ServSafe Food Handler: Food preparation Questions
Prep work is where raw food and ready-to-eat food can meet. This quiz covers the steps a food handler follows while thawing, washing and switching tasks.
16 questions in this topic. The quiz draws 16 at a time. Free, with no sign-up.
Food preparation practice quiz
- 16 questions · 30 minutes · pass mark 75%
- Answers and explanations are shown at the end, with every question to review.
Local requirements and delivery can differ, so check what your state or county asks for.
What a food handler must do
- Thaw food in a refrigerator so that it stays at 41°F or below, or under running water at 70°F or below.
- Wash raw fruits and vegetables before you cut, combine, cook or serve them.
- Clean food-contact surfaces each time you change from raw food to ready-to-eat food.
Source: FDA Food Code 2022, 3-302.15, 3-501.13, 4-602.11
5 sample food preparation questions and answers
5 of our 16 questions, with the answer and why.
1. Which refrigeration condition is a listed method for thawing ordinary TCS food?
Answer: Keep the food at 41°F (5°C) or below
- A) Let the food reach 50°F (10°C) overnight
- B) Use a covered counter with no temperature control
- C) Keep the food at 41°F (5°C) or below (correct answer)
- D) Keep only the room air at 70°F (21°C)
Why: The refrigerator-thawing method maintains the food at 41°F (5°C) or less. Covering food on a counter does not provide that temperature control.
Source: FDA Food Code 2026, 3-501.13(A)
2. Which statement incorrectly excludes a method the model code allows for frozen TCS food?
Answer: Frozen food must always be fully thawed before any cooking begins
- A) Frozen food must always be fully thawed before any cooking begins (correct answer)
- B) Frozen food may be thawed as part of a process that cooks it to the required limits
- C) The cooking process must still satisfy the applicable cooking requirements
- D) Cooking from frozen is different from leaving food on a counter to thaw
Why: The model code allows thawing as part of a compliant cooking process. The alternative that permits thawing during a compliant cooking process describes an allowed method.
Source: FDA Food Code 2022, 3-501.13(C)
3. Vacuum-packaged fish is labeled to stay frozen until use and will be thawed under refrigeration. When must it leave the reduced-oxygen packaging environment?
Answer: Before refrigerated thawing begins
- A) Only after it has completely thawed in the sealed package
- B) Only when the thawed fish is taken out of the refrigerator
- C) Removal is unnecessary if refrigeration remains at 41°F (5°C) or below
- D) Before refrigerated thawing begins (correct answer)
Why: The model code requires removal from the reduced-oxygen environment before this thawing method. The refrigerator-thawing provision requires removal beforehand.
Source: FDA Food Code 2022, 3-501.13(E)
4. A prep cook has just chopped whole heads of romaine into salad mix for later service. What should happen next with the cut greens?
Answer: Put them under temperature control at 41°F (5°C) or below
- A) Leave them at room temperature like whole produce
- B) Put them under temperature control at 41°F (5°C) or below (correct answer)
- C) Refrigerate them only after dressing is added
- D) Store them in the dry storeroom in a sealed bin
Why: Cut leafy greens are a TCS food, unlike whole uncut heads. Once cut, they need temperature control, such as cold holding at 41°F (5°C) or below.
Source: FDA Food Code 2022, 1-201.10(B), Time/temperature control for safety food
5. A coworker wants to sprinkle a sulfite powder on cut fruit and lettuce for the salad bar to stop browning. What is the rule?
Answer: Food employees may not apply sulfites to fresh produce that will be eaten raw
- A) It is allowed if the produce is rinsed before service
- B) It is allowed in small amounts
- C) It is allowed if a sign is posted at the salad bar
- D) Food employees may not apply sulfites to fresh produce that will be eaten raw (correct answer)
Why: Workers may not add sulfites to fresh fruits and vegetables served raw. Sulfites used to keep produce from browning have caused serious reactions in some people.
Source: FDA Food Code 2022, 3-302.14(B)(1)
Keep practicing
When you finish this quiz, the free food handlers practice test page shows what to try next.
Want a full 40-question paper? It is on the Food Handler Plan, $2.99 a month. compare the three monthly plans.
Studying for the other exam? Try the Manager food preparation quiz.
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