ServSafe Food Handler Practice Test 2

The second free ServSafe practice test contains 20 multiple choice questions. It help you understand the exam format and types of questions asked in the ServSafe test. You’ll see your score at the end of this test. Analyze the incorrect answers and put more effort to excel that.

1. Cleaned and sanitized small wares and equipment must be stored:

On clean and sanitized shelves, racks, cupboards or drawers

On the floor

Glasses and cups can be stored right side up, by the dish machine

In the dish machine until they need to be used

2. A food handler has been sent home after reporting a sore throat and a fever. When can the food handler return to work preparing and handling food?

After the fever has been gone for 24 hours.

Once the sore throat has disappeared.

When they provide a written medical release from a healthcare provider.

After experiencing no symptoms for 24 hours.

3. A prep cook stores a carton of raw eggs on a shelf above ready-to-eat salad greens in the refrigerator. What is the risk of this action?

Cross-contact with allergens.

Improper labeling of the salad greens.

Cross-contamination from raw eggs to salad greens.

Temperature abuse of the eggs.

4. How should a food handler measure the internal temperature of a hot casserole?

Use an infrared thermometer on the surface

Insert a surface probe on the casserole lid

Use a penetration probe thermometer

Place an air thermometer above the casserole

5. A container of sour cream is labeled with an expiration date that is two days away. What should you do?

Use the sour cream immediately to avoid waste.

Discard the container immediately.

Store it with other items and check back on the expiration date.

Mark the container and ensure it is used before the expiration date.

6. A foodservice operator receives complaints from several customers about symptoms of foodborne illness after eating. What is the first step the operator should take to respond appropriately?

Notify the media to warn others.

Segregate the suspected product to prevent further contamination.

Close the operation for the rest of the day.

Ask affected customers to provide proof of their symptoms.

7. During a food safety training session, the instructor explains the characteristics of different pathogens. Which statement correctly describes a virus?

It can be destroyed by cooking food to high temperatures.

It is commonly found in the intestines of cattle and other livestock.

It can grow and multiply in food under favorable conditions.

It needs a living host, like a person or animal, to grow and reproduce.

8. A delivery of vacuum-packed fish arrives at your restaurant with the packaging partially opened. What should you do?

Accept the fish if it is still cold.

Cook the fish immediately to kill bacteria.

Reject the fish and notify the supplier.

Repackage the fish and store it immediately.

9. A Sous Chef is not allowed to wear any jewelry except:

A watch

An intricate ring

A plain finger band

A medical bracelet

10. When should temperatures be taken when receiving deliveries?

When all the items are put away

They don’t need to checked, the box has the temperature written on it.

As they are brought into the kitchen by the delivery person

Before they are unloaded from the truck

11. A food handler spills sanitizer solution on a prep counter where vegetables are being chopped. What should they do next?

Wipe the spill with a cloth and continue working.

Cover the spill with a cutting board and keep working.

Discard the vegetables, clean and sanitize the counter before resuming.

Rinse the vegetables and continue chopping.

12. Which of these actions requires a food handler to change gloves immediately?

Handling ready-to-eat food after washing hands

Preparing raw chicken and switching to raw fish

Wearing gloves for more than 30 minutes

Gloves become torn or damaged

13. A food handler is preparing sandwiches in a busy kitchen. The manager notices the food handler is wearing nail polish and false fingernails. What is the primary reason the manager should address this issue?

The food handler might scratch a coworker during a disagreement.

Nail polish and false nails can flake off and contaminate the food.

False nails make it harder to handle food quickly.

Nail polish and false nails are unprofessional in a foodservice environment.

14. A food handler notices raw chicken juice has dripped onto a cutting board used for slicing vegetables. What should the food handler do next?

Wipe the cutting board with a dry paper towel and continue working.

Wash the vegetables with cold water and continue slicing them.

Stop using the cutting board, clean and sanitize it before using it again.

Rinse the cutting board with hot water and continue working.

15. A staff member is seen drinking a beverage while standing near a food prep table in the kitchen. Where should the staff member go to consume food or drinks to follow proper food safety guidelines?

In the same area where customers eat.

In the dishwashing area, away from the prep table.

Outside the kitchen door to avoid food prep zones.

In a designated area specifically assigned for staff meals or breaks.

16. A food handler is prepping a fruit salad and notices a small cut on their finger. What should they do?

Continue working as long as the cut does not bleed.

Rinse the cut with water and wear gloves.

Wash the wound and handle only ready-to-eat foods.

Cover the wound with an impermeable bandage and wear a glove.

17. A food handler is working in a kitchen during a busy shift. Which of the following actions would NOT be considered part of proper hygiene?

Drying their hands with a paper towel after washing them.

Using soap to lather their hands and arms while washing.

Using a paper towel to open the bathroom door after washing their hands

Using hand sanitizer instead of washing hands when the sink is unavailable.

18. A shipment of shellfish arrives without shellstock identification tags. What should the operation do?

Store the shellfish at 41°F and use it immediately

Accept the shellfish and label it manually

Freeze the shellfish to kill bacteria

Reject the shipment

19. A food handler is reheating soup for service. To meet food safety standards, the soup must be reheated to what minimum internal temperature?

145°F (63°C)

155°F (68°C)

165°F (74°C)

180°F (82°C)

20. Which of the following is considered the upper end of the temperature danger zone?

89°F

135°F

165°F

175°F

Question 1 of 20

ServSafe Practice Test 3