ServSafe Manager Practice Test
New employees should receive basic food safety information, including personal hygiene requirements, no later than ____.
It is required that basic food and safety information is given to a new employee on the first day of employment.
For an illness to be considered “foodborne,” how many people must be affected after eating the same food?
Only 2 people must become ill after eating the same food for the illness to be considered “food-borne.”
While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of the following is LEAST likely to contract a foodborne illness?
Young children, the elderly, and those with weakened immune systems are more susceptible to contracting a foodborne illness.
A guest finds a bandaid in his food. What type of contamination would this be considered?
Physical contaminants are foreign objects, such as plastics or metal pieces, fingernails, or bandaids.
You receive a shipment of cold foods and notice the storage temperature is 45 degrees Fahrenheit. This would be a problem for all but which of the following foods?
45 degrees is an acceptable temperature to store live shellfish, but other temperature-controlled food such as poultry, cut melon, and sprouts should be stored at 41 degrees.
Flies are most likely to spread which type of bacteria?
Shigella originates from human feces and is typically spread by improper hand washing and insects such as flies.
Most bacteria thrive in which type of environment?
Bacteria thrive in moist environments between 41-135 degrees Fahrenheit. Some do thrive in oxygen-rich environments, but some do not.
Shortly after eating, a customer feels unwell. He complains his hands are tingling and that he felt cold but is starting to feel hot. Which food type likely caused his illness?
Seafood toxins often cause stomach upset and neurological symptoms, such as tingling of the extremities and a reverse hot/cold sensation. While the onset of symptoms may vary according to the toxin that is present, they generally occur very shortly after ingestion. The other food options may cause allergic reaction but do not typically cause neurological symptoms.
Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
Food should never be thawed at room temperature. Instead, defrost it in the microwave, put it in the refrigerator, or run it under cool water.
Chicken must be cooked to which internal temperature to be considered safe for consumption?
All poultry must reach and maintain an internal temperature of 165 degrees Fahrenheit for at least 15 seconds.
Which of the following is not a necessary item at a hand washing station?
All hand washing stations must have, at minimum, hot and cold running water, a sign that directs staff members to wash their hands, a trash receptacle, soap, and a method for drying hands. In addition to an electric hand dryer, single-use paper towels are also an acceptable method for drying hands.
You just received a shipment of milk. Which of the following would make you reject the order?
All milk and milk products served in a restaurant should be pasteurized, Grade A, and received at a temperature of 45 degrees Fahrenheit or less. Homogenization is the process of distributing milk fat throughout the liquid so there is not a cream top. It does not affect food safety in any way and is often a matter of taste or visual preference.
What is considered an appropriate dry storage temperature range?
Dry goods should be stored in an area that is 50-70 degrees Fahrenheit and has a humidity level between 50% and 60%
Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?
TCS food made on site, when properly labeled and stored at a temperature of 41 degrees Fahrenheit or less, can be stored for a maximum of 7 days.
Which of the following is incorrect regarding thermometers and food safety?
Infrared thermometers should be used for taking surface temperatures only and are not an appropriate or accurate choice for taking an internal temperature.
Which of the following foods should be discarded?
Many precooked foods come vacuum-packed and must be frozen or stored at temperatures of 41 degrees or less. They should be discarded if they show any sign of a bulge.
Which of these would be an unsafe practice concerning ice usage?
Ice must be extracted from a machine using an approved scoop, only. Drinking water must be used to make ice. Using ice to cool food or serving it to a customer for any use is permitted.
Which of the following would not be a reason to reject a shipment of canned food?
Any cans with seam dents, evidence of leakage, or swelling should be rejected as these can be signs of food spoilage, or the potential for it. Unless the carton tear involves the cans, this should not matter in terms of food quality.
The HACCP is associated with:
HACCP stands for Hazard Analysis Critical Control Point and helps to identify possible hazards in protecting food safety.
When inspecting incoming shipments of food, you should look for the following Fahrenheit temperatures:
These are the temperatures at which incoming food is safe to accept.
All but which of these are signs that a food may be unsafe:
The changing of an address does not mean that a food is unsafe. Ice at the bottom of a frozen food may indicate that it has been thawed and refrozen. You should not accept any food that appears to have been opened and re-closed or that is in a rusted can.
FIFO stands for:
This is the required procedure for food use. Use the food that is acquired first before using later deliveries of the same food.
When stored in the refrigerator, which food must be kept in ice?
It is required that fish be refrigerated in ice. Fish can also be frozen.
Which would not be a good practice when cooling food?
Placing hot food in the refrigerator can cause a dangerous rise in temperature of the existing food in the refrigerator.
You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?
When unsure of a food’s safety, the rule is “When in doubt, throw it out,” regardless of others’ opinions, the storage methods, or the condition of the packaging.
Which of the following is false regarding food service pest control measures?
Licensed PCOs (Pest Control Operators) should be in charge of purchasing and applying pesticides in every food-service establishment. All of the other options are true.
Who is responsible for disposing of pesticides?
Any pesticides used in a food service establishment should be disposed of by the PCO (Pest Control Operator). Pest Control Operators are well-trained in pesticide safety and disposal and would therefore be a better choice than the other options.
The FDA is responsible for inspecting all foods except for which of the following?
The FDA is responsible for inspecting formula, bottled water, and canned goods, but the United States Department of Agriculture (USDA) is responsible for inspecting meat, poultry, and eggs.
What would be an inappropriate item to feature on a children’s menu?
The FDA recommends that children’s menus do not offer items that contain raw or undercooked meat, seafood, or eggs. Sushi typically contains raw seafood, so it would not be a good choice for a children’s menu item.
The power goes out in your restaurant. As a manager, what is the first action you should take?
If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred and can plan accordingly. If you have a generator, getting that operational would be an appropriate next step. Checking and recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs. TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours.
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