ServSafe Manager Test Questions Bank with Certified Answers /
Already Graded A+ / 2025
1 Which group of individuals has a higher risk of foodborne ill-
ness?
A Teenagers B Elderly people
B Elderly people
C Women
D Vegetarian
2 Parasites are commonly associated with
A seafood.
B eggs. A seafood.
C potatoes.
D ready-to-eat food.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock. A amberjack.
C tuna.
D cod.
4 Which is a TCS food?
A Saltines
B Bananas C Baked potato
C Baked potato
D Coffee
5 Metal shavings are which type of contaminant?
A Biological
B Physical B Physical
C Chemical
D Microbial
6 What should foodservice operators do to prevent the spread of
hepatitis A?
A Cook food to minimum internal temperatures C Exclude staff with jaundice from the operation
B Freeze fish for 36 hours before serving
C Exclude staff with jaundice from the operation
D Purchase mushrooms from approved, reputable suppliers
7 To wash hands correctly, a food handler must first
A apply soap.
B wet hands and arms. B wet hands and arms.
C scrub hands and arms vigorously.
D use a single-use paper towel to dry hands.
8 What should foodservice operators do to prevent customer
illness from Shigella spp.?
A Freeze food at temperatures below 0 D Control flies inside and outside the operation
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation
9 What must a food handler with a hand wound do to safely work
with food?
A Bandage the wound with an impermeable cover and wear a
single-use glove A Bandage the wound with an impermeable cover and wear a
B Bandage the wound and avoid contact with food for the restsingle-use
of glove
the shift
C Wash the wound and wear a single-use glove
D Apply iodine solution and a permeable bandage
10 What item is considered acceptable work attire for a food
handler?
A False eyelashes C Plain-band ring
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band
1/7
, ServSafe Manager Test Questions Bank with Certified Answers /
Already Graded A+ / 2025
11 What task requires food handlers to wash their hands before
and after doing it?
A Taking out garbage C Handling raw meat, poultry, or seafood
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety
12 Which action requires a food handler to change gloves?
A The food handler is working with raw seafood at temperatures
above 41 F (5 C)
B The food handler is prepping raw chicken on a yellow cuttingD The food handler is wearing gloves that have been torn
board
C The food handler has been working with raw ground beef for an
hour
D The food handler is wearing gloves that have been torn
14 When should a shipment of fresh chicken be rejected?
A The flesh of the chicken appears moist.
B Shellstock identification tags are not attached to the container. D The receiving temperature is 50 F (10 C).
C The flesh of the chicken is firm and springs back when touched.
D The receiving temperature is 50 F (10 C).
13 How should the temperature of a shipment of cottage cheese
be taken when it arrives at an operation?
A Use an air probe to check the temperature of the delivery truck
B Hold an infrared thermometer to the outside of the case or D Place the thermometer stem into an opened container
carton
C Place the thermometer stem between shipping boxes for a
reading
D Place the thermometer stem into an opened container
15 Where should ground fish be stored in a cooler?
A Above shellfish
B Below ground poultry D Below pork roasts
C Above ready-to-eat food
D Below pork roasts
16 What is the maximum number of days that ready-to-eat food
prepared on-site can be stored if held at 41 F (5 C)?
A 3 days C 7 days
B 5 days
C 7 days
D 10 days
17 In top-to-bottom order, how should a fresh beef roast, fresh
halibut, lettuce, and a pan of ground chicken be stored
in a cooler?
A Lettuce, fresh beef roast, ground chicken, fresh halibut B Lettuce, fresh halibut, fresh beef roast, ground chicken
B Lettuce, fresh halibut, fresh beef roast, ground chicken
C Fresh halibut, lettuce, ground chicken, fresh beef roast
D Fresh halibut, fresh beef roast, ground chicken, lettuce
18 What organization requires Material Safety Data Sheets?
A Food and Drug Administration
B Occupational Safety and Health Administration B Occupational Safety and Health Administration
C Environmental Protection Agency
D National Restaurant Association
19 What is the minimum internal cooking temperature for green
beans that are hot-held for service?
A 165 F (74 C) D 135 F (57 C)
B 155 F (68 C)
C 145 F (63 C)
D 135 F (57 C)
20 What food item does the Food and Drug Administration advise
against offering on a children's menu?
