ServSafe Food Handler Practice Test 1

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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