature of 50°F (10°C)

What is the only jewelry that may be worn on the hands or arms while handling food?

  • Plain-band ring
  • Medical ID bracelet
  • Leather-band watch
  • Diamond ring

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

  • At least 1
  • At least 2
  • At least 10
  • At least 20

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

  • Cool the food to 41°F (5°C) or lower.
  • Serve the food immediately.
  • Cook the food 165°F (74°C).
  • Throw the food away.

What should food handlers do after prepping food and before using the restroom?

  • Wash their hands
  • Take off their hats
  • Change their gloves
  • Take off their aprons

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

  • Refer to the vendor notification for next steps
  • Contact the supplier and arrange for the product to be picked up.
  • Label the item to prevent it from accidently being placed back in inventory.
  • Inform the local media, customers, and employees of the reason for the recall.

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

  • when to register with the EPA.
  • how to fill out an incident report.
  • where to find Safety Data Sheets in the operation.
  • who is in the facility.

Hot TCS food being hot-held for service must be at what temperature?

  • 70°F (21°C) or above
  • 125°F (52°C) or above
  • 135°F (57°C) or above
  • 155°F (68°C) or above

After which activity must food handlers wash their hands?

  • Clearing tables
  • Putting on gloves
  • Serving customers
  • Applying hand antiseptic

Food must be cooled from 135°F (57°C) to ______ within 2 hours.

  • 80°F (27°C)
  • 45°F (7°C)
  • 70°F (21°C)
  • 41°F (5°C)


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