ServSafe Manager Practice Test #2

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20 Questions Without Explanations

 

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Question 1
Which person is the most susceptible to foodborne illness?
A
A foodservice worker
B
A 65-year-old man
C
A teenage girl
D
A 40-year-old woman
Question 2
Which of the following is NOT considered to be "cross-contamination"?
A
Storing food on a shelf where it could drip or leak onto the food stored below it.
B
Leaving foods in the temperature danger zone for too long.
C
Mixing raw food with cooked food that will then be served without further cooking.
D
Using the same cutting board for chicken and beef.
Question 3
Which of the following is NOT considered an example of a "corrective action"?
A
Rejecting a shipment of food that appears to be spoiled.
B
Asking a customer who is ordering an alcoholic beverage for ID.
C
Retraining staff who are doing a task improperly.
D
Throwing out food that has been time-temperature abused.
Question 4
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?
A
Norovirus
B
Salmonella
C
Hepatitis A
D
E. coli
Question 5
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to?
A
Making a corrective action
B
The deliberate contamination of food
C
Time and temperature abuse
D
Poor personal hygiene
Question 6
Which activity requires a food handler to wear single-use gloves?
A
Preparing food for cooking
B
Washing fruits or produce
C
Taking out the garbage
D
Handling ready to eat foods
Question 7
The "Temperature Danger Zone" refers to which range of temperatures?
A
70°F - 125°F
B
41°F - 135°F
C
40°F - 140°F
D
32°F - 212°F
Question 8
An "immersion probe thermometer" is used for checking the temperature of what?
A
The surface temperature of flat cooking equipment, such as a griddle
B
The temperature of liquids such as soups, sauces, and frying oil
C
The internal temperature of meats
D
The air temperature of coolers and ovens
Question 9
How long can you safely store ready to eat TCS food in a cooler at a temperature of 41°F or lower?
A
10 days
B
4 days
C
14 days
D
7 days
Question 10
All items should be stored away from the walls and how many inches from the floor?
A
4 inches
B
8 inches
C
10 inches
D
6 inches
Question 11
The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done?
A
Serve the food as soon as possible
B
Throw it out
C
Move the food to a cold storage unit and label it appropriately
D
Quickly bring the food to the correct temperature
Question 12
Which of the following would require obtaining a "variance" from your regulatory authority?
A
Offering customers al fresco style dining
B
Smoking food as a way to enhance the flavor (but not to preserve it)
C
Offering live shellfish from a display tank
D
Hiring a food handler who is under the age of 16
Question 13
What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving?
A
145°F
B
165°F
C
135°F
D
155°F
Question 14
Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135°F to the storage temperature of 41°F or lower?
A
2 hours
B
8 hours
C
6 hours
D
4 hours
Question 15
If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held?
A
40°F
B
32°F
C
41°F
D
45°F
Question 16
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?
A
It's Nutrition Facts
B
That it must remain frozen until used
C
If it's fresh catch or farmed raised
D
The SKU number
Question 17
A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet - contaminating the clean drinking water. What is this type of contamination called?
A
Pressure fluctuation contamination
B
Cross-contamination
C
Air-gap resistance contamination
D
Cross-connection
Question 18
To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature?
A
171°F
B
165°F
C
212°F
D
155°F
Question 19
What is the first step when cleaning and sanitizing stationary equipment?
A
Wash the equipment with soapy water
B
Sanitize the equipment surfaces
C
Unplug the equipment
D
Disassemble the removable parts
Question 20
Where is the best place to store cleaning supplies and chemicals?
A
In a separate building outside of the establishment
B
In an area that is used only for this purpose
C
In a designated area that can only be accessed through the dish room
D
Near the same area as the garbage so that you can keep both from coming into contact with food
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