ServSafe Food Handler-øveprøve
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Det her er en gratis food handler-smagsprøve på 15 spørgsmål, skrevet af StudyPDF-teamet. Den følger de offentlige læringsmål i fødevaresikkerhed i FDA Food Code, som food handler-kurserne i USA er bygget på, og dækker personlig hygiejne, regler for syge medarbejdere, TCS food og temperaturens farezone, tilberedning, varmholdelse, nedkøling og genopvarmning, krydskontaminering, rengøring og desinfektion, allergener, kemikalier og skadedyr. Den blander multiple choice, vælg alle der passer og udfyld det tomme felt. Svar på alle 15 spørgsmål, se så din score og læs forklaringen til hvert enkelt.
Which of these is a TCS food?
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1. Which of these is a TCS food?
- A. Uncooked white rice in a sealed bag
- B. Dry pasta on a storeroom shelf
- C. A whole, uncut cantaloupe
- D. Cut cantaloupe on a prep table
Vis svar og forklaring
Svar: D. Cut cantaloupe on a prep table
TCS means time and temperature control for safety. A food earns that label when it holds enough moisture and protein, at a friendly pH, for bacteria to grow. Dry rice and dry pasta have almost no available water, and a whole melon is protected by its rind. The moment you cut the melon, the knife carries whatever was on the rind into the wet flesh, so cut melon has to be kept cold like any other TCS food.
2. You are wearing single use gloves to build sandwiches. Which statement is correct?
- A. Gloves replace handwashing, so washing at the start of the shift is enough
- B. You wash your hands before you put gloves on, and again after you take them off
- C. You can wash and reuse the same pair as long as it is not torn
- D. One pair is fine all shift if you only touch ready to eat food
Vis svar og forklaring
Svar: B. You wash your hands before you put gloves on, and again after you take them off
Gloves are a barrier, not a cleaning step. Hands pick up contamination both when gloves go on and when they come off, so washing sits on both sides of glove use. Single use gloves are exactly that, thrown away and never washed. You change them when they tear, when you switch tasks, after they touch anything dirty, and at least every four hours during continuous use.
3. A cook tells you at the start of the shift that they were vomiting and had diarrhea last night. What should happen?
- A. They can work the line as long as they wear gloves
- B. They can work if they stay on dish washing and do not touch food
- C. They tell the person in charge and stay away from work until they meet the conditions for returning
- D. They can work as long as they avoid ready to eat food
Vis svar og forklaring
Svar: C. They tell the person in charge and stay away from work until they meet the conditions for returning
Vomiting and diarrhea send a food worker home, not to a different station, because the pathogens behind them spread in tiny amounts and survive on hands, aprons and door handles. The rule is to report it to the person in charge and stay out of the establishment until the return conditions in your local code are met. Jaundice, which is a yellow tint in the skin or eyes, is the same kind of stop sign and also has to be reported.
4. A delivery of fresh raw chicken arrives and your thermometer reads 50 degrees Fahrenheit in the middle of the case. What do you do?
- A. Reject the chicken and note what happened on the delivery paperwork
- B. Accept it and move it straight to the walk in to bring the temperature down
- C. Accept it and make sure it is cooked the same day
- D. Accept it and freeze it right away
Vis svar og forklaring
Svar: A. Reject the chicken and note what happened on the delivery paperwork
Cold TCS food has to arrive at 41 degrees Fahrenheit or colder. At 50 degrees it has been sitting in the danger zone for an unknown stretch of time, and nothing you do later undoes that, because chilling and freezing stop bacteria from growing but do not remove toxins that some of them have already produced. Reject it while the driver is still there, write down what you found, and tell the person in charge.
5. What is the minimum internal cooking temperature for chicken, turkey, and any dish stuffed with meat or poultry?
- A. 135 degrees Fahrenheit
- B. 145 degrees Fahrenheit
- C. 155 degrees Fahrenheit
- D. 165 degrees Fahrenheit
Vis svar og forklaring
Svar: D. 165 degrees Fahrenheit
Poultry, stuffing, stuffed pasta and stuffed meat sit at the top of the ladder at 165 degrees Fahrenheit. Below that, ground meat and ground fish need 155, and whole cuts of beef, pork and lamb, plus fish and eggs cooked to order, need 145. Measure in the thickest part, keep the probe away from bone and the pan, and check more than one piece when you are cooking a full sheet.
