ServSafe Manager PreTest Questions Answers 2024

ServSafe Manager PreTest Questions Answers 2024: It is important to note that the ServSafe Manager PreTest is not only beneficial for individuals but also for the food service establishments they work for.

By having a staff that is knowledgeable about food safety and sanitation, food service establishments can reduce the risk of foodborne illnesses and increase consumer confidence in their products. This can result in increased business and a better reputation in the industry.

Additionally, passing the Food Manager Course can also provide individuals with a competitive advantage in the job market. Employers are increasingly seeking individuals with a solid understanding of food safety and sanitation, and having a ServSafe certificate can set a job candidate apart from others in the field.

ServSafe Manager PreTest 2024

In conclusion, the ServSafe Manager PreTest is a critical component in ensuring that food service establishments maintain high standards of food safety and sanitation. By preparing for the test and demonstrating their knowledge, individuals can demonstrate their commitment to food safety and increase their competitiveness in the job market.

Test Your Knowledge

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ServSafe Manager Practice Test
Total Items: 40
Time Limit: N/A
Answer Keys: Yes

1 / 40

1) How high should floor-mounted equipment be from the floor?

A) At least 1 inch (3 centimeters)

B) At least 2 inches (5 centimeters)

C) At least 4 inches (10 centimeters)

D) At least 6 inches (15 centimeters)

2 / 40

2) What is the best way to eliminate pests that have entered the operation?

A) Raise the heat in the operation after-hours

B) Lower the heat in the operation after-hours.

C) Work with a licensed pest control operator (PCO).

D) Apply over-the-counter pesticides around the operation.

3 / 40

3) A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

A) soap

B) a timer.

C) a clock.

D) gloves

4 / 40

4) What step must managers take after creating a master cleaning schedule and training staff to use it?

A) Monitor the cleaning program

B) Determine what should be cleaned

C) Determine who should do each task

D) Time staff on how long they take to clean

5 / 40

5) What is a cross-connection?

A) Threaded faucet

B) Device that prevents a vacuum

C) Brass valve that mixes hot and cold water

D) Physical link between sources of safe and dirty water

6 / 40

6) Outdoor garbage containers must be

A) washed frequently.

B) kept covered with tight-fitting lids.

C) kept away from customer parking areas

D) lined with plastic or wet-strength paper

7 / 40

7) To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

A) rinse it from the surface and then apply it a second time.

B) test the surface first to confirm that there are no pathogens.

C) heat it to the temperature recommended by the manufacturer.

D) use a test kit to check the sanitizer’s concentration when mixing it.

8 / 40

8) What is the definition of sanitizing?

A) Washing a surface to a clean level

B) Using a cloth on a surface until it is clean

C) Removing the amount of dirt on a surface to safe levels

D) Reducing the pathogens on a surface to safe levels

9 / 40

9) Which does not require sanitizing?

A) Plates

B) Knives

C) Walls

D) Tongs

10 / 40

10) When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

A) common name of the chemical.

B) expiration date of the chemical.

C) date the chemical was transferred.

D) name of the person who transferred the chemical.

11 / 40

11) Which food item may be handled with bare hands?

A) Cooked pasta for salad

B) Chopped potatoes for soup

C) Canned tuna for sandwiches

D) Pickled watermelon for garnish

12 / 40

12) When preparing to wash dishes in a three-compartment sink, what is the first task?

A) Remove leftover food from the dishes.

B) Fill the first sink with detergent and water.

C) Clean and sanitize the sinks and drain boards.

D) Make sure there is a working clock with a second hand.

13 / 40

13) Which action could contaminate food at a self-service area?

A) Keeping hot TCS food at 135°F (57°C)

B) Allowing customers to reuse plates

C) Labeling all containers and handles

D) Taking food temperatures every hour

14 / 40

14) Which of these operations is never allowed to hold TCS food without temperature control?

A) Catered event

B) Nursing home

C) Quick service operation

D) Convenience store

15 / 40

15) A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

A) 12:00 p.m.

B) 2:00 p.m.

C) 3:00 p.m.

D) 4:00 p.m

16 / 40

16) Wheezing and hives are symptoms of

A) food allergies.

B) Norovirus

C) botulism

D) hepatitis A.

17 / 40

17) Peanuts and soy products are two possible food items that can be dangerous for people with

A) FAT TOM.

B) food allergies.

C) chemical sensitivity.

D) poor personal hygiene.

