ServSafe Food Manager Practice Exam
1. Using food coloring to make ground beef appear fresher is
a) Not allowed by the CDC
b) Not allowed by the regulatory authority
c) Allowed with a retail food license
d) Allowed if a HACCP plan is in place
2. Freezing food keeps it safe because freezing
a) Allows food to be stored for several years
b) Destroys chemical contaminants in food
c) Provides an easy way to transport raw food
d) Slows the growth of pathogens in food
3. Later in the shift a food handler complains about a sore throat and fever. What should the
manager do with the food that the food handler prepared earlier in the day?
a) Serve it
b) Throw it out
c) Freeze it
d) Donate it
4. Fresh fruits and vegetables must be washed
a) After being cut
b) Before being cut
c) In sanitizing solution
d) If they are organic
5. Food that has NOT been honestly presented must be
a) Thrown out
b) Re-labeled
c) Repurposed
d) Frozen
6. What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are
shipped across state lines?
a) FDA
b) USDA
c) CDC
d) NSF
7. Food handler may wear fingernail polish or artificial nails if they
a) Wash hands frequently
b) Wear intact gloves in good repair
c) Clean and trim nails daily
d) Work with ready to eat food only
8. Tabletop foodservice equipment on legs should have a space between the base of the
equipment and the tabletop of at least
a) 2 in
b) 3 in
c) 4 in
d) 8 in
9. One of the major food allergens is
a) Latex
b) Tomatoes
c) Soybeans
d) Corn oil
10. Floor coving is used to
a) Reduce sharp corners on hard-to-clean floors
b) Eliminate the risk of slips and falls
c) Increase the resiliency of hard surface flooring
d) Improve noise reduction capabilities
11. Tuna salad in a cooler must be held at or below an internal temperature of
a) 32F
b) 41F
c) 45F
d) 70F
12. Which is a TCS Food
a) Packets of mayonnaise
b) Alfalfa sprouts
c) Canned tomatoes
d) Iced tea
13. To which minimum internal temperature should gravy be reheated in a microwave?
a) 70F
b) 135F
c) 165F
d) 180F
14. Which is most likely to be contaminated with the virus that caused hepatitis A?
a) Cooked long grain rice
b) Garlic mashed potatoes
c) Rare cooked hamburger
d) Raw oysters on the half shell
15. Game animals received for sale in an operation should be
a) Purchased before being field dressed
b) Free from parasites such as fleas and ticks
c) Legally hunted while in season
d) Commercially raised for food
16. Ready-to-eat food should be thrown out if it has been
a) Stored in the cooler for 3 days
b) In the temperature danger zone for 2 hours
c) Hot-held at a temperature of 135F
d) Handled by sick food handlers who are later excluded
17. The temperature of vegetable beef soup held on a steam table is checked and recorded in a log
every 2 hours. When the temperatures falls below 135F, the cook tells the manager and then
reheats the soup to 165F for 15 seconds. What was the corrective action taken?
a) Checking the soup’s temperature every 2 hours
b) Recording the soup’s temperature in a log
c) Telling the manager that the soup’s temperature had fallen below 135F
d) Reheating the soup to 165F for 15 seconds
18. Food contamination is most likely to happen when food handlers
a) Chew tobacco
b) Conduct training
c) Talk to other food handlers
d) Listen to the radio
19. During on-the-job training, a manager discovers that a food handler is handling raw and then
cooked poultry without changing gloves. What should the manager do?
a) Direct the food handler to put on a new pair of gloves and finish preparing the poultry
b) Discipline the food handler immediately and stop the service of poultry for the day
c) Stop the preparation of poultry until all the food prep surfaces can be cleaned
d) Throw out the cooked poultry and reinforce correct food handling
20. Which food was correctly cooled?
a) A large pot of soup that was divided into smaller pans and cooled at room temperature
for 8 hours
b) Beans that did not cool to 70F within 2 hours, but were reheated to 145F for 15 seconds
within 2 hours and then cooled correctly
c) Cooked poultry that cooled from 135F to 70F within 2 hours and from 70F to 41F within
an additional 4 hours
d) A roast that cooled from 135F to 70F within 4 hours and from 70F to o41F within an
additional 6 hours
21. Previously cooked food that was hot held for service must be reheated to which minimum
internal temperature for at least 15 seconds?
a) 125F
b) 135F
c) 155F
d) 165F
22. Cooked vegetable should be
a) Held at room temperature
b) Held at 135F or higher
c) Cooked at 125F or higher if they are to be held for later service
d) Blanched in boiling water before serving
23. Food handlers were told about a special preparation requested by a customer with a food
allergy. However, a small amount of the restricted food came in contact with the meal. Which
action should be taken?
a) Remove the portion that came in contact with the restricted food
b) Serve the meal because only a small amount of food was affected
c) Set the dish aside so that it will not be served and then inform management
d) Place the dish under a heat lamp before serving to kill the allergens.