2/7
Already Graded A+ / 2025
1 Which group of individuals has a higher risk of foodborne ill-
ness?
A Teenagers B Elderly people
B Elderly people
C Women
D Vegetarian
2 Parasites are commonly associated with
A seafood.
B eggs. A seafood.
C potatoes.
D ready-to-eat food.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock. A amberjack.
C tuna.
D cod.
4 Which is a TCS food?
A Saltines
B Bananas C Baked potato
C Baked potato
D Coffee
5 Metal shavings are which type of contaminant?
A Biological
B Physical B Physical
C Chemical
D Microbial
6 What should foodservice operators do to prevent the spread of
hepatitis A?
A Cook food to minimum internal temperatures C Exclude staff with jaundice from the operation
B Freeze fish for 36 hours before serving
C Exclude staff with jaundice from the operation
D Purchase mushrooms from approved, reputable suppliers
7 To wash hands correctly, a food handler must first
A apply soap.
B wet hands and arms. B wet hands and arms.
C scrub hands and arms vigorously.
D use a single-use paper towel to dry hands.
8 What should foodservice operators do to prevent customer
illness from Shigella spp.?
A Freeze food at temperatures below 0 D Control flies inside and outside the operation
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation
9 What must a food handler with a hand wound do to safely work
with food?
A Bandage the wound with an impermeable cover and wear a
single-use glove A Bandage the wound with an impermeable cover and wear a
B Bandage the wound and avoid contact with food for the restsingle-use
of glove
the shift
C Wash the wound and wear a single-use glove
D Apply iodine solution and a permeable bandage
10 What item is considered acceptable work attire for a food
handler?
A False eyelashes C Plain-band ring
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band
1/7
, ServSafe Manager Test Questions Bank with Certified Answers /
Already Graded A+ / 2025
11 What task requires food handlers to wash their hands before
and after doing it?
A Taking out garbage C Handling raw meat, poultry, or seafood
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety
12 Which action requires a food handler to change gloves?
A The food handler is working with raw seafood at temperatures
above 41 F (5 C)
B The food handler is prepping raw chicken on a yellow cuttingD The food handler is wearing gloves that have been torn
board
C The food handler has been working with raw ground beef for an
hour
D The food handler is wearing gloves that have been torn
14 When should a shipment of fresh chicken be rejected?
A The flesh of the chicken appears moist.
B Shellstock identification tags are not attached to the container. D The receiving temperature is 50 F (10 C).
C The flesh of the chicken is firm and springs back when touched.
D The receiving temperature is 50 F (10 C).
13 How should the temperature of a shipment of cottage cheese
be taken when it arrives at an operation?
A Use an air probe to check the temperature of the delivery truck
B Hold an infrared thermometer to the outside of the case or D Place the thermometer stem into an opened container
carton
C Place the thermometer stem between shipping boxes for a
reading
D Place the thermometer stem into an opened container
15 Where should ground fish be stored in a cooler?
A Above shellfish
B Below ground poultry D Below pork roasts
C Above ready-to-eat food
D Below pork roasts
16 What is the maximum number of days that ready-to-eat food
prepared on-site can be stored if held at 41 F (5 C)?
A 3 days C 7 days
B 5 days
C 7 days
D 10 days
17 In top-to-bottom order, how should a fresh beef roast, fresh
halibut, lettuce, and a pan of ground chicken be stored
in a cooler?
A Lettuce, fresh beef roast, ground chicken, fresh halibut B Lettuce, fresh halibut, fresh beef roast, ground chicken
B Lettuce, fresh halibut, fresh beef roast, ground chicken
C Fresh halibut, lettuce, ground chicken, fresh beef roast
D Fresh halibut, fresh beef roast, ground chicken, lettuce
18 What organization requires Material Safety Data Sheets?
A Food and Drug Administration
B Occupational Safety and Health Administration B Occupational Safety and Health Administration
C Environmental Protection Agency
D National Restaurant Association
19 What is the minimum internal cooking temperature for green
beans that are hot-held for service?
A 165 F (74 C) D 135 F (57 C)
B 155 F (68 C)
C 145 F (63 C)
D 135 F (57 C)
20 What food item does the Food and Drug Administration advise
against offering on a children's menu?
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