ServSafe Food Handler Practice Test 1

Start your ServSafe food handler prep with this free 15-question test. Our practice tests will help ensure you have the knowledge and test-taking skills you need to get your ServSafe food handler certification.

ServSafe Food Handler Practice Test 1

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1. Question

Which of the following naturally occurring physical hazards makes food unsafe? (Choose two.)

2. Question

Besides purchasing foods from unsafe sources, which of the following two practices can make food dangerous for human consumption? (Choose two.)

3. Question

Scraping off baked-on food from an otherwise clean plate is an example of which of the following unsafe food practices?

4. Question

Which piece of the server’s uniform is prone to get dirty and should be washed often?

5. Question

It is important to wash your hands before the start of work and after which of the following activities to keep the food safe? (Choose two.)

6. Question

A stocked washing station should have: (Choose three.)

7. Question

Which statement describes the correct way to use hand gloves?

8. Question

Ryan is a prep cook responsible for preparing pizza dough. He was wearing gloves and a mask. A food supervisor asked him to stop working and leave the prep area immediately. What may Ryan be doing?

9. Question

A Sous Chef is not allowed to wear any kind of jewelry except:

10. Question

It is recommended not to wear nail polish or false fingernails when handling and preparing food because:

11. Question

The most common foodborne illness in the United States is called norovirus. It is caused by: (Choose two.)

12. Question

If you experience any signs of illness, it is imperative to inform the restaurant manager. Identify the symptoms that should be reported before entering the food prep area. (Choose three.)

13. Question

Food that needs time and temperature control for safety is called TCS food. The most common types of TCS food are: (Choose three).

14. Question

Identify the procedure to check the food temperature properly according to ServSafe guidelines. (Choose two.)

15. Question

Which of the following is considered the upper end of the temperature danger zone?