ServSafe Food Manager Practice Exam
Study online at https://quizlet.com/_hx1ztl
1. Using food coloring to make ground beef appear fresher is
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.: b. Not allowed by the regulatory authority.
2. Freezing food keeps it safe because freezing
a. Allows food to be stored for several years.
b. Destroys chemical contaminants in food.
c. Provides an easy way to transport raw food.
d. Slows the growth of pathogens in food.: d. Slows the growth of pathogens in food.
3. Later in the shift a food handler complains about a sore 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.: b. Throw it out.
4. Fresh fruits and vegetables must be washed
a. After being cut.
b. Before being cut.
c. In sanitizing solution.
d. If they are organic.: b. Before being cut.
5. Food that has NOT been honstly presented must be
a. Thrown out.
b. Re-labeled.
c. Repurposed
d. Frozen.: a. Thrown out.
6. What agency is responsible for inspecting meat, poultry, egg, fruits and
vegetables that are shipped across state lines?
a. FDA.
b. USDA.
, ServSafe Food Manager Practice Exam
Study online at https://quizlet.com/_hx1ztl
c. CDC.
d. NSF.: b. USDA.
7. Food handler may wear fingernail polish or artificial nails if they
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.: b. Wear intact gloves in good repair.
8. Tabletop foodservice equipment on legs 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. 4in.
9. One of the major food allergens is
a. Latex.
b. Tomatoes.
c. Soybeans.
d. Corn oil.: c. Soybeans.
10. Floor coving is used to
a. Reduce sharp corners on hard to clean floors.
b. Eliminate the risk of slips and fails.
c. Increase the resiliency of ard surface flooring.
d. Improve noise reduction capabilities.: a. Reduce sharp corners on hard to clean floors.
11. Tuna salad in a cooler must be held at or below an internal temperature of
a. 32F.
b. 41F.
c. 45F.
d. 70F.: b. 41F.
12. Which is a TCS Food
a. Packets of mayonnaise.
b. Alfalfa sprouts.
Study online at https://quizlet.com/_hx1ztl
1. Using food coloring to make ground beef appear fresher is
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.: b. Not allowed by the regulatory authority.
2. Freezing food keeps it safe because freezing
a. Allows food to be stored for several years.
b. Destroys chemical contaminants in food.
c. Provides an easy way to transport raw food.
d. Slows the growth of pathogens in food.: d. Slows the growth of pathogens in food.
3. Later in the shift a food handler complains about a sore 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.: b. Throw it out.
4. Fresh fruits and vegetables must be washed
a. After being cut.
b. Before being cut.
c. In sanitizing solution.
d. If they are organic.: b. Before being cut.
5. Food that has NOT been honstly presented must be
a. Thrown out.
b. Re-labeled.
c. Repurposed
d. Frozen.: a. Thrown out.
6. What agency is responsible for inspecting meat, poultry, egg, fruits and
vegetables that are shipped across state lines?
a. FDA.
b. USDA.
, ServSafe Food Manager Practice Exam
Study online at https://quizlet.com/_hx1ztl
c. CDC.
d. NSF.: b. USDA.
7. Food handler may wear fingernail polish or artificial nails if they
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.: b. Wear intact gloves in good repair.
8. Tabletop foodservice equipment on legs 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. 4in.
9. One of the major food allergens is
a. Latex.
b. Tomatoes.
c. Soybeans.
d. Corn oil.: c. Soybeans.
10. Floor coving is used to
a. Reduce sharp corners on hard to clean floors.
b. Eliminate the risk of slips and fails.
c. Increase the resiliency of ard surface flooring.
d. Improve noise reduction capabilities.: a. Reduce sharp corners on hard to clean floors.
11. Tuna salad in a cooler must be held at or below an internal temperature of
a. 32F.
b. 41F.
c. 45F.
d. 70F.: b. 41F.
12. Which is a TCS Food
a. Packets of mayonnaise.
b. Alfalfa sprouts.
