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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
Time left 00:00
25 Questions

1. What is the best way to protect food from deliberate tampering?
2. Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
3. 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?
4. Which is a Big Eight food allergen?
5. A food item that is received with an expired use-by date should be
6. Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
7. Where should personal items, like a coat, be stored in the operation?
8. 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?
9. What should food handlers do after prepping food and before using the restroom?
10. A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
11. When should a food handler with a sore throat and fever be excluded from the operation?
12. After which activity must food handlers wash their hands?
13. To prevent backflow, a sink must be equipped with a(n)
14. After handling raw meat and before handling produce, what should food handlers do with their gloves?
15. Which food item may be handled with bare hands?
16. A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
17. A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children
18. What food item does the FDA advise against offering on a children’s menu?
19. Which is a biological contaminant?
20. After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
21. How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
22. What should a food handler do when working with an infected cut on the finger?
23. The water provided to a handwashing sink must be
24. What is the minimum temperature that must be maintained when holding hot soup for service?
25. What information should a master cleaning schedule contain?

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