SERVSAFE FOOD MANAGER PRACTICE TEST
1.What symptom requires a food handler to be excluded from the operation?
A.stomach cramps
B.sore throat
C.jaundice
D.coughing
ANS 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
ANS 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
ANS 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
ANS 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
ANS 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?
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
ANS D. clean and sanitize the utensils
7.In a self-service area, bulk unpackaged food does not need a label if the product...
1.What symptom requires a food handler to be excluded from the operation?
A.stomach cramps
B.sore throat
C.jaundice
D.coughing
ANS 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
ANS 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
ANS 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
ANS 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
ANS 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?
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
ANS D. clean and sanitize the utensils
7.In a self-service area, bulk unpackaged food does not need a label if the product...
