ServSafe Manager Test Answers 2024

ServSafe Manager Test Answers 2024: To take the ServSafe Manager Test Answers, individuals must register with the National Restaurant Association and pay a fee. The test is computer-based and can be taken at a designated testing center or online. The test is timed, with a limit of 2 hours to complete.

This ServSafe Manager Test Answers a multiple-choice exam, with questions ranging from basic to advanced. The questions are designed to test the individual’s understanding of food safety and sanitation concepts and practices. The test also includes scenarios and case studies that help to reinforce the importance of food safety and sanitation.

ServSafe Manager Test Answers

Individuals who pass the ServSafe Manager Actual Test receive a certificate that is valid for 5 years. The certificate is recognized by health departments and other regulatory agencies, demonstrating the individual’s commitment to food safety and sanitation.

Test Your Knowledge

/40

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

1 / 40

1) The effectiveness of chemical sanitizers is NOT affected by its

A) concentration.

B) contact time

C) color

D) temperature

2 / 40

2) What is the only certain way to prevent backflow?

A) Air gap

B) Floor drain

C) Vacuum-breaker

D) Cross-connection

3 / 40

3) People who are “carriers” are able to carry pathogens in their systems and infect others, yet they never

A) become ill themselves.

B) contaminate food.

C) contaminate surfaces

D) affect others until symptoms occur.

4 / 40

4) The three potential hazards to food are biological, physical, and

A) acetyl.

B) chemical.

C) terminal.

D) procedural.

5 / 40

5) What is the first basic rule of an IPM program?

A) Keep a PCO out of the facility until an infestation is confirmed.

B) Avoid serving customers if an infestation is suspected.

C) Try using pesticides before calling a PCO.

D) Deny pests access to the facility.

6 / 40

6) When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff?

A) Telephone

B) Electronically

C) Labels on food

D) Verbal instructions

7 / 40

7) What is the definition of sanitizing?

A) Rinsing a surface to a clean level

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

C) Removing the amount of soil from a surface to safe levels

D) Reducing the number of pathogens on a surface to safe levels

8 / 40

8) You should label all ready-to-eat TCS food that is prepped in-house and held longer than

A) 12 hours.

B) 24 hours.

C) 48 hours.

D) 72 hours.

9 / 40

9) How long must shellstock tags be kept on file?

A) 30 days after the day they were received

B) 90 days after the day they were received

C) 30 days after the container has been emptied or the last shellfish was served from the container

D) 90 days after the container has been emptied or the last shellfish was served from the container

10 / 40

10) Food stored in a dry-storage area should NOT be

A) touching the walls.

B) at least six inches off the floor.

C) in moisture-controlled conditions.

D) between 50 ̊F and 70 ̊F (10 ̊C and 21 ̊C).

11 / 40

11) What is the second basic rule of an integrated pest management program?

A) Deny pests food, water, and a nesting or hiding place

B) Prepare a chemical-application schedule.

C) Notify the EPA when pesticides will be used.

D) Tell the local regulatory authority about all infestations.

12 / 40

12) Why are young children at a higher risk for foodborne illness?

A) They are more likely to spend time in a hospital

B) Their immune systems are not yet fully developed.

C) They are more likely to suffer allergic reactions

D) Their appetites are suppressed.

13 / 40

13) Several people became ill with Bacillus cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?

A) Cross-contamination

B) Foodborne illness

C) Food irradiation

D) Stationary phase

14 / 40

14) What can cause histamine to form in tuna?

A) Improper curing

B) Cross-contamination

C) Vacuum packaging

D) Time-temperature abuse

15 / 40

15) Food in storage should be rotated using which method?

A) Periodic order

B) FDA rotational

C) Last in, first out

D) First in, first out

16 / 40

16) Which agency enforces food safety in a foodservice operation?

A) Centers for Disease Control and Prevention

B) Food and Drug Administration

C) State or local regulatory authority

D) U.S. Department of Agriculture

17 / 40

17) Where should pesticides be stored?

A) Above workstations in the food-prep area

B) In a secure storage area away from food

C) On the bottom shelf of the dry-storage area

D) In a bin or a box under the sink

18 / 40

18) A foodhandler who has just bused tables must do what before handling food?

A) Remove apron

B) Wash hands

C) Put disposable gloves back on

D) Wipe hands on a cloth towel

19 / 40

19) After forming raw ground beef into patties on the prep line, a foodhandler kept on the same gloves while slicing hamburger buns. What did the foodhandler do wrong?

A) The foodhandler failed to wash hands and change gloves after handling the raw meat.

B) The foodhandler failed to wash hands before putting the gloves back on to slice the buns.

C) The foodhandler failed to wash and sanitize the gloves before handling the buns

D) The foodhandler failed to rinse the gloves after handling the raw meat

20 / 40

20) Which type of pathogen is hepatitis A?

