ServSafe Safe Food Handler Practice Test (Chapter 3)

ServSafe Chapter 3-Safe Food Handler

ServSafe Practice Test (Quiz)

Test Purpose: ServSafe Test Prep
Question Type: Sample / Demo
Time Allowed: N/A
Topics Covered: Chapter 3-Safe Food Handler
Total Questions: 20
Live Score: You can find your test score as a percentage at the of the test.

1 / 20

What is an infrared thermometer used for in a restaurant?

A) Accurately determine food preparation area temperatures from a distance

B) Accurately determine surface temperatures from a distance

C) Accurately determine food temperatures from a distance

D) Accurately determine food self temperatures from a distance

2 / 20

What does a Time-Temperature ZIndicator (TTI) do?

A) All of the above

B) monitor both time and temperature, are attached to packages by the supplier

C) measures through a metal probe, displays temps digitally

D) measure surface area

3 / 20

To work with food, a food handler with an infected hand wound must

A) cover the wound with an impermeable cover and wear a single-use glove.

B) wash hands and bandage the wound with an impermeable cover.

C) cover the wound with an impermeable cover and limit contact with food.

D) apply ointment and bandage the wound with an impermeable cover.

4 / 20

Cold foods should be kept at ______

A) 10 °F or colder.

B) 40 °F or colder.

C) 30 °F or colder.

D) 20 °F or colder.

5 / 20

How long can you hold hot food in a warmer?

A) 2 hours

B) 4 hours

C) 3 hours

D) 1 hour

6 / 20

How can we prevent cross contamination in tools and equipment?

A) Buy food items that don’t require much prepping or handling

B) Clean and sanitize all work surfaces, equipment, and utensils after each task

C) Monitor time and temperature.

D) Use separate equipment for each type of food

7 / 20

How do you keep food safe throughout the flow of food? (select all that apply)

A) Poor Personal Hygiene

B) Prevent cross-contamination

C) Poor cleaning and sanitizing

D) Prevent time-temperature abuse

8 / 20

Where should personal items, like a coat, be stored in the operation?

A) On a shelf, below food

B) On a shelf, above food

C) In a designated area, away from food.

D) In a kitchen, away from moving equipment.

9 / 20

Which piece of jewelry is a food handler allowed to wear?

A) Plain-band ring

B) Leather-band watch

C) Diamond ring

D) Medical bracelet

10 / 20

A food handler who has just bused tables must do what before handling food?

A) Wash hands

B) Wipe hands on a cloth towe

C) Put disposable gloves back on

D) Change apron

11 / 20

After handling raw meat and before handling produce, what should food handlers do with their gloves?

A) Continue working with them.

B) Set them aside if working with meat again later.

C) Wash hands and change them.

D) Clean and sanitize them.

12 / 20

What temperature should hot food be stored at in a food warmer?

A) 100 °F

B) 120 °F

C) 130 °F

D) 140 °F

13 / 20

What is the temperature danger zone ServSafe?

A) food temperatures below 41F and 135°F (5 and 57°C)

B) insufficient data

C) food temperatures above 41F and 135°F (5 and 57°C)

D) food temperatures between 41F and 135°F (5 and 57°C)

14 / 20

What is the maximum registering thermometer used for?

A) Indicates the highest temperature reached during use

B) Indicates the highest temperature reached in the surface area

C) Monitor both time and temperature

D) Measures through a metal probe, displays temps digitally and has sensing area on the tip of the probe.

15 / 20

After prepping food, what must food handlers do before using the restroom?

A) Wash their hands

B) Change their gloves

C) Take off their hats

D) Take off their aprons

16 / 20

What must food handlers do after touching their hair, face, or body?

A) Rinse their gloves

B) Use a hand antiseptic

C) Wash their hands

D) Change their aprons

17 / 20

How should food handlers keep their fingernails?

A) Short and unpolished

B) Long and unpolished

C) Long and painted with nail polish

D) Short and painted with nail polish

18 / 20

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

A) Make sure the food handler washes hands often.

B) Make sure the food handler is supplied with disposable gloves.

C) Exclude the food handler from the operation.

D) Keep the food handler away from duties that involve food.

19 / 20

As part of handwashing, food handlers must scrub their hands and arms for at least

A) 20 seconds

B) 10 seconds

C) 5 seconds

D) 15 seconds

20 / 20

How do you clean a thermometer before and after using them? (select all that apply)

A) Wash,Rinse and Sanitize

B) Wash and Rinse

C) Wash it

D) Wash, Rinse, Sanitize, Air-dry

Your score is

The average score is 74%

Test Mode	Online Practice Test
Category	ServSafe
Test Name	ServSafe Practice Test
Content	Chapter 3
Practice Test Registration	Not Required