SERVSAFE MANAGER PRACTICE EXAM
Questions & Answers
1. A catering employee removed a 135°F (57°C) tray of lasagna from hot-hold-
ing for service in a hotel conference room at 11:00 am. By what time must
the lasagna be thrown out?
A 12:00 p.m.
B 2:00 p.m.
C 3:00 p.m.
D 4:00p.m.
ANS C 3:00 p.m.
2. Which of these operations is never allowed to hold TCS food
without temperature control?
A Catered event
B Nursing home
C Quick service operation
D Convenience store
ANS B nursing home
3. Which action could contaminate food at a self-service area?
A Keeping hot TCS food at 135°F (57°C)
B Allowing customers to reuse plates
C Labeling all containers and handles
,D Taking food temperatures every hour
ANS B allowing customer to reuse plates
4.Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. Food and Drug Administration
C. State or local Regulatory authority
D. U.S. Department of Agriculture
ANS C. state or local regulatory authority
5.Three components of active managerial control include
A. identifying risks, creating specifications, and training
B. identifying risks, corrective action, and training
C. identifying risks, creating purchase orders, and training
D. Identifying risks, record keeping, and training
ANS B. identifying risks, corrective action and training
6.A water main has caused the water in the operation to appear brown.
What should the manager do?
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except hand washing.
ANS A. Contact local regulatory authority before use
,7.To prevent the 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.
ANS D. whom to contact about suspicious activity
8.A food handler who has just bused tables must do what before
handling food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel
ANS B. Wash hands
9.As part of handwashing, food handlers must scrub their hands and arms
for at least
A 3 seconds.
B 5 seconds.
C 10 seconds.
D 20 seconds.
ANS C. 10 seconds
, 10. To work with food, a food handler with an infected hand wound must
A cover the wound with an impermeable cover and wear a single-use glove.
B cover the wound with an impermeable cover and limit contact with food.
C wash hands and bandage the wound with an impermeable cover.
D apply ointment and bandage the wound with an impermeable cover.
ANS A. cover the wound with an impermeable cover and wear a single
use glove
11. How should food handlers keep their fingernails?
A Short and unpolished
B Long and unpolished
C Long and painted with nail polish
D Short and painted with nail polish
ANS A. short and unpolished
12. What should a manager of a quick-service operation do if a food
handler reports having a sore throat and a fever?
A Exclude the food handler from the operation.
B Report the illness to the local regulatory authority.
C Speak with the food handler's medical practitioner.
D Restrict the food handler from working with food.
ANS D. restrict the food handler from working with food
13.What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne illness caused by
Questions & Answers
1. A catering employee removed a 135°F (57°C) tray of lasagna from hot-hold-
ing for service in a hotel conference room at 11:00 am. By what time must
the lasagna be thrown out?
A 12:00 p.m.
B 2:00 p.m.
C 3:00 p.m.
D 4:00p.m.
ANS C 3:00 p.m.
2. Which of these operations is never allowed to hold TCS food
without temperature control?
A Catered event
B Nursing home
C Quick service operation
D Convenience store
ANS B nursing home
3. Which action could contaminate food at a self-service area?
A Keeping hot TCS food at 135°F (57°C)
B Allowing customers to reuse plates
C Labeling all containers and handles
,D Taking food temperatures every hour
ANS B allowing customer to reuse plates
4.Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. Food and Drug Administration
C. State or local Regulatory authority
D. U.S. Department of Agriculture
ANS C. state or local regulatory authority
5.Three components of active managerial control include
A. identifying risks, creating specifications, and training
B. identifying risks, corrective action, and training
C. identifying risks, creating purchase orders, and training
D. Identifying risks, record keeping, and training
ANS B. identifying risks, corrective action and training
6.A water main has caused the water in the operation to appear brown.
What should the manager do?
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except hand washing.
ANS A. Contact local regulatory authority before use
,7.To prevent the 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.
ANS D. whom to contact about suspicious activity
8.A food handler who has just bused tables must do what before
handling food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel
ANS B. Wash hands
9.As part of handwashing, food handlers must scrub their hands and arms
for at least
A 3 seconds.
B 5 seconds.
C 10 seconds.
D 20 seconds.
ANS C. 10 seconds
, 10. To work with food, a food handler with an infected hand wound must
A cover the wound with an impermeable cover and wear a single-use glove.
B cover the wound with an impermeable cover and limit contact with food.
C wash hands and bandage the wound with an impermeable cover.
D apply ointment and bandage the wound with an impermeable cover.
ANS A. cover the wound with an impermeable cover and wear a single
use glove
11. How should food handlers keep their fingernails?
A Short and unpolished
B Long and unpolished
C Long and painted with nail polish
D Short and painted with nail polish
ANS A. short and unpolished
12. What should a manager of a quick-service operation do if a food
handler reports having a sore throat and a fever?
A Exclude the food handler from the operation.
B Report the illness to the local regulatory authority.
C Speak with the food handler's medical practitioner.
D Restrict the food handler from working with food.
ANS D. restrict the food handler from working with food
13.What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne illness caused by
