ServSafe Manager Exam Practice
Questions And Answers 2023
Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. Food and Drug Administration
C. State or local Regulatory authority
D. U.S. Department of Agriculture - -C. state or local regulatory authority
-Three components of active managerial control include
A. identifying risks, creating specifications, and training
B. identifying risks, corrective action, and training
C. identifying risks, creating purchase orders, and training
D. Identifying risks, record keeping, and training - -B. identifying risks,
corrective action and training
-A water main has caused the water in the operation to appear brown. What
should the manager do?
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except hand washing. - -A. Contact local
regulatory authority before use
-To prevent the deliberate contamination of food, a manager should know
who is in the facility, monitor the security of products, keep information
related to food security on file, and know
A when to register with the EPA.
B how to fill out an incident report.
C where to find Safety Data Sheets in the operation.
D whom to contact about suspicious activity. - -D. whom to contact about
suspicious activity
-A food handler who has just bused tables must do what before handling
food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel - -B. Wash hands
-As part of handwashing, food handlers must scrub their hands and arms for
at least
A 3 seconds.
B 5 seconds.
,C 10 seconds.
D 20 seconds. - -C. 10 seconds
-To work with food, a food handler with an infected hand wound must
A cover the wound with an impermeable cover and wear a single-use glove.
B cover the wound with an impermeable cover and limit contact with food.
C wash hands and bandage the wound with an impermeable cover.
D apply ointment and bandage the wound with an impermeable cover. - -A.
cover the wound with an impermeable cover and wear a single use glove
-How should food handlers keep their fingernails?
A Short and unpolished
B Long and unpolished
C Long and painted with nail polish
D Short and painted with nail polish - -A. short and unpolished
-What should a manager of a quick-service operation do if a food handler
reports having a sore throat and a fever?
A Exclude the food handler from the operation.
B Report the illness to the local regulatory authority.
C Speak with the food handler's medical practitioner.
D Restrict the food handler from working with food. - -D. restrict the food
handler from working with food
-What action should a manager take when a food handler reports having
diarrhea and being diagnosed with a foodborne illness caused by Shigella
spp.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. - -B. exclude food
handler form operation
-Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
B Outside the kitchen door
C Dishwashing areas
D Designated areas - -D. designated areas
-How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
C 30 days after the last shellfish was sold or served from the container
D 90 days after the last shellfish was sold or served from the container - -D.
90 days after the last shellfish was sold or served from the counter
, -When receiving a delivery of food for an operation, it is important to
A inspect only the TCS food.
B inspect all food immediately before storing it.
C stack the delivery neatly and inspect it within 12 hours.
D store it immediately and inspect it later. - -B. inspect all food immediately
before storing it
-Which item is stored correctly in the cooler?
A Macaroni salad stored above raw salmon
B Raw ground pork stored below raw poultry
C Raw poultry stored above raw pork roast
D Sliced pineapple stored below raw steaks - -A. Macaroni salad above raw
salmon
-Ready-to-eat TCS food must be date marked if it will be stored for longer
than
A 12 hours.
B 24 hours.
C 36 hours.
D 48 hours. - -B. 24 hours
-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?
A Refer to the vendor notification for next steps
B Contact the supplier and arrange for the product to be picked up
C Label the item to prevent it from accidentally being placed back in
inventory
D Inform the local media, customers, and employees of the reason for the
recall - -C. Label item to prevent it from accidentally being placed back into
inventory
-What is the maximum amount of time that ready-to-eat TCS food can be
stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
A 2 days B 5 days C 7 days D 9 days - -C. 7 days
-Pathogens are likely to grow well in a meat stew that is
A below freezing temperature.
B at refrigeration temperatures.
C between 41°F and 135°F (5°C and 57°C).
D cooked to the correct internal temperature. - -C. between 41 F and 135 F
-Which is a TCS food?
A Bananas B Coffee C Crackers D Sprouts - -D sprouts
Questions And Answers 2023
Which agency enforces food safety in a restaurant?
