ServSafe: Manager Practice Test __

ServSafe: Manager Practice Test __

Questions And Answers What symptom requires a food handler to be excluded from the operation?

• stomach cramps
• sore throat
• jaundice
• coughing Correct Ans ➡ C. jaundice

What should staff do when receiving a delivery of food and supplies?

• stack the delivery neatly and inspect it within 12 hours
• visually inspect all food items
• inspect non-food items first
• store it immediately and inspect it later Correct Ans ➡ B. visually

inspect all food items Single use gloves are not required when...

• cleaning stationary equipment
• handling cooked fooD
• the food handler has a latex sensitivity
• washing produce Correct Ans ➡ D. Washing produce

What must food handlers do when handling ready-to-eat food?

• use bare hands
• wear single-use gloves
• wear an apron
• sanitize their hands Correct Ans ➡ B. wear single-use gloves

What symptom can indicate a customer is having an allergic reaction?

• left arm pain
• wheezing or shortness of breath 1 / 2

• appetite loss
• Coughing blood Correct Ans ➡ B. wheezing or shortness of breath

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

• leave the utensils for the next guest
• wipe off the utensils and reuse
• wrap the utensils with a clean napkin
• clean and sanitize the untensils Correct Ans ➡ D. clean and sanitize the

utensils In a self-service area, bulk unpackaged food does not need a label if the product...

• has been prepared at a vendor's processing plant
• makes a claim about health or nutrient content
• has been prepared at an unregulated processing plant
• does not make a claim about health or nutrient content Correct Ans ➡
• does not make a claim about health or nutrient content

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

A. 135ºF

B. 115ºF

C. 145ºF

• 125ºF Correct Ans ➡ A. 135ºF

What should food handlers do after leaving and returning to the prep area?

• wash hands
• remove their aprons
• put on gloves
• apply hand antiseptic Correct Ans ➡ A. wash hands

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

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