ServSafe Food Handler Practice Test 1

1. What must a food handler do if they have a sore throat and fever?

2. What is the primary purpose of sanitizing food-contact surfaces?

3. What is the minimum internal cooking temperature for poultry, including chicken and turkey?

4. How long can TCS food be held in the temperature danger zone before it must be discarded?

5. Which type of thermometer is best for measuring the temperature of thin foods, like a hamburger patty?

6. Scraping off baked-on food from an otherwise clean plate is an example of which of the following unsafe food practices?

7. At what temperature should cold TCS (Time/Temperature Control for Safety) foods be stored?

8. Which of the following is the best way to prevent the spread of Norovirus?

9. Which of the following naturally occurring physical hazards makes food unsafe? (Choose two.)

10. How should dry foods, such as flour and sugar, be stored?

11. Which of the following should not be used for handling ready-to-eat foods?

12. Which of the following practices helps prevent cross-contamination?

13. Which of the following is an example of a chemical contaminant?

14. Which piece of the server’s uniform is prone to get dirty and should be washed often?

15. Which of these symptoms requires a food handler to be excluded from the operation?