6. You are cooling a large pot of chili that just came off the stove. Which cooling requirement is correct?
- A. Down to 41 degrees Fahrenheit within 2 hours, in one step
- B. From 135 to 70 degrees Fahrenheit within 2 hours, then down to 41 within 4 more hours
- C. From 135 to 70 degrees Fahrenheit within 6 hours, then down to 41 overnight
- D. Leave it on the counter until it stops steaming, then refrigerate it
Vis svar og forklaring
Svar: B. From 135 to 70 degrees Fahrenheit within 2 hours, then down to 41 within 4 more hours
Cooling runs in two stages with a six hour total. The first stage is the tight one, 135 down to 70 degrees Fahrenheit within two hours, because that upper stretch of the danger zone is where bacteria multiply fastest. Food that misses the two hour mark has to be reheated properly and cooled again, or thrown out. Shallow pans, smaller portions, an ice bath and an ice paddle are what make the first stage possible.
7. You are calibrating a stem thermometer using the ice point method. What should it read in a container of crushed ice and water?
- A. 0 degrees Fahrenheit
- B. 32 degrees Fahrenheit
- C. 38 degrees Fahrenheit
- D. 41 degrees Fahrenheit
Vis svar og forklaring
Svar: B. 32 degrees Fahrenheit
Pack a container with crushed ice, add water to fill the gaps, stir it, then hold the probe in the middle without touching the sides and wait for the reading to settle. Ice water sits at 32 degrees Fahrenheit, so any other reading means the thermometer needs adjusting. The other method is boiling water at 212 degrees Fahrenheit at sea level, which reads lower at altitude, and a food thermometer should be accurate to within about 2 degrees Fahrenheit.
8. In a walk in cooler with four shelves, where does raw chicken belong?
- A. On the top shelf, where it is easy to reach
- B. Above raw ground beef but below whole cuts of pork
- C. On the same shelf as ready to eat salads, in a separate container
- D. On the bottom shelf, below everything else
Vis svar og forklaring
Svar: D. On the bottom shelf, below everything else
Storage order follows minimum cooking temperature, with the food that needs the highest temperature at the bottom. From the top down that is ready to eat food, then seafood, then whole cuts of beef and pork, then ground meat and ground fish, then whole and ground poultry at the very bottom. The logic is drips. Anything that leaks out of the chicken then has the least chance of landing on food that will never be cooked hot enough to kill what is in it.
9. A guest tells you they have a severe peanut allergy. What is the right thing to do?
- A. Tell them the kitchen is careful and most dishes are probably fine
- B. Pick the visible peanuts off the dish and serve it
- C. Tell the person in charge, confirm exactly what is in the dish and how it is prepared, and only then answer
- D. Steer them to the vegetarian menu, since it will not have peanuts
Vis svar og forklaring
Svar: C. Tell the person in charge, confirm exactly what is in the dish and how it is prepared, and only then answer
A handler should never guess about an allergen. Bring in the person in charge, confirm every ingredient including sauces, oils, marinades and garnishes, and find out whether the dish shares equipment, oil or surfaces with the allergen. Taking an allergen out after cooking does not make the food safe, because the protein is already in it. The nine major allergens in the United States are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame, which was added in 2023.
10. Which of these situations require you to stop and wash your hands?
Vælg alle, der passer.
- A. After pulling on a clean pair of gloves
- B. After handling raw chicken and before touching anything else
- C. Never, as long as you use hand sanitizer between tasks
- D. After using the restroom
- E. After touching your face, your hair or your phone
Vis svar og forklaring
Svar: B. After handling raw chicken and before touching anything else, D. After using the restroom, E. After touching your face, your hair or your phone
The trigger for handwashing is any moment your hands could have picked something up, so raw meat, the restroom, your own face and hair, your phone, trash, cleaning chemicals, money and dirty dishes all count. Wash for at least 20 seconds with soap and running water, scrubbing hands and forearms. Gloves change none of this. You wash first and then glove up, so you are not sealing contamination against your skin, and hand sanitizer is only ever used after a proper wash, never in place of one.
11. Which of these are correct for a food handler on shift?
Vælg alle, der passer.
- A. Keep fingernails short and clean, with no polish and no false nails
- B. Eat your meal at your station so you do not have to leave the line
- C. Cover a cut on your hand with a waterproof bandage and a single use glove over the top
- D. Drink from an open cup kept on the prep table between tasks
- E. Wear a hair restraint such as a hat or a net, and keep facial hair covered where your rules require it
- F. Wear a watch and a few rings while you prep food
Vis svar og forklaring
Svar: A. Keep fingernails short and clean, with no polish and no false nails, C. Cover a cut on your hand with a waterproof bandage and a single use glove over the top, E. Wear a hair restraint such as a hat or a net, and keep facial hair covered where your rules require it
Everything on your hands and head is a possible source of contamination, so nails stay short and bare, hair gets restrained, and a cut gets a waterproof cover with a glove over it. Eating, drinking from an open container, chewing gum and smoking all belong away from prep and service areas, because they move saliva to your hands. Jewelry is limited to a plain band ring, since stones, watches and bracelets trap soil and can drop into food.
