ServSafe Manager Practice Test #4

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20 Questions Without Explanations

 

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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
Holding food at incorrect temperatures.
C
Failing to cook food correctly.
D
Purchasing food from unsafe sources.
Question 2
Which of the following is NOT considered a "TCS food"?
A
A baked potato
B
Sliced watermelon
C
Bread
D
Sprouts and sprout seeds
Question 3
What is the best example of the "fecal-oral route" of contamination?
A
Unfinished food is re-served to another customer.
B
A sick employee sneezes on ready-to-eat food.
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
Fungi
B
Parasites
C
Viruses
D
Bacteria
Question 5
What is the first step to correctly washing your hands?
A
Wet hands and arms
B
Apply soap and water
C
Wet hands and fingers
D
Apply an antibacterial solution
Question 6
Which symptom should cause a sick employee to be excluded from a food service establishment?
A
Sneezing
B
Excessive tiredness
C
Vomiting
D
Abdominal pain
Question 7
Using color-coded cutting boards and utensils is an effective strategy to help prevent what?
A
Time-temperature abuse
B
Poor personal hygiene
C
A pest infestation
D
Cross-contamination
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
41°F or lower
C
45°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
Near the warmest part of the unit
B
Near the coldest part of the unit
C
Near the center of the unit
D
As close to the food as possible
Question 10
Which of the following is an acceptable method for improving the appearance of food?
A
Using colored overwraps
B
None of these
C
Installing colored light fixtures
D
Using food additives or color additives
Question 11
When is a foodservice operation able to hold or display TCS foods without temperature control?
A
If the internal temperature of the food is taken at least every 4 hours.
B
A foodservice operation should never hold or display TCS food without temperature control.
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
155°F for 17 seconds
C
135°F for 15 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
165°F
B
155°F
C
135°F
D
145°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
The food can be safely put into hot holding at any temperature
B
165°F for any amount of time
C
135°F for 15 seconds
D
155°F for 15 seconds
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
6 hours
B
8 hours
C
2 hours
D
4 hours
Question 16
A dishwashing machine should have the ability to measure which of the following?
A
Water pressure
B
All of these
C
Water temperature
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
The floor area near the deep fryers that can be hazardous, often causing slips and falls.
C
A designated container for properly disposing used oil from deep fryers.
D
A channel running along the base of a flat top grill for collecting debris.
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
Closely follow the manufacturer's instructions
D
Use your judgment based on experience
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
An electrical power outage
B
All of these
C
A sewage backup
D
Flooding
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