ServSafe Manager Exam
1. A food handler has cooled a container of chili to 70°F in 1 hour. How much
time is left to cool the chili to 41°F?
A. 3 hours
B. 4 hours
C. 5 hours
D. 6 hours
Answer: C. 5 hours
2. A food handler is prepping a seafood dish on April 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
A. April 6
B. April 8
C. April 10
D. April 12
Answer: B. April 8 (use the earliest use-by date)
3. A food handler just finished storing a dry food delivery. Which step was
done correctly?
A. Stored food on the floor
B. Stored food away from the wall
C. Stored food in direct sunlight
D. Stored food near chemicals
Answer: B. Stored food away from the wall
4. A tuna salad was removed from the cooler at 9 am and put out for a buffet
at 11 am. By what time must the tuna salad be served or thrown out?
, A. 1 pm
B. 2 pm
C. 3 pm
D. 5 pm
Answer: C. 3 pm
5. How should staff make sure the chemical sanitizer being used on a food
prep surface is at the correct strength?
A. Smell the sanitizer
B. Taste a small amount
C. Use a test kit to check the sanitizer's concentration when mixing it
D. Guess based on color
Answer: C. Use a test kit to check the sanitizer's concentration when mixing it
6. Nursing home staff are creating a new menu for a breakfast item for
residents and their family members. What item is not safe to serve?
A. Hard boiled eggs
B. Scrambled eggs
C. Soft boiled eggs
D. Fried eggs (fully cooked)
Answer: C. Soft boiled eggs
7. Parasites are commonly associated with what food?
A. Bread
B. Wild game
C. Canned vegetables
D. Dried pasta
Answer: B. Wild game
1. A food handler has cooled a container of chili to 70°F in 1 hour. How much
time is left to cool the chili to 41°F?
A. 3 hours
B. 4 hours
C. 5 hours
D. 6 hours
Answer: C. 5 hours
2. A food handler is prepping a seafood dish on April 4, using shrimp and
scallops. The shrimp has a use-by date of April 8, and the scallops have a
use-by date of April 10. What is the use-by date for the seafood dish?
A. April 6
B. April 8
C. April 10
D. April 12
Answer: B. April 8 (use the earliest use-by date)
3. A food handler just finished storing a dry food delivery. Which step was
done correctly?
A. Stored food on the floor
B. Stored food away from the wall
C. Stored food in direct sunlight
D. Stored food near chemicals
Answer: B. Stored food away from the wall
4. A tuna salad was removed from the cooler at 9 am and put out for a buffet
at 11 am. By what time must the tuna salad be served or thrown out?
, A. 1 pm
B. 2 pm
C. 3 pm
D. 5 pm
Answer: C. 3 pm
5. How should staff make sure the chemical sanitizer being used on a food
prep surface is at the correct strength?
A. Smell the sanitizer
B. Taste a small amount
C. Use a test kit to check the sanitizer's concentration when mixing it
D. Guess based on color
Answer: C. Use a test kit to check the sanitizer's concentration when mixing it
6. Nursing home staff are creating a new menu for a breakfast item for
residents and their family members. What item is not safe to serve?
A. Hard boiled eggs
B. Scrambled eggs
C. Soft boiled eggs
D. Fried eggs (fully cooked)
Answer: C. Soft boiled eggs
7. Parasites are commonly associated with what food?
A. Bread
B. Wild game
C. Canned vegetables
D. Dried pasta
Answer: B. Wild game
