ServSafe Manager Exam Practice
Questions With Accurate Answers
Which agency enforces food safety in a restaurant or foodservice operation? -
ANSWER-State or local regulatory authority
Three components of active managerial control include - ANSWER-identifying risks,
corrective action, and training.
A broken water main has caused the water in an operation to appear brown. What
should the manager do? - ANSWER-Contact the local regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is in the
facility, monitor the security of products, keep information related to food security on file,
and know - ANSWER-whom to contact about suspicious activity.
A food handler who has just bused tables must do what before handling food? -
ANSWER-Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least -
ANSWER-10 seconds.
To work with food, a food handler with an infected hand wound must - ANSWER-cover
the wound with an impermeable cover and wear a single-use glove.
How should food handlers keep their fingernails? - ANSWER-Short and unpolished
What should a manager of a quick-service operation do if a food handler reports having
a sore throat and a fever? - ANSWER-Restrict the food handler from working with food.
What action should a manager take when a food handler reports having diarrhea and
being diagnosed with a foodborne illness caused by Shigella spp.? - ANSWER-Exclude
the food handler from the operation.
, Where should staff members eat, drink, smoke, or chew gum? - ANSWER-Designated
areas
How long must shellstock tags be kept on file? - ANSWER-90 days after the last
shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to - ANSWER-inspect
all food immediately before storing it.
Which item is stored correctly in the cooler? - ANSWER-Macaroni salad stored above
raw salmon
Ready-to-eat TCS food must be date marked if it will be stored for longer than -
ANSWER-24 hours.
A recall has been issued for a specific brand of orange juice. The store manager has
matched the information from the recall notice to the item, removed the item from
inventory, and stored it in a secure location. What should the manager do next? -
ANSWER-Label the item to prevent it from accidently being placed back in inventory
What is the maximum amount of time that ready-to-eat TCS food can be stored in a
cooler at 41°F (5°C) before it must be sold, served, or thrown out? - ANSWER-7 days
Pathogens are likely to grow well in a meat stew that is - ANSWER-between 41°F and
135°F (5°C and 57°C)
Which is a TCS food? - ANSWER-Sprouts
Cut melons should be stored at what internal temperature? - ANSWER-41°F (5°C) or
lower
Questions With Accurate Answers
Which agency enforces food safety in a restaurant or foodservice operation? -
ANSWER-State or local regulatory authority
Three components of active managerial control include - ANSWER-identifying risks,
corrective action, and training.
A broken water main has caused the water in an operation to appear brown. What
should the manager do? - ANSWER-Contact the local regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is in the
facility, monitor the security of products, keep information related to food security on file,
and know - ANSWER-whom to contact about suspicious activity.
A food handler who has just bused tables must do what before handling food? -
ANSWER-Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least -
ANSWER-10 seconds.
To work with food, a food handler with an infected hand wound must - ANSWER-cover
the wound with an impermeable cover and wear a single-use glove.
How should food handlers keep their fingernails? - ANSWER-Short and unpolished
What should a manager of a quick-service operation do if a food handler reports having
a sore throat and a fever? - ANSWER-Restrict the food handler from working with food.
What action should a manager take when a food handler reports having diarrhea and
being diagnosed with a foodborne illness caused by Shigella spp.? - ANSWER-Exclude
the food handler from the operation.
, Where should staff members eat, drink, smoke, or chew gum? - ANSWER-Designated
areas
How long must shellstock tags be kept on file? - ANSWER-90 days after the last
shellfish was sold or served from the container
When receiving a delivery of food for an operation, it is important to - ANSWER-inspect
all food immediately before storing it.
Which item is stored correctly in the cooler? - ANSWER-Macaroni salad stored above
raw salmon
Ready-to-eat TCS food must be date marked if it will be stored for longer than -
ANSWER-24 hours.
A recall has been issued for a specific brand of orange juice. The store manager has
matched the information from the recall notice to the item, removed the item from
inventory, and stored it in a secure location. What should the manager do next? -
ANSWER-Label the item to prevent it from accidently being placed back in inventory
What is the maximum amount of time that ready-to-eat TCS food can be stored in a
cooler at 41°F (5°C) before it must be sold, served, or thrown out? - ANSWER-7 days
Pathogens are likely to grow well in a meat stew that is - ANSWER-between 41°F and
135°F (5°C and 57°C)
Which is a TCS food? - ANSWER-Sprouts
Cut melons should be stored at what internal temperature? - ANSWER-41°F (5°C) or
lower
