ServSafe Food Manager Practice Exam
Questions and Answers 100% Verified
Using food coloring to make ground beef appear fresher is
a. Not allowed by the CDC.
b. Not allowed by the regulatory authority.
c. Allowed with a retail food license.
d. Allowed if a HACCP plan is in place. - ANSWER-b. Not allowed by the regulatory
authority.
Freezing food keeps it safe because freezing
a. Allows food to be stored for several years.
b. Destroys chemical contaminants in food.
c. Provides an easy way to transport raw food.
d. Slows the growth of pathogens in food. - ANSWER-d. Slows the growth of pathogens
in food.
Later in the shift a food handler complains about a sore throat and fever. What should
the manager do with the food that the food handler prepared earlier in the day?
a. Serve it.
b. Throw it out.
c. Freeze it.
d. Donate it. - ANSWER-b. Throw it out.
Fresh fruits and vegetables must be washed
a. After being cut.
b. Before being cut.
c. In sanitizing solution.
d. If they are organic. - ANSWER-b. Before being cut.
, Food that has NOT been honstly presented must be
a. Thrown out.
b. Re-labeled.
c. Repurposed
d. Frozen. - ANSWER-a. Thrown out.
What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that
are shipped across state lines?
a. FDA.
b. USDA.
c. CDC.
d. NSF. - ANSWER-b. USDA.
Food handler may wear fingernail polish or artificial nails if they
a. Wash hands frequently.
b. Wear intact gloves in good repair.
c. Clean and trim nails daily.
d. Work with ready to eat food only. - ANSWER-b. Wear intact gloves in good repair.
Tabletop foodservice equipment on legs should have a space between the base of the
equipment and the tabletop of at least
a. 2in.
b. 3in.
c. 4in.
d. 8in. - ANSWER-c. 4in.
One of the major food allergens is
a. Latex.
Questions and Answers 100% Verified
Using food coloring to make ground beef appear fresher is
a. Not allowed by the CDC.
b. Not allowed by the regulatory authority.
c. Allowed with a retail food license.
d. Allowed if a HACCP plan is in place. - ANSWER-b. Not allowed by the regulatory
authority.
Freezing food keeps it safe because freezing
a. Allows food to be stored for several years.
b. Destroys chemical contaminants in food.
c. Provides an easy way to transport raw food.
d. Slows the growth of pathogens in food. - ANSWER-d. Slows the growth of pathogens
in food.
Later in the shift a food handler complains about a sore throat and fever. What should
the manager do with the food that the food handler prepared earlier in the day?
a. Serve it.
b. Throw it out.
c. Freeze it.
d. Donate it. - ANSWER-b. Throw it out.
Fresh fruits and vegetables must be washed
a. After being cut.
b. Before being cut.
c. In sanitizing solution.
d. If they are organic. - ANSWER-b. Before being cut.
, Food that has NOT been honstly presented must be
a. Thrown out.
b. Re-labeled.
c. Repurposed
d. Frozen. - ANSWER-a. Thrown out.
What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that
are shipped across state lines?
a. FDA.
b. USDA.
c. CDC.
d. NSF. - ANSWER-b. USDA.
Food handler may wear fingernail polish or artificial nails if they
a. Wash hands frequently.
b. Wear intact gloves in good repair.
c. Clean and trim nails daily.
d. Work with ready to eat food only. - ANSWER-b. Wear intact gloves in good repair.
Tabletop foodservice equipment on legs should have a space between the base of the
equipment and the tabletop of at least
a. 2in.
b. 3in.
c. 4in.
d. 8in. - ANSWER-c. 4in.
One of the major food allergens is
a. Latex.
