ServSafe Practice Test Chapter 3 The Safe Food Handler 2024

ServSafe Practice Test Chapter 3 The Safe Food Handler 2024 for Food Manager and Food Handler Online course preparation test. Enhance your ServSafe certification exam preparation with our focused practice test for Chapter 3: The Safe Food Handler.

This comprehensive test covers critical topics such as good personal hygiene, handling staff illnesses, preventing cross-contamination, and time and temperature control. Each question is designed to mirror the actual exam, helping you master essential food safety practices.

Perfect for aspiring Food Handlers and Managers, our practice test ensures you’re well-prepared to maintain a safe and hygienic food environment. Start practicing today for a successful ServSafe certification!

Our Sample ServSafe Test Chapter 3, The Safe Food Handler, consists of 30 questions. To pass, you must score at least 25 correct answers (80%). At the end of the session, you can review your answers and all the quiz questions. Additionally, you can complete the quiz at your own pace by clicking on the “Finish Quiz” button.

ServSafe Practice Test Chapter 3 The Safe Food Handler

Practice Test Name	ServSafe Test Prep 2024
Test Prep for	ServSafe Food Manager and Food Handler
Type of test	Sample Quiz Test
Total Questions in the Test	30 Questions
Question Type	Multiple-Choice Question Answers
Printable & Editable PDF	N/A
Topic Covered	Test Chapter 3- The Safe Food Handler
Test Language	English

ServSafe Practice Test Chapter 3- The Safe Food Handler

ServSafe Practice Test
Chapter 3- The Safe Food Handler
ServSafe Food Handler and Food Manager certification
Total Items: 30
Explanation Included: YES
Free Quiz on Chapter 3- No Registration is required

1 / 30

What is the minimum temperature that hot-held food should be maintained at?

(A) 125°F (52°C)

(B) 135°F (57°C)

(D) 155°F (68°C)

2 / 30

What is the purpose of using color-coded cutting boards?

(A) To match the kitchen decor

(B) To prevent cross-contamination

(D) To identify the type of food being cut

3 / 30

How should you store utensils that are used throughout the day?

(A) In a container of water

(B) In the refrigerator

(D) On the counter

4 / 30

What is the best way to avoid contaminating ready-to-eat food?

(A) Use a fork and knife

(B) Use tongs, deli sheets, or gloves

(D) Use any available utensil

5 / 30

How often should cutting boards be cleaned and sanitized?

(A) Once a day

(B) After each use

(D) At the end of the shift

6 / 30

How should you handle leftovers to ensure food safety?

(A) Leave them out at room temperature

(B) Refrigerate them within 2 hours

(D) Store them with raw foods

7 / 30

What is the proper way to handle ice used in food service?

(A) With bare hands

(B) With a scoop stored inside the ice machine

(D) With any available utensil

8 / 30

How should you handle a food thermometer after each use?

(A) Rinse it with water

(B) Wipe it with a cloth

(D) Store it immediately

9 / 30

Which of the following is a sign that food has been time-temperature abused?

(A) It has a fresh appearance

(B) It is at the correct temperature

(D) It is properly labeled

10 / 30

What is the safest way to thaw frozen food?

(A) At room temperature

(B) Under hot running water

(D) In a microwave on high setting

11 / 30

How should food be reheated for hot holding?

(A) To 135°F (57°C) for 15 seconds

(B) To 145°F (63°C) for 15 seconds

(D) To 165°F (74°C) for 15 seconds

12 / 30

When should ready-to-eat TCS food that was prepared in-house be discarded?

(A) After 1 day

(B) After 3 days

(D) After 7 days

13 / 30

What is the recommended minimum internal temperature for ground beef?

(A) 135°F (57°C)

(B) 145°F (63°C)

(D) 165°F (74°C)

14 / 30

What is the proper way to cool a large pot of chili?

(A) Place it in the refrigerator immediately

(B) Leave it at room temperature

(D) Cover it tightly and leave it on the counter

15 / 30

How often should the temperature of hot-held food be checked?

(A) Every hour

(B) Every 2 hours

(D) Every 6 hours

16 / 30

What is the minimum internal cooking temperature for poultry?

(A) 135°F (57°C)

(B) 145°F (63°C)

(D) 165°F (74°C)

17 / 30

How long can TCS food be safely held in the temperature danger zone?

(A) 1 hour

(B) 2 hours

(D) 6 hours

18 / 30

What is the danger zone temperature range where bacteria grow rapidly?

(A) 32°F to 70°F (0°C to 21°C)

(B) 41°F to 135°F (5°C to 57°C)

(D) 100°F to 212°F (38°C to 100°C)

19 / 30

What should be done with utensils after they are used with raw meat?

(A) Rinse them with water

(B) Wipe them with a cloth

(D) Use them for other foods

20 / 30

Which of the following practices helps prevent cross-contamination?

(A) Using the same utensils for raw and cooked foods

(B) Separating raw and cooked foods during preparation

(D) Handling food with bare hands

21 / 30

How should raw meat be stored in a refrigerator to prevent cross-contamination?

(A) Above ready-to-eat food

(B) Below ready-to-eat food

(D) In any available space

22 / 30

What is an effective method to prevent cross-contamination?

(A) Using the same cutting board for all foods

(B) Washing hands before switching tasks

(D) Using bare hands to handle food

23 / 30

How can managers help prevent foodborne illness among staff?

(A) By providing regular health check-ups

(B) By offering gym memberships

(D) By providing personal protective equipment

24 / 30

What is the required action if a food handler has been diagnosed with a foodborne illness?

(A) Restrict them from working with food

(B) Allow them to work with a mask

(D) Give them different duties

25 / 30

When can a food handler with a sore throat and fever return to work?

(A) After 24 hours without symptoms

(B) After taking medication

(D) When they feel better

26 / 30

What should a food handler do if they have diarrhea or vomiting?

(A) Continue working as usual

(B) Report to the manager and stay home

(D) Drink plenty of fluids

27 / 30

What is the correct way to dry hands after washing them?

(A) Using a cloth towel

(B) Using a paper towel or air dryer

(D) Wiping on an apron

28 / 30

When should food handlers wash their hands?

(A) Before handling money

(B) After handling raw meat

(D) After taking out the trash

29 / 30

How long should food handlers scrub their hands and arms during handwashing?

(A) 5 seconds

(B) 10 seconds

(D) 30 seconds

30 / 30

What is the most important personal hygiene practice to prevent foodborne illness?

(A) Wearing clean uniforms

(B) Washing hands properly

(D) Wearing hairnets

Your score is

See also:

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Official Website: ServSafe Official Website

Official Test on Chapter 3 Quiz: Chapter 3 Quiz PDF