SERVSAFE Manager Practice Test 2024
Which item should be rejected?
Bags of organic cookies in torn packaging
What is the first step of cleaning and sanitizing stationary equipment?
Unplug the unit
Why are people who take certain medications at risk for foodborne illness?
Their immune systems are compromised
What temperature should the water be for manual dishwashing?
Must be at least 110 F ̊ (43 C)
̊
When transporting food off-site, how should information such as a use-by date
and time be communicated to the off-site staff?
Labels on food
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
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
What temperature must a high-temperature dishwasher's final sanitizing rinse
be?
At least 180 F̊ (82 C)
̊
What thermometer is best suited to checking a dishwashing machine's final rinse
temperature?
Maximum registering thermometer
What is the minimum internal temperature hot food must be held at to prevent
pathogens from growing?
135 F̊ (57 C)
̊
Which organization includes inspecting food as one of its primary
responsibilities?
U.S. Department of Agriculture
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
What should food handlers do after leaving and returning to the prep area?
Wash hands
Where should a food handler wash his or her hands after prepping food?
Designated sink for hand washing
What must staff members do when transferring chemicals to a new container?
Label the container
What should a server do when taking a food order from customers who have
concerns about food allergies?
Describe each menu item to customers who ask, including any "secret" ingredients
Ready-to-eat TCS food prepped in-house must be date marked if it is held for
more than how many hours?
24 hours
, When should a food handler with a sore throat and fever be excluded from the
operation?
When the customers served are primarily a high-risk population
Which is an example of physical contamination?
Bones in fish
What must a food handler with an infected hand wound do to work safely with
food?
Cover the wound with an impermeable cover and wear a single-use glove
What practice should be used to prevent seafood toxins from causing a
foodborne illness?
Purchasing food from approved, reputable suppliers
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
What organization requires a Safety Data Sheet (SDS) to be included with
hazardous chemicals?
Occupational Safety and Health Administration
Which item is a potential physical contaminant?
Jewelry
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations?
Pasteurized
Which process requires a variance from the regulatory authority?
Sprouting seeds or beans
Why should food temperatures be taken in 2 different locations?
Temperature may vary in the food
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness
Which food item has been associated with Salmonella Typhi?
Beverages
Single-use gloves are not required when...
Washing produce
What should be done with food that has been handled by a food handler who has
been restricted or excluded from the operation due to illness?
Throw it out
What strategy can prevent cross-contamination?
Buy food that does not require prepping
What temperature must stuffed lobster be cooked to?
165 °F (74 °C) for 15 seconds
What temperature must cooked vegetables reach to be safely hot-held for
service?
135 °F (57 °C)
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct hand washing
A food handler comes to work with diarrhea. What should the manager tell the
food handler to do?
Go home
Which item should be rejected?
Bags of organic cookies in torn packaging
What is the first step of cleaning and sanitizing stationary equipment?
Unplug the unit
Why are people who take certain medications at risk for foodborne illness?
Their immune systems are compromised
What temperature should the water be for manual dishwashing?
Must be at least 110 F ̊ (43 C)
̊
When transporting food off-site, how should information such as a use-by date
and time be communicated to the off-site staff?
Labels on food
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
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
What temperature must a high-temperature dishwasher's final sanitizing rinse
be?
At least 180 F̊ (82 C)
̊
What thermometer is best suited to checking a dishwashing machine's final rinse
temperature?
Maximum registering thermometer
What is the minimum internal temperature hot food must be held at to prevent
pathogens from growing?
135 F̊ (57 C)
̊
Which organization includes inspecting food as one of its primary
responsibilities?
U.S. Department of Agriculture
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
What should food handlers do after leaving and returning to the prep area?
Wash hands
Where should a food handler wash his or her hands after prepping food?
Designated sink for hand washing
What must staff members do when transferring chemicals to a new container?
Label the container
What should a server do when taking a food order from customers who have
concerns about food allergies?
Describe each menu item to customers who ask, including any "secret" ingredients
Ready-to-eat TCS food prepped in-house must be date marked if it is held for
more than how many hours?
24 hours
, When should a food handler with a sore throat and fever be excluded from the
operation?
When the customers served are primarily a high-risk population
Which is an example of physical contamination?
Bones in fish
What must a food handler with an infected hand wound do to work safely with
food?
Cover the wound with an impermeable cover and wear a single-use glove
What practice should be used to prevent seafood toxins from causing a
foodborne illness?
Purchasing food from approved, reputable suppliers
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
What organization requires a Safety Data Sheet (SDS) to be included with
hazardous chemicals?
Occupational Safety and Health Administration
Which item is a potential physical contaminant?
Jewelry
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations?
Pasteurized
Which process requires a variance from the regulatory authority?
Sprouting seeds or beans
Why should food temperatures be taken in 2 different locations?
Temperature may vary in the food
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness
Which food item has been associated with Salmonella Typhi?
Beverages
Single-use gloves are not required when...
Washing produce
What should be done with food that has been handled by a food handler who has
been restricted or excluded from the operation due to illness?
Throw it out
What strategy can prevent cross-contamination?
Buy food that does not require prepping
What temperature must stuffed lobster be cooked to?
165 °F (74 °C) for 15 seconds
What temperature must cooked vegetables reach to be safely hot-held for
service?
135 °F (57 °C)
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct hand washing
A food handler comes to work with diarrhea. What should the manager tell the
food handler to do?
Go home
