ServSafe Food Manager Practice Exam Study Test.
1. Using food coloring to make ground beef
b. Not allowed by the
appear fresher is
reg- ulatory authority.
a. Not allowed by the CDC.
b. Not allowed by the regulatory
authority.
c. Allowed with a retail food license.
d. Allowed if a HACCP plan is in place.
d. Slows the
2. Freezing food keeps it safe because growth of
freezing
pathogens in
a. Allows food to be stored for several
food.
years.
b. Destroys chemical contaminants in food.
c. Provides an easy way to transport raw
food.
d. Slows the growth of pathogens in food.
3. Later in the shift a food handler complains about a sore b. Throw it
out.
throat and fever. What should the manager do
with the food that the food handler prepared
earlier in the day?
a. Serve it.
b. Throw it out.
c. Freeze it.
d. Donate it.
4. Fresh fruits and vegetables must be washed 5. Food that
a. After being cut. has NOT
b. Before being cut. been
honstly
c. In sanitizing solution.
presented
d. If they are organic. must be
a. Thrown
, ServSafe Food Manager Practice Exam Study Test.
out. b. Before being cut.
b. Re-labeled.
a. Thrown out.
, ServSafe Food Manager Practice Exam Study Test.
c. Repurposed
d. Frozen.
6. What agency is responsible for inspecting b. USDA.
meat, poul- try, egg, fruits and vegetables that
are shipped across state lines?
a. FDA.
b. USDA.
c. CDC.
d. NSF.
7. Food handler may wear fingernail polish or b. Wear intact gloves in
artificial nails if they good repair.
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.
8. Tabletop foodservice equipment on legs c. 4in.
should have a space between the base of the
equipment and the tabletop of at least
a. 2in.
b. 3in.
c. 4in.
d. 8in.
c. Soybeans.
9. One of the major food allergens is
a. Latex.
b. Tomatoes.
c. Soybeans.
d. Corn oil.
10.
1. Using food coloring to make ground beef
b. Not allowed by the
appear fresher is
reg- ulatory authority.
a. Not allowed by the CDC.
b. Not allowed by the regulatory
authority.
c. Allowed with a retail food license.
d. Allowed if a HACCP plan is in place.
d. Slows the
2. Freezing food keeps it safe because growth of
freezing
pathogens in
a. Allows food to be stored for several
food.
years.
b. Destroys chemical contaminants in food.
c. Provides an easy way to transport raw
food.
d. Slows the growth of pathogens in food.
3. Later in the shift a food handler complains about a sore b. Throw it
out.
throat and fever. What should the manager do
with the food that the food handler prepared
earlier in the day?
a. Serve it.
b. Throw it out.
c. Freeze it.
d. Donate it.
4. Fresh fruits and vegetables must be washed 5. Food that
a. After being cut. has NOT
b. Before being cut. been
honstly
c. In sanitizing solution.
presented
d. If they are organic. must be
a. Thrown
, ServSafe Food Manager Practice Exam Study Test.
out. b. Before being cut.
b. Re-labeled.
a. Thrown out.
, ServSafe Food Manager Practice Exam Study Test.
c. Repurposed
d. Frozen.
6. What agency is responsible for inspecting b. USDA.
meat, poul- try, egg, fruits and vegetables that
are shipped across state lines?
a. FDA.
b. USDA.
c. CDC.
d. NSF.
7. Food handler may wear fingernail polish or b. Wear intact gloves in
artificial nails if they good repair.
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.
8. Tabletop foodservice equipment on legs c. 4in.
should have a space between the base of the
equipment and the tabletop of at least
a. 2in.
b. 3in.
c. 4in.
d. 8in.
c. Soybeans.
9. One of the major food allergens is
a. Latex.
b. Tomatoes.
c. Soybeans.
d. Corn oil.
10.