12. Which of these are correct practice for cleaning, sanitizing and chemicals?
Vælg alle, der passer.
- A. Towel dry sanitized dishes so they can be stacked right away
- B. Keep wet wiping cloths in a bucket of sanitizer solution between uses
- C. Keep the sanitizer bucket on the prep table where it is easy to reach
- D. In a three compartment sink the order is wash, rinse, sanitize, then air dry
- E. Handle a pest sighting yourself by setting bait near the dry storage racks
- F. Keep chemicals in their original labeled containers, stored below and away from food and food equipment
Vis svar og forklaring
Svar: B. Keep wet wiping cloths in a bucket of sanitizer solution between uses, D. In a three compartment sink the order is wash, rinse, sanitize, then air dry, F. Keep chemicals in their original labeled containers, stored below and away from food and food equipment
Cleaning removes what you can see and sanitizing reduces what you cannot, so they are separate steps and sanitizer only works on an already clean surface. Air drying matters because a towel puts contamination straight back onto the dish. Chemicals live in labeled containers, including spray bottles you fill yourself, and they are stored low and away from food so a leak cannot drip onto it. Pest control is work for a licensed operator, and your job is to report what you saw and keep food and trash covered.
13. Complete the sentence.
Cold TCS food is held at _____ degrees Fahrenheit or colder, and hot TCS food is held at _____ degrees Fahrenheit or hotter.
Muligheder for felt 1: 32, 41, 45, 50
Muligheder for felt 2: 120, 125, 135, 155
Vis svar og forklaring
Svar: 41, 135
Those two numbers are the edges of the temperature danger zone, 41 to 135 degrees Fahrenheit, the range where bacteria grow fastest. Food is not ruined the second it enters the zone, but the clock starts, and the middle of the range is the worst part of it. Check holding temperatures on a set schedule with a clean, calibrated thermometer instead of judging by how the food looks or feels.
14. Complete the sentence.
Food that was cooked, cooled and is now being reheated for hot holding must reach _____ degrees Fahrenheit, and it must get there within _____.
Muligheder for felt 1: 135, 145, 155, 165
Muligheder for felt 2: 30 minutes, 2 hours, 4 hours, 6 hours
Vis svar og forklaring
Svar: 165, 2 hours
Reheating for hot holding is the one step that has to reach 165 degrees Fahrenheit no matter what the food is, because the food has already passed through the danger zone once. The two hour limit exists so it crosses the zone quickly rather than creeping up all afternoon. Steam tables, warmers and holding cabinets are built to hold hot food, not to reheat it, so use a stove, an oven or a microwave first and then move it over.
15. Complete the sentence.
Ready to eat TCS food kept in the cooler for more than 24 hours has to be date marked, and it can be kept for a maximum of _____ days at 41 degrees Fahrenheit or colder, counting the day it was made as day one.
Muligheder for felt 1: 3, 5, 7, 14
Vis svar og forklaring
Svar: 7
The seven day limit exists because of Listeria, which unlike most bacteria keeps growing slowly at refrigeration temperatures. The day of preparation counts as day one, so food made on Monday goes out at the end of Sunday. Date marking is also what makes first in first out work, since rotating stock so the oldest usable product gets used next only happens if you can read the dates.
Hvad food handler-eksamen faktisk spørger om
Et food handler-kort, også kaldet et food handler permit, er det grundlæggende bevis, de fleste medarbejdere i køkkenet skal have, før de arbejder med mad. ServSafe Food Handler er et af flere programmer, der udsteder et, og det er udbredt, fordi mange arbejdsgivere i forvejen bruger ServSafe til deres ledere. Testen er ofte på 40 spørgsmål, og mange programmer regner 75 procent som bestået, men de tal er ikke national lov. Din delstat, dit county eller din by afgør gennem sundhedsmyndigheden, om et kort overhovedet kræves, hvilke udbydere den accepterer, hvilken score der er bestået, og hvor længe kortet gælder, som regel to eller tre år. Tjek din lokale sundhedsmyndigheds hjemmeside, før du betaler for noget, for et kort, der accepteres i ét county, kan være værdiløst i nabocountyet.
Spørgsmålene på denne side er skrevet af StudyPDF-teamet ud fra de offentligt udgivne læringsmål i fødevaresikkerhed i FDA Food Code, den modelkodeks, som de fleste amerikanske delstaters regler for detailfødevarer er bygget på. Det er ikke ServSafe-spørgsmål. ServSafes eksamensspørgsmål er ophavsretligt beskyttet af National Restaurant Association, og vi kopierer dem ikke, omskriver dem ikke og forsøger ikke at rekonstruere dem. StudyPDF er ikke tilknyttet ServSafe, National Restaurant Association eller noget andet certificerende organ, og en høj score her giver dig ikke et kort. Kun en godkendt udbyder kan udstede det rigtige.
