ServSafe Food Handler Practice Test 4

This is the fourth free ServSafe Practice test that contains 15 multiple-choice practice questions. These practice questions will help you sharpen your food safety knowledge and boost your confidence for ServSafe exam. At the end, you’ll be able to see your score and correct answers.


1. How long should hands and arms be scrubbed during handwashing?

 
 
 
 

2. Identify the steps for cleaning and sanitizing surfaces by choosing an option that shows all the steps in the correct order.

 
 
 
 

3. Laser or infrared thermometers are not a good choice for checking the temperatures of foods being held because:

 
 
 
 

4. Michael is prepping roast beef and gravy for a customer who is allergic to milk. He does not know whether the gravy in the pot is made with milk or water. Which statement shows what he should do?

 
 
 
 

5. What is the first step in cleaning the stationary equipment?

 
 
 
 

6. Cleaning supplies, chemicals and tools should be stored:

 
 
 
 

7. Can food service workers wear fake nails and nail polish:

 
 
 
 

8. Identify the actions that prevent a sanitizer from working properly. (Choose two.)

 
 
 
 

9. How can a food handler reduce or eliminate the risk of food contamination?

 
 
 
 

10. A food allergen is:

 
 
 
 

11. Which of the following options shows the correct way to clean a dishwasher? (Choose two.)

 
 
 
 

12. Food service workers can work with wounds on their hands when:

 
 
 
 

13. Maria is a server. Her customer is allergic to tree nuts. In the kitchen, she notices hazelnuts sprinkled on the salad her customer ordered. Identify the action she should take in this situation.

 
 
 
 

14. Which surfaces must be cleaned and rinsed to prevent dirt, dust and food residue from building up? (Choose three.)

 
 
 
 
 

15. Jhon is getting ready to cook an order for a guest with a soy allergy. What should he do first?

 
 
 
 

Question 1 of 15