ServSafe Practice Test (with Complete Solutions)
One way for managers to show that they know how to keep food safe is to
become certified in food safety.
take cooking temperatures.
monitor employee behaviors.
conduct self-inspections correct answers become certified in food safety.
What is the purpose of a food safety management system?
To reduce or eliminate workplace accidents
To determine the most efficient methods to produce food
To prevent foodborne illness by controlling risks and hazards
To identify vetted and approved food suppliers correct answers To prevent foodborne illness by controlling risks and hazards
Which are three components of active managerial control?
Identifying risks, record keeping, and safe hiring
Identifying risks, ensuring workplace safety, and facility design
Identifying risks, taking corrective action, and management oversight
Identifying risks, creating purchase orders, and holding food at safe temperatures correct answers
Identifying risks, taking corrective action, and management oversight
A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?
Identify risks
Corrective action
Management oversight
Re-evaluation correct answers Re-evaluation
An imminent health hazard, such as flooding in the operation, requires immediate correction or
an A.L.E.R.T. program.
closure of the operation.
evaluation of the situation.
normal operating procedures. correct answers closure of the operation
A sewage backup has caused an imminent health hazard resulting in closure of an operation. What must the manager do prior to re-opening?
Notify the local regulatory authority
Review the master cleaning schedule
Train employees on safety procedures
Rinse off any high-value food products correct answers Notify the local regulatory authority
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on
file, and know
when to register with the EPA. how to fill out an incident report.
where to find Safety Data Sheets in the operation.
who is in the facility correct answers Who is in the facility
After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic correct answers Clearing tables
When washing hands, what is the minimum time you should scrub with soap?
5 seconds
10 seconds
20 seconds
40 seconds correct answers 10 seconds
What should be used to dry hands after washing them?
Clean shirt
Clean apron
Common cloth towel
Single-use paper towel correct answers Single use paper towel
What is the only jewelry that may be worn on the hands or arms while handling food?
Plain, band ring
Medical ID bracelet
Leather-band watch
Diamond ring correct answers Plain, band ring
What should food handlers do before using the restroom?
Wash their hands.
Take off their hats.
Change their gloves.
Take off their aprons. correct answers Take off aprons
What must a food handler do after touching an infected wound with their finger?
Wipe their hands on a paper towel
Put a finger cot on the finger
Put on a pair of gloves
Wash their hands correct answers Wash hands
What is a basic characteristic of a virus?
Destroyed by cooking
Grows in food
Requires a living host to grow
Commonly found in cattle intestines correct answers Requires living host to grow
One way for managers to show that they know how to keep food safe is to
become certified in food safety.
take cooking temperatures.
monitor employee behaviors.
conduct self-inspections correct answers become certified in food safety.
What is the purpose of a food safety management system?
To reduce or eliminate workplace accidents
To determine the most efficient methods to produce food
To prevent foodborne illness by controlling risks and hazards
To identify vetted and approved food suppliers correct answers To prevent foodborne illness by controlling risks and hazards
Which are three components of active managerial control?
Identifying risks, record keeping, and safe hiring
Identifying risks, ensuring workplace safety, and facility design
Identifying risks, taking corrective action, and management oversight
Identifying risks, creating purchase orders, and holding food at safe temperatures correct answers
Identifying risks, taking corrective action, and management oversight
A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?
Identify risks
Corrective action
Management oversight
Re-evaluation correct answers Re-evaluation
An imminent health hazard, such as flooding in the operation, requires immediate correction or
an A.L.E.R.T. program.
closure of the operation.
evaluation of the situation.
normal operating procedures. correct answers closure of the operation
A sewage backup has caused an imminent health hazard resulting in closure of an operation. What must the manager do prior to re-opening?
Notify the local regulatory authority
Review the master cleaning schedule
Train employees on safety procedures
Rinse off any high-value food products correct answers Notify the local regulatory authority
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on
file, and know
when to register with the EPA. how to fill out an incident report.
where to find Safety Data Sheets in the operation.
who is in the facility correct answers Who is in the facility
After which activity must food handlers wash their hands?
Clearing tables
Putting on gloves
Serving customers
Applying hand antiseptic correct answers Clearing tables
When washing hands, what is the minimum time you should scrub with soap?
5 seconds
10 seconds
20 seconds
40 seconds correct answers 10 seconds
What should be used to dry hands after washing them?
Clean shirt
Clean apron
Common cloth towel
Single-use paper towel correct answers Single use paper towel
What is the only jewelry that may be worn on the hands or arms while handling food?
Plain, band ring
Medical ID bracelet
Leather-band watch
Diamond ring correct answers Plain, band ring
What should food handlers do before using the restroom?
Wash their hands.
Take off their hats.
Change their gloves.
Take off their aprons. correct answers Take off aprons
What must a food handler do after touching an infected wound with their finger?
Wipe their hands on a paper towel
Put a finger cot on the finger
Put on a pair of gloves
Wash their hands correct answers Wash hands
What is a basic characteristic of a virus?
Destroyed by cooking
Grows in food
Requires a living host to grow
Commonly found in cattle intestines correct answers Requires living host to grow
