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Servsafe Manager 2024 Exam Questions and Answers
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Servsafe Manager 2024 Exam Questions and Answers
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Servsafe Manager 2024 Exam Questionsand Answers
9.8 An operation received a violation in the outside area of the facility. The manager reviewed
the area and saw that the dumpster was placed on a freshly graveled drive. The lids were
closed, and the drain plug was in place to prevent the dumpster from draining. What was the
problem?
A. The dumpster lids should have been open to allow it to air out
B. The drain plug should have been removed to allow the dumpster to drain correctly
C. The surface underneath the dumpster should have been paved with concrete or asphalt
D. The dumpster should have been freshly painted so that food debris would not stick to
surfaces Correct Ans-C. The surface underneath the dumpster should have been paved with
concrete or asphalt
9.9 A broken water main has caused the water in an operation to appear brown. What should
the manager do?
A. Boil the water for 1 minute before use
B. Contact the local regulatory authority before use
C. Use the water for everything except dishwashing
D. Use the water for everything except handwashing Correct Ans-B. Contact the local
regulatory authority before use
,9.10 What is the best way to eliminate pests that have entered the operation
A. Raise the heat in the operation after-hours
B. Lower the heat in the operation after-hours
C. Work with a licensed pest control operator (PCO)
D. Apply the over-the-counter pesticides around the operation Correct Ans-C. Work with a
licensed pest control operator (PCO)
10.1 What is required for measuring the sanitizing rinse temperature in a high-temperature
dishwashing machine?
A. Infared thermometer
B. Time-temperature indicator
C. Maximum registering thermometer
D. Thermocouple with immersion probe Correct Ans-C. Maximum registering thermometer
10.2 What is the acceptable contact time when sanitizing food-contact surfaces?
A. Soak the item in very hot water for 7 seconds
B. Soak the item in iodine solution for 7 seconds
C. Soak the item in a chlorine solution for 7 seconds
,D. Soak the item in an ammonia solution for 7 seconds Correct Ans-C. Soak the item in a
chlorine solution for 7 seconds
10.3 If food-contact surfaces are in constant use, how often must they be cleaned and
sanitized?
A. Every 4 hours
B. Every 5 hours
C. Every 6 hours
D. Every 7 hours Correct Ans-A. Every 4 hours
10.4 What must food handlers do to make sure sanitizing solution for use on food-contact
surfaces has been made correctly?
A. Test the solution with a sanitizer kit
B. Use very hot water when making the solution
C. Try out the solution on a food-contact surface
D. Mix the solution with equal parts water Correct Ans-A. Test the solution with a sanitizer
kit
10.5 George is getting ready to wash dishes in a three-compartment sink. What should be his
first task?
, A. Remove leftover food from the dishes
B. Fill the first sink with detergent and water
C. Clean and sanitize the sinks and drain boards
D. Make sure there is a working clock with a second hand Correct Ans-C. Clean and sanitize
the sinks and drain boards
10.6 Which feature is most important for a chemical storage area?
A. Good lighting
B. Single-use towels
C. Nonskid floor mats
D. Emergency shower system Correct Ans-A. Good lighting
10.7 How should flatware and utensils that have been cleaned and sanitized be stored?
A. With handles facing up
B. Below cleaning supplies
C. Four inches (10 centimeters) from the floor
D. In drawers that have been washed and rinsed Correct Ans-A. With handles facing up
10.8 What is the correct way to clean and sanitize a prep table?
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