SERVSAFE Manager Practice Test
UPDATED ACTUAL Exam Questions and
CORRECT Answers
Which item should be rejected? - CORRECT ANSWER - Bags of organic cookies in torn
packaging
What is the first step of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER - Unplug the unit
Why are people who take certain medications at risk for foodborne illness? - CORRECT
ANSWER - Their immune systems are compromised
What temperature should the water be for manual dishwashing? - CORRECT ANSWER -
Must be at least 110 ̊F (43 ̊C)
When transporting food off-site, how should information such as a use-by date and time be
communicated to the off-site staff? - CORRECT ANSWER - Labels on food
What information must be included on the label of a container of ready-to-eat TCS food prepped
on-site for retail sale? - CORRECT ANSWER - Potential allergens
When can a food handler diagnosed with jaundice return to work? - CORRECT
ANSWER - When approved by the regulatory authority
What temperature must a high-temperature dishwasher's final sanitizing rinse be? - CORRECT
ANSWER - At least 180 ̊F (82 ̊C)
What thermometer is best suited to checking a dishwashing machine's final rinse temperature? -
CORRECT ANSWER - Maximum registering thermometer
, What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - CORRECT ANSWER - 135 ̊F (57 ̊C)
Which organization includes inspecting food as one of its primary responsibilities? - CORRECT
ANSWER - U.S. Department of Agriculture
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date
for the seafood dish? - CORRECT ANSWER - April 8
What should food handlers do after leaving and returning to the prep area? - CORRECT
ANSWER - Wash hands
Where should a food handler wash his or her hands after prepping food? - CORRECT
ANSWER - Designated sink for hand washing
What must staff members do when transferring chemicals to a new container? - CORRECT
ANSWER - Label the container
What should a server do when taking a food order from customers who have concerns about food
allergies? - CORRECT ANSWER - Describe each menu item to customers who ask,
including any "secret" ingredients
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how
many hours? - CORRECT ANSWER - 24 hours
When should a food handler with a sore throat and fever be excluded from the operation? -
CORRECT ANSWER - When the customers served are primarily a high-risk population
Which is an example of physical contamination? - CORRECT ANSWER - Bones in fish
UPDATED ACTUAL Exam Questions and
CORRECT Answers
Which item should be rejected? - CORRECT ANSWER - Bags of organic cookies in torn
packaging
What is the first step of cleaning and sanitizing stationary equipment? - CORRECT
ANSWER - Unplug the unit
Why are people who take certain medications at risk for foodborne illness? - CORRECT
ANSWER - Their immune systems are compromised
What temperature should the water be for manual dishwashing? - CORRECT ANSWER -
Must be at least 110 ̊F (43 ̊C)
When transporting food off-site, how should information such as a use-by date and time be
communicated to the off-site staff? - CORRECT ANSWER - Labels on food
What information must be included on the label of a container of ready-to-eat TCS food prepped
on-site for retail sale? - CORRECT ANSWER - Potential allergens
When can a food handler diagnosed with jaundice return to work? - CORRECT
ANSWER - When approved by the regulatory authority
What temperature must a high-temperature dishwasher's final sanitizing rinse be? - CORRECT
ANSWER - At least 180 ̊F (82 ̊C)
What thermometer is best suited to checking a dishwashing machine's final rinse temperature? -
CORRECT ANSWER - Maximum registering thermometer
, What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - CORRECT ANSWER - 135 ̊F (57 ̊C)
Which organization includes inspecting food as one of its primary responsibilities? - CORRECT
ANSWER - U.S. Department of Agriculture
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date
for the seafood dish? - CORRECT ANSWER - April 8
What should food handlers do after leaving and returning to the prep area? - CORRECT
ANSWER - Wash hands
Where should a food handler wash his or her hands after prepping food? - CORRECT
ANSWER - Designated sink for hand washing
What must staff members do when transferring chemicals to a new container? - CORRECT
ANSWER - Label the container
What should a server do when taking a food order from customers who have concerns about food
allergies? - CORRECT ANSWER - Describe each menu item to customers who ask,
including any "secret" ingredients
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how
many hours? - CORRECT ANSWER - 24 hours
When should a food handler with a sore throat and fever be excluded from the operation? -
CORRECT ANSWER - When the customers served are primarily a high-risk population
Which is an example of physical contamination? - CORRECT ANSWER - Bones in fish