A) Virus

B) Bacteria

C) Parasite

D) Fungi

21 / 40

21) What is the first step in developing a HACCP plan?

A) Identify corrective actions.

B) Conduct a hazard analysis

C) Establish monitoring procedures.

D) Determine critical control points.

22 / 40

22) What is the minimum internal cooking temperature for poultry?

A) 135 ̊F (57 ̊C)

B) 145 ̊F (63 ̊C)

C) 155 ̊F (68 ̊C)

D) 165 ̊F (74 ̊C)

23 / 40

23) What is one way that food should NEVER be thawed?

A) In a microwave

B) At room temperature

C) In a cooler

D) As part of the cooking process

24 / 40

24) What do time-temperature indicators do?

A) Measure temperature through a probe with a sensor at the end

B) Measure the length of time that food should be cooked

C) Show if food has been cross-contaminated during preparation

D) Show if food has been time-temperature abused during shipment

25 / 40

25) How can managers play a key role in promoting good personal hygiene?

A) Providing hand lotion in handwashing stations

B) Providing comfortable break rooms

C) Modeling proper behavior at all times

D) Allowing periodic bare-hand contact with food

26 / 40

26) To work with food, a foodhandler with a hand wound must

A) bandage the wound and wear a single-use glove

B) bandage the wound and limit contact with food.

C) wash hands and bandage the wound.

D) apply ointment and a bandage.

27 / 40

27) Chili that is being reheated for hot-holding must reach what temperature for 15 seconds within 2 hours?

A) 135 ̊F (57 ̊C)

B) 145 ̊F (63 ̊C)

C) 155 ̊F (68 ̊C)

D) 165 ̊F (74 ̊C)

28 / 40

28) On-the-job training works best for

A) new employees.

B) experienced employees.

C) individuals or small groups

D) temporary workers

29 / 40

29) When should employees receive food safety training?

A) Only when hiring a new employee without foodservice experience

B) When hired, and then periodically after that

C) When a new FDA Food Code comes out

D) Only when they request it

30 / 40

30) What happens when the water temperature in a high-temperature dishwashing machine is too high?

A) Spray nozzles become clogged

B) Items are sanitized for too long.

C) Detergent is left on dishes and utensils.

D) The water vaporizes before items can be sanitized.

31 / 40

31) What action should a manager take when a foodhandler reports being diagnosed with shigellosis?

A) Keep the foodhandler away from duties that involve food

B) Send the foodhandler home, and then call the local regulatory authority.

C) Make sure the foodhandler is supplied with disposable gloves.

D) Make sure the foodhandler washes hands often

32 / 40

32) A package of flour that arrives on the receiving dock with signs of dampness on the bag should be

A) rejected and returned to the supplier.

B) accepted and placed in dry storage.

C) dried thoroughly before use.

D) stored in a cooler at 41 ̊F (5 ̊C) or lower.

33 / 40

33) What is the FDA Food Code?

A) The federal government’s recommendations for foodservice sanitation regulations

B) A law requiring disclosure of all food additives used in food prepped on-site

C) Directory of common food allergens and chemical toxins

D) Categorical listings of TCS food

34 / 40

34) What is the purpose of Material Safety Data Sheets?

A) Inform employees of safe use and hazards associated with chemicals used in the operation

B) Provide information on potentially dangerous machinery used in the kitchen

C) Monitor the quantity of cleaning materials used on each shift

D) To inform customers about the risks of TCS food

35 / 40

35) Hot TCS food that has been held below 135 ̊F (57 ̊C) for over 4 hours should be

A) reheated to 165 ̊F (74 ̊C) for 15 seconds.

B) thrown out immediately.

C) mixed with other hot food.

D) eaten within 2 hours.

36 / 40

36) Which is a sign of a possible rodent infestation?

A) Strong, oily odor

B) Black specks that look like black pepper

C) Pile of soft materials in a corner

D) Shiny, capsule-shaped egg cases

37 / 40

37) A training need is a

A) measurable knowledge, skill, or ability.

B) gap between what an employee knows and what an employee needs to know.

C) process used to assess students of varying abilities and experience.

D) structured sequence of events that leads to learning.

38 / 40

38) What is an infrared (laser) thermometer used to measure?

A) Air temperature

B) Liquid temperature

C) Internal temperature

D) Surface temperature

39 / 40

39) Where is the only place a foodborne virus can reproduce?

A) Acidic food

B) Person’s intestines

C) Food containing protein

D) TCS food

40 / 40

40) When receiving a delivery of food for an operation, it is important to

A) inspect only the TCS food.

B) store it immediately and inspect it later.

C) inspect all food immediately before storing it.

D) stack the delivery neatly and inspect it within 12 hours.

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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.