ServSafe Food Manager Practice Exam - Full Answer Key with Explanations
1. Using food coloring to make ground beef appear fresher is
a) Not allowed by the CDC
b) Not allowed by the regulatory authority <-- Correct
c) Allowed with a retail food license
d) Allowed if a HACCP plan is in place
Explanation: Regulatory authorities do not allow using coloring to make food look fresher than it is.
2. 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 <-- Correct
Explanation: Freezing slows the growth of pathogens but doesn't kill them.
3. What should the manager do with food prepared by a sick food handler?
a) Serve it
b) Throw it out <-- Correct
c) Freeze it
d) Donate it
Explanation: It must be thrown out due to possible contamination.
4. Fresh fruits and vegetables must be washed
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Wash before cutting to prevent transferring germs inside.
5. Food that has NOT been honestly presented must be
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Dishonest presentation means the food is unsafe and must be discarded.
6. What agency inspects meat, poultry, and eggs across state lines?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: The USDA is responsible for these inspections.
7. Food handler may wear nail polish or artificial nails if they
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: They must wear intact gloves to prevent contamination.
8. Tabletop foodservice equipment should be how high off the table?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: 4 inches is required for proper cleaning access.
9. One of the major food allergens is
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Soybeans are a recognized major food allergen.
10. Floor coving is used to
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: It smooths floor edges to help with cleaning and prevent buildup.
11. Tuna salad in a cooler must be held at or below
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: 41°F is the max safe cold holding temp.
12. Which is a TCS food?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Alfalfa sprouts support rapid bacteria growth.
13. To what temp should gravy be reheated in a microwave?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: 165°F is the safe reheating temp.
14. Which food is most likely to carry hepatitis A?
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: Raw shellfish can carry viruses from polluted water.
15. Game animals for sale must be
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: They must be commercially raised to ensure safety.
16. Ready-to-eat food should be thrown out if
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: It was handled by a sick worker and is potentially contaminated.
17. What was the corrective action when soup was reheated?
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: Reheating to 165°F fixed the issue.
18. Food contamination is most likely when food handlers
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Chewing tobacco spreads saliva and germs.
19. Handling raw then cooked poultry without changing gloves means
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: Cross-contamination occurred, so food must be thrown out.
20. Which food was correctly cooled?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: It followed the two-step cooling rule.
21. Reheat previously hot-held food to what temp?
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: 165°F is required for safe reheating.
22. Cooked vegetables should be
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Held at 135°F or higher for safety.
23. What to do if allergen comes in contact with a special meal?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Set it aside and inform management-it can't be served.
24. Which ring can food handlers wear?
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: Only a plain metal band is allowed.
25. Minimum internal cooking temp for eggs served immediately?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: 145°F is required.
26. Fresh beef must be received at or below
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: 41°F is the max receiving temp for fresh meat.
27. A variance is needed before
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: Curing food requires a variance.
28. Putting cold lasagna directly in steam table is wrong because
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Steam tables are for holding, not heating food.
29. Exclude food handlers with which symptom?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Vomiting is a symptom requiring exclusion.
30. First step in a HACCP plan?
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: Identifying hazards comes first.
31. How long to keep shell stock tags?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Keep for 90 days after last use.
32. What type of contaminant is a bone in fish?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: It's a physical contaminant.
33. Which item can be re-served?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Unopened prepackaged food is allowed.
34. Hot water sanitizing temp is at least
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: 171°F is required to sanitize with hot water.
35. Acceptable clothing when prepping food?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Hair restraints help prevent contamination.
36. Min water temp in a 3-compartment sink?
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: 110°F is the minimum for washing.
37. Who inspects interstate food shipping operations?
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: The FDA handles this responsibility.
38. Raw sewage in the kitchen means
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Shut down, fix the issue, and sanitize everything.
39. Prep food for high-risk groups using eggs should
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Use pasteurized eggs for safety.
40. Where to place thermometer in walk-in?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Warmest part gives the most accurate safety check.
41. Hepatitis A exposure must be reported in
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: 30 days is the reporting deadline.
42. Min cook temp for veggies to be hot-held?
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: 135°F is the minimum.
43. If water supply is disrupted, use
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Bottled drinking water is safest.
44. Which food can be re-served?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Unopened crackers are okay to reuse.
45. Best way to prevent parasite contamination?
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Buy from approved suppliers.
46. Serving raw oysters requires
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: A consumer advisory must be posted.
47. Federal foodservice guidelines come from
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: FDA Food Code offers recommendations.
48. Exclude a food handler diagnosed with
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Hepatitis A requires exclusion from work.
49. Notify the regulatory authority if a worker has
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Shigella is a reportable illness.
50. Hot water for handwashing must be at least
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: 100°F is required for hand sinks.
51. Ensure oyster safety by
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Buy only from approved suppliers.
52. Which food can be received at 45°F?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Shell eggs can be received at this temp.
53. Approved prep equipment must be certified by
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: NSF certifies food-safe equipment.
54. Floor-mounted equipment must be how far off the floor?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: 6 inches is the minimum.
55. Use hand antiseptics
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Only after washing your hands.
56. Pest control chemicals are
a) Option 1
b) Option 2
c) Option 3
d) Option 4 <-- Correct
Explanation: Restricted-use pesticides require a license.
57. Reheat TCS food to 165°F for
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Must hold for at least 15 seconds.
58. Which item is not allowed while prepping food?
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Medical alert bracelets can fall into food.
59. Single-service items must be received
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Packaging must be original and undamaged.
60. Use infrared thermometers to check
a) Option 1
b) Option 2
c) Option 3 <-- Correct
d) Option 4
Explanation: Flat grills-these measure surface temps.
61. After microwaving TCS food to 165°F, do what?
a) Option 1 <-- Correct
b) Option 2
c) Option 3
d) Option 4
Explanation: Let it sit covered for 2 mins to even out temperature.
62. When must gloves be used?
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Handling ready-to-eat food requires gloves.
63. Copper pitcher made guests sick because
a) Option 1
b) Option 2 <-- Correct
c) Option 3
d) Option 4
Explanation: Acidic drinks react with copper and cause chemical contamination.