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