ServSafe Manager Exam (ServSafe-Manager) Free Practice Test

Question 1

Which food container is suitable for transporting time/temperature control for safety (TCS) food?

A. Aluminum foil pan without a cover

B. Chemical bucket with tight-fitting lid

C. Heavy, plastic-coated produce box with cover

D. Metal pan with aluminum foil cover

Correct Answer: D

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Question 2

Which of the following documents must be kept on file for 90 days after the last product has been sold?

A. Molluscan shellfish identification tags

B. Farmers Market health certificate

C. Meat identification code (IMPS)

D. Specification written to purveyor

Correct Answer: A

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Question 3

Before which activity should a food handler apply gloves?

A. Receiving a delivery

B. Handling raw carrots

C. Opening the cooler

D. Taking out the trash

Correct Answer: B

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Question 4

Which food is classified as a time/temperature control for safety (TCS) food?

A. Pumpkin seeds

B. Sliced tomato

C. Whole watermelon

D. Uncooked rice

Correct Answer: B

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Question 5

A food handler must remove what item before working with food?

A. Clean baseball hat

B. Plain band ring

C. Dry bandage

D. Medical bracelet

Correct Answer: D

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Question 6

Cloth napkins used to line a container for the service of foods should be replaced

A. at the beginning of each shift when containers are filled.

B. each time the container is refilled for a new consumer.

C. at the end of each shift when containers are refilled.

D. each time the consumer asks for the container to be refilled.

Correct Answer: B

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Question 7

Which of the following practices of dispensing single-service items prevents contamination?

A. Display unwrapped and left upright in containers with handles down.

B. Place unwrapped items in clean and sanitary dispensers.

C. Distribute the unwrapped items to the customer upon request.

D. Provide individually wrapped ware.

Correct Answer: D

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Question 8

When the water supply has been disrupted due to a natural disaster, an acceptable alternative is

A. sanitizing water with a 50-50 mixture of bleach.

B. buying commercially bottled drinking water.

C. securing water from a private well tested every 2 years.

D. using clean water from the air conditioning system.

Correct Answer: B

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Question 9

What is the second compartment in a three-compartment sink used for?

A. Washing

B. Sterilizing

C. Sanitizing

D. Rinsing

Correct Answer: D

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Question 10

After measuring the temperature of raw meat, the same food thermometer can be used to measure temperature of hot-held foods only after it is

A. washed and sanitized.

B. washed and calibrated.

C. rinsed with warm water.

D. wiped with a wet cloth.

Correct Answer: A

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ServSafe Manager (ServSafe-Manager) Free Practice Test