SERVSAFE 7TH EDITION ACTUAL EXAM 2024
CONTAINS 400 REAL EXAM QUESTIONS AND
CORRECT ANSWERS (VERIFIED ANSWERS)
SERVSAFE FOOD MANAGER CERTIFICATION
TEST 2024/2025
What is the most important factor in choosing a food supplier.
A. It is recommended by others in the industry.
B. It has HACCP program or other food safety system
C. It has documented manufacturing and packing practices
D. It has been inspected and complies with local, state, and federal laws. -
ANSWER-D. It has been inspected and complies with local, state, and federal
laws.
What should food handlers do to prevent food allergens from being transferred to
food?
A. Use clean and sanitized utensils when prepping the order
B. Cook food to the appropriate minimum internal temperature
C. Store cold food at 41 F (5c) or lower
D. Label chemical containers correctly - ANSWER-A. Use clean and sanitized
utensils when prepping the order
What step should be taken if a manager suspects a food borne illness outbreak?
A. Reheat the suspected product to a safe temperature
B. Provide as little information as possible to the regulatory authority
C. Deny that the operation has anything to do with the food borne illness outbreak.
pg. 1
,D. Set aside the suspected product and label it with "do not use"
And "do not discard" - ANSWER-D. Set aside the suspected product and label it
with "do not use" and " do not discard"
To prevent deliberate contamination of food, a manager should know who is in the
facility, monitor the security of products, keep information related to food security
on file and know
A. When to register with the EPA
B. How to fill out an incident report
C. Where to find Safety Data Sheets in the operation
D. Whom to contact about suspicious activity - ANSWER-D. Whom to contact
about suspicious activity
A food handler has diarrhea and has been diagnosed with an illness from shigella
spp. What should the manager tell the food handler to do?
A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hand frequently while handling food - ANSWER-C. Stay home until
approved to return to work
A cook wore single-use gloves while forming raw ground beef into patties. The
cook continued to wear them while slicing hamburger buns. What mistake was
made?
A. The cook did not wear reusable gloves while handling the raw ground beef and
hamburger buns.
B. The cook did not clean and sanitize the gloves before handling the hamburger
buns.
pg. 2
,C. The cook did not wash hands before putting on the same gloves to slice the
hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the
hamburger buns - ANSWER-D. The cook did not wash hands and put on new
gloves before slicing the hamburger buns.
What is the correct temperature for receiving cold TCS food?
A. 32F (0C) or lower
B. 41F (5C) or lower
C. 45F (7C) or lower
D. 50F (10C) or lower - ANSWER-B. 41F (5C) or lower
When must you discard tuna salad that was prepped on July 19th?
A. July 21
B. July 23
C. July 25
D. July 27 - ANSWER-C. July 25
What is the problem with storing raw ground turkey above raw ground pork?
A. Cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Cross-contact with allergens - ANSWER-A. Cross -contamination
Due to an operation's space limits, ready-to-eat and uncooked foods must be stored
in the same cooler. How should foods be stored, in top-to-bottom order?
pg. 3
, A. According to the FIFO method, with oldest items on the top shelf and the
newest items on the bottom
B. According to preparation dates with the earliest dates on the top shelf and the
latest date on the bottom
C. According to minimum internal cooking temperatures, with ready-to-eat foods
on the top shelf and poultry on the bottom
D. According to minimum acceptable storage temperatures, with foods that can
tolerate the warmest temperatures on the top shelf and foods needing the coldest
temperature on the bottom. - ANSWER-C. According to minimum internal
cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the
bottom
Load the cooler- put in order as to what shelf they should be stored on.
A. Raw whole meat
B. Raw ground beef
C. Mixed green salad
D. Raw fish
E. Raw chicken - ANSWER-A. Top shelf Mixed green salad , next shelf down-
raw fish , third shelf down- raw whole meat, fourth shelf down - raw ground meat.
Fifth shelf down - raw chicken.
Why must prep tables be cleaned and sanitized between uses?
