ServSafe Food Manager Practice Exam With Complete Solutions
I. Floor coving is used to
a) Reduce sharp corners on hard-to-clean floors
b) Eliminate the risk of slips and falls
c) Increase the resiliency of hard surface flooring
d) Improve noise reduction capabilities
II. Tuna salad in a cooler must be held at or below an internal temperature of
a) 32F
b) 41F
c) 45F
d) 70F
III. Which is a TCS Food
a) Packets of mayonnaise
b) Alfalfa sprouts
c) Canned tomatoes
d) Iced tea
IV. To which minimum internal temperature should gravy be reheated in a microwave?
a) 70F
b) 135F
c) 165F
d) 180F
V. Which is most likely to be contaminated with the virus that caused hepatitis A?
a) Cooked long grain rice
b) Garlic mashed potatoes
c) Rare cooked hamburger
d) Raw oysters on the half shell
VI. Game animals received for sale in an operation should be
a) Purchased before being field dressed
b) Free from parasites such as fleas and ticks
c) Legally hunted while in season
d) Commercially raised for food
VII. Ready-to-eat food should be thrown out if it has been
a) Stored in the cooler for 3 days
b) In the temperature danger zone for 2 hours
c) Hot-held at a temperature of 135F
d) Handled by sick food handlers who are later excluded
VIII. Using food coloring to make ground beef appear fresher is
a) Not allowed by the CDC
b) Not allowed by the regulatory authority
c) Allowed with a retail food license
d) Allowed if a HACCP plan is in place
IX. Freezing food keeps it safe because freezing
a) Allows food to be stored for several years
b) Destroys chemical contaminants in food
c) Provides an easy way to transport raw food
d) Slows the growth of pathogens in food
X. Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day?
a) Serve it
b) Throw it out
c) Freeze it
d) Donate it
XI. Fresh fruits and vegetables must be washed
a) After being cut
b) Before being cut
c) In sanitizing solution
d) If they are organic
XII. Food that has NOT been honestly presented must be
a) Thrown out
b) Re-labeled
c) Repurposed
d) Frozen
XIII. What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines?
a) FDA
b) USDA
c) CDC
d) NSF
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