ServSafe: Manager Practice Test
Study online at https://quizlet.com/_hx1pqc
1. What symptom requires a food handler to be excluded from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing: C. jaundice
2. What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later: B. visually inspect all food items
3. Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce: D. Washing produce
4. What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands: B. wear single-use gloves
5. What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood: B. wheezing or shortness of breath
6. What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
1/7
, ServSafe: Manager Practice Test
Study online at https://quizlet.com/_hx1pqc
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils: D. clean and sanitize the utensils
7. In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content: D. does not make a claim
about health or nutrient content
8. What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF: A. 135ºF
9. What should food handlers do after leaving and returning to the prep area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic: A. wash hands
10. What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled: B. pasteurized
2/7
Study online at https://quizlet.com/_hx1pqc
1. What symptom requires a food handler to be excluded from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing: C. jaundice
2. What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later: B. visually inspect all food items
3. Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce: D. Washing produce
4. What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands: B. wear single-use gloves
5. What symptom can indicate a customer is having an allergic reaction?
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood: B. wheezing or shortness of breath
6. What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
1/7
, ServSafe: Manager Practice Test
Study online at https://quizlet.com/_hx1pqc
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils: D. clean and sanitize the utensils
7. In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content: D. does not make a claim
about health or nutrient content
8. What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF: A. 135ºF
9. What should food handlers do after leaving and returning to the prep area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic: A. wash hands
10. What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled: B. pasteurized
2/7
