Free Food Handler Card Practice Test (With Answers) – FoodSafePal® (2024)

Passing the food handler test or assessment is the final step to obtaining a food handler card.

If you listened carefully and took good notes while taking the food handler course, you should be able to pass the test your first time, but additional practice never hurts.

Here’s a 10-question food handler practice test with answers to help you pass your food handler test the first time.

Free Food Handler Card Practice Test (With Answers) – FoodSafePal® (1)

Food handler practice test

1. What is the first step when cleaning dishes in a three-compartment sink?

A. Scrape off food
B. Rinse with clean, warm water
C. Sanitize
D. Wash with warm, soapy water

2. Which is a sign of a possible co*ckroach infestation?

A. Dirt tracks along the wall
B. Gnaw marks on boxes, pipes, and food packages
C. Droppings that look like grains of black pepper
D. Urine stains

3. How can you prevent cross-contact?

A. Store ready-to-eat foods on the top shelf
B. Cook food to its minimum internal temperature
C. Store bread in its original package
D. Use designated equipment like cutting boards

4. Which symptom must you inform your manager about?

A. Constipation
B. Diarrhea
C. Low appetite
D. Acid reflux

5. How fast must you cool hot-held rice from 70ºF to 41ºF (21ºC to 5ºC)?

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

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6. Which is not a safe method to handle ready-to-eat foods?

A. With tongs
B. With deli tissue
C. With bare hands
D. With gloves

7. Which of the following is a TCS food?

A. Bread
B. A whole cantaloupe
C. Cooked rice
D. Beef jerky

8. Which is an example of a biological food hazard?

A. A brightly-colored bandage in food
B. Storing dish detergent in a food storage area
C. Eggs contaminated with Salmonella
D. Metal shavings in salami

9. Which situation requires a food handler to change gloves?

A. After picking up a knife that fell on the floor
B. Before taking out the trash
C. After assembling sandwiches for two hours
D. Before using the bathroom

10. A food handler must remove all but which item before working with food?

A. A plain wedding band
B. A diamond ring
C. A low-profile watch
D. A hair tie around the wrist

Want more questions to help you pass your food handler test?

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Free PDF Food Handler Practice Test

40 must-know questions to pass your food handler test (the first time).

Answers

1. A. Scrape off food

Here are the proper steps for using a three-compartment sink:

  1. Scrape off or rinse away any leftover food on the dishes.
  2. In the first sink, use warm (110ºF / 43ºC), soapy water and a brush to remove oil and other food particles.
  3. Move the dishes to the second sink and rinse them with clean, warm water to remove any leftover detergent.
  4. Move the dishes to the third sink and soak them in your chosen chemical sanitizer.
  5. Move the dishes to the drainboard or a nearby drying rack and allow them to air-dry completely before using or putting them away.

2. C. Droppings that look like grains of black pepper

Other signs of a co*ckroach infestation include a strong oily odor and capsule-shaped egg cases, which tend to be brown or dark brown, leathery, and shiny.

Dirt tracks along the wall, gnaw marks on boxes, pipes, and food packages, and urine stains are signs of a rodent infestation.

3. D. Use designated equipment like cutting boards

Using designated equipment like a separate cutting board and microwave reduces the risk of cross-contact, which occurs when a food allergen transfers from one surface or food to another.

The other choices are ways to prevent cross-contamination.

4. B. Diarrhea

Other symptoms that may indicate a foodborne illness that you must report to your manager include a sore throat with fever, vomiting, and jaundice, which is the yellowing of the skin and eye whites.

5. C. Within 4 hours

Using the two-stage cooling process, cool foods from 135ºF to 70ºF (57ºC to 21ºC) within two hours, and from 70ºF to 41ºF (21ºC to 5ºC) within four hours.

6. C. With bare hands

There must always be a barrier between your hands and ready-to-eat (RTE) foods. This barrier may be single-use gloves, deli tissue, tongs, a spatula, or other dispensing equipment.

7. C. Cooked rice

Other examples of time-temperature control for safety (TCS) foods include:

  • milk and milk products
  • meats and poultry
  • seafood
  • cut melons, tomatoes, and leafy greens
  • raw seed sprouts
  • garlic-in-oil mixtures
  • ready-to-eat foods

Because of how it’s processed, beef jerky doesn’t require time or temperature controls.

8. C. Eggs contaminated with Salmonella

Salmonella is a living or biological organism. A brightly-colored bandage and metal shavings are examples of physical hazards, while dish detergent is a chemical hazard.

9. A. After picking up a knife that fell on the floor

Picking a knife off the floor will contaminate your hands requiring you to wash them. You should wash your hands after taking out the trash or going to the restroom but you don’t need to before.

While you can change your gloves more often, you’re only required to change your gloves after four hours of working on the same task since this is long enough for bacteria to grow to harmful numbers.

