ServSafe: Manager Practice Test With Verified Answers.
1. What symptom requires a food handler to be excluded C. jaundice
from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing
2. What should staff do when receiving a delivery of food B. visually
inspect all food
and supplies? items
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
3. Single use gloves are not required when... D. Washing produce
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce
4. What must food handlers do when B. wear single-use gloves
handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands
1/
19
, ServSafe: Manager Practice Test With Verified Answers.
5.
2/
19
, ServSafe: Manager Practice Test With Verified Answers.
What symptom can indicate a customer is having
B. wheezing or shortness
an allergic reaction? of breath
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood
6. What should be done with preset, unwrapped utensils D. clean and
sanitize the
that appear to be unused after guests have left A. 135ºF
the table? B. 115ºF
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 untensils
7. 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
8. What is the minimum internal temperature
hot food must be held at to prevent
pathogens from growing?
3/
19
1. What symptom requires a food handler to be excluded C. jaundice
from the operation?
A. stomach cramps
B. sore throat
C. jaundice
D. coughing
2. What should staff do when receiving a delivery of food B. visually
inspect all food
and supplies? items
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
3. Single use gloves are not required when... D. Washing produce
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce
4. What must food handlers do when B. wear single-use gloves
handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands
1/
19
, ServSafe: Manager Practice Test With Verified Answers.
5.
2/
19
, ServSafe: Manager Practice Test With Verified Answers.
What symptom can indicate a customer is having
B. wheezing or shortness
an allergic reaction? of breath
A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood
6. What should be done with preset, unwrapped utensils D. clean and
sanitize the
that appear to be unused after guests have left A. 135ºF
the table? B. 115ºF
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 untensils
7. 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
8. What is the minimum internal temperature
hot food must be held at to prevent
pathogens from growing?
3/
19