24. Which item is a food handler permitted to wear on hands and arms?
a) Medical alert bracelet
b) Gold and diamond ring
c) Short, unpolished artificial fingernails
d) Plain metal band ring
25. What is the minimum internal cooking temperature for raw eggs prepared for immediate
service?
a) 135F
b) 145F
c) 155F
d) 165F
26. Fresh beef must be received at or below
a) 32F
b) 41F
c) 45F
d) 50F
27. An operation must obtain a variance from the regulatory authority before
a) Packaging food for take-out customers
b) Shipping from between states
c) Smoking food for flavor enhancement
d) Curing food
28. The cook puts refrigerated lasagna into the steam table at 9:00am for service at noon. This
practice is incorrect because the
a) Steam table is to be used for holding correctly heated food
b) Food should be cooked to at least 120F before being put into the steam table
c) Lasagna will burn if left for 3 hours in the steam table
d) Temperature of the food was not taken before being put into the steam table
29. Food handlers should be excluded from the prep area when they are experiencing which
symptom?
a) Vertigo
b) Vomiting
c) Warts
d) Nausea
30. The first step in a HACCP plan is to
a) Develop monitoring procedures
b) Establish critical control points
c) Determine critical limits
d) Identify hazards
31. Shucked shellfish can be removed from their original container for display when the shell stock
tag is retained for how many days?
a) 30
b) 90
c) 60
d) 120
32. Which type of contaminant is a bone in a fish fillet?
a) Chemical
b) Physical
c) Conventional
d) Biological
33. Which item can be re-served to customers?
a) Uncovered condiments
b) Unopened prepackaged food
c) Uneaten bread
d) Uneaten garnish
34. The minimum water temperature when sanitizing utensils using hot water is
a) 171F
b) 110F
c) 165F
d) 150F
35. When prepping food it is acceptable for food handlers to wear
a) Bracelets
b) Open-toe shoes
c) Hats
d) Shorts
36. The water temperature in the wash sink of a three-compartment sink must be at least
a) 110F
b) 125F
c) 150F
d) 165F
37. The agency responsible for inspecting operations that ship food to other state is the
a) FDA
b) NSF
c) CDC
d) EPA
38. When raw sewage backs up onto the floor of the kitchen, the operation must
a) Section off the area where waste has spilled and continue service
b) Immediately close the operation, correct the problem, and thoroughly clean the facility
c) Notify the water department and close the restrooms until corrections are made
d) Correct the problem by the end of the shift and hire a professional to clean the waste
39. What should a cook do when prepping foods such as Caesar Salad dressing or mayonnaise for
highly susceptible populations?
a) Clean all equipment used to prepare eggs
b) Substitute pasteurized eggs for raw eggs
c) Thoroughly clean the egg shells
d) Leave food on the counter until it is ready to be mixed
40. The ambient air thermometer in a walk-in cooler must be located
a) In the coolest part of the unit
b) In the warmest part of the unit
c) Near the center of the unit
d) Neat the compressor of the unit
41. Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?