10. A. A plain wedding band

A plain wedding band is the only piece of jewelry you can wear when working with food.

The other items can easily harbor bacteria and are difficult to clean, increasing the risk of cross-contamination.

The bottom line

Use this food handler practice test to help prepare you for the real deal.

It provides questions on the top things you must know to pass your food handler test so you can earn your food handler card.

If you want more questions or need additional practice, you can download our 40-question food handler practice exam.

Free Food Handler Card Practice Test (With Answers) – FoodSafePal® (4)

Ready for the real deal?

Earn your state-approved Food Handler Card with FoodSafePal

Use code PRACTICEat checkout for 30% OFF

Find Your State

Free Food Handler Card Practice Test (With Answers) – FoodSafePal® (2024)

FAQs

How many questions are on the California food handlers card? ›

Online Training

The ServSafe® California Food Handler program includes an interactive course and a 40-question exam. It's $9.99 and approximately 90 minutes. Offered in English, Spanish, Chinese, Korean, and Vietnamese. Food handlers will have to complete a registration process in English to access the course.

How many questions are on the Nevada health card test? ›

Online Testing

The first-time test consists of 20 multiple-choice questions. A passing score is 70% or better. After passing the test, the $20 card fee will be collected, and the three-year Food Handler Card will be issued. Valid identification that adheres to our ID policy must be presented for in-person testing.

How many questions are on the NYC food handler test? ›

This is a multiple choice exam with 50 questions. The passing grade is 70%.

How many questions are on the food handler test in Ontario? ›

The final exam has 50 multiple choice questions and a 60-minute time limit. A minimum score of 70% is required to pass the exam. The final exam requires proctoring. A Proctor is a person who remotely observes while you complete the exam.

What do I need to know to pass the ServSafe exam? ›

The areas covered by the exam include:
  1. Common pathogens and food associated with them.
  2. Defining and identifying TCS Foods.
  3. Adequate personal hygiene, proper attire, and proper glove use.
  4. Reportable symptoms.
  5. Best practices for purchasing and receiving food.
  6. Proper inspection and storage of food.
  7. Proper cooking.

Is a food handler card the same as ServSafe? ›

ServSafe is a food safety training and certification company administered by the National Restaurant Association. A food handlers card is not synonymous with ServSafe, but you can earn a food handler card from ServSafe by taking and passing its Food Handler course.

Is a California food handler card free? ›

California Food Handler Card $7.95 Online - PASS Guarantee.

When must you change single-use gloves? ›

OSHA requires that disposable gloves be changed as soon as practical when contaminated and as soon as feasible when they are torn or punctured. These requirements protect the employee from exposure to the hazards of bloodborne pathogens.

What is the danger zone as defined in the food handler manual? ›

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Keep Food Out of the "Danger Zone" Never leave food out of refrigeration over 2 hours.

What happens if you fail the ServSafe exam? ›

Q. What should I do if I fail the exam? A: You will need to purchase another online proctored exam and schedule another exam session through ProctorU.

What food is the least shelf stable? ›

Among the options given, the least shelf stable food is Fresh fish. Shelf stability refers to how long a food can be stored without refrigeration before it becomes unsafe to consume. Canned soup, dried pasta, and frozen vegetables are all processed in ways that extend their shelf life.

Is the food safety manager exam hard? ›

It is difficult to pass the examination if you have not attended a food manager course, so it is highly recommended that you complete a food safety course.

How many questions are on the California food handlers test? ›

The exam for the California food handler course contains 40 multiple-choice questions, and you have up to two attempts to pass with a score of at least 70%. The San Diego County food handler course also has a multiple-choice final exam with 40 questions, but you must score at least 80% to pass.

How many questions are in ServSafe? ›

Top ServSafe FAQs

A passing score is 70% or higher. This is obtained by answering at least 56 out of 80 questions correctly. The exam has 90 questions; however there are 10 pilot questions that are for research purposes only.

How many questions are on the Illinois food handlers test? ›

Each course module ends with a three-question quiz. You must score at least 66% on each quiz to proceed to the next section. You have unlimited attempts at each quiz, so you can continue trying until you receive a passing grade. The course ends with a 40-question final exam.

How many questions are on the ServSafe test? ›

Length: The assessment is a 40-question, non-proctored test. It has no time limit. Passing Grade: Students must achieve at least a 75%* score to receive the ServSafe Food Handler Certificate of Achievement. You have three attempts to take and pass the Food Handler Assessment.

How much does a food handler earn in California? ›

$33,542

How much is a food handler card in California? ›

California Food Handlers Card | eFoodHandlers® | $7.95.

How hard is the ServSafe Manager exam? ›

The answer? Yes, it is challenging. But don't worry, most people pass. The ServSafe Manager exam tests your knowledge of several categories of food safety in a commercial foodservice environment.

References

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