ServSafe Food Handler Practice Test 4 (2025)

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?

5-10 seconds

10-15 seconds

15-20 seconds

20-25 seconds

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

When it’s a holiday or special occasion

As long as they don’t break or chip

If they follow proper hand washing guidelines

With a single use glove if it’s allowed by local regulatory authorities

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

Sanitize the surface, wash the surface, rinse the surface, and allow the surface to air dry.

Wash the surface, scrape the food from the surface, sanitize the surface, rinse the surface, and allow the surface to air dry.

Scrape the food from the surface, wash the surface, rinse the surface, sanitize the surface, and allow the surface to air dry.

Rinse the surface, scrape the food from the surface, wash the surface, sanitize the surface, and allow the surface to air dry.

4. 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.

Apply hand sanitizer to her hands.

Sprinkle some anti-allergic medicine on top of the hazelnuts.

Get freshly cleaned and sanitized equipment.

Set the salad aside and tell her manager.

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

Prepare the meal normally.

Apply hand sanitizer to his hands.

Cook the food to a higher temperature than normal.

Get freshly cleaned and sanitized equipment.

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

Walls

Storage shelves

Garbage containers

Dustpans

Broom handles

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

Testing a sanitizer strength with a test kit

Letting items come in contact with the sanitizer solution

Putting extra sanitizer in the solution

Making the sanitizer temperature too high

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

Fill the detergent dispenser with sanitizer and the sanitizer dispenser with detergent for thorough cleaning.

Clean the spray nozzles of any food or other objects.

Remove mineral deposits as needed.

Fill the tanks with mineral water.

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

Washing their hands after using the restroom

Taking medication after visiting a sick friend

Storing cleaning products in easy-to-reach locations in the kitchen

Rinsing knives and cutting boards with hot water when moving between prep items

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

In food storage areas

Where ever there is extra space

Outside the premises

Away from food prep and food storage areas

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

Sanitize the equipment.

Remove the detachable parts.

Unplug the equipment.

Remove food from the surface.

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

They are almost healed

They use a bandage and waterproof tape

They have a doctor’s note

They are covered by an impermeable bandage and a single use glove

13. A food allergen is:

Foods that are contaminated with chemicals

Foods that customers don’t like

A naturally occurring protein in an ingredient or food that some people are sensitive to

Something that makes you sneeze

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

They are hard to calibrate

They use long probes that can contaminate foods

They are not accurate

They measure the surface temperatures of foods

15. 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?

Use the gravy

Serve the beef with less gravy

Reheat the gravy to 212°F

Stop and ask his manager

Question 1 of 15

ServSafe Practice Test 1