ServSafe Manager Exam Practice
Questions with Correct Answers
Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. Food and Drug Administration
C. State or local Regulatory authority
D. U.S. Department of Agriculture - Correct Answer✔️✔️-C. state or local regulatory authority
Three components of active managerial control include
A. identifying risks, creating specifications, and training
B. identifying risks, corrective action, and training
C. identifying risks, creating purchase orders, and training
D. Identifying risks, record keeping, and training - Correct Answer✔️✔️-B. identifying risks,
corrective action and training
A water main has caused the water in the operation to appear brown. What should the manager do?
A Contact the local regulatory authority before use.
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,B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except hand washing. - Correct Answer✔️✔️-A. Contact 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
A when to register with the EPA.
B how to fill out an incident report.
C where to find Safety Data Sheets in the operation.
D whom to contact about suspicious activity. - Correct Answer✔️✔️-D. whom to contact about
suspicious activity
A food handler who has just bused tables must do what before handling food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel - Correct Answer✔️✔️-B. Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least
A 3 seconds.
B 5 seconds.
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,C 10 seconds.
D 20 seconds. - Correct Answer✔️✔️-C. 10 seconds
To work with food, a food handler with an infected hand wound must
A cover the wound with an impermeable cover and wear a single-use glove.
B cover the wound with an impermeable cover and limit contact with food.
C wash hands and bandage the wound with an impermeable cover.
D apply ointment and bandage the wound with an impermeable cover. - Correct Answer✔️✔️-A.
cover the wound with an impermeable cover and wear a single use glove
How should food handlers keep their fingernails?
A Short and unpolished
B Long and unpolished
C Long and painted with nail polish
D Short and painted with nail polish - Correct Answer✔️✔️-A. 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?
A Exclude the food handler from the operation.
B Report the illness to the local regulatory authority.
C Speak with the food handler's medical practitioner.
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, D Restrict the food handler from working with food. - Correct Answer✔️✔️-D. 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.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. - Correct Answer✔️✔️-B. exclude food
handler form operation
Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
B Outside the kitchen door
C Dishwashing areas
D Designated areas - Correct Answer✔️✔️-D. designated areas
How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
C 30 days after the last shellfish was sold or served from the container
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Questions with Correct Answers
Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. Food and Drug Administration
C. State or local Regulatory authority
D. U.S. Department of Agriculture - Correct Answer✔️✔️-C. state or local regulatory authority
Three components of active managerial control include
A. identifying risks, creating specifications, and training
B. identifying risks, corrective action, and training
C. identifying risks, creating purchase orders, and training
D. Identifying risks, record keeping, and training - Correct Answer✔️✔️-B. identifying risks,
corrective action and training
A water main has caused the water in the operation to appear brown. What should the manager do?
A Contact the local regulatory authority before use.
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
,B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except hand washing. - Correct Answer✔️✔️-A. Contact 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
A when to register with the EPA.
B how to fill out an incident report.
C where to find Safety Data Sheets in the operation.
D whom to contact about suspicious activity. - Correct Answer✔️✔️-D. whom to contact about
suspicious activity
A food handler who has just bused tables must do what before handling food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel - Correct Answer✔️✔️-B. Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least
A 3 seconds.
B 5 seconds.
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,C 10 seconds.
D 20 seconds. - Correct Answer✔️✔️-C. 10 seconds
To work with food, a food handler with an infected hand wound must
A cover the wound with an impermeable cover and wear a single-use glove.
B cover the wound with an impermeable cover and limit contact with food.
C wash hands and bandage the wound with an impermeable cover.
D apply ointment and bandage the wound with an impermeable cover. - Correct Answer✔️✔️-A.
cover the wound with an impermeable cover and wear a single use glove
How should food handlers keep their fingernails?
A Short and unpolished
B Long and unpolished
C Long and painted with nail polish
D Short and painted with nail polish - Correct Answer✔️✔️-A. 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?
A Exclude the food handler from the operation.
B Report the illness to the local regulatory authority.
C Speak with the food handler's medical practitioner.
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, D Restrict the food handler from working with food. - Correct Answer✔️✔️-D. 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.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. - Correct Answer✔️✔️-B. exclude food
handler form operation
Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
B Outside the kitchen door
C Dishwashing areas
D Designated areas - Correct Answer✔️✔️-D. designated areas
How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
C 30 days after the last shellfish was sold or served from the container
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 4
