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

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

A) Wash,Rinse and Sanitize

B) Wash, Rinse, Sanitize, Air-dry

C) Wash it

D) Wash and Rinse

2 / 20

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

A) Put disposable gloves back on

B) Wipe hands on a cloth towe

C) Wash hands

D) Change apron

3 / 20

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

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

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

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

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

4 / 20

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

A) Poor cleaning and sanitizing

B) Prevent cross-contamination

C) Poor Personal Hygiene

D) Prevent time-temperature abuse

5 / 20

Cold foods should be kept at ______

A) 10 °F or colder.

B) 20 °F or colder.

C) 30 °F or colder.

D) 40 °F or colder.

6 / 20

What is an infrared thermometer used for in a restaurant?

A) Accurately determine food self temperatures from a distance

B) Accurately determine food temperatures from a distance

C) Accurately determine surface temperatures from a distance

D) Accurately determine food preparation area temperatures from a distance

7 / 20

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

A) Take off their aprons

B) Change their gloves

C) Take off their hats

D) Wash their hands

8 / 20

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

A) Medical bracelet

B) Leather-band watch

C) Diamond ring

D) Plain-band ring

9 / 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) Exclude the food handler from the operation.

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

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

D) Make sure the food handler washes hands often.

10 / 20

What is the maximum registering thermometer used for?

A) Indicates the highest temperature reached in the surface area

B) Indicates the highest temperature reached during use

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.

11 / 20

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

A) 15 seconds

B) 10 seconds

C) 5 seconds

D) 20 seconds

12 / 20

How can we prevent cross contamination in tools and equipment?

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

B) Use separate equipment for each type of food

C) Monitor time and temperature.

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

13 / 20

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

A) 140 °F

B) 130 °F

C) 120 °F

D) 100 °F

14 / 20

How should food handlers keep their fingernails?

A) Long and painted with nail polish

B) Short and unpolished

C) Long and unpolished

D) Short and painted with nail polish

15 / 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 kitchen, away from moving equipment.

D) In a designated area, away from food.

16 / 20

What is the temperature danger zone ServSafe?

A) insufficient data

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

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

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

17 / 20

How long can you hold hot food in a warmer?

A) 4 hours

B) 3 hours

C) 1 hour

D) 2 hours

18 / 20

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

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

B) Clean and sanitize them.

C) Wash hands and change them.

D) Continue working with them.

19 / 20

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

A) measures through a metal probe, displays temps digitally

B) All of the above

C) measure surface area

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

20 / 20

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

A) Change their aprons

B) Use a hand antiseptic

C) Wash their hands

D) Rinse their gloves

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