ServSafe Food Manager Test with All Correct Answers
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Course
ServSafe Food Manager
Institution
ServSafe Food Manager
ServSafe Food Manager Test with All Correct Answers
Which action helps slow pathogen growth?
A. Adding water as an ingredient
B. Holding food at 41°F (5°C) or lower
C. Serving a lemon wedge with the main dish
D. Storing dry goods at least 6 in (15.24 cm) off the floor - Answer-B. Holding ...
ServSafe Food Manager Test with
All Correct Answers
Which action helps slow pathogen growth?
A. Adding water as an ingredient
B. Holding food at 41°F (5°C) or lower
C. Serving a lemon wedge with the main dish
D. Storing dry goods at least 6 in (15.24 cm) off the floor - Answer-B. Holding food at
41°F (5°C) or lower
All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be
held for longer than how many hours?
A. 24
B. 36
C. 48
D. 72 - Answer-A. 24
What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables
that are shipped across state lines?
A. FDA
B. USDA
C. CDC
D. NMFS - Answer-A. FDA
When washing hands, food handlers must vigorously rub hands together with soap and
water for a minimum of how many seconds?
A. 10
B. 20
C. 30
D. 40 - Answer-B. 20
Reviewing video surveillance is part of which ALERT Food Defense Awareness step?
A. Reports
B. Employees
C. Look
D. Threats - Answer-C. Look
The temperature of the wash water in a three-compartment sink should be maintained
at a minimum of
A. 75°F (24°C)
B. 100°F (38°C)
, C. 110°F (43°C)
D. 135°F (57°C) - Answer-C. 110°F (43°C)
Which is the most effective way to prevent viral foodborne illnesses?
A. Washing food
B. Washing hands
C. Bandaging open cuts and sores
D. Monitoring time and temperature - Answer-B. Washing hands
How should food and supplies be stored in a dry-storage area?
A. Away from the walls and 4 inches off the floor
B. Next to the walls and 4 inches off the floor
C. Away from the walls and 6 inches off the floor
D. Next to the walls and 6 inches off the floor - Answer-
A manager has been notified by the regulatory authority that the operation will be
investigated as the possible source of a current hepatitis A outbreak. What should the
manager do immediately?
A. Advise all food handler to throw out food suspected of contamination.
B. Cooperate with the investigating regulatory authority.
C. Vaccinate food handlers against hepatitis A.
D. Hire a media consultant to handle public relations. - Answer-B. Cooperate with the
investigating regulatory authority.
A service sink should be used for
A. first-aid functions such as eye washing.
B. food prep activities.
C. washing, rinsing, and sanitizing utensils.
D. cleaning mops and throwing out waste water. - Answer-D. cleaning mops and
throwing out waste water.
Which food item can be received at a temperature of 45°F (7°C) or lower?
A. Fresh fish
B. Fresh poultry
C. Shell eggs
D. Frozen cod fillets - Answer-C. Shell eggs
One of the major food allergens is
A. Nitrates
B. Tomatoes
C. Soybeans
D. Corn Oil - Answer-C. Soybeans
Macaroni and cheese must be cooked to what temperature for 15 seconds?
A. 145°F (63°C)
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