ServSafe Manager
servsafe-prep.com
ServSafe Manager Exam
120 questions
Question 1:
You are receiving a delivery of milk. What is the maximum temperature at which the
milk should be received?
A 44°F
B 45°F C
42°F D
41°F
Question 2:
A cold storage unit must have a reliable thermometer. Where should the thermometer
be located?
A As close to the food as possible
B Near the coldest part of the unit C
Near the center of the unit
D Near the warmest part of the unit
1/83
, ServSafe Manager
Question 3:
Which person is the most susceptible to foodborne illness?
A A 65-year-old man B
A 40-year-old woman C A
teenage girl
D A foodservice worker
Question 4:
Fish should be cooked to what minimum internal temperature?
A 145°F (63°C) for 4 minutes
B 165°F (74°C) for
C 155°F (68°C) for 17 seconds D
145°F (63°C) for 15 seconds
Question 5:
If you are packaging fsh using a reduced-oxygen packaging method (ROP), the fsh must
include a label stating what?
A That it must remain frozen until used
B The SKU number
C If it's fresh catch or farmed raised D
It's Nutrition Facts
2/83
, ServSafe Manager
Question 6:
What or who is the most responsible for training new staff about safe food
handling practices?
A The Certifed Food Manager
B Staff should already have this knowledge before being
hired C The Owner
D The General Manager
Question 7:
A commercially processed TCS food item is delivered to your establishment with a use-by
date that is less than 7 days from the day of delivery. What should you do?
A Clearly mark the package with the use-by date
B This food item should only be stored in the
freezer C Reject that item
D Override the "FIFO" method and use this food item frst
Question 8:
Which of the following is an acceptable method for improving the appearance of food?
A Installing colored light fxtures
B Using food additives or color
additives C None of these
D Using colored overwraps
3/83
, ServSafe Manager
Question 9:
In which temperature range do bacteria grow the most rapidly, even more rapidly than in
the Temperature Danger Zone?
A Between 41°F and 135°F (5°C and 57°C)
B Between 32°F and 212°F (0°C and 100°C) C
Between 70°F and 135°F (21°C and 57°C) D
Between 70°F and 125°F (21°C and 52°C)
Question 10:
Which government authority is responsible for writing the codes that regulate food
service operations?
A The Food and Drug Administration (FDA)
B State and local health departments
C The Centers for Disease Control and Prevention (CDC) D
The United States Department of Agriculture (USDA)
Question 11:
"Coving" is recommended for foodservice establishments. What is it?
A A curved and sealed edge between the foor and wall, intended to make cleaning
easier and more effective
B Signage instructing employees to wash hands before returning to work
C A method used to periodically check the temperature of a commercial oven
D A backfow prevention device. It is used to prevent cross-connection in plumbing
fxtures.
4/83
servsafe-prep.com
ServSafe Manager Exam
120 questions
Question 1:
You are receiving a delivery of milk. What is the maximum temperature at which the
milk should be received?
A 44°F
B 45°F C
42°F D
41°F
Question 2:
A cold storage unit must have a reliable thermometer. Where should the thermometer
be located?
A As close to the food as possible
B Near the coldest part of the unit C
Near the center of the unit
D Near the warmest part of the unit
1/83
, ServSafe Manager
Question 3:
Which person is the most susceptible to foodborne illness?
A A 65-year-old man B
A 40-year-old woman C A
teenage girl
D A foodservice worker
Question 4:
Fish should be cooked to what minimum internal temperature?
A 145°F (63°C) for 4 minutes
B 165°F (74°C) for
C 155°F (68°C) for 17 seconds D
145°F (63°C) for 15 seconds
Question 5:
If you are packaging fsh using a reduced-oxygen packaging method (ROP), the fsh must
include a label stating what?
A That it must remain frozen until used
B The SKU number
C If it's fresh catch or farmed raised D
It's Nutrition Facts
2/83
, ServSafe Manager
Question 6:
What or who is the most responsible for training new staff about safe food
handling practices?
A The Certifed Food Manager
B Staff should already have this knowledge before being
hired C The Owner
D The General Manager
Question 7:
A commercially processed TCS food item is delivered to your establishment with a use-by
date that is less than 7 days from the day of delivery. What should you do?
A Clearly mark the package with the use-by date
B This food item should only be stored in the
freezer C Reject that item
D Override the "FIFO" method and use this food item frst
Question 8:
Which of the following is an acceptable method for improving the appearance of food?
A Installing colored light fxtures
B Using food additives or color
additives C None of these
D Using colored overwraps
3/83
, ServSafe Manager
Question 9:
In which temperature range do bacteria grow the most rapidly, even more rapidly than in
the Temperature Danger Zone?
A Between 41°F and 135°F (5°C and 57°C)
B Between 32°F and 212°F (0°C and 100°C) C
Between 70°F and 135°F (21°C and 57°C) D
Between 70°F and 125°F (21°C and 52°C)
Question 10:
Which government authority is responsible for writing the codes that regulate food
service operations?
A The Food and Drug Administration (FDA)
B State and local health departments
C The Centers for Disease Control and Prevention (CDC) D
The United States Department of Agriculture (USDA)
Question 11:
"Coving" is recommended for foodservice establishments. What is it?
A A curved and sealed edge between the foor and wall, intended to make cleaning
easier and more effective
B Signage instructing employees to wash hands before returning to work
C A method used to periodically check the temperature of a commercial oven
D A backfow prevention device. It is used to prevent cross-connection in plumbing
fxtures.
4/83
