ServSafe Food Handler Practice Test 4

Here is our fourth and final set of ServSafe food handler questions. By carefully reviewing our practice materials you will be able to pass your test and become a certified food handler.

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1 . Question

Identify the food items that contain a big eight allergen.

2 . Question

Jayden is prepping roast beef and gravy for a customer who is allergic to milk. He does not know whether the gravy in the pot is made with milk or water. Which statement shows what he should do?

• Use the gravy
• Stop and ask his manager
• Serve the beef with less gravy
• Reheat the gravy to 212°F

3 . Question

Jane is a server. Her customer is allergic to tree nuts. In the kitchen, she notices hazelnuts sprinkled on the salad her customer ordered. Identify the action she should take in this situation.

• Apply hand sanitizer to her hands.
• Get freshly cleaned and sanitized equipment.
• Sprinkle some anti-allergic medicine on top of the hazelnuts.
• Set the salad aside and tell her manager.

4 . Question

Edgar is getting ready to cook an order for a guest with a soy allergy. What should he do first?

• Prepare the meal normally.
• Apply hand sanitizer to his hands.
• Get freshly cleaned and sanitized equipment.
• Cook the food to a higher temperature than normal.

5 . Question

Alice is warming ready-to-eat food for a buffet. The manager came and told her that some guests had peanut allergies. What should she do before serving ready-to-eat starters for the buffet?

• Instruct the server to place the peanut allergy warning label in front of the food that might contain peanuts.
• Discard all the food with peanuts or peanut-derived ingredients and cook a fresh batch.
• Serve the prepared food and instruct the server to inform the guests with peanut allergies.
• Remove peanuts from the ready-to-eat food and serve the prepared dish.

6 . Question

Which surfaces must be cleaned and rinsed to prevent dirt, dust and food residue from building up? (Choose three.)

• Broom handles
• Dustpans
• Walls
• Cleaning liquid bottles
• Storage shelves
• Dusters
• Garbage containers

7 . Question

Which of the following items should be reported to the manager immediately? (Select all that apply.)

8 . Question

A guest with a shellfish allergy ordered a serving of chicken nuggets and fries at a local restaurant that serves seafood. The cook put nuggets in a deep fryer. She then used the same oil to cook french fries. The guest started eating the hot food. After consuming some of the nuggets and fries, he started scratching his mouth and throat. Red patches appeared on his cheeks. He took out an epi-pen and jabbed himself in the thigh. The manager rushed towards the kitchen and started investigating the incident. The cook was flabbergasted. Which of the following explains how the guest got an allergic reaction?

• The french fries caused an allergic reaction.
• Packed raw chicken nuggets and boiled kidney beans were kept in the same freezer.
• The oil used to sautee shellfish meat was accidentally added to the oil in the deep fryer.
• The shellfish was kept in an airtight bag in the freezer along with the chicken nuggets.