HCCP EXAM 2024 ServSafe Food
Manager Practice Exam
1. What agency is responsible for inspecting meat, poultry, egg,
fruits and vegetables that are shipped across state lines?
a. FDA.
b. USDA.
c. CDC.
d. NSF. - Correct Ans: ✔✔b. USDA.
2. Food handler may wear fingernail polish or artificial nails if they
a. Wash hands frequently.
b. Wear intact gloves in good repair.
c. Clean and trim nails daily.
d. Work with ready to eat food only. - Correct Ans: ✔✔b.
Wear intact gloves in good repair.
3. Tabletop foodservice equipment on legs should have a space
between the base of the equipment and the tabletop of at least
a. 2in.
b. 3in.
c. 4in.
d. 8in. - Correct Ans: ✔✔c. 4in.
4. One of the major food allergens is
a. Latex.
b. Tomatoes.
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, c. Soybeans.
d. Corn oil. - Correct Ans: ✔✔c. Soybeans.
5. Floor coving is used to
a. Reduce sharp corners on hard to clean floors.
b. Eliminate the risk of slips and fails.
c. Increase the resiliency of ard surface flooring.
d. Improve noise reduction capabilities. - Correct Ans: ✔✔a.
Reduce sharp corners on hard to clean floors.
6. Tuna salad in a cooler must be held at or below an internal
temperature of
a. 32F.
b. 41F.
c. 45F.
d. 70F. - Correct Ans: ✔✔b. 41F.
7. Which is a TCS Food
a. Packets of mayonnaise.
b. Alfalfa sprouts.
c. Canned tomatoes.
d. Iced tea. - Correct Ans: ✔✔b. Alfalfa sprouts.
8. To which minimum interna temperature should gravy be reheated
in a microwave?
a. 70F.
b. 135F.
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, c. 165F.
d. 180F. - Correct Ans: ✔✔c. 165F.
9. Which is most likely to be contaminated with the virus that
caused hepatitis A?
a. Cooked long grain rice.
b. Garlic mashed potatoes.
c. Rare cooked hamburger.
d. Raw oysters on the half shell. - Correct Ans: ✔✔d. Raw
oysters on the half shell.
10. Game animals recieved for sale in an operation should be
a. Purchased before being field dressed.
b. Free from parasites such as fleas and ticks.
c. Legally hunted while in season.
d. Commerically raised for food. - Correct Ans: ✔✔d.
Commerically raised for food.
11. Ready-to-eat food should be thrown out if it has been
a. Stored in the cooler for 3 days.
b. In the temperature danger zone for 2 hours.
c. Hot-held at a temperature of 135F.
d. Handled by sick food handlers who are later excluded. -
Correct Ans: ✔✔d. Handled by sick food handlers who are
later excluded.
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Manager Practice Exam
1. What agency is responsible for inspecting meat, poultry, egg,
fruits and vegetables that are shipped across state lines?
a. FDA.
b. USDA.
c. CDC.
d. NSF. - Correct Ans: ✔✔b. USDA.
2. Food handler may wear fingernail polish or artificial nails if they
a. Wash hands frequently.
b. Wear intact gloves in good repair.
c. Clean and trim nails daily.
d. Work with ready to eat food only. - Correct Ans: ✔✔b.
Wear intact gloves in good repair.
3. Tabletop foodservice equipment on legs should have a space
between the base of the equipment and the tabletop of at least
a. 2in.
b. 3in.
c. 4in.
d. 8in. - Correct Ans: ✔✔c. 4in.
4. One of the major food allergens is
a. Latex.
b. Tomatoes.
1
, c. Soybeans.
d. Corn oil. - Correct Ans: ✔✔c. Soybeans.
5. Floor coving is used to
a. Reduce sharp corners on hard to clean floors.
b. Eliminate the risk of slips and fails.
c. Increase the resiliency of ard surface flooring.
d. Improve noise reduction capabilities. - Correct Ans: ✔✔a.
Reduce sharp corners on hard to clean floors.
6. Tuna salad in a cooler must be held at or below an internal
temperature of
a. 32F.
b. 41F.
c. 45F.
d. 70F. - Correct Ans: ✔✔b. 41F.
7. Which is a TCS Food
a. Packets of mayonnaise.
b. Alfalfa sprouts.
c. Canned tomatoes.
d. Iced tea. - Correct Ans: ✔✔b. Alfalfa sprouts.
8. To which minimum interna temperature should gravy be reheated
in a microwave?
a. 70F.
b. 135F.
2
, c. 165F.
d. 180F. - Correct Ans: ✔✔c. 165F.
9. Which is most likely to be contaminated with the virus that
caused hepatitis A?
a. Cooked long grain rice.
b. Garlic mashed potatoes.
c. Rare cooked hamburger.
d. Raw oysters on the half shell. - Correct Ans: ✔✔d. Raw
oysters on the half shell.
10. Game animals recieved for sale in an operation should be
a. Purchased before being field dressed.
b. Free from parasites such as fleas and ticks.
c. Legally hunted while in season.
d. Commerically raised for food. - Correct Ans: ✔✔d.
Commerically raised for food.
11. Ready-to-eat food should be thrown out if it has been
a. Stored in the cooler for 3 days.
b. In the temperature danger zone for 2 hours.
c. Hot-held at a temperature of 135F.
d. Handled by sick food handlers who are later excluded. -
Correct Ans: ✔✔d. Handled by sick food handlers who are
later excluded.
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