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ServSafe: Manager Practice Test Solutions
1. What symptom requires a food handler to be excluded from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing: C. jaundice
2. What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later: B. visually inspect all food items
3. Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked food
C. the food handler has a latex sensitivity
D. washing produce: D. Washing produce
4. What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands: B. wear single-use gloves
5. What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood: B. wheezing or shortness of breath
6. What should be done with preset, unwrapped utensils that appear to be unused
after guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. put on gloves
D. apply hand antiseptic: A. wash hands
10. What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled: B. pasteurized
11. What must an operation do before packaging fresh juice on-site for later sale?
A. obtain a variance
B. hold produce at 41ºF (5ºC) or lower
C. contact OSHA
D. freeze the juice: A. obtain a variance
12. A food handler has just finished storing a dry food delivery. Which step was done
correctly?
A. stored food underneath a stairwell
B. stored food in an empty chemical container
C. stored food 4 inches off the floor
D. stored food away from the wall: D. stored food away from the wall
13. What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
B. apply hand sanitizer to the wound
C. avoid working with raw food until the wound is completely dry
D. place a bandage on the wound: A. cover the wound with an impermeable cover and wear a single-use glove
17. What does the L stand for in the FDA's ALERT tool?: look
18. Which item is a potential physical contaminant?: jewelry
19. What factors influence the effectiveness of a chemical sanitizer?: Concentration,
temperature, contact time, pH, and water hardness
20. Bulk unpackaged food in self-service areas must be labeled when?
A. The food supports pathogen growth
B. the food is prepared on the premises
C. the food is prepared at another unit of the same chain
D. the manufacturer claims the food is healthy: D. the manufacturer claims the food is healthy
21. Which food item has been associated with Salmonella Typhi?: Beverages
22. What organization requires a safety data sheet (SDS) to be included with
hazardous chemicals?: Occupational Safety and Health Administrations
23. What is the purpose of hand antiseptic?: Lower the number of pathogens on the skin
24. Which organization includes inspecting food as one of its primary responsi- bilities?:
U.S. Department of Agriculture
25. How should an item that has been recalled by its manufacturer be stored in an
operation?: Separately from food that will be served
26. What should a food handler do with food after it is thawed in the microwave?-
: Cook it using conventional cooking equipment
27. When must a food handler change gloves?: As soon as they become dirty or torn
28. What temperature must stuffed lobster be cooked to?: 165ºF for 15 seconds
29. What thermometer is best suited to checking a dishwashing machine's final rinse
temperature?: Maximum registering thermometer
30. What strategy can prevent cross-contamination?: Buy food that does not require prepping
31. What should a food handler do to make gloves easier to put on?: select the correct size
gloves
32. Which food process does not require a variance from a regulatory authori- ty?:
buying bean sprouts from a reputable supplier
33. What should a server do after clearing a table?: wash hands
34. Why should food temperatures be taken in two different locations?: temperature may
vary in the food
35. The temperature of duck breast is checked during cooking. According to the
operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F?: Critical limit
36. What is the first step in developing a HACCP plan?: Conduct a hazard analysis
49. what is the first step of cleaning and sanitizing stationary equipment?: unplug the
unit
50. what causes preschool-age children to be at risk for foodborne illness?: their immunes
systems are not strong
51. Nursing home cafeteria staff are creating new menu items for a breakfast for
residents and their family members. What item is not safe to serve?: soft boiled eggs
52. what temperatures do infrared thermometers measure?: surface
53. what temperature must a high-temperature dishwasher's final sanitizing rinse
be?: at least 180ºF
54. A food handler comes to work with diarrhea. What should the manager tell the
food handler to do?: go home
55. What is a cross-connection?: Physical link between safe water and dirty water
56. A food handler is prepping a seafood dish on april 4, using shrimp and scallops.
The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?: April 8
57. What information must be included on the label of a container of
ready-to-eat TCS food prepped on-site for retail sale?: potential allergens
58. What rule for serving condiments should be practiced?: serve condiments in original
containers
59. what temperature must cooked vegetables reach to be safely hot-held for
service?: 135ºF
60. Where should a food handler wash his or her hands after prepping food?: -
designated sink for handwashing
61. A food handler has cooled a container of chili to 70ºF in 1 hour. How much time
is left to cool the chili to 41ºF?: 5 hours
62. What condition promotes the growth of bacteria?: Food held between 70ºF and 125ºF
63. How many hours can cold food be held without refrigeration before it must be
sold, served, or thrown out?: 6 hours
64. What should a server do when taking a food order from customers who have
concerns about food allergies?: describe each item to customers who ask, including any "secret" ingredients
65. The temperature of clam chowder is checked during holding. According to the
operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?: corrective action
66. what temperature should the water be for manual dishwashing?: must be at least 110ºF
67. A local nursing home has a yearly barbecue for its residents. Which food item
should not be served?: rare hamburgers
68. When can a food handler diagnosed with jaundice return to work?: when
approved by the regulatory authority
69. When can raw, unpackaged meat be offered for self-service?: at mongolian barbe- ques
70. Lasagna was removed from hot holding for service at 11:00 am. By what time
must it be served or thrown out?: 3:00 p.m.
71. What must staff members do when transferring chemicals to a new contain- er?:
