Practice Exam: ServSafe Manager Exam: Qestions & Answers
What is the first thing you should do when notified by a customer of a foodborne illness? -
ANSWER:Collect their contact information, food eaten, and symptoms
For an illness to be considered a "foodborne outbreak," how many people must be affected after eating
the same food? - ANSWER:2
While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are
more susceptible. Who of these is least likely to contract a foodborne illness?
a healthy 3 year old
a 22 year old with HIV
a healthy 85 year old
an overweight 30 year old - ANSWER:an overweight 30 year old
A guest finds an adhesive bandage in his food. What type of contamination would this be considered? -
ANSWER:physical
You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a
problem for all of these foods except ____.
sliced melon
sprouts
live shellfish
poultry - ANSWER:live shellfish
Which of the following best represents a TCS food?
room temperature olive oil
a ribeye cooked and served rare
baked potatoes on the counter
frozen fish in freezer storage - ANSWER:baked potatoes on the counter
Bacteria is most likely to thrive in which type of environment?
oxygen-rich
moist
arid
temperatures over 135 Farenheit - ANSWER:moist
One of the responsibilities of Public Health Services (PHS) is to ____.
, keep poultry, meat, and eggs safe
review and approve food safety plans
train your staff
create your personal hygiene program - ANSWER:review and approve food safety plans
Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
put it in the refrigerator
run it under cool water
microwave it
put it on the counter - ANSWER:put it on the counter
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption. -
ANSWER:165 F
Which of these is not a necessary item at a hand washing station?
"Staff members must wash hands" sign
trash receptacle
hot water
electric hand dryer - ANSWER:electric hand dryer
At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods
spend too much time in or around the range? - ANSWER:70 F to 125 F
A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle
the muffin?
quickly with bare hands only near the muffin paper
with tongs
with a freshly gloved hand
between a fresh, clean deli sheet - ANSWER:quickly with bare hands only near the muffin paper
Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and
stored, when must it be discarded? - ANSWER:7 days
Which of these is incorrect regarding thermometers and food safety?
Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids.
Infrared thermometers are the most accurate choice for both surface and internal temperatures.
You can re-calibrate a thermometer using either ice point or boiling water methods.
What is the first thing you should do when notified by a customer of a foodborne illness? -
ANSWER:Collect their contact information, food eaten, and symptoms
For an illness to be considered a "foodborne outbreak," how many people must be affected after eating
the same food? - ANSWER:2
While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are
more susceptible. Who of these is least likely to contract a foodborne illness?
a healthy 3 year old
a 22 year old with HIV
a healthy 85 year old
an overweight 30 year old - ANSWER:an overweight 30 year old
A guest finds an adhesive bandage in his food. What type of contamination would this be considered? -
ANSWER:physical
You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a
problem for all of these foods except ____.
sliced melon
sprouts
live shellfish
poultry - ANSWER:live shellfish
Which of the following best represents a TCS food?
room temperature olive oil
a ribeye cooked and served rare
baked potatoes on the counter
frozen fish in freezer storage - ANSWER:baked potatoes on the counter
Bacteria is most likely to thrive in which type of environment?
oxygen-rich
moist
arid
temperatures over 135 Farenheit - ANSWER:moist
One of the responsibilities of Public Health Services (PHS) is to ____.
, keep poultry, meat, and eggs safe
review and approve food safety plans
train your staff
create your personal hygiene program - ANSWER:review and approve food safety plans
Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
put it in the refrigerator
run it under cool water
microwave it
put it on the counter - ANSWER:put it on the counter
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption. -
ANSWER:165 F
Which of these is not a necessary item at a hand washing station?
"Staff members must wash hands" sign
trash receptacle
hot water
electric hand dryer - ANSWER:electric hand dryer
At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods
spend too much time in or around the range? - ANSWER:70 F to 125 F
A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle
the muffin?
quickly with bare hands only near the muffin paper
with tongs
with a freshly gloved hand
between a fresh, clean deli sheet - ANSWER:quickly with bare hands only near the muffin paper
Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and
stored, when must it be discarded? - ANSWER:7 days
Which of these is incorrect regarding thermometers and food safety?
Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids.
Infrared thermometers are the most accurate choice for both surface and internal temperatures.
You can re-calibrate a thermometer using either ice point or boiling water methods.
