ServSafe: Manager Practice Test Questions And Answers 2023

ServSafe: Manager Practice Test

What symptom requires a food handler to be excluded from the operation?

A. stomach cramps

B. sore throat

C. jaundice

D. coughing - C. jaundice

What should staff do when receiving a delivery of food and supplies?

A. stack the delivery neatly and inspect it within 12 hours

B. visually inspect all food items

C. inspect non-food items first

D. store it immediately and inspect it later - B. visually inspect all food items

Single use gloves are not required when...

A. cleaning stationary equipment

B. handling cooked fooD

C. the food handler has a latex sensitivity

D. washing produce - D. Washing produce

What must food handlers do when handling ready-to-eat food?

A. use bare hands

B. wear single-use gloves

C. wear an apron

D. sanitize their hands - B. wear single-use gloves

What symptom can indicate a customer is having an allergic reaction?

A. left arm pain

B. wheezing or shortness of breath

C. appetite loss

D. Coughing blood - B. wheezing or shortness of breath

What should be done with preset, unwrapped utensils that appear to be unused after

guests have left the table?

A. leave the utensils for the next guest

B. wipe off the utensils and reuse

C. wrap the utensils with a clean napkin

D. clean and sanitize the untensils - D. clean and sanitize the utensils

In a self-service area, bulk unpackaged food does not need a label if the product...

A. has been prepared at a vendor's processing plant

B. makes a claim about health or nutrient content

C. has been prepared at an unregulated processing plant

D. does not make a claim about health or nutrient content - D. does not make a claim

about health or nutrient content

What is the minimum internal temperature hot food must be held at to prevent

pathogens from growing?

A. 135ºF

B. 115ºF

C. 145ºF

D. 125ºF - A. 135ºF

What should food handlers do after leaving and returning to the prep area?

A. wash hands

B. remove their aprons

C. put on gloves

D. apply hand antiseptic - A. wash hands

What type of eggs must be used when preparing raw or undercooked dishes for highrisk populations?

A. pooled

B. pasteurized

C. shelled

D. hard-boiled - B. pasteurized

What must an operation do before packaging fresh juice on-site for later sale?

A. obtain a variance

B. hold produce at 41ºF (5ºC) or lower

C. contact OSHA

D. freeze the juice - A. obtain a variance

A food handler has just finished storing a dry food delivery. Which step was done

correctly?

A. stored food underneath a stairwell

B. stored food in an empty chemical container

C. stored food 4 inches off the floor

D. stored food away from the wall - D. stored food away from the wall