Servsafe Manager practice tests UPDATED
ACTUAL Exam Questions and CORRECT
Answers
When is a foodborne illness considered an outbreak? - CORRECT ANSWER - when at
least two people experience the same symptoms after eating the same food
Which of the following is NOT considered a safe way to thaw frozen meat? - CORRECT
ANSWER - under hot running water
What or who is the most responsible for training new staff about safe food handling practices? -
CORRECT ANSWER - the certified food manager
Which of the following symptoms is most commonly associated with foodborne illness? -
CORRECT ANSWER - diarrhea
Which is an example of a physical contaminant? - CORRECT ANSWER - bones in chili
A food handler has a wound or boil on their hand or wrist. What is an appropriate course of
action? - CORRECT ANSWER - wear an impermeable bandage and cover with a single-
use glove
Which symptom must be reported to your regulatory authority when it afflicts a food handler? -
CORRECT ANSWER - jaundice
What is a "thermocouple"? - CORRECT ANSWER - a metal probed thermometer
What should you do if food shipments are not delivered at the correct temperatures? -
CORRECT ANSWER - reject the delivery
, What is the FIFO method (first in, first out)? - CORRECT ANSWER - storing food items
so that the oldest is used first
Why must ground meats be cooked to a higher temperature than whole cuts of meat? -
CORRECT ANSWER - more pathogens reside on the outside of meat and grinding
redistributes the pathogens throughout the meat
Where should the scoop for the ice machine be stored between uses? - CORRECT
ANSWER - in a protected and designated location
Raw ground beef and pork should be cooked to an internal temperature of 155°F (68°C) for how
many seconds before serving? - CORRECT ANSWER - 17 seconds
Which of the following is an acceptable method for cooling hot TCS food before storage? -
CORRECT ANSWER - in an ice-water bath
If a TCS food will be hot-held for service, what is the minimum internal temperature that this
food must maintain while being held? - CORRECT ANSWER - 135°F (57°C)
Which unused items may be re-served to another customer? - CORRECT ANSWER -
prepackaged items such as soup crackers
Handwashing stations are required in which area? - CORRECT ANSWER - in food prep,
service, and dishwashing areas
What is the best approach to dealing with pests? - CORRECT ANSWER - working with a
licensed pest control operator (PCO), deny pests access to the operation, food, water, and shelter
What is the proper sequence to effectively sanitize dishware, utensils, and equipment? -
CORRECT ANSWER - scrape, wash, rinse, sanitize, air dry
ACTUAL Exam Questions and CORRECT
Answers
When is a foodborne illness considered an outbreak? - CORRECT ANSWER - when at
least two people experience the same symptoms after eating the same food
Which of the following is NOT considered a safe way to thaw frozen meat? - CORRECT
ANSWER - under hot running water
What or who is the most responsible for training new staff about safe food handling practices? -
CORRECT ANSWER - the certified food manager
Which of the following symptoms is most commonly associated with foodborne illness? -
CORRECT ANSWER - diarrhea
Which is an example of a physical contaminant? - CORRECT ANSWER - bones in chili
A food handler has a wound or boil on their hand or wrist. What is an appropriate course of
action? - CORRECT ANSWER - wear an impermeable bandage and cover with a single-
use glove
Which symptom must be reported to your regulatory authority when it afflicts a food handler? -
CORRECT ANSWER - jaundice
What is a "thermocouple"? - CORRECT ANSWER - a metal probed thermometer
What should you do if food shipments are not delivered at the correct temperatures? -
CORRECT ANSWER - reject the delivery
, What is the FIFO method (first in, first out)? - CORRECT ANSWER - storing food items
so that the oldest is used first
Why must ground meats be cooked to a higher temperature than whole cuts of meat? -
CORRECT ANSWER - more pathogens reside on the outside of meat and grinding
redistributes the pathogens throughout the meat
Where should the scoop for the ice machine be stored between uses? - CORRECT
ANSWER - in a protected and designated location
Raw ground beef and pork should be cooked to an internal temperature of 155°F (68°C) for how
many seconds before serving? - CORRECT ANSWER - 17 seconds
Which of the following is an acceptable method for cooling hot TCS food before storage? -
CORRECT ANSWER - in an ice-water bath
If a TCS food will be hot-held for service, what is the minimum internal temperature that this
food must maintain while being held? - CORRECT ANSWER - 135°F (57°C)
Which unused items may be re-served to another customer? - CORRECT ANSWER -
prepackaged items such as soup crackers
Handwashing stations are required in which area? - CORRECT ANSWER - in food prep,
service, and dishwashing areas
What is the best approach to dealing with pests? - CORRECT ANSWER - working with a
licensed pest control operator (PCO), deny pests access to the operation, food, water, and shelter
What is the proper sequence to effectively sanitize dishware, utensils, and equipment? -
CORRECT ANSWER - scrape, wash, rinse, sanitize, air dry
