ServSafe Manager Practice Exam 2021 Questions and Answers UPDATED 2024
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Course
ServSafe Manager
Institution
ServSafe Manager
Which unused items may be re-served to another customer? -answer- Prepackaged items such as soup crackers.
What is NOT considered a safe way to thaw frozen meat? -answer- Under hot running water.
How should a cloth used for wet-wiping be stored? -answer- In a bucket of sanitizing solution.
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ServSafe Manager Practice Exam 2021
Questions and Answers UPDATED 2024
Which unused items may be re-served to another customer? -answer-✔✔ Prepackaged
items such as soup crackers.
What is NOT considered a safe way to thaw frozen meat? -answer-✔✔ Under hot
running water.
How should a cloth used for wet-wiping be stored? -answer-✔✔ In a bucket of sanitizing
solution.
Where should the scoop for the ice machine be stored between uses? -answer-✔✔ In a
protected and designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food
handler? -answer-✔✔ Jaundice.
What is a thermocouple? -answer-✔✔ A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? -answer-✔✔ In
an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of meat? -
answer-✔✔ More pathogens reside on the outside of meat and grinding redistributes
the pathogens throughout the meat.
If a TCS food will be hot held for service, what is the minimum internal temperature that
this food must maintain while being held? -answer-✔✔ 135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for
how many seconds before serving? -answer-✔✔ 17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate
course of action? -answer-✔✔ Wear an impermeable bandage and cover with a single-
use glove.
What is the FIFO method (first-in, first-out)? -answer-✔✔ Storing food items so that the
oldest is used first.
What symptom is most commonly associated with foodborne illness? -answer-✔✔
Diarrhea.
, What is an example of a physical contaminant? -answer-✔✔ Bones in chili.
What should you do if food shipments are not delivered at the correct temperatures? -
answer-✔✔ Reject the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment? -
answer-✔✔ Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? -answer-✔✔ In food prep, service,
and dishwashing areas.
What is the best approach to dealing with pests? -answer-✔✔ Deny pests food, water,
and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling
practices? -answer-✔✔ The Certified Food Manager
When is a foodborne illness considered an outbreak? -answer-✔✔ When at least two
people experience the same symptoms after eating the same food.
All items should be stored away from the walls and how many inches from the floor? -
answer-✔✔ 6 inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish
must include a label stating what? -answer-✔✔ That it must remain frozen until used.
What activity requires a food handler to wear single-use gloves? -answer-✔✔ Handling
ready to eat foods.
The temperature danger zone refers to which range of temperatures? -answer-✔✔ 41°
F - 135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What
type of food safety risk does this refer to? -answer-✔✔ The deliberate contamination of
food.
Where is the best place to store cleaning tools and chemicals? -answer-✔✔ In an area
only used for this purpose.
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne
illness? -answer-✔✔ Hepatitis A.
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