Food safety · Practice test
ServSafe practice test
Practice questions in the style of the ServSafe manager and food handler exams: safe temperatures, the danger zone, cross-contamination, handwashing, cooling and allergens. Free score, no sign-up.
- 9 free questions
- Answers explained
- No sign-up needed
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The answer
The temperatures the exam asks about
Most food safety questions come back to a handful of numbers from the FDA Food Code. Learn these first.
| What | Temperature |
|---|---|
| Temperature danger zone | 41 °F to 135 °F |
| Cold holding | 41 °F or below |
| Hot holding | 135 °F or above |
| Poultry, stuffed foods, reheated food for hot holding | 165 °F |
| Ground meat (beef, pork), injected meat | 155 °F |
| Whole cuts of beef, pork, lamb; seafood; eggs served right away | 145 °F |
| Cooling cooked food | 135 °F to 70 °F within 2 hours, then to 41 °F within 4 more hours |
Local codes can differ a little from the FDA Food Code. Your exam follows the code your course teaches.
Food safety basics · Question 1 of 9
0 right so far
The temperature danger zone, where bacteria grow fastest, is
Bonus · unlocks with your email
Two more quizzes and a printable answer key
- Pathogens and prevention (5 questions): The big six, thawing, sanitizers and what each letter of FAT TOM stands for.
- Manager scenarios (5 questions): What a manager does on the floor: receiving, holding, serving and corrective action.
- A printable answer key for all 19 questions. Only the key prints.
More free study tools
More practice for work
Sources
Where the facts come from
Every rule is reworded from these pages. The questions are our own and are not from any real exam. ServSafe is a program of the National Restaurant Association, which has no connection to this site.
- FDA Food Code 2022
The temperatures, cooling, date marking, employee health and sanitizer rules.
- ServSafe
The exams this page practices for, and the storage and FAT TOM teaching.
- CDC, Food Safety
Norovirus and other foodborne pathogens.
- FDA, Food Allergies
The nine major allergens.
Questions
Common questions
No. These are practice questions we wrote in its style. The ServSafe Manager exam has 90 questions and needs 75% to pass; the Food Handler test is shorter. Check the ServSafe site for the current format, fees and your state's requirements.
Many states require a certified food protection manager on staff, and most people take a one-day course before the manager exam. Culinary and hospitality programs usually include it.
Yes. Your score on the first set is free and needs no sign-up. An email unlocks the two bonus sets and a printable temperature chart and answer key.
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