Det, en food handler-eksamen dækker, er snævert og praktisk. Forvent forurening og de tre typer fare, personlig hygiejne og håndvask, hvornår en syg medarbejder skal blive hjemme, TCS food og temperaturens farezone, brug af termometer, varemodtagelse, opbevaring og datomærkning, krydskontaminering, tilberedning, varmholdelse, nedkøling og genopvarmning, rengøring og desinfektion, allergener, og sikker håndtering af kemikalier og skadedyr. Du bliver testet som en, der står ved en station. Spørgsmål om HACCP-planer, kontrolbesøg og systemer for hele virksomheden hører til eksamen på lederniveau i stedet.
Sådan bruger du smagsprøven
Tag alle 15 spørgsmål i ét stræk, uden noter og uden din telefon. Den rigtige test lader dig ikke slå noget op, og pointen med en smagsprøve er at finde dine huller frem for at lave en pæn score. Giv dig selv omkring et minut per spørgsmål, hvilket omtrent er det tempo, en food handler-test på tid forventer. Blandingen af formater her er bevidst. Ni spørgsmål er klassisk multiple choice, tre er vælg alle der passer, og tre beder dig udfylde et tomt felt, for et spørgsmål, der får dig til selv at producere tallet, er sværere end et, der stiller det op foran dig. Driller et format dig, er det bedre at finde ud af det her.
Læs forklaringen til hvert spørgsmål, også dem du svarede rigtigt på, for et heldigt gæt og reel viden ser ens ud på en scoreskærm. Behandl hvert misset spørgsmål som et emne frem for et enkelt faktum. Missede du spørgsmålet om nedkøling og spørgsmålet om genopvarmning, er hullet styring af tid og temperatur som helhed, ikke to tal du kan terpe på vej til testcentret. Missede du spørgsmålet om opbevaring på køl og spørgsmålet om varemodtagelse, så gå krydskontaminering igennem igen, for begge kommer fra den samme idé om, hvad der må dryppe ned på hvad.
Tal er dét, folk dumper på, så lær dem i grupper. Hold farezonens kolde og varme kant sammen, 41 og 135 grader Fahrenheit. Lær tilberedningstemperaturerne som en stige med fjerkræ øverst, så hakket kød, så hele udskæringer og fisk. Lær nedkøling som to trin med en samlet tid. For alt det andet: spørg, hvorfor reglen findes. Rå kylling står på nederste hylde, fordi den kræver den højeste tilberedningstemperatur, så det, der drypper fra den, er det farligste i køleskabet. En regel, du kan forklare, er en, du stadig har på prøvedagen.
Sådan bygger StudyPDF fulde øveprøver ud fra dit eget materiale
Femten spørgsmål kan vise dig, hvor du vakler. De kan ikke gøre dig klar alene, og de regler, du faktisk bliver holdt op mod, kommer fra din delstats regelsæt og fra din egen arbejdsplads, ikke fra en generisk spørgsmålsbank. Et county med sin egen forordning for detailfødevarer kan være strengere end modelkodeksen på ting som kontakt med bare hænder, styrken på desinfektionsmidlet eller hvor længe et kort gælder, og et køkken med en rå fiskebar eller et bageri fra bunden læner sig op ad dele af stoffet, som en sandwichdisk aldrig rører.
StudyPDF arbejder ud fra dit materiale i stedet. Upload den food handler-studievejledning, din arbejdsgiver har givet dig, din delstats eller dit countys regler for detailfødevarer, kursusmaterialet fra din leder eller dine egne noter fra timen, og Bo, studieagenten, bygger fulde øveprøver ud fra præcis de sider. Hvert spørgsmål bygger på dit materiale, og hver forklaring peger tilbage på, hvor svaret kommer fra, så du selv kan tjekke, når noget ser skævt ud. Du kan lave nye prøver så tit du vil, holde dem på ét område som styring af tid og temperatur eller allergener, og følge med i hvilke emner du bliver ved med at ramme forkert.
Du behøver ikke et dokument for at komme i gang. Har du ikke noget at uploade, så nævn et emne i stedet, for eksempel nedkøling og genopvarmning, eller krydskontaminering i et forberedelseskøkken, så skriver Bo en øveprøve ud fra det. Det virker på samme måde med alt andet, du læser til, så food handler-kortet behøver ikke være det eneste, du bruger det til. Gratis at komme i gang.
Skrevet af StudyPDF-teamet. Sidst opdateret 2026-08-19.