SERVSAFE MANAGER PRACTICE EXAM
Questions & Answers
1.Which unused items may be re-served to another customer?
ANS Prepackaged items such as soup crackers.
2.What is NOT considered a safe way to thaw frozen meat?
ANS Under hot running water.
3.How should a cloth used for wet-wiping be stored?
ANS In a bucket of sanitizing solution.
4.Where should the scoop for the ice machine be stored between uses?
ANS In a protected and designated location.
5.Which symptom must be reported to your regulatory authority when
it afflicts a food handler?
ANS Jaundice.
6.What is a thermocouple?
ANS A metal probed thermometer.
7.What is an acceptable method for cooling hot TCS food before storage?
ANS In an ice water bath.
,8.Why must ground meats be cooked to a higher temperature than whole
cuts of meat?
ANS More pathogens reside on the outside of meat and grinding
redistributes the pathogens throughout the meat.
9.If a TCS food will be hot held for service, what is the minimum
internal temperature that this food must maintain while being held?
ANS 135° F
10.Raw ground beef and pork should be cooked to an internal temperature
of 155° F for how many seconds before serving?
ANS 17 seconds.
11.A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action?
ANS Wear an impermeable bandage and cover with a single-use glove.
12.What is the FIFO method (first-in, first-out)?
ANS Storing food items so that the oldest is used first.
13.What symptom is most commonly associated with foodborne illness?
ANS Di- arrhea.
14.What is an example of a physical contaminant?
, ANS Bones in chili.
15.What should you do if food shipments are not delivered at the
correct temperatures?
ANS Reject the delivery.
16.What is the proper sequence to effectively sanitize dishware, utensils,
and equipment?
ANS Scrape, wash, rinse, sanitize, air dry.
17.Hand washing stations are required in which areas?
ANS In food prep, service, and dishwashing areas.
18.What is the best approach to dealing with pests?
ANS Deny pests food, water, and shelter.
Work with a licensed pest control operator
(PCO). Deny pests access to the operation.
19.What or who is most responsible for training new staff about safe
food handling practices?
ANS The Certified Food Manager
20.When is a foodborne illness considered an outbreak?
ANS When at least two people experience the same symptoms after
eating the same food.
Questions & Answers
1.Which unused items may be re-served to another customer?
ANS Prepackaged items such as soup crackers.
2.What is NOT considered a safe way to thaw frozen meat?
ANS Under hot running water.
3.How should a cloth used for wet-wiping be stored?
ANS In a bucket of sanitizing solution.
4.Where should the scoop for the ice machine be stored between uses?
ANS In a protected and designated location.
5.Which symptom must be reported to your regulatory authority when
it afflicts a food handler?
ANS Jaundice.
6.What is a thermocouple?
ANS A metal probed thermometer.
7.What is an acceptable method for cooling hot TCS food before storage?
ANS In an ice water bath.
,8.Why must ground meats be cooked to a higher temperature than whole
cuts of meat?
ANS More pathogens reside on the outside of meat and grinding
redistributes the pathogens throughout the meat.
9.If a TCS food will be hot held for service, what is the minimum
internal temperature that this food must maintain while being held?
ANS 135° F
10.Raw ground beef and pork should be cooked to an internal temperature
of 155° F for how many seconds before serving?
ANS 17 seconds.
11.A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action?
ANS Wear an impermeable bandage and cover with a single-use glove.
12.What is the FIFO method (first-in, first-out)?
ANS Storing food items so that the oldest is used first.
13.What symptom is most commonly associated with foodborne illness?
ANS Di- arrhea.
14.What is an example of a physical contaminant?
, ANS Bones in chili.
15.What should you do if food shipments are not delivered at the
correct temperatures?
ANS Reject the delivery.
16.What is the proper sequence to effectively sanitize dishware, utensils,
and equipment?
ANS Scrape, wash, rinse, sanitize, air dry.
17.Hand washing stations are required in which areas?
ANS In food prep, service, and dishwashing areas.
18.What is the best approach to dealing with pests?
ANS Deny pests food, water, and shelter.
Work with a licensed pest control operator
(PCO). Deny pests access to the operation.
19.What or who is most responsible for training new staff about safe
food handling practices?
ANS The Certified Food Manager
20.When is a foodborne illness considered an outbreak?
ANS When at least two people experience the same symptoms after
eating the same food.
