ServSafe Safe Food Handler Practice Test (Chapter 3)

ServSafe Safe Food Handler Practice Test (Chapter 3) Quiz Question Answers: Our free ServSafe practice test is also available in printable PDF.

Prepare for your ServSafe Chapter 3 with our free ServSafe practice tests. The program includes the following training/certification courses: ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens.

ServSafe Safe Food Handler Practice Test (Chapter 3)

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

ServSafe Safe Food Handler Practice Test (Chapter 3)

0 votes, 0 avg

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

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

2 / 20

How can we prevent cross contamination in tools and equipment?

3 / 20

Cold foods should be kept at ______

4 / 20

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

5 / 20

What is the temperature danger zone ServSafe?

6 / 20

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

7 / 20

What is an infrared thermometer used for in a restaurant?

8 / 20

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

9 / 20

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

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.?

11 / 20

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

12 / 20

How long can you hold hot food in a warmer?

13 / 20

What is the maximum registering thermometer used for?

14 / 20

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

15 / 20

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

16 / 20

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

17 / 20

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

18 / 20

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

19 / 20

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

20 / 20

How should food handlers keep their fingernails?

Your score is

The average score is 74%

ServSafe Forms of Contamination Practice Test (Chapter 3) Questions
• How can food handlers avoid behaviors that can contaminate food?
• How should staff wash and care for their hands?
• What is the correct way to dress for work and handle work clothes?
• Where can staff eat, drink, smoke, and chew gum or tobacco to minimize contamination?
• What is the best way to prevent staff who may be carrying pathogens from working with or around food, or from working in the operation?

How Food Handlers Can Contaminate Food Food handlers can contaminate food when they:
 Have a foodborne illness
 Have wounds that contain a pathogen
 Sneeze or cough
 Have contact with a person who is sick
 Touch anything that may contaminate their hands and don’t wash them
 Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin

Disclaimer: Not affiliated with or endorsed by the National Restaurant Association Educational Foundation (NRAEF).  ServSafe is a registered trademark of NRAEF and is used here solely for purposes of identification.