ServSafe Practice Test

Ready to Test Your Knowledge?

This practice test covers ServSafe food safety concepts at three levels: easy, intermediate, and advanced. Questions are selected randomly from each level's question bank, so you get a different set every time you practice.

Easy (10 questions), Intermediate (12) or Advanced (15)
Random selection per level — the questions change each time you practice
No time limit — learn at your own pace
Instant feedback and detailed explanations after submission

What does TCS stand for in food safety?

A. Time / Temperature Control for Safety B. Total Chemical Sanitization C. Temperature Check System D. Trained Culinary Staff

What is the minimum internal cooking temperature for poultry?

A. 145°F (63°C) for 15 seconds B. 155°F (68°C) for 15 seconds C. 165°F (74°C) for 15 seconds D. 175°F (79°C) for 15 seconds

What is the minimum time food handlers should scrub their hands with soap?

A. 5 seconds B. 10 seconds C. 15 seconds D. 20 seconds

What does FIFO stand for in food storage?

A. Fast In, Fast Out B. First In, First Out C. Fresh Items, Frozen Only D. Food Inspection Frequency Order

Which of the following is a common food allergen?

A. Lactose B. Soy C. Gluten D. MSG

When is a food handler required to wash their hands?

A. Only after using the restroom B. Before starting work and after a contamination event C. Once at the beginning of each shift only D. Washing hands is optional when gloves are worn

What symptom should cause a food handler to be excluded from work?

A. Headache B. Sore throat without fever C. Vomiting or diarrhea D. Mild skin rash

How should food be protected at a self-service buffet?

A. Let customers handle food directly B. Install sneeze guards and provide proper utensils C. Keep all food uncovered for easy access D. Replenish food only once per day

What should a food handler do if they cut their finger while on the job?

A. Wash the cut and continue working B. Cover the cut with a bandage and a glove C. Cover the cut with a bandage and a single-use glove, then continue working D. Leave work immediately without reporting

What is the minimum internal cooking temperature for ground meat?

A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 135°F (57°C)

When should food handlers change their gloves?

A. Every 2 hours B. After handling raw meat C. After touching their face D. All of the above

Where should raw eggs and raw meat be stored in a cooler?

A. On the top shelf B. Above ready-to-eat food C. Below ready-to-eat food and at the proper minimum cooking temperature D. Anywhere in the cooler

How long can ready-to-eat TCS food be held in the temperature danger zone with time as a public health control?

A. 1 hour B. 2 hours C. 4 hours D. 6 hours

How should food be stacked in a storage refrigerator to prevent cross-contamination?

A. By size and packaging only B. Ready-to-eat food on top, raw food below by minimum cooking temperature C. Whatever is most convenient D. Raw food must always go on top

What is the proper handwashing water temperature?

A. Ice cold water B. Warm running water C. Very hot water D. Any running water is acceptable

Why are single-use gloves recommended for handling food?

A. They are cheaper than washing hands B. They create a barrier between hands and food C. They make food taste better D. They keep hands warm

At what temperature should cold food be held at a self-service buffet?

A. Below 41°F (5°C) B. Below 45°F (7°C) C. At room temperature D. At any temperature

What is the correct way to store clean and dirty utensils?

A. Handle surfaces pointing down when stored B. Handle surfaces pointing up C. Store in any position D. Store on the floor