A. Centers for Disease Control and Prevention
B. Food and Drug Administration
C. State or local Regulatory authority
D. U.S. Department of Agriculture - -C. state or local regulatory authority
-Three components of active managerial control include
A. identifying risks, creating specifications, and training
B. identifying risks, corrective action, and training
C. identifying risks, creating purchase orders, and training
D. Identifying risks, record keeping, and training - -B. identifying risks,
corrective action and training
-A water main has caused the water in the operation to appear brown. What
should the manager do?
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except hand washing. - -A. Contact local
regulatory authority before use
-To prevent the deliberate contamination of food, a manager should know
who is in the facility, monitor the security of products, keep information
related to food security on file, and know
A when to register with the EPA.
B how to fill out an incident report.
C where to find Safety Data Sheets in the operation.
D whom to contact about suspicious activity. - -D. whom to contact about
suspicious activity
-A food handler who has just bused tables must do what before handling
food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel - -B. Wash hands
-As part of handwashing, food handlers must scrub their hands and arms for
at least
A 3 seconds.
B 5 seconds.
,C 10 seconds.
D 20 seconds. - -C. 10 seconds
-To work with food, a food handler with an infected hand wound must
A cover the wound with an impermeable cover and wear a single-use glove.
B cover the wound with an impermeable cover and limit contact with food.
C wash hands and bandage the wound with an impermeable cover.
D apply ointment and bandage the wound with an impermeable cover. - -A.
cover the wound with an impermeable cover and wear a single use glove
-How should food handlers keep their fingernails?
A Short and unpolished
B Long and unpolished
C Long and painted with nail polish
D Short and painted with nail polish - -A. short and unpolished
-What should a manager of a quick-service operation do if a food handler
reports having a sore throat and a fever?
A Exclude the food handler from the operation.
B Report the illness to the local regulatory authority.
C Speak with the food handler's medical practitioner.
D Restrict the food handler from working with food. - -D. restrict the food
handler from working with food
-What action should a manager take when a food handler reports having
diarrhea and being diagnosed with a foodborne illness caused by Shigella
spp.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
C Make sure the food handler is supplied with disposable gloves.
D Make sure the food handler washes hands often. - -B. exclude food
handler form operation
-Where should staff members eat, drink, smoke, or chew gum?
A Where customers cannot see them
B Outside the kitchen door
C Dishwashing areas
D Designated areas - -D. designated areas
-How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
C 30 days after the last shellfish was sold or served from the container
D 90 days after the last shellfish was sold or served from the container - -D.
90 days after the last shellfish was sold or served from the counter
, -When receiving a delivery of food for an operation, it is important to
A inspect only the TCS food.
B inspect all food immediately before storing it.
C stack the delivery neatly and inspect it within 12 hours.
D store it immediately and inspect it later. - -B. inspect all food immediately
before storing it
-Which item is stored correctly in the cooler?
A Macaroni salad stored above raw salmon
B Raw ground pork stored below raw poultry
C Raw poultry stored above raw pork roast
D Sliced pineapple stored below raw steaks - -A. Macaroni salad above raw
salmon
-Ready-to-eat TCS food must be date marked if it will be stored for longer
than
A 12 hours.
B 24 hours.
C 36 hours.
D 48 hours. - -B. 24 hours
-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?
A Refer to the vendor notification for next steps
B Contact the supplier and arrange for the product to be picked up
C Label the item to prevent it from accidentally being placed back in
inventory
D Inform the local media, customers, and employees of the reason for the
recall - -C. Label item to prevent it from accidentally being placed back into
inventory
-What is the maximum amount of time that ready-to-eat TCS food can be
stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
A 2 days B 5 days C 7 days D 9 days - -C. 7 days
-Pathogens are likely to grow well in a meat stew that is
A below freezing temperature.
B at refrigeration temperatures.
C between 41°F and 135°F (5°C and 57°C).
D cooked to the correct internal temperature. - -C. between 41 F and 135 F
-Which is a TCS food?
A Bananas B Coffee C Crackers D Sprouts - -D sprouts
