ServSafe 90 Question Exam Set –
Manager Certification Practice Test &
Study Guide 2026
1. which action could lead to cross contamination?: touching more than one TCS
food before washing your hands
2. the primary risk associated with transporting ice in containers
originally used to store chemicals is that they: may still have residue after they
have been cleaned
3. which procedure would help protect food from contamination by food
han- dlers and customers?: installing sneeze guards above the salad bar
4. the third compartment in a three compartment sink is for: sanitizing
5. why should training documentation reports be kept?: they verify that training
has been
completed
6. a correctly designed and installed three compartment sink must have
which type of backflow prevention?: air gap
7. if found during a food safety inspection, which hazard is grounds for
closing a foodservice operation?: significant lack of refrigeration
mailto:https://www.stuvia.com/user/Wisdoms
, 8. a food handler must remove what item before working with food?:
medical
bracelet
9. the only acceptable jewelry for a food handler is a: plain metal ring
10. mineral buildup has formed on the steam table. which
cleaning agent would best remove it?: delimer
11. a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside while the
slicer parts are washed, rinsed, and sanitized. the meat is then put
back on the slicer to continue slicing. what is the most serious risk of this
procedure?: time temperature abuse of the roast beef
12. which is the best location for chemical detergents and
sanitizers to be stored?: on shelves in the dishwashing area
13. the hair, nose, throat, and infected cuts of an average healthy
person: may
carry Staphyloccocus
14. who should the manager contact when reporting a suspected
foodborne illness?: local regulatory authority
15. waste water backs up into the kitchen. who should be contacted
after the regulatory authority suspends the permit to operate?: licensed
plumber
mailto:https://www.stuvia.com/user/Wisdoms
, 16. what is the first thing a person in charge should do when someone
arrives at the foodservice operation and says that they are there to
conduct an inspection of the operation?: ask for identifiction
17. what is the reaction of the immune system to a specific food
called?: food
intolerance
18. tabletop equipment on legs requires a clearance of at least: 4
inches
19. shucked oysters must be: purchased from an approved supplier
20. which food should be stored below all others in a cooler?: raw
poultry
21. a food handler has opened a container of commercially
prepared potato salad. after how many days must the potato salad be
discarded if it has been properly stored?: 7
22. what is the correct way to clean a cutting board?: wash, rinse, and
sanitize
23. an illness caused by what pathogen must be reported to the
regulatory authority?: norovirus
24. which temperature is acceptable for cold storing potato salad?: 46
F
25. cross contact is a concern with: allergens in food
26. when prepping food for customers with a food allergy, food
handlers must: wash, rinse, and sanitize cookware and utensils first
mailto:https://www.stuvia.com/user/Wisdoms
Manager Certification Practice Test &
Study Guide 2026
1. which action could lead to cross contamination?: touching more than one TCS
food before washing your hands
2. the primary risk associated with transporting ice in containers
originally used to store chemicals is that they: may still have residue after they
have been cleaned
3. which procedure would help protect food from contamination by food
han- dlers and customers?: installing sneeze guards above the salad bar
4. the third compartment in a three compartment sink is for: sanitizing
5. why should training documentation reports be kept?: they verify that training
has been
completed
6. a correctly designed and installed three compartment sink must have
which type of backflow prevention?: air gap
7. if found during a food safety inspection, which hazard is grounds for
closing a foodservice operation?: significant lack of refrigeration
mailto:https://www.stuvia.com/user/Wisdoms
, 8. a food handler must remove what item before working with food?:
medical
bracelet
9. the only acceptable jewelry for a food handler is a: plain metal ring
10. mineral buildup has formed on the steam table. which
cleaning agent would best remove it?: delimer
11. a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside while the
slicer parts are washed, rinsed, and sanitized. the meat is then put
back on the slicer to continue slicing. what is the most serious risk of this
procedure?: time temperature abuse of the roast beef
12. which is the best location for chemical detergents and
sanitizers to be stored?: on shelves in the dishwashing area
13. the hair, nose, throat, and infected cuts of an average healthy
person: may
carry Staphyloccocus
14. who should the manager contact when reporting a suspected
foodborne illness?: local regulatory authority
15. waste water backs up into the kitchen. who should be contacted
after the regulatory authority suspends the permit to operate?: licensed
plumber
mailto:https://www.stuvia.com/user/Wisdoms
, 16. what is the first thing a person in charge should do when someone
arrives at the foodservice operation and says that they are there to
conduct an inspection of the operation?: ask for identifiction
17. what is the reaction of the immune system to a specific food
called?: food
intolerance
18. tabletop equipment on legs requires a clearance of at least: 4
inches
19. shucked oysters must be: purchased from an approved supplier
20. which food should be stored below all others in a cooler?: raw
poultry
21. a food handler has opened a container of commercially
prepared potato salad. after how many days must the potato salad be
discarded if it has been properly stored?: 7
22. what is the correct way to clean a cutting board?: wash, rinse, and
sanitize
23. an illness caused by what pathogen must be reported to the
regulatory authority?: norovirus
24. which temperature is acceptable for cold storing potato salad?: 46
F
25. cross contact is a concern with: allergens in food
26. when prepping food for customers with a food allergy, food
handlers must: wash, rinse, and sanitize cookware and utensils first
mailto:https://www.stuvia.com/user/Wisdoms
