ServSafe Manager Practice Test #1

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20 Questions Without Explanations

 

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Question 1
When is a foodborne illness considered an "outbreak"?
A
When at least two people experience the same symptoms after eating the same food.
B
When a foodborne illness is linked to multiple food service establishments.
C
When a person must be hospitalized due to foodborne illness.
D
When more than one variety of pathogens is discovered in the same food product.
Question 2
Which of the following is NOT considered a safe way to thaw frozen meat?
A
In a walk-in cooler.
B
Cooking it while still frozen.
C
Under hot running water.
D
In a microwave.
Question 3
What or who is the most responsible for training new staff about safe food handling practices?
A
The General Manager.
B
The Certified Food Manager.
C
Training videos and self-study.
D
Staff should already have this knowledge before being hired.
Question 4
Which of the following symptoms is most commonly associated with foodborne illness?
A
Congestion
B
Dizziness or vertigo
C
A rash or hives
D
Diarrhea
Question 5
Which is an example of a physical contaminant?
A
Chicken juices on a cutting board
B
Bones in a fish fillet
C
Mold on cheese
D
Pathogens on unwashed hands
Question 6
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action?
A
Wear an impermeable bandage and cover with a single-use glove.
B
Stay home until the wound or boil is completely healed.
C
Wash hands thoroughly between each task.
D
Be restricted to duties that do not involve food contact.
Question 7
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
A
A severe allergic reaction
B
Jaundice
C
An infected wound or boil
D
Diarrhea
Question 8
What is a "thermocouple"?
A
A type of impermeable single-use glove
B
A backflow prevention device
C
A metal probed thermometer
D
A thermostat in a walk-in cooler
Question 9
What should you do if food shipments are not delivered at the correct temperatures?
A
Reject the delivery
B
Bring the food items to the correct temperature within 2 hours
C
File a complaint with your regulatory authority
D
Accept the delivery, but notify your supervisor
Question 10
What is the FIFO method (first-in, first-out)?
A
Washing hands before and after each task
B
Marking packaged food items with a use-by date
C
Rotating food pans on a buffet line so that the food remains fresh
D
Storing food items so that the oldest is used first
Question 11
Why must ground meats be cooked to a higher temperature than whole cuts of meat?
A
Overcooking a whole cut of meat may result in a burnt texture on the surface of the meat.
B
More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat.
C
Air pockets within the ground meat prevent it from cooking evenly.
D
The grinder used to process ground meats has a higher likelihood of harboring pathogens.
Question 12
Where should the scoop for the ice machine be stored between uses?
A
It should not be stored between use. Always bring the ice scoop to the dish room after each use.
B
On top of the ice machine
C
In a protected and designated location
D
Inside the ice machine
Question 13
Raw ground beef and pork should be heated to an internal temperature of 155°F for how many seconds before serving?
A
15 seconds
B
Less than 1 second
C
17 seconds
D
13 seconds
Question 14
Which of the following is an acceptable method for cooling hot TCS food before storage?
A
In the walk-in cooler
B
On the counter at room temperature
C
In the freezer
D
In an ice-water bath
Question 15
If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held?
A
145°F
B
41°F
C
135°F
D
165°F
Question 16
Which unused items may be re-served to another customer?
A
Garnishes, such as a sprig of parsley
B
Prepackaged items such as soup crackers
C
Open condiments, such as a dish of salsa
D
You should never re-serve unused food items
Question 17
Handwashing stations are required in which area?
A
Near areas designated for smoke breaks
B
All of these
C
In food prep, service, and dishwashing areas.
D
Near chemical, dirty linen, and garbage storage areas
Question 18
What is the best approach to dealing with pests?
A
Deny pests food, water, and shelter
B
All of these
C
Deny pests access to the operation
D
Work with a licensed pest control operator (PCO)
Question 19
What is the proper sequence to effectively sanitize dishware, utensils, and equipment?
A
Scrape - wash - sanitize - rinse - air dry
B
Scrape - rinse - wash - sanitize - air dry
C
Scrape - sanitize - wash - rinse - air dry
D
Scrape - wash - rinse - sanitize - air dry
Question 20
How should a cloth used for wet-wiping be stored?
A
Store them dry and only mix with a sanitizing solution before each use
B
In a bucket of sanitizing solution
C
Hang wet clothes in an area that prevents dripping onto food contact surfaces
D
Never reuse wet-wipe clothes without washing them first
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