SERVSAFE MANGER TEST QUESTIONS & ANSWERS
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - Answers- B Elderly people
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food. - Answers- A seafood.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod. - Answers- A amberjack.
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. - Answers- 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 - Answers- 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 - Answers- 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 - Answers- 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 - Answers- 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 - Answers- 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). - Answers- D The receiving temperature is
50 ̊F (10 ̊C).
4 Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee - Answers- C Baked potato
5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial - Answers- 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 - Answers- C Exclude staff
with jaundice from the operation
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 - Answers- 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 - Answers- 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 - Answers- 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 - Answers- B Lettuce, fresh
halibut, fresh beef roast, ground chicken
18 What organization requires Material Safety Data Sheets?
A Food and Drug Administration
B Occupational Safety and Health Administration
C Environmental Protection Agency
D National Restaurant Association - Answers- B Occupational Safety and Health
Administration
19 What is the minimum internal cooking temperature for green beans that are hot-held
for service?
A 165 ̊F (74 ̊C)
B 155 ̊F (68 ̊C)
C 145 ̊F (63 ̊C)
D 135 ̊F (57 ̊C) - Answers- D 135 ̊F (57 ̊C)
20 What food item does the Food and Drug Administration advise against offering on a
children's menu?
A Rare cheeseburgers
B Egg salad
C Peanut butter and jelly sandwiches
D Fried shrimp - Answers- A Rare cheeseburgers
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - Answers- B Elderly people
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food. - Answers- A seafood.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod. - Answers- A amberjack.
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. - Answers- 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 - Answers- 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 - Answers- 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 - Answers- 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 - Answers- 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 - Answers- 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). - Answers- D The receiving temperature is
50 ̊F (10 ̊C).
4 Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee - Answers- C Baked potato
5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial - Answers- 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 - Answers- C Exclude staff
with jaundice from the operation
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 - Answers- 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 - Answers- 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 - Answers- 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 - Answers- B Lettuce, fresh
halibut, fresh beef roast, ground chicken
18 What organization requires Material Safety Data Sheets?
A Food and Drug Administration
B Occupational Safety and Health Administration
C Environmental Protection Agency
D National Restaurant Association - Answers- B Occupational Safety and Health
Administration
19 What is the minimum internal cooking temperature for green beans that are hot-held
for service?
A 165 ̊F (74 ̊C)
B 155 ̊F (68 ̊C)
C 145 ̊F (63 ̊C)
D 135 ̊F (57 ̊C) - Answers- D 135 ̊F (57 ̊C)
20 What food item does the Food and Drug Administration advise against offering on a
children's menu?
A Rare cheeseburgers
B Egg salad
C Peanut butter and jelly sandwiches
D Fried shrimp - Answers- A Rare cheeseburgers
