ServSafe Manager Exam Full Practice
Questions and Detailed Rationales Latest
Update
• Three components of active managerial control include Answer:
identifying risks, corrective action, and training.
• A broken water main has caused the water in an operation to appear
brown. What should the manager do? Answer: Contact the local
regulatory authority before use.
• To prevent the deliberate contamination of food, a manager should
know who is in the facility, monitor the security of products, keep
information related to food security on file, and know Answer: whom to
contact about suspicious activity.
• As part of handwashing, food handlers must scrub their hands and
arms for at least Answer: 10 seconds
• To work with food, a food handler with an infected hand wound must
Answer: cover the wound with an impermeable cover and wear a single-
use glove.
• How should food handlers keep their fingernails? Answer: short and
unpolished
, • What should a manager of a quick-service operation do if a food
handler reports having a sore throat and a fever? Answer: Restrict the
food handler from working with food.
• What action should a manager take when a food handler reports having
diarrhea and being diagnosed with a foodborne illness caused by
Shigella spp.? Answer: Exclude the food handler from the operation.
• Where should staff members eat, drink, smoke, or chew gum? Answer:
Designated areas
• How long must shellstock tags be kept on file? Answer: 90 days after
the last shellfish was sold or served from the container
• When receiving a delivery of food for an operation, it is important to
Answer: inspect all food immediately before storing it.
• Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks Answer: A. Macaroni salad
stored above raw salmon
Questions and Detailed Rationales Latest
Update
• Three components of active managerial control include Answer:
identifying risks, corrective action, and training.
• A broken water main has caused the water in an operation to appear
brown. What should the manager do? Answer: Contact the local
regulatory authority before use.
• To prevent the deliberate contamination of food, a manager should
know who is in the facility, monitor the security of products, keep
information related to food security on file, and know Answer: whom to
contact about suspicious activity.
• As part of handwashing, food handlers must scrub their hands and
arms for at least Answer: 10 seconds
• To work with food, a food handler with an infected hand wound must
Answer: cover the wound with an impermeable cover and wear a single-
use glove.
• How should food handlers keep their fingernails? Answer: short and
unpolished
, • What should a manager of a quick-service operation do if a food
handler reports having a sore throat and a fever? Answer: Restrict the
food handler from working with food.
• What action should a manager take when a food handler reports having
diarrhea and being diagnosed with a foodborne illness caused by
Shigella spp.? Answer: Exclude the food handler from the operation.
• Where should staff members eat, drink, smoke, or chew gum? Answer:
Designated areas
• How long must shellstock tags be kept on file? Answer: 90 days after
the last shellfish was sold or served from the container
• When receiving a delivery of food for an operation, it is important to
Answer: inspect all food immediately before storing it.
• Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks Answer: A. Macaroni salad
stored above raw salmon
