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 the temperature danger zone ServSafe?

A) insufficient data

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

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

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

2 / 20

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

A) Change apron

B) Wash hands

C) Put disposable gloves back on

D) Wipe hands on a cloth towe

3 / 20

How long can you hold hot food in a warmer?

A) 1 hour

B) 2 hours

C) 3 hours

D) 4 hours

4 / 20

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

A) Poor cleaning and sanitizing

B) Prevent time-temperature abuse

C) Poor Personal Hygiene

D) Prevent cross-contamination

5 / 20

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

A) Diamond ring

B) Medical bracelet

C) Plain-band ring

D) Leather-band watch

6 / 20

How should food handlers keep their fingernails?

A) Long and painted with nail polish

B) Short and unpolished

C) Short and painted with nail polish

D) Long and unpolished

7 / 20

Cold foods should be kept at ______

A) 30 °F or colder.

B) 40 °F or colder.

C) 10 °F or colder.

D) 20 °F or colder.

8 / 20

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

A) Take off their aprons

B) Take off their hats

C) Change their gloves

D) Wash their hands

9 / 20

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

A) Wash hands and change them.

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

C) Continue working with them.

D) Clean and sanitize them.

10 / 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) Keep the food handler away from duties that involve food.

B) Make sure the food handler washes hands often.

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

D) Exclude the food handler from the operation.

11 / 20

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

A) On a shelf, above food

B) On a shelf, below food

C) In a kitchen, away from moving equipment.

D) In a designated area, away from food.

12 / 20

What is an infrared thermometer used for in a restaurant?

A) Accurately determine food self temperatures from a distance

B) Accurately determine food preparation area temperatures from a distance

C) Accurately determine surface temperatures from a distance

D) Accurately determine food temperatures from a distance

13 / 20

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

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

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

14 / 20

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

A) Change their aprons

B) Rinse their gloves

C) Wash their hands

D) Use a hand antiseptic

15 / 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

16 / 20

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

A) 100 °F

B) 140 °F

C) 120 °F

D) 130 °F

17 / 20

What is the maximum registering thermometer used for?

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

B) Monitor both time and temperature

C) Indicates the highest temperature reached in the surface area

D) Indicates the highest temperature reached during use

18 / 20

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

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

B) measures through a metal probe, displays temps digitally

C) All of the above

D) measure surface area

19 / 20

How can we prevent cross contamination in tools and equipment?

A) Monitor time and temperature.

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

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

D) Use separate equipment for each type of food

20 / 20

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

A) 15 seconds

B) 10 seconds

C) 20 seconds

D) 5 seconds

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