ServSafe Food Handler Practice Test 2 Answers

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Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

  • 41°F (5°C)
  • 50°F (10°C)
  • 60°F (16°C)
  • 70°F (21°C)

Which does not require sanitizing?

  • Plates
  • Knives
  • Walls
  • Tongs

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

  • The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
  • The cook did not clean and sanitize the gloves before handling the hamburger buns.
  • The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
  • The cook did not wash hands and put on new gloves before slicing the hamburger buns.

When must a consumer advisory be provided for menu items containing TCS food?

  • When the item is raw or undercooked.
  • When the item contains a potential allergen
  • When the operation provides only counter service.
  • When the operation primarily serves a high-risk population.

What is the minimum temperature that must be maintained when holding hot soup for service?

  • 100°F (38°C)
  • 120°F (49°C)
  • 135°F (57°C)
  • 155°F (68°C)

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

  • 12:00 p.m
  • 2:00 p.m.
  • 3:00 p.m.
  • 4:00 p.m.

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

  • Sanitizing
  • Air-drying
  • Rinsing
  • Rewashing

Grease and condensation buildup on surfaces can be avoided with correct

  • garbage disposal.
  • lighting.
  • sanitizing
  • ventilation.

What food item does the FDA advise against offering on a children’s menu?

  • Rare cheeseburgers
  • Cheese pizza
  • Peanut butter and jelly sandwiches
  • Fried shrimp

Which symptom could mean a customer is having an allergic reaction to food?

  • Coughing
  • Dehydration
  • Swollen lips
  • Sneezing

Where should garbage cans be cleaned?

  • Away from food and utensils
  • Next to food-prep areas
  • In dishwashing areas
  • In food storage areas

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

  • Sell the remaining chicken salad immediately
  • Sell the remaining chicken salad within 2 hours
  • Cool the chicken salad to 41°F (5°C)
  • Discard the chicken salad

To prevent food allergens from being transferred to food,

  • clean and sanitize utensils before preparing an allergen special order.
  • buy food from trusted suppliers.
  • store cold food at 41°F (5°C) or lower.
  • avoid pewter tableware and utensils and copper cookware.

Which is a biological contaminant?

  • Bones in a chicken fillet
  • Norovirus in shellfish
  • Metal shavings in a can of peaches
  • Tomato juice served in a pewter pitcher

A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

  • Label the working container with its contents.
  • Read the safety data sheet (SDS) for the cleaner.
  • Use a new wiping cloth when first using the working container.
  • Note on the original container that some cleaner was put into a working container.

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

  • The employee waited until the garbage was full.
  • The bag was disposed of in a dumpster.
  • The bag was placed on a prep table.
  • The employee tied the bag shut.

What is the correct way to store mops in between uses?

  • Propped in a corner
  • In a clean bucket
  • In a utility sink
  • Hanging on a hook

Which is a Big Eight food allergen?

  • Broccoli
  • Wheat
  • Grapes
  • Pork

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

  • meat.
  • moisture.
  • melatonin.
  • management.

The water provided to a handwashing sink must be

  • hot water only.
  • cold water only.
  • potable water only
  • fluoridated water only.

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

  • The head chef should be warned of the pests.
  • The food handler should remove all evidence of the pests.
  • The shipment should be refused and prevented from entering the operation.
  • The shipment should be stored outside the kitchen until a manager inspects it.

Which food item may be handled with bare hands?

  • Sliced cheese for sandwiches
  • Boiled egg slices for salad
  • Chopped carrots for stew
  • Parsley for garnish

A handwashing station should have hot and cold water, soap, a way to dry hands, and a

  • garbage container.
  • second timer
  • clock.
  • gloves.

Which surfaces must be both cleaned and sanitized?

  • Walls
  • Cutting boards
  • Storage shelves
  • Garbage containers

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

  • will not receive the same level of service
  • could make the food handler more sick.
  • are a high-risk population
  • will refuse to eat.

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

  • 65°F to 20°F (18°C to -6°C)
  • 125°F to 70°F (52°C to 21°C)
  • 180°F to 130°F (82°C to 54°C)
  • 220°F to 195°F (104°C to 90°C)

Which is a chemical contaminant?

  • Bones in a chicken fillet
  • Norovirus in shellfish
  • Metal shavings in a can of peaches
  • Tomato juice served in a pewter pitcher

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

  • 41°F (5°C)
  • 50°F (10°C)
  • 60°F (16°C)
  • 70°F (21°C)

The first step in cleaning and sanitizing items in a three-compartment sink is

  • air-drying items.
  • washing items in detergent.
  • immersing items in sanitizer.
  • rinsing, scraping, or soaking items.

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

  • Sell the remaining chicken salad immediately
  • Sell the remaining chicken salad within 2 hours
  • Cool the chicken salad to 41°F (5°C)
  • Discard the chicken salad

Which is an example of physical contamination?

  • Sneezing on food
  • Touching dirty food-contact surfaces
  • Bones in fish
  • Cooking tomato sauce in a copper pan

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

  • 1
  • 2
  • 4
  • 8

Which feature is most important for a chemical storage area?

  • Good lighting
  • Single-use towels
  • Nonskid floor mats
  • Emergency shower system

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

  • time-temperature abuse.
  • cross-contamination.
  • poor personal hygiene.
  • purchasing from an unapproved supplier.

Grease and condensation buildup on surfaces can be avoided with correct

  • garbage disposal.
  • lighting.
  • sanitizing
  • ventilation.

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

  • 152°F (67°C)
  • 180°F (82°C)
  • 192°F (89°C)
  • 200°F (93°C)

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

  • Absorbent and durable
  • Hard and durable
  • Porous and durable
  • Smooth and durable

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

  • The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
  • The cook did not clean and sanitize the gloves before handling the hamburger buns.
  • The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
  • The cook did not wash hands and put on new gloves before slicing the hamburger buns.

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

  • 12:00 p.m
  • 2:00 p.m.
  • 3:00 p.m.
  • 4:00 p.m.

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

  • Created a cross-connection
  • Created an air-gap separation
  • Prevented backflow
  • Prevented atmospheric vacuuming

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

  • Sanitizing
  • Air-drying
  • Rinsing
  • Rewashing

Which individual should apply pesticides in a foodservice operation?

  • A pest control operator
  • A shift manager
  • A busboy
  • A cook

What information should a master cleaning schedule contain?

  • What should be cleaned and when
  • What should be cleaned, when, and by whom
  • What should be cleaned, when, by whom, and how
  • What should be cleaned, when, by whom, how, and why

To prevent backflow, a sink must be equipped with a(n)

  • Air gap
  • Vacuum assist
  • Overflow drain
  • Touchless controls

How high must legs be on table-mounted equipment?

  • At least 1 inch (3 centimeters)
  • At least 2 inches (5 centimeters)
  • At least 4 inches (10 centimeters)
  • At least 6 inches (15 centimeters)

What is the minimum temperature that must be maintained when holding hot soup for service?

  • 100°F (38°C)
  • 120°F (49°C)
  • 135°F (57°C)
  • 155°F (68°C)

When must a consumer advisory be provided for menu items containing TCS food?

  • When the item is raw or undercooked.
  • When the item contains a potential allergen
  • When the operation provides only counter service.
  • When the operation primarily serves a high-risk population.

A food-contact surface must be cleaned and sanitized

  • before working with a different type of food.
  • every 6 hours
  • only if the food handler changes gloves.
  • at the end of the food handler’s shift.

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