ServSafe Food Handler Practice Test 3

This is our third free ServSafe Practice Test that contains 15 multiple-choice questions. At the end, you’ll see your score and correct answers. Analyze your score and study that section again.

1. After touching the hair, scratching the skin, or rubbing the face, a food service worker must:

 
 
 
 

2. Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply):

 
 
 
 

3. The correct concentration for a chlorine sanitizing solution is:

 
 
 
 

4. What is the proper way to store utensils to keep people from touching food contact surfaces?

 
 
 
 

5. Which of the following foods cause the most allergic reactions and are included in the big eight food allergens outlined by ServSafe?

 
 
 
 

6. Which of these is a reason why food and supplies should be stored six inches above the ground? (Select all that apply.)

 
 
 
 

7. Jessica is a kitchen helper in a fast-food restaurant. She has to prepare 70 packaged deep-fried cheese sticks quickly. All she has to do is to reheat them. While preparing the cheese sticks, the chef took a thermometer and checked the temperature of the prepared food. He told her to discard the prepared cheese sticks immediately. What was wrong with those cheese sticks?

 
 
 
 

8. Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to

 
 
 
 

9. Which image shows frozen poultry being thawed the correct way?

 
 

10. Food service workers can use hand sanitizer in place of hand washing when:

 
 
 
 

11. The final sanitizing rinse in a high-temperature dish machine must be at least:

 
 
 
 

12. Which pan of refried beans was hot-held correctly?

 
 

13. Jessica got some desserts from the cooler and found raw meat juice on them. What should she do?

 
 
 
 

14. When cooling the food for storage, what should be done if the food temperature doesn’t reach 70°F within 2 hours?

 
 
 
 

15. Preventing time-temperature abuse can be done by:

 
 
 
 

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