ServSafe Manger Test Questions 2023, ServSafe: Post Test
Questions AND Correct Answers
1 The purpose of a food safety management system is to
A keep all areas of the facility clean and pest-free.
B identify, tag, and repair faulty equipment within the facility.
C prevent foodborne illness by controlling risks and hazards.
D use the correct methods for purchasing and receiving food. - ✔✔C
prevent foodborne illness by controlling risks and hazards.
1 Which agency enforces food safety in a restaurant or foodservice
operation?
A Centers for Disease Control and Prevention
B Food and Drug Administration
C State or local regulatory authority
D U.S. Department of Agriculture - ✔✔C State or local regulatory
authority
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - ✔✔B Elderly people
,10 What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne
illness caused by Shigella spp.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. - ✔✔B Exclude the
food handler from the operation.
10 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band - ✔✔C Plain-band ring
10 Where should food handlers wash their hands?
A Prep sink
B Utility sink
C Designated sink for handwashing
D Three-compartment sink - ✔✔C Designated sink for handwashing
11 What must food handlers do after touching their body or clothing?
,A Wash their hands
B Rinse their gloves
C Change their aprons
D Use a hand antiseptic - ✔✔A Wash their hands
11 What task requires food handlers to wash their hands before and
after doing it?
A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety - ✔✔C Handling raw
meat, poultry, or seafood
11 Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
B Outside the kitchen door
C Dishwashing areas
D Designated areas - ✔✔D Designated areas
12 How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
, C 30 days after the last shellfish was sold or served from the container
D 90 days after the last shellfish was sold or served from the container
- ✔✔D 90 days after the last shellfish was sold or served from the
container
12 When washing hands, what is the minimum time that food
handlers should scrub hands and arms with soap?
A 5 seconds
B 8 seconds
C 10 seconds
D 18 seconds - ✔✔C 10 seconds
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 cutting 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 - ✔✔D The
food handler is wearing gloves that have been torn
13 After which activity must food handlers wash their hands?
A Clearing tables
B Putting on gloves
Questions AND Correct Answers
1 The purpose of a food safety management system is to
A keep all areas of the facility clean and pest-free.
B identify, tag, and repair faulty equipment within the facility.
C prevent foodborne illness by controlling risks and hazards.
D use the correct methods for purchasing and receiving food. - ✔✔C
prevent foodborne illness by controlling risks and hazards.
1 Which agency enforces food safety in a restaurant or foodservice
operation?
A Centers for Disease Control and Prevention
B Food and Drug Administration
C State or local regulatory authority
D U.S. Department of Agriculture - ✔✔C State or local regulatory
authority
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - ✔✔B Elderly people
,10 What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne
illness caused by Shigella spp.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. - ✔✔B Exclude the
food handler from the operation.
10 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band - ✔✔C Plain-band ring
10 Where should food handlers wash their hands?
A Prep sink
B Utility sink
C Designated sink for handwashing
D Three-compartment sink - ✔✔C Designated sink for handwashing
11 What must food handlers do after touching their body or clothing?
,A Wash their hands
B Rinse their gloves
C Change their aprons
D Use a hand antiseptic - ✔✔A Wash their hands
11 What task requires food handlers to wash their hands before and
after doing it?
A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety - ✔✔C Handling raw
meat, poultry, or seafood
11 Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
B Outside the kitchen door
C Dishwashing areas
D Designated areas - ✔✔D Designated areas
12 How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
, C 30 days after the last shellfish was sold or served from the container
D 90 days after the last shellfish was sold or served from the container
- ✔✔D 90 days after the last shellfish was sold or served from the
container
12 When washing hands, what is the minimum time that food
handlers should scrub hands and arms with soap?
A 5 seconds
B 8 seconds
C 10 seconds
D 18 seconds - ✔✔C 10 seconds
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 cutting 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 - ✔✔D The
food handler is wearing gloves that have been torn
13 After which activity must food handlers wash their hands?
A Clearing tables
B Putting on gloves
