ServSafe Food Manager Practice Exam Questions And
Answers With Complete Solutions
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. - CORRECT ANSWER- 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. - CORRECT ANSWER- 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. - CORRECT ANSWER- 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. - CORRECT ANSWER- b. Before being cut.
5. Food that has NOT been honstly presented must be
, a. Thrown out.
b. Re-labeled.
c. Repurposed
d. Frozen. - CORRECT ANSWER- 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.
c. CDC.
d. NSF. - CORRECT ANSWER- 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. - CORRECT ANSWER- 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. - CORRECT ANSWER- c. 4in.
9. One of the major food allergens is
a. Latex.
b. Tomatoes.
c. Soybeans.
d. Corn oil. - CORRECT ANSWER- 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.
Answers With Complete Solutions
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. - CORRECT ANSWER- 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. - CORRECT ANSWER- 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. - CORRECT ANSWER- 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. - CORRECT ANSWER- b. Before being cut.
5. Food that has NOT been honstly presented must be
, a. Thrown out.
b. Re-labeled.
c. Repurposed
d. Frozen. - CORRECT ANSWER- 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.
c. CDC.
d. NSF. - CORRECT ANSWER- 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. - CORRECT ANSWER- 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. - CORRECT ANSWER- c. 4in.
9. One of the major food allergens is
a. Latex.
b. Tomatoes.
c. Soybeans.
d. Corn oil. - CORRECT ANSWER- 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.
