ServSafe Manger Test Questions And Answers 2024 Version

1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian - B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. - A seafood. 3 Ciguatera toxin is commonly found in A amberjack. B pollock. C tuna. D cod. - A amberjack. 4 Which is a TCS food? A Saltines B Bananas C Baked potato D Coffee - C Baked potato 5 Metal shavings are which type of contaminant? A Biological B Physical C Chemical D Microbial - B Physical 6 What should foodservice operators do to prevent the spread of hepatitis A? A Cook food to minimum internal temperatures B Freeze fish for 36 hours before serving C Exclude staff with jaundice from the operation D Purchase mushrooms from approved, reputable suppliers - C Exclude staff with jaundice from the operation 7 To wash hands correctly, a food handler must first A apply soap. B wet hands and arms. C scrub hands and arms vigorously. D use a single-use paper towel to dry hands. - B wet hands and arms. 8 What should foodservice operators do to prevent customer illness from Shigella spp.? A Freeze food at temperatures below 0 ̊ B Exclude food handlers diagnosed with jaundice C Purchase shellfish from approved suppliers D Control flies inside and outside the operation - D Control flies inside and outside the operation 9 What must a food handler with a hand wound do to safely work with food? A Bandage the wound with an impermeable cover and wear a single-use glove B Bandage the wound and avoid contact with food for the rest of the shift C Wash the wound and wear a single-use glove D Apply iodine solution and a permeable bandage - A Bandage the wound with an impermeable cover and wear a single-use glove 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 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 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 14 When should a shipment of fresh chicken be rejected? A The flesh of the chicken appears moist. B Shellstock identification tags are not attached to the container. C The flesh of the chicken is firm and springs back when touched. D The receiving temperature is 50 ̊F (10 ̊C). - D The receiving temperature is 50 ̊F (10 ̊C). 13 How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? A Use an air probe to check the temperature of the delivery truck B Hold an infrared thermometer to the outside of the case or carton C Place the thermometer stem between shipping boxes for a reading D Place the thermometer stem into an opened container - D Place the thermometer stem into an opened container 15 Where should ground fish be stored in a cooler? A Above shellfish B Below ground poultry C Above ready-to-eat food D Below pork roasts - D Below pork roasts 16 What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ̊F (5 ̊C)? A 3 days B 5 days C 7 days D 10 days - C 7 days 17 In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored