ServSafe Post Test with correct
answersServSafe Post Test with correct
answers
ServSafe Post Test with correct
answers
ServSafe Post Test with correct
answers
ServSafe Post Test with correct
answers
ServSafe Manager Test Questions
2024/2025 with answers
1 The purpose of a food safety management system is to
A keep all areas of the facility clean and pest-free.
B identify, tag, and repair faulty equipment within the facility.
C prevent foodborne illness by controlling risks and hazards.
D use the correct methods for purchasing and receiving food. -
CORRECT ANSWER-C prevent foodborne illness by controlling
risks and hazards.
1 Which agency enforces food safety in a restaurant or
foodservice operation?
A Centers for Disease Control and Prevention
B Food and Drug Administration
C State or local regulatory authority
D U.S. Department of Agriculture - CORRECT ANSWER-C State
or local regulatory authority
1 Which group of individuals has a higher risk of foodborne
illness?
A Teenagers
B Elderly people
C Women
D Vegetarian - CORRECT ANSWER-B Elderly people
10 What action should a manager take when a food handler
reports having diarrhea and being diagnosed with a foodborne
illness caused by Shigella spp.?
A Keep the food handler away from duties that involve food.
B Exclude the food handler from the operation.
,C Make sure the food handler is supplied with disposable
gloves.
D Make sure the food handler washes hands often. - CORRECT
ANSWER-B Exclude the food handler from the operation.
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 - CORRECT ANSWER-C
Plain-band ring
10 Where should food handlers wash their hands?
A Prep sink
B Utility sink
C Designated sink for handwashing
D Three-compartment sink - CORRECT ANSWER-C Designated
sink for handwashing
11 What must food handlers do after touching their body or
clothing?
A Wash their hands
B Rinse their gloves
C Change their aprons
D Use a hand antiseptic - CORRECT ANSWER-A Wash their
hands
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 - CORRECT
ANSWER-C Handling raw meat, poultry, or seafood
,11 Where should staff members eat, drink, smoke, or chew
gum?
A Where customers cannot see them
B Outside the kitchen door
C Dishwashing areas
D Designated areas - CORRECT ANSWER-D Designated areas
12 How long must shellstock tags be kept on file?
A 30 days after the day the shellfish were received
B 90 days after the day the shellfish were received
C 30 days after the last shellfish was sold or served from the
container
D 90 days after the last shellfish was sold or served from the
container - CORRECT ANSWER-D 90 days after the last shellfish
was sold or served from the container
12 When washing hands, what is the minimum time that food
handlers should scrub hands and arms with soap?
A 5 seconds
B 8 seconds
C 10 seconds
D 18 seconds - CORRECT ANSWER-C 10 seconds
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 -
CORRECT ANSWER-D The food handler is wearing gloves that
have been torn
13 After which activity must food handlers wash their hands?
A Clearing tables
, B Putting on gloves
C Serving customers
D Applying hand antiseptic - CORRECT ANSWER-A Clearing
tables
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 -
CORRECT ANSWER-D Place the thermometer stem into an
opened container
13 When receiving a delivery of food for an operation, it is
important to
A inspect only the TCS food.
B inspect all food immediately before storing it.
C stack the delivery neatly and inspect it within 12 hours.
D store it immediately and inspect it later. - CORRECT
ANSWER-B inspect all food immediately before storing it.
14 What is the main reason for food handlers to avoid
scratching their scalps?
A Transferring a food allergen
B Spreading pathogens to the food
C Getting food in their hair
D Causing toxic-metal poisoning - CORRECT ANSWER-B
Spreading pathogens to the food
14 When should a shipment of fresh chicken be rejected?
A The flesh of the chicken appears moist.
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