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ServSafe FoodHandler Practice Test 1

By Dave Evangelisti / March 12, 2023

Time limit: 0

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Question 1 of 10

1. Question
Why is Food Safety Important?
- a. To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak
- b. No loss of sales or business
- c. To maintain a good reputation for the business
- d. All of the above
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Question 2 of 10

2. Question
Identify the 5 most common risk factors to keeping food safe
- a. Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
- b. Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
- c. Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, properly cooking foods
- d. Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods
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Question 3 of 10

3. Question
When a food service worker avoids personal behaviors that can contaminate food, they are:
- a. Spreading foodborne illnesses
- b. Managing inventory
- c. Practicing proper personal hygiene
- d. On time and ready for work
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Question 4 of 10

4. Question
Which of the following is the proper technique to wash hands:
- a. wet hands and arms, apply soap, scrub hands and arms for 30 seconds, rinse hands and arms, dry hands and arms
- b. wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms
- c. apply soap, wet hands and arms, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms
- d. wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, dry hands and arms
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Question 5 of 10

5. Question
A foodborne illness can be caused by cross-contamination when (check all that apply):
- a. Contaminated ingredients are discarded and not used
- b. Foods touch contaminated surfaces right before being served
- c. Foods are properly stored, cooked, handled and served
- d. Dirty unwashed towels are used to clean food-contact surfaces
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Question 6 of 10

6. Question
Cross-Contamination is:
- a. Plating different foods on the same plate
- b. Is making sure that foods are stored correctly
- c. The spread of bacteria or pathogens from one tool, food item or surface to another
- d. The time it takes to put away a delivery
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Question 7 of 10

7. Question
The temperature zone of 41 degrees F to 135 degrees F is known as:
- a. the Temperature In-Zone
- b. the Temperature Danger Zone
- c. the Temperature Safety Zone
- d. the Temperature Food Zone
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Question 8 of 10

8. Question
Food that has been held in the Temperature Danger Zone has been subjected to:
- a. Time-Temperature Abuse
- b. Danger-Temperature Abuse
- c. Time-Temperature Zone
- d. Zone-Temperature Abuse
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Question 9 of 10

9. Question
An example of proper sanitization is:
- a. Not washing dishes, to save water
- b. Washing, rinsing and sanitizing all food contact surfaces between use and as needed
- c. Keeping sanitizing towels on the table next to the sanitizing solution
- d. Using hot soapy water instead of sanitizing solution
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Question 10 of 10

10. Question
Food contact surfaces can be sanitized by which methods (check all that apply):
- a. Scrubbing with hot soapy water
- b. Immersing in water at least 171 degrees F for 30 seconds
- c. Using an approved chemical solution of: chlorine, iodine or quats
- d. Using floor cleaner
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