ServSafe Manager Test :100% Verified
Questions & Answers
What symptom requires a food handler to be excluded?
A. Stomach cramps
B.Sore throat
C. Jaundice
D. Coughing - ANSWER:C. Jaundice
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 - ANSWER:B. Visually inspect all food items
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 - ANSWER:D. washing produce
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 - ANSWER:B. Wear single-use-gloves
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 - ANSWER:B. Wheezing or shortness of breath
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 utensils - ANSWER:D. Clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the product?
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content - ANSWER:D. does not make a claim about
health or nutrient content
What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing?
A. 135°F (57°C)
B. 115°F (46°C)
C. 145°F (62°C)
D. 125°F (51°C) - ANSWER:A. 135°F (57°C)
What should food handlers do after leaving and returning to the prep area?
A. Wash hands
B. Remove their aprons
C. Put on gloves
D. Apply hand antiseptic - ANSWER:A. Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
A. Pooled
B. Pasteurized
C. Shelled
D. Hard-boiled - ANSWER:B. Pasteurized
What must an operation do before packaging fresh juice on-site for later sale?
Questions & Answers
What symptom requires a food handler to be excluded?
A. Stomach cramps
B.Sore throat
C. Jaundice
D. Coughing - ANSWER:C. Jaundice
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 - ANSWER:B. Visually inspect all food items
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 - ANSWER:D. washing produce
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 - ANSWER:B. Wear single-use-gloves
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 - ANSWER:B. Wheezing or shortness of breath
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 utensils - ANSWER:D. Clean and sanitize the utensils
In a self-service area, bulk unpackaged food does not need a label if the product?
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content - ANSWER:D. does not make a claim about
health or nutrient content
What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing?
A. 135°F (57°C)
B. 115°F (46°C)
C. 145°F (62°C)
D. 125°F (51°C) - ANSWER:A. 135°F (57°C)
What should food handlers do after leaving and returning to the prep area?
A. Wash hands
B. Remove their aprons
C. Put on gloves
D. Apply hand antiseptic - ANSWER:A. Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
A. Pooled
B. Pasteurized
C. Shelled
D. Hard-boiled - ANSWER:B. Pasteurized
What must an operation do before packaging fresh juice on-site for later sale?
