Below is our third food handlers practice test. Our free practice questions include instant scoring and detailed answer explanations. You will need to pass your test to earn a ServSafe food handlers card.
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Question 1 of 15
1. Question
Identify the steps to prepare a sanitizer solution in the third sink when cleaning the items in a three-compartment sink.
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Question 2 of 15
2. Question
Which of the following is true regarding handling garbage in food service areas?
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Question 3 of 15
3. Question
What is the main risk pests pose in a food service operation?
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Question 4 of 15
4. Question
Rupa is a newly appointed kitchen helper tasked with washing pots, managing the dishwasher, and handling the garbage. She was washing dishes when the kitchen supervisor came in and told her to stop washing and take out the garbage. She took it out, and when she returned, she started washing the dishes again. The supervisor told her to stop immediately and report to the manager. She was fired immediately. Where did she go wrong?
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Question 5 of 15
5. Question
Identify the incorrect methods of washing items in a dishwasher. (Choose two.)
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Question 6 of 15
6. Question
What should servers do when they see a customer experiencing an allergic reaction after consuming food at the restaurant? (Choose two.)
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Question 7 of 15
7. Question
Which practices should be followed to serve a customer with a severe reaction to glutenous foods? (Choose two.)
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Question 8 of 15
8. Question
Identify the right way to remove garbage from the prep area.
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Question 9 of 15
9. Question
John received an allergen-special order prohibiting the use of any kind of milk product. He prepared the order and told the server to serve immediately. The guest consumed the dish. After half an hour, the guest started scratching his throat and the back of his neck. Restaurant managers rushed and called the emergency numbers. They came back and inquired John about the ingredients used to prepare the dish. Which of the following ingredient made the guest sick?
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Question 10 of 15
10. Question
Which of the following individuals is at a greater risk of getting a foodborne illness?
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Question 11 of 15
11. Question
Customers can cross-contaminate food when they serve themselves. Identify a scenario that can contaminate food in self-service areas.
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Question 12 of 15
12. Question
A package containing fresh fish was transferred to the prep area. The cook opened the package and was hit with an odd smell. What should he do first before taking the fish out of the package?
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Question 13 of 15
13. Question
Which of the following options are valid for cooking lamb, veal, beef, and pork meat? (Choose two.)
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Question 14 of 15
14. Question
Cooling food the right way is essential to keep the food fresh. Which two statements show the incorrect cooling methods? (Choose two.)
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Question 15 of 15
15. Question
Sanitizing surfaces is essential to slow pathogenic growth because some bacteria can double their numbers every 20 minutes.
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