ServSafe Manger Test Questions
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - Answer-B Elderly people
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food. - Answer-A seafood.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod. - Answer-A amberjack.
4 Which is a TCS food?
A Saltines
B Bananas
,C Baked potato
D Coffee - Answer-C Baked potato
5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial - Answer-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 - Answer-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. - Answer-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 - Answer-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 - Answer-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 - Answer-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 - Answer-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 F̊ (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 - Answer-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 F̊ (10 C).
̊ - Answer-D The receiving temperature is 50 F̊ (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 - Answer-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 - Answer-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 F̊ (5 C)?
̊
A 3 days
B 5 days
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - Answer-B Elderly people
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food. - Answer-A seafood.
3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod. - Answer-A amberjack.
4 Which is a TCS food?
A Saltines
B Bananas
,C Baked potato
D Coffee - Answer-C Baked potato
5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial - Answer-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 - Answer-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. - Answer-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 - Answer-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 - Answer-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 - Answer-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 - Answer-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 F̊ (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 - Answer-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 F̊ (10 C).
̊ - Answer-D The receiving temperature is 50 F̊ (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 - Answer-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 - Answer-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 F̊ (5 C)?
̊
A 3 days
B 5 days
