SERVSAFE FOOD MANAGER EXAM ACTUAL EXAM 2024 | ALL QUESTIONS AND
CORRECT ANSWERS (ALREADY GRADED A+) | LATEST VERSION
Using food coloring to make ground beef appear fresher - ANSWER-Allowed if a HACCP plan
is in place
Freezing food - ANSWER-Slows the growth of pathogens in food
Food handler complains about a sore throat and fever - ANSWER-Throw it out
Fresh fruits and vegetables - ANSWER-Before being cut
Food that has NOT been honestly presented - ANSWER-Thrown out
Agency responsible for inspecting meat, poultry, egg, fruits, and vegetables across state lines -
ANSWER-USDA
Food handler may wear fingernail polish or artificial nails if they - ANSWER-Wear intact gloves
in good repair
Tabletop foodservice equipment on legs should have a space between the base and the tabletop
of at least - ANSWER-2 in
One of the major food allergens - ANSWER-Soybeans
Floor coving is used to - ANSWER-Reduce sharp corners on hard-to-clean floors
Tuna salad in a cooler must be held at or below an internal temperature of - ANSWER-41F
TCS Food - ANSWER-Alfalfa sprouts
Minimum internal temperature gravy should be reheated in a microwave - ANSWER-165F
Most likely to be contaminated with the virus that caused hepatitis A - ANSWER-Raw oysters
on the half shell
Game animals received for sale should be - ANSWER-Free from parasites such as fleas and ticks
Ready-to-eat food should be thrown out if it has been - ANSWER-Handled by sick food handlers
who are later excluded
Corrective action taken when vegetable beef soup temperature falls below 135F - ANSWER-
Reheating the soup to 165F for 15 seconds
Food contamination is most likely to happen when food handlers - ANSWER-Chew tobacco
CORRECT ANSWERS (ALREADY GRADED A+) | LATEST VERSION
Using food coloring to make ground beef appear fresher - ANSWER-Allowed if a HACCP plan
is in place
Freezing food - ANSWER-Slows the growth of pathogens in food
Food handler complains about a sore throat and fever - ANSWER-Throw it out
Fresh fruits and vegetables - ANSWER-Before being cut
Food that has NOT been honestly presented - ANSWER-Thrown out
Agency responsible for inspecting meat, poultry, egg, fruits, and vegetables across state lines -
ANSWER-USDA
Food handler may wear fingernail polish or artificial nails if they - ANSWER-Wear intact gloves
in good repair
Tabletop foodservice equipment on legs should have a space between the base and the tabletop
of at least - ANSWER-2 in
One of the major food allergens - ANSWER-Soybeans
Floor coving is used to - ANSWER-Reduce sharp corners on hard-to-clean floors
Tuna salad in a cooler must be held at or below an internal temperature of - ANSWER-41F
TCS Food - ANSWER-Alfalfa sprouts
Minimum internal temperature gravy should be reheated in a microwave - ANSWER-165F
Most likely to be contaminated with the virus that caused hepatitis A - ANSWER-Raw oysters
on the half shell
Game animals received for sale should be - ANSWER-Free from parasites such as fleas and ticks
Ready-to-eat food should be thrown out if it has been - ANSWER-Handled by sick food handlers
who are later excluded
Corrective action taken when vegetable beef soup temperature falls below 135F - ANSWER-
Reheating the soup to 165F for 15 seconds
Food contamination is most likely to happen when food handlers - ANSWER-Chew tobacco
