ServSafe Food Manager
Questions and Answers
Tabletop foodservice equipment on legs should have a space between the base of the equipment
and the tabletop of at least
A. 2 in (5.08 cm)
B. 3 in (7.62 cm)
C. 4 in (10.16 cm)
D. 8 in (20.32 cm)☑️☑️C. 4 in (10.16 cm)
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 180°F (82°C)☑️☑️A. 135°F (57°C)
The manager must notify the regulatory authority if an employee comes to work with an illness
caused by
A. influenza type A.
B. Listeria monocytogenes
C. Shigella spp
D. Staphylococcus aureus☑️☑️C. Shigella spp
Which item is a food handler permitted to wear on hands and arms?
A. Medical alert bracelet
B. Gold and diamond ring
C. Short, unpolished artificial fingernails
D. Plain metal band ring☑️☑️D. Plain metal band ring
Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15
seconds?
A. Fish fillets
B. Roast beef
C. Pork sausage
D. Poultry breasts☑️☑️C. Pork sausage
An operation is serving oysters on the half shell. The operation must provide consumers with a
A. disclosure of raw ingredients.
B. caloric value of ingredients.
C. detailed description of ingredients.
D. sodium content of ingredients.☑️☑️A. disclosure of raw ingredients.
, The water temperature in the wash sink of a three-compartment sink must be at least
A. 110°F (43°C).
B. 125°F (52°C).
C. 150°F (66°C).
D. 165°F (74°C).☑️☑️A. 110°F (43°C).
Food service operations must purchase food from
A. the lowest-priced supplier.
B. a supplier that delivers twice a week.
C. a source located close to the operation.
D. an approved source.☑️☑️D. an approved source.
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The
food handler removes the turkey from the oven and places it in the hot holding unit at noon at a
temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and
finds it to be 135°F (57°C). What did the food handler do wrong?
A. The temperature of the turkey should have been taken after 2 hours.
B. The temperature of the turkey in the holding unit should have been 145°F (63°C).
C. The turkey should have been cooked to 145°F (63°C) for 60 seconds.
D. Nothing. Everything was done correctly.☑️☑️A. The temperature of the turkey should have
been taken after 2 hours.
Fresh beef must be received at or below
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C)☑️☑️B. 41°F (5°C)
What food item can be re-served to customers?
A. Oysters purchased from a local fishing dock
B. Crackers in an unopened original package
C. Ready-to-eat food in a swollen package
D. Previously served, unwrapped sandwiches☑️☑️B. Crackers in an unopened original package
Previously cooked food that was hot held for service must be reheated to which minimum
internal temperature for at least 15 seconds?
A. 125°F (52°C)
B. 135°F (57°C)
C. 155°F (68°C)
D. 165°F (74°C)☑️☑️D. 165°F (74°C)
Recommendations for foodservice regulations are issued at the federal level through the
A. state health code.
B. FDA Food Code.
C. HACCP guidelines.
Questions and Answers
Tabletop foodservice equipment on legs should have a space between the base of the equipment
and the tabletop of at least
A. 2 in (5.08 cm)
B. 3 in (7.62 cm)
C. 4 in (10.16 cm)
D. 8 in (20.32 cm)☑️☑️C. 4 in (10.16 cm)
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least
A. 135°F (57°C)
B. 145°F (63°C)
C. 155°F (68°C)
D. 180°F (82°C)☑️☑️A. 135°F (57°C)
The manager must notify the regulatory authority if an employee comes to work with an illness
caused by
A. influenza type A.
B. Listeria monocytogenes
C. Shigella spp
D. Staphylococcus aureus☑️☑️C. Shigella spp
Which item is a food handler permitted to wear on hands and arms?
A. Medical alert bracelet
B. Gold and diamond ring
C. Short, unpolished artificial fingernails
D. Plain metal band ring☑️☑️D. Plain metal band ring
Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15
seconds?
A. Fish fillets
B. Roast beef
C. Pork sausage
D. Poultry breasts☑️☑️C. Pork sausage
An operation is serving oysters on the half shell. The operation must provide consumers with a
A. disclosure of raw ingredients.
B. caloric value of ingredients.
C. detailed description of ingredients.
D. sodium content of ingredients.☑️☑️A. disclosure of raw ingredients.
, The water temperature in the wash sink of a three-compartment sink must be at least
A. 110°F (43°C).
B. 125°F (52°C).
C. 150°F (66°C).
D. 165°F (74°C).☑️☑️A. 110°F (43°C).
Food service operations must purchase food from
A. the lowest-priced supplier.
B. a supplier that delivers twice a week.
C. a source located close to the operation.
D. an approved source.☑️☑️D. an approved source.
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The
food handler removes the turkey from the oven and places it in the hot holding unit at noon at a
temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and
finds it to be 135°F (57°C). What did the food handler do wrong?
A. The temperature of the turkey should have been taken after 2 hours.
B. The temperature of the turkey in the holding unit should have been 145°F (63°C).
C. The turkey should have been cooked to 145°F (63°C) for 60 seconds.
D. Nothing. Everything was done correctly.☑️☑️A. The temperature of the turkey should have
been taken after 2 hours.
Fresh beef must be received at or below
A. 32°F (0°C)
B. 41°F (5°C)
C. 45°F (7°C)
D. 50°F (10°C)☑️☑️B. 41°F (5°C)
What food item can be re-served to customers?
A. Oysters purchased from a local fishing dock
B. Crackers in an unopened original package
C. Ready-to-eat food in a swollen package
D. Previously served, unwrapped sandwiches☑️☑️B. Crackers in an unopened original package
Previously cooked food that was hot held for service must be reheated to which minimum
internal temperature for at least 15 seconds?
A. 125°F (52°C)
B. 135°F (57°C)
C. 155°F (68°C)
D. 165°F (74°C)☑️☑️D. 165°F (74°C)
Recommendations for foodservice regulations are issued at the federal level through the
A. state health code.
B. FDA Food Code.
C. HACCP guidelines.
