ServSafe Manager Practice Test #4

Back to ServSafe Practice Tests

20 Questions Without Explanations

 

There were %%TOTAL%% questions and you answered %%SCORE%% of them correctly.

That's %%PERCENTAGE%%

%%RATING%%

(You need 75% in order to pass)


Your answers are highlighted below.
Question 1
Which of the following is considered a common risk factor that may lead to foodborne illness?
A
All of these are common risk factors.
B
Purchasing food from unsafe sources.
C
Holding food at incorrect temperatures.
D
Failing to cook food correctly.
Question 2
Which of the following is NOT considered a "TCS food"?
A
Sprouts and sprout seeds
B
Bread
C
A baked potato
D
Sliced watermelon
Question 3
What is the best example of the "fecal-oral route" of contamination?
A
A sick employee sneezes on ready-to-eat food.
B
Unfinished food is re-served to another customer.
C
A food handler does not wash their hands after using the restroom.
D
Pests are allowed to enter the establishment.
Question 4
Which type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene?
A
Viruses
B
Parasites
C
Bacteria
D
Fungi
Question 5
What is the first step to correctly washing your hands?
A
Apply soap and water
B
Apply an antibacterial solution
C
Wet hands and fingers
D
Wet hands and arms
Question 6
Which symptom should cause a sick employee to be excluded from a food service establishment?
A
Sneezing
B
Vomiting
C
Excessive tiredness
D
Abdominal pain
Question 7
Using color-coded cutting boards and utensils is an effective strategy to help prevent what?
A
Cross-contamination
B
A pest infestation
C
Time-temperature abuse
D
Poor personal hygiene
Question 8
When receiving a shipment of milk, eggs or live shellfish, the air temperature of the shipping container should be...
A
135°F or higher
B
45°F or lower
C
41°F or lower
D
Outside of the "temperature danger zone"
Question 9
A cold storage unit must have a reliable thermometer. Where should the thermometer be located?
A
As close to the food as possible
B
Near the coldest part of the unit
C
Near the center of the unit
D
Near the warmest part of the unit
Question 10
Which of the following is an acceptable method for improving the appearance of food?
A
None of these
B
Using food additives or color additives
C
Using colored overwraps
D
Installing colored light fixtures
Question 11
When is a foodservice operation able to hold or display TCS foods without temperature control?
A
A foodservice operation should never hold or display TCS food without temperature control.
B
If the internal temperature of the food is taken at least every 4 hours.
C
After receiving approval in advance by the regulatory authority.
D
If the food is NOT being served to a high-risk population.
Question 12
What is the minimum internal temperature that raw poultry should be heated to before serving?
A
145°F for 15 seconds
B
135°F for 15 seconds
C
155°F for 17 seconds
D
165°F for less than 1 second
Question 13
Food from plants that will be hot held for service should be cooked to what temperature?
A
145°F
B
155°F
C
165°F
D
135°F
Question 14
You are reheating previously cooked TCS food from the cooler that will be hot-held for service to guests. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot-held?
A
135°F for 15 seconds
B
155°F for 15 seconds
C
The food can be safely put into hot holding at any temperature
D
165°F for any amount of time
Question 15
If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out?
A
4 hours
B
6 hours
C
2 hours
D
8 hours
Question 16
A dishwashing machine should have the ability to measure which of the following?
A
Water pressure
B
Water temperature
C
All of these
D
The concentration of cleaning and sanitizing agents
Question 17
What is a grease trap?
A
A plumbing fixture that prevents grease buildup from blocking drains
B
A designated container for properly disposing used oil from deep fryers.
C
A channel running along the base of a flat top grill for collecting debris.
D
The floor area near the deep fryers that can be hazardous, often causing slips and falls.
Question 18
What is the best way to ensure the proper concentration of chemical sanitizers?
A
Only use pre-mixed sanitizers
B
Use a test kit
C
Use your judgment based on experience
D
Closely follow the manufacturer's instructions
Question 19
In order from left to right, what should be placed in a three-compartment sink for manual dishwashing?
A
Detergent and water - a rinse sprayer - sanitizing solution
B
Detergent and water - clean water - sanitizing solution
C
Sanitizing solution - detergent and water - clean water
D
Clean water - sanitizing solution - Detergent and water
Question 20
Which of the following is considered by the regulatory authority to be an imminent health hazard?
A
All of these
B
A sewage backup
C
An electrical power outage
D
Flooding
Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results
There are 20 questions to complete.
List
Return
Shaded items are complete.
12345
678910
1112131415
1617181920
End
Return

Next Question

Top