ServSafe Manager Practice Exam
Questions & Answers 2022/2023
1. Which unused items may be re-served to another customer (Answer)
Prepackaged items such as soup crackers.
2. What is NOT considered a safe way to thaw frozen meat (Answer) Under
hot running water.
3. How should a cloth used for wet-wiping be stored (Answer) In a bucket
of sanitizing solution.
4. Where should the scoop for the ice machine be stored between uses
(Answer) In a protected and designated location.
5. Which symptom must be reported to your regulatory authority when
it afflicts a food handler (Answer) Jaundice.
6. What is a thermocouple (Answer) A metal probed thermometer.
7. What is an acceptable method for cooling hot TCS food before storage
(Answer) In an ice water bath.
8. Why must ground meats be cooked to a higher temperature than
whole cuts of meat (Answer) More pathogens reside on the outside of
meat and grinding redistributes the pathogens throughout the meat.
,9. If a TCS food will be hot held for service, what is the minimum
internal temperature that this food must maintain while being held
(Answer) 135° F
10.Raw ground beef and pork should be cooked to an internal
temperature of 155° F for how many seconds before serving (Answer) 17
seconds.
11.A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action (Answer) Wear an impermeable bandage
and cover with a single-use glove.
12.What is the FIFO method (first-in, first-out) (Answer) Storing food
items so that the oldest is used first.
13. What symptom is most commonly associated with foodborne illness
(Answer) -
Diarrhea.
14.What is an example of a physical contaminant (Answer) Bones in chili.
15.What should you do if food shipments are not delivered at the
correct temperatures (Answer) Reject the delivery.
16.What is the proper sequence to effectively sanitize dishware,
utensils, and equipment (Answer) Scrape, wash, rinse, sanitize, air dry.
17.Hand washing stations are required in which areas (Answer) In food
prep, service, and dishwashing areas.
, 18.What is the best approach to dealing with pests (Answer) Deny pests
food, water, and shelter.
Work with a licensed pest control operator
(PCO). Deny pests access to the operation.
19.What or who is most responsible for training new staff about safe
food handling practices (Answer) The Certified Food Manager
20.When is a foodborne illness considered an outbreak (Answer) When at
least two people experience the same symptoms after eating the
same food.
21.All items should be stored away from the walls and how many
inches from the floor (Answer) 6 inches.
22.If you are packaging fish using a reduced-oxygen packaging method
(ROP), the fish must include a label stating what (Answer) That it must
remain frozen until used.
23.What activity requires a food handler to wear single-use gloves
(Answer) Han- dling ready to eat foods.
24.The temperature danger zone refers to which range of temperatures
(Answer) 41° F - 135° F
25.The acronym ALERT stands for Assure, Look, Employee, Report, and
Threat. What type of food safety risk does this refer to (Answer) The
deliberate cont- amination of food.
26.Where is the best place to store cleaning tools and chemicals (Answer)
In an area only used for this purpose.
Questions & Answers 2022/2023
1. Which unused items may be re-served to another customer (Answer)
Prepackaged items such as soup crackers.
2. What is NOT considered a safe way to thaw frozen meat (Answer) Under
hot running water.
3. How should a cloth used for wet-wiping be stored (Answer) In a bucket
of sanitizing solution.
4. Where should the scoop for the ice machine be stored between uses
(Answer) In a protected and designated location.
5. Which symptom must be reported to your regulatory authority when
it afflicts a food handler (Answer) Jaundice.
6. What is a thermocouple (Answer) A metal probed thermometer.
7. What is an acceptable method for cooling hot TCS food before storage
(Answer) In an ice water bath.
8. Why must ground meats be cooked to a higher temperature than
whole cuts of meat (Answer) More pathogens reside on the outside of
meat and grinding redistributes the pathogens throughout the meat.
,9. If a TCS food will be hot held for service, what is the minimum
internal temperature that this food must maintain while being held
(Answer) 135° F
10.Raw ground beef and pork should be cooked to an internal
temperature of 155° F for how many seconds before serving (Answer) 17
seconds.
11.A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action (Answer) Wear an impermeable bandage
and cover with a single-use glove.
12.What is the FIFO method (first-in, first-out) (Answer) Storing food
items so that the oldest is used first.
13. What symptom is most commonly associated with foodborne illness
(Answer) -
Diarrhea.
14.What is an example of a physical contaminant (Answer) Bones in chili.
15.What should you do if food shipments are not delivered at the
correct temperatures (Answer) Reject the delivery.
16.What is the proper sequence to effectively sanitize dishware,
utensils, and equipment (Answer) Scrape, wash, rinse, sanitize, air dry.
17.Hand washing stations are required in which areas (Answer) In food
prep, service, and dishwashing areas.
, 18.What is the best approach to dealing with pests (Answer) Deny pests
food, water, and shelter.
Work with a licensed pest control operator
(PCO). Deny pests access to the operation.
19.What or who is most responsible for training new staff about safe
food handling practices (Answer) The Certified Food Manager
20.When is a foodborne illness considered an outbreak (Answer) When at
least two people experience the same symptoms after eating the
same food.
21.All items should be stored away from the walls and how many
inches from the floor (Answer) 6 inches.
22.If you are packaging fish using a reduced-oxygen packaging method
(ROP), the fish must include a label stating what (Answer) That it must
remain frozen until used.
23.What activity requires a food handler to wear single-use gloves
(Answer) Han- dling ready to eat foods.
24.The temperature danger zone refers to which range of temperatures
(Answer) 41° F - 135° F
25.The acronym ALERT stands for Assure, Look, Employee, Report, and
Threat. What type of food safety risk does this refer to (Answer) The
deliberate cont- amination of food.
26.Where is the best place to store cleaning tools and chemicals (Answer)
In an area only used for this purpose.
