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ServSafe Certification Practice Test
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The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness.

ServSafe Certification Practice Test
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25 Questions

1. The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and
2. The first step in cleaning and sanitizing items in a three-compartment sink is
3. The purpose of a food safety management system is to
4. What food item does the FDA advise against offering on a children’s menu?
5. Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C).
6. What is the only jewelry that may be worn on the hands or arms while handling food?
7. To prevent backflow, a sink must be equipped with a(n)
8. Which is an example of physical contamination?
9. What must food handlers do after touching their body or clothing?
10. When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?
11. The water provided to a handwashing sink must be
12. What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
13. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
14. A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?
15. Which food item may be handled with bare hands?
16. A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
17. A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?
18. In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?
19. What information should a master cleaning schedule contain?
20. Which is a biological contaminant?
21. After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
22. After handling raw meat and before handling produce, what should food handlers do with their gloves?
23. When may food handlers wear plain-band rings?
24. Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
25. How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

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