Page | 1
7TH EDITION SERVSAFE EXAM |
SERVSAFE MANAGER EXAM BRAND NEW
OFFICIAL QUESTIONS WITH ANSWERS.
1. In the event of a crisis, what should your written plan focus on?
- correct answer -preparation, response, and recovery
2. What should be identified in each phase of your written crisis
plan? - correct answer -resources needed and procedures to
be followed
3. Who must approve plans for new construction or extensive
remodeling? - correct answer -the local regulatory authority and
the local building department
4. When choosing flooring, wall, and ceiling materials, what
should you ensure? - correct answer -that they are smooth and
durable
5. Why should you choose smooth and durable flooring, wall, and
ceiling materials? - correct answer -so it is easier to clean
, Page | 2
6. What should be smooth, nonabsorbent, and easy clean? -
correct answer -equipment that will come in contact with food
7. What are the requirements of floor mounted equipment? -
correct answer -that the legs are at least 6 in. off the ground or
it is sealed to a masonry base
8. What are the requirements of tabletop equipment? - correct
answer -that they are put on legs at least 4 in. high or are
sealed to the counter top
9. Where are hand washing stations required? - correct answer -
in areas used for food prep, service, and dishwashing
10. What should hand washing stations include? - correct
answer -hot and cold running, drinkable water, soap, a way to
dry hands, a sign to remind staff to wash hands, and a garbage
container if paper towels are provided
, Page | 3
11. Define backflow. - correct answer -the reverse flow of
contaminants through a cross connection into a drinkable water
supply
12. How can backflow be prevented? - correct answer -by
vacuuming breakers, an air gap, double checking valve
backflow preventers, and reduced pressure zone backflow
preventers
13. What is the best way to prevent backflow? - correct answer -
an air gap
14. What are the requirements of garbage containers? - correct
answer -they must be leak proof, water proof, and pest proof
15. What does cleaning do? - correct answer -remove food and
other dirt from a surface
16. What does sanitizing do? - correct answer -reduce the
number of pathogens on a surface to safe levels
, Page | 4
17. What must surfaces be sanitized with? - correct answer -hot
water or a chemical sanitizing solution
18. What are the categories of cleaners? - correct answer -
detergents, degreasers, delimers, and abrasive cleaners
19. How often should food contact surfaces be cleaned? -
correct answer -after every use
20. What is the process of cleaning and sanitizing? - correct
answer -remove food from the surface, wash and rinse,
sanitize, then allow the surface to air dry
21. Before using chemicals, what should be done to the food
around them? - correct answer -it should be covered or
removed from the area
22. What does an IPM program do? - correct answer -uses
prevention measures to keep pests from entering the operation
and control measures to eliminate any pests that do get inside
7TH EDITION SERVSAFE EXAM |
SERVSAFE MANAGER EXAM BRAND NEW
OFFICIAL QUESTIONS WITH ANSWERS.
1. In the event of a crisis, what should your written plan focus on?
- correct answer -preparation, response, and recovery
2. What should be identified in each phase of your written crisis
plan? - correct answer -resources needed and procedures to
be followed
3. Who must approve plans for new construction or extensive
remodeling? - correct answer -the local regulatory authority and
the local building department
4. When choosing flooring, wall, and ceiling materials, what
should you ensure? - correct answer -that they are smooth and
durable
5. Why should you choose smooth and durable flooring, wall, and
ceiling materials? - correct answer -so it is easier to clean
, Page | 2
6. What should be smooth, nonabsorbent, and easy clean? -
correct answer -equipment that will come in contact with food
7. What are the requirements of floor mounted equipment? -
correct answer -that the legs are at least 6 in. off the ground or
it is sealed to a masonry base
8. What are the requirements of tabletop equipment? - correct
answer -that they are put on legs at least 4 in. high or are
sealed to the counter top
9. Where are hand washing stations required? - correct answer -
in areas used for food prep, service, and dishwashing
10. What should hand washing stations include? - correct
answer -hot and cold running, drinkable water, soap, a way to
dry hands, a sign to remind staff to wash hands, and a garbage
container if paper towels are provided
, Page | 3
11. Define backflow. - correct answer -the reverse flow of
contaminants through a cross connection into a drinkable water
supply
12. How can backflow be prevented? - correct answer -by
vacuuming breakers, an air gap, double checking valve
backflow preventers, and reduced pressure zone backflow
preventers
13. What is the best way to prevent backflow? - correct answer -
an air gap
14. What are the requirements of garbage containers? - correct
answer -they must be leak proof, water proof, and pest proof
15. What does cleaning do? - correct answer -remove food and
other dirt from a surface
16. What does sanitizing do? - correct answer -reduce the
number of pathogens on a surface to safe levels
, Page | 4
17. What must surfaces be sanitized with? - correct answer -hot
water or a chemical sanitizing solution
18. What are the categories of cleaners? - correct answer -
detergents, degreasers, delimers, and abrasive cleaners
19. How often should food contact surfaces be cleaned? -
correct answer -after every use
20. What is the process of cleaning and sanitizing? - correct
answer -remove food from the surface, wash and rinse,
sanitize, then allow the surface to air dry
21. Before using chemicals, what should be done to the food
around them? - correct answer -it should be covered or
removed from the area
22. What does an IPM program do? - correct answer -uses
prevention measures to keep pests from entering the operation
and control measures to eliminate any pests that do get inside
