ServSafe Practice Test Chapter 3- Personal Hygiene (Safe Food Handler) Question Answers. Participates in our free quiz. This test prep is based on the 7th Edition Study Guide. This will help both the ServSafe Food Protection Manager test and ServSafe Food Handler certificate course preparation.
Our Sample ServSafe Test Prep Forms of Contamination has 20 questions, you’ll need to answer at least 14 of them correctly to achieve a passing score (75%). You can check your answers and all question at the end of the quiz. In addition, you can finish it at any by clicking on “Finish Quiz” button.
Practice Test Name | ServSafe Practice Test 2023 |
Test Prep for | ServSafe Food Manager and Food Handler |
Type of test | Sample Quiz Test |
Total Questions in the Test | 20 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Test Chapter 3- Personal Hygiene |
Test Language | English |
Quiz-summary
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Free ServSafe Practice Test Chapter 3- Personal Hygiene (Safe Food Handler) Quiz
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 20
1. Question
1 pointsFDA “ALERT” stands for
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Question 2 of 20
2. Question
1 pointsYou should wash your hands after taking a break to smoke.
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Question 3 of 20
3. Question
1 pointsYou should not have painted fingernails when serving food.
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Question 4 of 20
4. Question
1 pointsWearing a dirty uniform or apron can contaminate food.
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Question 5 of 20
5. Question
1 pointsUse hand antiseptic before washing hands.
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Question 6 of 20
6. Question
1 pointsJust by dragging the following handwashing steps in the correct order.
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Wet your hands and arms with running water as hot as you can comfortably stand (at least 100˚F [38˚C]).
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Apply enough soap to build up a good lather.
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Vigorously scrub hands and arms for at least 10 to 15 seconds
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Rinse your hands and arms thoroughly under warm running water
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Dry hands and arms with a single-use paper towel or a hand dryer.
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Question 7 of 20
7. Question
1 pointsWhich of the following activities that can contaminate food? (select all that apply)
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Question 8 of 20
8. Question
1 pointsWhat you should do “if you found, “a food handler at a hospital has a sore throat and a fever”?
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Question 9 of 20
9. Question
1 pointsWhat you should do “if you found, ” A food handler at your restaurant was vomiting this morning”? (select all that apply)
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Question 10 of 20
10. Question
1 pointsWho is responsible for revising personal hygiene policies when laws or science change?
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Question 11 of 20
11. Question
1 pointsWho is responsible for training food handlers on personal hygiene policies and retraining them regularly?
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Question 12 of 20
12. Question
1 pointsHow long should you spend at least to scrubbing your hands?
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Question 13 of 20
13. Question
1 pointsWhat should food handlers do if they cut their fingers while prepping food?
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Question 14 of 20
14. Question
1 pointsFood handlers who work in a nursing home can’t work in the operation if they have which symptom?
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Question 15 of 20
15. Question
1 pointsWhen should hand antiseptics be used and who approved
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Question 16 of 20
16. Question
1 pointsWhich one piece of jewelry can be worn by a foodhandler?
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Question 17 of 20
17. Question
1 pointsWhen aprons should always be worn?
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Question 18 of 20
18. Question
1 pointsWhich of the following should not be allowed when preparing, serving or working in food-prep areas? (select all that apply)
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Question 19 of 20
19. Question
1 pointsYou are allowed to handle ready-to-eat food with bare hands.
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Question 20 of 20
20. Question
1 pointsWhen you must be changed yourGloves? (select all that apply)
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Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)