ServSafe Manager Test Questions 2024 With Correct Answers

1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian - ANS B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. - ANS A seafood. 3 Ciguatera toxin is commonly found in A amberjack. B pollock. C tuna. D cod. - ANS A amberjack. 4 Which is a TCS food? A Saltines B Bananas C Baked potato D Coffee - ANS C Baked potato 5 Metal shavings are which type of contaminant? A Biological B Physical C Chemical D Microbial - ANS B Physical 6 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 7 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. 8 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 9 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 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