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ServSafe Manger Test Questions With Answers 2023
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ServSafe Manger Test Questions With Answers 2023
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ServSafe Manger Test QuestionsWith Answers 2023
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - -B Elderly people
-2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food. - -A seafood.
-3 Ciguatera toxin is commonly found in
A amberjack.
B pollock.
C tuna.
D cod. - -A amberjack.
-4 Which is a TCS food?
A Saltines
B Bananas
C Baked potato
D Coffee - -C Baked potato
-5 Metal shavings are which type of contaminant?
A Biological
B Physical
C Chemical
D Microbial - -B Physical
-6 What should foodservice operators do to prevent the spread of hepatitis
A?
A Cook food to minimum internal temperatures
B Freeze fish for 36 hours before serving
C Exclude staff with jaundice from the operation
D Purchase mushrooms from approved, reputable suppliers - -C Exclude
staff with jaundice from the operation
-7 To wash hands correctly, a food handler must first
A apply soap.
B wet hands and arms.
,C scrub hands and arms vigorously.
D use a single-use paper towel to dry hands. - -B wet hands and arms.
-8 What should foodservice operators do to prevent customer illness from
Shigella spp.?
A Freeze food at temperatures below 0 ̊
B Exclude food handlers diagnosed with jaundice
C Purchase shellfish from approved suppliers
D Control flies inside and outside the operation - -D Control flies inside and
outside the operation
-9 What must a food handler with a hand wound do to safely work with food?
A Bandage the wound with an impermeable cover and wear a single-use
glove
B Bandage the wound and avoid contact with food for the rest of the shift
C Wash the wound and wear a single-use glove
D Apply iodine solution and a permeable bandage - -A Bandage the wound
with an impermeable cover and wear a single-use glove
-10 What item is considered acceptable work attire for a food handler?
A False eyelashes
B Nail polish
C Plain-band ring
D Antimicrobial plastic watch band - -C Plain-band ring
-11 What task requires food handlers to wash their hands before and after
doing it?
A Taking out garbage
B Touching clothing or aprons
C Handling raw meat, poultry, or seafood
D Using chemicals that might affect food safety - -C Handling raw meat,
poultry, or seafood
-12 Which action requires a food handler to change gloves?
A The food handler is working with raw seafood at temperatures above 41 ̊F
(5 ̊C)
B The food handler is prepping raw chicken on a yellow cutting board
C The food handler has been working with raw ground beef for an hour
D The food handler is wearing gloves that have been torn - -D The food
handler is wearing gloves that have been torn
-14 When should a shipment of fresh chicken be rejected?
A The flesh of the chicken appears moist.
B Shellstock identification tags are not attached to the container.
C The flesh of the chicken is firm and springs back when touched.
, D The receiving temperature is 50 ̊F (10 ̊C). - -D The receiving temperature
is 50 ̊F (10 ̊C).
-13 How should the temperature of a shipment of cottage cheese be taken
when it arrives at an operation?
A Use an air probe to check the temperature of the delivery truck
B Hold an infrared thermometer to the outside of the case or carton
C Place the thermometer stem between shipping boxes for a reading
D Place the thermometer stem into an opened container - -D Place the
thermometer stem into an opened container
-15 Where should ground fish be stored in a cooler?
A Above shellfish
B Below ground poultry
C Above ready-to-eat food
D Below pork roasts - -D Below pork roasts
-16 What is the maximum number of days that ready-to-eat food prepared
on-site can be stored if held at 41 ̊F (5 ̊C)?
A 3 days
B 5 days
C 7 days
D 10 days - -C 7 days
-17 In top-to-bottom order, how should a fresh beef roast, fresh halibut,
lettuce, and a pan of ground chicken be stored
in a cooler?
A Lettuce, fresh beef roast, ground chicken, fresh halibut
B Lettuce, fresh halibut, fresh beef roast, ground chicken
C Fresh halibut, lettuce, ground chicken, fresh beef roast
D Fresh halibut, fresh beef roast, ground chicken, lettuce - -B Lettuce, fresh
halibut, fresh beef roast, ground chicken
-18 What organization requires Material Safety Data Sheets?
A Food and Drug Administration
B Occupational Safety and Health Administration
C Environmental Protection Agency
D National Restaurant Association - -B Occupational Safety and Health
Administration
-19 What is the minimum internal cooking temperature for green beans that
are hot-held for service?
A 165 ̊F (74 ̊C)
B 155 ̊F (68 ̊C)
C 145 ̊F (63 ̊C)
D 135 ̊F (57 ̊C) - -D 135 ̊F (57 ̊C)
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