ServSafe Manager Test Questions & Answers
- Which group of individuals has a higher risk of foodborne illness?
A Teenagers B Elderly people C Women D Vegetarian (Ans- B Elderly people
- Parasites are commonly associated with
A seafood.B eggs.C potatoes.D ready-to-eat food.(Ans- A seafood.
- Ciguatera toxin is commonly found in
A amberjack.B pollock.C tuna.D cod.(Ans- A amberjack.
- Which is a TCS food?
A Saltines B Bananas C Baked potato D Coffee (Ans- C Baked potato
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- Metal shavings are which type of contaminant?
A Biological B Physical C Chemical D Microbial (Ans- B Physical
- What should foodservice operators do to prevent the spread of hepatitis
A?A Cook food to minimum internal temperatures B Freeze fish for 36 hours before serving C Exclude staff with jaundice from the operation D Purchase mushrooms from approved, reputable suppliers (Ans- C Exclude staff with jaundice from the operation
- To wash hands correctly, a food handler must first
A apply soap.B wet hands and arms.C scrub hands and arms vigorously.D use a single-use paper towel to dry hands.(Ans- B wet hands and arms.
- What should foodservice operators do to prevent customer illness from
Shigella spp.?A Freeze food at temperatures below 0 ̊ B Exclude food handlers diagnosed with jaundice C Purchase shellfish from approved suppliers D Control flies inside and outside the operation (Ans- D Control flies inside and outside the operation
- What must a food handler with a hand wound do to safely work with
food?A Bandage the wound with an impermeable cover and wear a single-use glove B Bandage the wound and avoid contact with food for the rest of the shift 2 / 4
C Wash the wound and wear a single-use glove D Apply iodine solution and a permeable bandage (Ans- A Bandage the wound with an impermeable cover and wear a single- use glove
10 What item is considered acceptable work attire for a food handler?A False eyelashes B Nail polish C Plain-band ring D Antimicrobial plastic watch band (Ans- C Plain-band ring
11 What task requires food handlers to wash their hands before and after doing it?A Taking out garbage B Touching clothing or aprons C Handling raw meat, poultry, or seafood D Using chemicals that might affect food safety (Ans- C Handling raw meat, poultry, or seafood
12 Which action requires a food handler to change gloves?A The food handler is working with raw seafood at temperatures above
41 ̊F (5 ̊C)
B The food handler is prepping raw chicken on a yellow cutting board C The food handler has been working with raw ground beef for an hour D The food handler is wearing gloves that have been torn (Ans- D The food handler is wearing gloves that have been torn
14 When should a shipment of fresh chicken be rejected?A The flesh of the chicken appears moist.B Shellstock identification tags are not attached to the container.C The flesh of the chicken is firm and springs back when touched.D The receiving temperature is 50 ̊F (10 ̊C).(Ans- D The receiving temperature is 50 ̊F (10 ̊C).
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13 How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?A Use an air probe to check the temperature of the delivery truck B Hold an infrared thermometer to the outside of the case or carton C Place the thermometer stem between shipping boxes for a reading D Place the thermometer stem into an opened container (Ans- D Place the thermometer stem into an opened container
15 Where should ground fish be stored in a cooler?A Above shellfish B Below ground poultry C Above ready-to-eat food D Below pork roasts (Ans- D Below pork roasts
16 What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ̊F (5 ̊C)?A 3 days B 5 days C 7 days D 10 days (Ans- C 7 days
17 In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?A Lettuce, fresh beef roast, ground chicken, fresh halibut B Lettuce, fresh halibut, fresh beef roast, ground chicken C Fresh halibut, lettuce, ground chicken, fresh beef roast D Fresh halibut, fresh beef roast, ground chicken, lettuce (Ans- B Lettuce, fresh halibut, fresh beef roast, ground chicken
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