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ServSafe Manager Exam Questions
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ServSafe Manager Exam Questions
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25 Questions

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

2. What is the purpose of hand antiseptic?

3. When should a food handler with a sore throat and fever be excluded from the operation?

4. Which item is a potential physical contaminant?

5. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?

6. What does the L stand for in the FDA'S ALERT tool?

7. A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?

8. What condition promotes the growth of bacteria?

9. Parasites are commonly associated with what food?

10. How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

11. When can a food handler diagnosed with jaundice return to work?

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

13. What practice is useful for preventing Norovirus from causing foodborne illness?

14. What is the first step in developing a HACCP plan?

15. What should you do when taking a food order from customers who have concerns about food allergies

16. Single use gloves are not required when

17. What factors influence the effectiveness of a chemical sanitizer?

18. Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?

19. Why should food temperature be taken in 2 different locations?

20. What practice should be used to prevent seafood toxins from causing foodborne illness?

21. What rule for serving bread should food handlers practice?

22. What is the minimum internal cooking temp for chicken breasts?

23. What must food handlers do when handling ready to eat food?

24. Which organization includes inspecting food as one of its primary responsibilities?

25. What is the minimum internal cooking temperature for a veal chop?

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