a) 30
b) 60
c) 90
d) 120
42. Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal
temperature of
a) 135F
b) 140F
c) 145F
d) 150F
43. When the water supply has been disrupted due to a natural disaster, an acceptable alternative is
a) Buying commercially bottled drinking water
b) Sanitizing water with a 50-50 mixture of bleach
c) Securing water from a private well tested every 2 years
d) Using clean water from the air conditioning system
44. What food item can be re-served to customers?
a) Oysters purchased from a local fishing dock
b) Crackers in an unopened original packaging
c) Ready-to-eat food in a swollen package
d) Previously served, unwrapped sandwiches
45. The risk of foodborne illness caused by parasites can be reduced by
a) Purchasing fish and produce from an approved supplier
b) Throwing out all dented cans or cans without labels
c) Adding acid to food to kill the parasites
d) Establishing an integrated pest management program
46. An operation is serving oysters on the half shell. The operation must provide consumers with a
a) Disclosure of raw ingredients
b) Caloric value of ingredients
c) Detailed description of ingredients
d) Sodium content of ingredients
47. Recommendations for foodservice regulations are issued at the federal level through the
a) State health code
b) FDA Food Code
c) HACCP guidelines
d) OSHA standards
48. A food handler should be excluded from the operation if he or she is diagnosed with
a) Diabetes mellitus
b) Hepatitis A
c) A sore throat
d) A high-risk pregnancy
49. The manager must notify the regulatory authority if an employee comes to work with an illness
caused by
a) Influenza type A
b) Listeria monocytogenes
c) Shigella spp.
d) Staphylococcus aureus
50. A hand washing sink shall be equipped to provide hot water at a temperature of
a) 165F
b) 90F
c) 120F
d) 100F
51. An operation that serves raw oysters on the half shell can best ensure safety by
a) Purchasing oysters from the nearest dealer
b) Refrigerating the oysters after receiving them
c) Purchasing oysters from an approved supplier
d) Rinsing the oysters in warm water
52. Which food item can be received at a temperature of 45F or lower?
a) Fresh fish
b) Fresh poultry
c) Shell egg
d) Frozen cod fillets
53. Equipment approved for use in the prep area should have a seal of approval from which of the
following?
a) FDA
b) USDA
c) NSF
d) HACCP
54. Floor-mounted equipment that is not easily moveable must be mounted at least how far off of
the floor?
a) 2 in
b) 4 in
c) 6 in
d) 8 in
55. When should food handlers use hand antiseptics?
a) Instead of washing hands
b) Before washing hands
c) After washing hands
d) After putting on gloves
56. Chemical that can only be used by licensed pest control operators are considered
a) Single-use liquids
b) Household-strength insecticides
c) Non-toxic insect sprays
d) Restricted-use pesticides
57. A TCS type of food that is cooked, cooled, and then reheated for hot holding must be reheated
so that all parts of the food reach a temperature of 165F for how many seconds?
a) 15
b) 10
c) 45
d) 20
58. When prepping food, a food handler should not wear which item?
a) An apron
b) A hair restraint
c) A medical alert bracelet
d) Single-use gloves
59. Single-service items must be received
a) In undamaged original packaging
b) On separate delivery trucks from those carrying food
c) Separate from food items
d) If minor damage is apparent on the packaging
60. A food handler would use an infrared thermometer to measure the temperature of which piece
of equipment?
a) Broiler
b) Deep fryer
c) Flat grill
d) Oven
61. After cooking TCS food in the microwave to a minimum internal temperature of 165F for 15
seconds, which step should be taken next?
a) Allow food to stand covered for 2 minutes after cooking to obtain an even temperature
b) Remove food from the microwave and allow it to stand uncovered for 3 minute to
obtain an even temperature
c) Serve food immediately after removal from the microwave to maintain its temperature
d) Place food in a serving container immediately after removal from the microwave to
maintain its temperature
62. Which would require single-use gloves?
a) Bussing tables and buffet line
b) Handling ready-to-eat foods
c) Mixing sanitizer solution in sink
d) Washing whole fruits and vegetables
63. A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely
cause of the illness is that the
a) Mixture of fruit and alcohol caused the guests to become intoxicated and have severe
headaches
b) Acidity of the beverage caused the copper to leach, resulting in chemical contamination
c) Server failed to provide food as an alternative to reduce the effects of the alcohol
d) Fruit and copper caused a biological reaction, resulting in pathogenic illness
Answer Key:
1
B
18
A
35
C
5
2
C
2
D
19
D
36
A
53
C
3
B
20
C
37
A
54
C
4
B
21
D
38
B
55
C
5
A
22
B
39
B
56
D
6
B
23
C
40
B
57
A
7
B
24
D
41
A
58
C
8
C
25
B
42
A
59
A
9
C
26
B
43
A
60
C
10
A
2
7
D
44
B
61
A
11
B
28
A
45
A
62
B
12
B
29
B
46
A
63
b
13
C
30
D
47
A
14
D
31
B
48
B
15
D
32
B
49
C
16
D
33
B
50
D
17
D
34
A
51
C
