ServSafe Manager Exam (80 Questions) and Answers (Latest Update)
Question 1: A food handler has cooled a container of chili to
70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?
CORRECT ANSWER : 5 Hours
Question 2: How should an item that has been recalled by its
manufacturer be stored in an operation?
CORRECT ANSWER : Separately from food that will be
served
Question 3: What symptom can indicate a customer is having
an allergic reaction?
CORRECT ANSWER : Wheezing or shortness of breath
Question 4: When must a food handler change gloves?
CORRECT ANSWER : As soon as they become dirty or torn
Question 5: Where should a food handler wash his or her
hands after prepping food?
CORRECT ANSWER : Designated sink for handwashing
Question 6: A food handler has just finished storing a dry
food order? Which step was done correctly?
CORRECT ANSWER : Stored food away from the wall
Question 7: Which is an example of physical contamination?
CORRECT ANSWER : Bones in Fish
Question 8: What temperature must stuffed lobster be cooked
to?
CORRECT ANSWER : 165 °F (74 °C) for 15 seconds
Question 9: What should a server do after clearing a table?
CORRECT ANSWER : Wash Hands
Question 10: What does the L stand for in the FDA's
A.L.E.R.T. tool?
CORRECT ANSWER : Look
Question 11: A local nursing home has a yearly barbecue for
its residents. Which food item should not be served?
CORRECT ANSWER : Rare Hamburgers
Question 12: The temperature of clam chowder is checked
during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
CORRECT ANSWER : Corrective Action
Question 13: When should a food handler with a sore throat
and fever be excluded from the operation?
CORRECT ANSWER : When the customers served are
primarily a high-risk population
Question 14: What rule for serving condiments should be
practiced?
CORRECT ANSWER : Serve condiments in original
containers
Question 15: What must an operation do before packaging
fresh juice on-site for later sale?
CORRECT ANSWE R: Obtain a variance
Question 16: Which organization includes inspecting food as
one of its primary responsibilities?
CORRECT ANSWER : U.S. Department of Agriculture
Question 17: Why are people who take certain medications at
risk for foodborne illness?
CORRECT ANSWER : Their immune systems are
compromised
Question 18: What is the first step of cleaning and sanitizing
stationary equipment?