A. To make space to work safely
B. To prevent cross contamination
C. To reduce toxic-metal poisonings
D. To avoid time-temperature abuse - ANSWER-B. To prevent cross
contamination
What should happen to food right after it is thawed in a microwave oven?
pg. 4
CONTAINS 400 REAL EXAM QUESTIONS AND
CORRECT ANSWERS (VERIFIED ANSWERS)
SERVSAFE FOOD MANAGER CERTIFICATION
TEST 2024/2025
What is the most important factor in choosing a food supplier.
A. It is recommended by others in the industry.
B. It has HACCP program or other food safety system
C. It has documented manufacturing and packing practices
D. It has been inspected and complies with local, state, and federal laws. -
ANSWER-D. It has been inspected and complies with local, state, and federal
laws.
What should food handlers do to prevent food allergens from being transferred to
food?
A. Use clean and sanitized utensils when prepping the order
B. Cook food to the appropriate minimum internal temperature
C. Store cold food at 41 F (5c) or lower
D. Label chemical containers correctly - ANSWER-A. Use clean and sanitized
utensils when prepping the order
What step should be taken if a manager suspects a food borne illness outbreak?
A. Reheat the suspected product to a safe temperature
B. Provide as little information as possible to the regulatory authority
C. Deny that the operation has anything to do with the food borne illness outbreak.
pg. 1
,D. Set aside the suspected product and label it with "do not use"
And "do not discard" - ANSWER-D. Set aside the suspected product and label it
with "do not use" and " do not discard"
To prevent deliberate contamination of food, a manager should know who is in the
facility, monitor the security of products, keep information related to food security
on file and know
A. When to register with the EPA
B. How to fill out an incident report
C. Where to find Safety Data Sheets in the operation
D. Whom to contact about suspicious activity - ANSWER-D. Whom to contact
about suspicious activity
A food handler has diarrhea and has been diagnosed with an illness from shigella
spp. What should the manager tell the food handler to do?
A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hand frequently while handling food - ANSWER-C. Stay home until
approved to return to work
A cook wore single-use gloves while forming raw ground beef into patties. The
cook continued to wear them while slicing hamburger buns. What mistake was
made?
A. The cook did not wear reusable gloves while handling the raw ground beef and
hamburger buns.
B. The cook did not clean and sanitize the gloves before handling the hamburger
buns.
pg. 2
,C. The cook did not wash hands before putting on the same gloves to slice the
hamburger buns.
D. The cook did not wash hands and put on new gloves before slicing the
hamburger buns - ANSWER-D. The cook did not wash hands and put on new
gloves before slicing the hamburger buns.
What is the correct temperature for receiving cold TCS food?
A. 32F (0C) or lower
B. 41F (5C) or lower
C. 45F (7C) or lower
D. 50F (10C) or lower - ANSWER-B. 41F (5C) or lower
When must you discard tuna salad that was prepped on July 19th?
A. July 21
B. July 23
C. July 25
D. July 27 - ANSWER-C. July 25
What is the problem with storing raw ground turkey above raw ground pork?
A. Cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Cross-contact with allergens - ANSWER-A. Cross -contamination
Due to an operation's space limits, ready-to-eat and uncooked foods must be stored
in the same cooler. How should foods be stored, in top-to-bottom order?
pg. 3
, A. According to the FIFO method, with oldest items on the top shelf and the
newest items on the bottom
B. According to preparation dates with the earliest dates on the top shelf and the
latest date on the bottom
C. According to minimum internal cooking temperatures, with ready-to-eat foods
on the top shelf and poultry on the bottom
D. According to minimum acceptable storage temperatures, with foods that can
tolerate the warmest temperatures on the top shelf and foods needing the coldest
temperature on the bottom. - ANSWER-C. According to minimum internal
cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the
bottom
Load the cooler- put in order as to what shelf they should be stored on.
A. Raw whole meat
B. Raw ground beef
C. Mixed green salad
D. Raw fish
E. Raw chicken - ANSWER-A. Top shelf Mixed green salad , next shelf down-
raw fish , third shelf down- raw whole meat, fourth shelf down - raw ground meat.
Fifth shelf down - raw chicken.
Why must prep tables be cleaned and sanitized between uses?
A. To make space to work safely
B. To prevent cross contamination
C. To reduce toxic-metal poisonings
D. To avoid time-temperature abuse - ANSWER-B. To prevent cross
contamination
What should happen to food right after it is thawed in a microwave oven?
pg. 4