18 / 40

18) Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

A) cross-contamination.

B) time-temperature abuse.

C) physical contamination.

D) toxic-metal poisoning.

19 / 40

19) What is one factor that affects the growth of bacteria in food?

A) Leanness

B) Density

C) Ripeness

D) Acidity

20 / 40

20) Raw or undercooked dishes made for high-risk populations must use eggs that have been

A) pasteurized.

B) pooled.

C) hard-boiled

D) shelled

21 / 40

21) A customer having an allergic reaction may show which symptom?

A) Cold sweats

B) Wheezing

C) Dizzy spells

D) Dehydration

22 / 40

22) An example of TCS food is

A) dried apples

B) powdered milk.

C) chopped walnuts

D) sliced cantaloupe

23 / 40

23) What is the intended use for a hand antiseptic?

A) Reduce pathogens on skin

B) Minimize the need to wash hands

C) Extend the usability of gloves

D) Remove unpleasant food odors

24 / 40

24) A hose connected to a running faucet that is left submerged in a bucket is an example of a(n)

A) air gap

B) vacuum breaker

C) cross-connection

D) potable water source.

25 / 40

25) When using a bottom-to-top shelving order, what determines the best placement of food in a cooler?

A) Size of food package

B) Expiration date of food

C) Order in which food will be cooked

D) Minimum internal cooking temperature of food

26 / 40

26) A backup of raw sewage has occurred in the kitchen. What should happen next?

A) Switch to single-use service items.

B) Close the affected area and clean it.

C) Serve only food prepped before the accident.

D) Restrict access to the kitchen to foodhandlers only.

27 / 40

27) Who should apply pesticides in an operation?

A) Manager

B) Dishwasher

C) Pest control operator

D) Designated pest employee

28 / 40

28) What is the only jewelry that may be worn on the hands or arms while handling food?

A) Plain-band ring

B) Medical ID bracelet

C) Leather-band watch

D) Diamond ring

29 / 40

29) To learn a new skill, learners must be given the opportunity to

A) identify a training need

B) pass an examination.

C) go to orientation

D) practice the skill.

30 / 40

30) What type of container should be used to transport TCS food from the place of preparation to the place of service?

A) Insulated

B) Oversized

C) Reflective

D) Flexible

31 / 40

31) Peanuts and soy products are dangerous for people with what condition?

A) FAT TOM

B) Food allergies

C) Chemical sensitivity

D) Poor personal hygiene

32 / 40

32) At what internal temperature should raw meat, poultry, and seafood be stored?

A) 41 ̊F (5 ̊C) or lower

B) 45 ̊F (7 ̊C) or lower

C) 51 ̊F (10 ̊C) or lower

D) 55 ̊F (13 ̊C) or lower

33 / 40

33) What should be used to dry hands after washing them?

A) Clean shirt

B) Clean apron

C) Common cloth towel

D) Single-use paper towel

34 / 40

34) Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of

A) cross-contamination.

B) time-temperature abuse.

C) physical contamination

D) toxic-metal poisoning

35 / 40

35) Most regulations for foodservice operations are written at what level?

A) City

B) County

C) State

D) Federal

36 / 40

36) What is a form some bacteria take to keep from dying when they do not have enough food?

A) Flagella

B) Virus

C) Spore

D) Parasite

37 / 40

37) What is the temperature range of the temperature danger zone?

A) 0 ̊F to 212 ̊F (–18 ̊C to 100 ̊C)

B) 32 ̊F to 100 ̊F (0 ̊C to 38 ̊C)

C) 41 ̊F to 135 ̊F (5 ̊C to 57 ̊C)

D) 70 ̊F to 155 ̊F (21 ̊C to 68 ̊C)

38 / 40

38) The risk of physical contamination can be reduced by

A) washing hands before handling food.

B) using galvanized containers to store beverages.

C) keeping food tightly covered during pesticide applications

D) using shields on fluorescent lightbulbs where food is stored

39 / 40

39) In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

A) 152 ̊F (67 ̊C)

B) 180 ̊F (82 ̊C)

C) 192 ̊F (89 ̊C)

D) 200 ̊F (93 ̊C)

40 / 40

40) A foodhandler must be excluded from the operation for which symptom?

A) Jaundice

B) Coughing

C) Cramps

D) Sneezing

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As a reminder, these questions and answers are for reference only and are not intended to be used for any official or certification exams. ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.