Servsafe Manager Study Guide
Question 1:
All packaging and containers should be labeled with what information?
A) Only the name of the food
B) Only the expiration date
C) Name of the food and the expiration date
D) Name of the supplier only
Answer: C) Name of the food and the expiration date
Question 2:
Cold food can be held for how many hours?
A) 4 hours
B) 6 hours
C) 8 hours
D) 2 hours
Answer: B) 6 hours
Question 3:
Dry storage areas should be maintained at what temperature range?
A) Between 30 to 50 degrees
B) Between 50 to 70 degrees
C) Between 70 to 90 degrees
D) Below 40 degrees
,Answer: B) Between 50 to 70 degrees
Question 4:
Food in dry storage should be stored off the ground at least how many
inches?
A) 3 inches
B) 4 inches
C) 6 inches
D) 12 inches
Answer: C) 6 inches (or 15 centimeters)
Question 5:
Gloves must be changed after how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Answer: B) 4 hours
Question 6:
Hot food can be held for how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
, D) 8 hours
Answer: B) 4 hours
Question 7:
Shellfish stock identification tags must be kept for how many days from when
the last one was sold or served?
A) 30 days
B) 60 days
C) 90 days
D) 120 days
Answer: C) 90 days
Question 8:
Stationary equipment must be how many inches off the floor?
A) 3 inches
B) 4 inches
C) 6 inches
D) 8 inches
Answer: C) 6 inches
Question 9:
TCS foods prepared on site can be stored for how long at 41°F or lower
before they must be thrown out?
A) 3 days
B) 5 days
Question 1:
All packaging and containers should be labeled with what information?
A) Only the name of the food
B) Only the expiration date
C) Name of the food and the expiration date
D) Name of the supplier only
Answer: C) Name of the food and the expiration date
Question 2:
Cold food can be held for how many hours?
A) 4 hours
B) 6 hours
C) 8 hours
D) 2 hours
Answer: B) 6 hours
Question 3:
Dry storage areas should be maintained at what temperature range?
A) Between 30 to 50 degrees
B) Between 50 to 70 degrees
C) Between 70 to 90 degrees
D) Below 40 degrees
,Answer: B) Between 50 to 70 degrees
Question 4:
Food in dry storage should be stored off the ground at least how many
inches?
A) 3 inches
B) 4 inches
C) 6 inches
D) 12 inches
Answer: C) 6 inches (or 15 centimeters)
Question 5:
Gloves must be changed after how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Answer: B) 4 hours
Question 6:
Hot food can be held for how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
, D) 8 hours
Answer: B) 4 hours
Question 7:
Shellfish stock identification tags must be kept for how many days from when
the last one was sold or served?
A) 30 days
B) 60 days
C) 90 days
D) 120 days
Answer: C) 90 days
Question 8:
Stationary equipment must be how many inches off the floor?
A) 3 inches
B) 4 inches
C) 6 inches
D) 8 inches
Answer: C) 6 inches
Question 9:
TCS foods prepared on site can be stored for how long at 41°F or lower
before they must be thrown out?
A) 3 days
B) 5 days
