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WorksheetsServSafe Practice Test — English Version
Total questions: 40
Worksheet time: 20mins
What is the correct water temperature for the wash sink in a three-compartment sink?
95°F
100°F
110°F
120°F
A food handler must wash their hands after:
Handling clean dishes
Putting on gloves
Using the restroom
Clocking in for work
Which symptom must be reported to a manager before working with food?
Runny nose
Diarrhea
Coughing
Headache
Outdoor garbage containers must have:
Drainage holes
Wheels
Tight-fitting lids
Double liners
When food has been left out too long at unsafe temperatures, it is called:
Cross-contamination
Poor personal hygiene
Time-temperature abuse
Cleaning error
Which action helps prevent cross-contamination?
Using the same gloves for raw and cooked foods
Using separate cutting boards for different foods
Wiping hands on an apron
Handling food with bare hands
A food handler's bandaged cut on their finger must be covered with:
A disposable paper towel
A single-use glove
A clean cloth
A plastic wrap
Which method helps prevent contamination in a self-service area?
Use sneeze guards
Let customers reuse plates
Stack utensils on top of food
Provide open bins
What can happen if food is not covered in storage?
It will dry out
It may cause cross-contamination
It becomes too cold
It smells stronger
The temperature danger zone is between:
32°F and 100°F
41°F and 135°F
45°F and 140°F
50°F and 150°F
Food handlers can eat or drink in:
Food prep areas
Employee break rooms
Storage coolers
Dishwashing areas
Ground poultry, such as duck or chicken, must be cooked to:
145°F
155°F
160°F
165°F
Cleaning towels must be stored:
In a sanitizer solution
In a dry cloth bin
On a prep table
In hot water
Which of the following is a TCS (Time/Temperature Control for Safety) food?
Crackers
Whole apples
Cut tomatoes
Bread
When a guest mentions a food allergy, the server should:
Recommend a similar dish
Guess whether the item contains the allergen
Ask a coworker
Confirm ingredients with the chef or manager
What is a food-contact surface?
The floor beneath prep tables
Refrigerator shelves
Utensils and cutting boards
Walls and ceilings
Food reheated for hot holding must reach:
135°F
145°F
155°F
165°F
Gloves must be changed:
Every hour
Before beginning a new task
Only if torn
At the end of the day
A food handler diagnosed with vomiting or diarrhea must:
Continue working
Report it to the manager
Wear gloves
Work in another department
Spray bottles with chemicals must be labeled with:
Brand name
Common name of the substance
Ingredients
Manufacturer address
What is the correct water temperature for the three-compartment sink?
35°C
38°C
43°C
49°C
A food handler must wash hands after:
Handling clean dishes
Putting on gloves
Using the restroom
Clocking in for work
Which symptom must be reported to the manager before working with food?
Stuffy nose
Diarrhea
Cough
Headache
Outdoor garbage containers must have:
Drain holes
Wheels
Tight-fitting lids
Double bagging
When food is left too long at unsafe temperatures, it is called:
Cross-contamination
Poor personal hygiene
Time-temperature abuse
Cleaning error
Which action helps prevent cross-contamination?
Using the same gloves for raw and cooked foods
Using separate cutting boards for different foods
Wiping hands on the apron
Handling food with bare hands
A bandaged cut on a finger should be covered with:
Paper towel
Disposable glove
Clean cloth
Plastic
Which method helps prevent contamination in a self-service area?
Using sneeze guards
Allowing customers to reuse plates
Stacking utensils on top of the food
Using open containers
What can happen if food is not covered during storage?
It dries out
It can become contaminated
It gets too cold
It smells stronger
The temperature danger zone is between:
0°C and 38°C
5°C and 57°C
7°C and 60°C
10°C and 65°C
Food handlers may eat or drink in:
Preparation areas
Employee break rooms
Refrigerators
Dishwashing areas
Ground poultry, such as duck or chicken, must be cooked to:
63°C
68°C
71°C
74°C
Cleaning towels must be stored:
In a sanitizing solution
In a dry container
On the prep table
In hot water
Which of the following is a TCS (time/temperature control for safety) food?
Cookies
Whole apples
Cut tomatoes
Bread
When a guest mentions a food allergy, the server should:
Recommend a similar dish
Guess whether the dish contains the allergen
Ask a coworker
Confirm the ingredients with the chef or manager
Which is a food-contact surface?
The floor under prep tables
Refrigerator shelves
Utensils and cutting boards
Walls and ceilings
Food reheated for hot holding must reach:
57°C
63°C
68°C
74°C
Gloves must be changed:
Every hour
Before starting a new task
A food handler diagnosed with vomiting or diarrhea must:
Continue working
Report it to the manager
Wear gloves
Transfer to another department
Spray bottles containing chemical products must be labeled with:
Brand name
Common name of the substance
Ingredients
Manufacturer’s address
