Food safety is a critical issue in the foodservice industry. Every year, millions of people get sick from eating contaminated food. The ServSafe Manager certification is a nationally recognized food safety certification that helps foodservice managers prevent foodborne illness.
The ServSafe Manager certification is a food safety certification for foodservice managers. The certification covers all aspects of food safety, including:
- Food safety regulations
- Foodborne illness prevention
- Personal hygiene
- Cleaning and sanitation
- Receiving, storing, and handling food
- Preparing, cooking, and holding food
- Serving food
- Cleaning and sanitizing equipment
To pass the exam, you must answer at least 66 of the 90 questions correctly. This is a passing score of 73.33%. The exam has 10 pilot questions that are for research purposes only and will not count towards your score.
ServSafe Manager Test Answers
| Question | Answer |
|---|---|
| Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarian | Elderly people |
| Parasites are commonly associated with seafood. eggs. potatoes. ready-to-eat food. | seafood. |
| Describe each menu item to the customer who asks, including any “secret” ingredients | Describe each menu item to the customer who ask, including any “secret” ingredients |
| Ciguatera toxin is commonly found in A amberjack. B pollock. C tuna. D cod. | amberjack. |
| Which is a TCS food? A Saltines B Bananas C Baked potato D Coffee | Baked potato |
| Metal shavings are which type of contaminant? A Biological B Physical C Chemical D Microbial | Physical |
| What should foodservice operators do to prevent the spread of hepatitis A? A Cook food to minimum internal temperatures B Freeze fish for 36 hours before serving C Exclude staff with jaundice from the operation D Purchase mushrooms from approved, reputable suppliers | Exclude staff with jaundice from the operation |
| To wash hands correctly, a food handler must first A apply soap. B wet hands and arms. C scrub hands and arms vigorously. D use a single-use paper towel to dry hands. | wet hands and arms. |
| What should foodservice operators do to prevent customer illness from Shigella spp.? Freeze food at temperatures below 0 ̊ Exclude food handlers diagnosed with jaundice Purchase shellfish from approved suppliers Control flies inside and outside the operation | Control flies inside and outside the operation |
| What must a food handler with a hand wound do to safely work with food? Bandage the wound with an impermeable cover and wear a single-use glove Bandage the wound and avoid contact with food for the rest of the shift Wash the wound and wear a single-use glove Apply iodine solution and a permeable bandage | Bandage the wound with an impermeable cover and wear a single-use glove |
| 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 | Plain-band ring |
| What task requires food handlers to wash their hands before and after doing it? Taking out garbage Touching clothing or aprons Handling raw meat, poultry, or seafood Using chemicals that might affect food safety | Handling raw meat, poultry, or seafood |
| 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 | The food handler is wearing gloves that have been torn |
| When should a shipment of fresh chicken be rejected? A The flesh of the chicken appears moist. B Shellstock identification tags are not attached to the container. C The flesh of the chicken is firm and springs back when touched. D The receiving temperature is 50 ̊F (10 ̊C). | The receiving temperature is 50 ̊F (10 ̊C). |
| 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 | Place the thermometer stem into an opened container |
| Where should ground fish be stored in a cooler? A Above shellfish B Below ground poultry C Above ready-to-eat food D Below pork roasts | Below pork roasts |
| What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ̊F (5 ̊C)? A 3 days B 5 days C 7 days D 10 days | 7 days |
| In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? A Lettuce, fresh beef roast, ground chicken, fresh halibut B Lettuce, fresh halibut, fresh beef roast, ground chicken C Fresh halibut, lettuce, ground chicken, fresh beef roast D Fresh halibut, fresh beef roast, ground chicken, lettuce | Lettuce, fresh halibut, fresh beef roast, ground chicken |
| What organization requires Material Safety Data Sheets? A Food and Drug Administration B Occupational Safety and Health Administration C Environmental Protection Agency D National Restaurant Association | Occupational Safety and Health Administration |
| What is the minimum internal cooking temperature for green beans that are hot-held for service? A 165 ̊F (74 ̊C) B 155 ̊F (68 ̊C) C 145 ̊F (63 ̊C) D 135 ̊F (57 ̊C) | 135 ̊F (57 ̊C) |
| What food item does the Food and Drug Administration advise against offering on a children’s menu? A Rare cheeseburgers B Egg salad C Peanut butter and jelly sandwiches D Fried shrimp | Rare cheeseburgers |
| TCS food reheated for hot-holding must reach what temperature? 135 ̊ (57 ̊C) for 15 seconds 145 ̊ (63 ̊C) for 15 seconds 155 ̊ (68 ̊C) for 15 seconds 165 ̊ (74 ̊C) for 15 seconds | 165 ̊ (74 ̊C) for 15 seconds |
| What method should never be used to thaw food? Place the item in a cooler Place the item on a prep counter Microwave the item Cook the item | Place the item on a prep counter |
| When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? 60 minutes 45 minutes 30 minutes 15 minutes | 60 minutes |
| Food held at 41 ̊F (5 ̊C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours? A 2 B 4 C 6 D 8 | 6 |
| Hot TCS food can be held without temperature control for a maximum of A 2 hours. B 4 hours. C 6 hours. D 8 hours. | 4 hours. |
| Which food may be re-served to customers? A Unused, uncovered condiments B Uneaten bread C Unopened pre-packaged food D Unused whole fruit garnish | Unopened pre-packaged food |
| What is the purpose of setting critical limits in a HACCP plan? A To identify potential hazards B To identify where hazards can be eliminated C To reduce hazards to safe levels D To determine if the HACCP plan is working | To reduce hazards to safe levels |
| What is the minimum water temperature required when using hot water to sanitize objects? A 171 ̊F (77 ̊C) B 173 ̊F (78 ̊C) C 176 ̊F (80 ̊C) D 179 ̊F (81 ̊C) | 171 ̊F (77 ̊C) |
| What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? A Monitoring B Corrective action C Critical limit D Critical control point | Critical control point |
| What is the final step in cleaning and sanitizing a prep table? A Sanitizing the surface B Allowing the surface to air-dry C Washing the surface D Rinsing the surface | Allowing the surface to air-dry |
| When should a food handler with a sore throat and fever be excluded from the operation? | When the customers served are primarily a high-risk population |
| What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? A 15 seconds B 30 seconds C 45 seconds D 60 seconds | 30 seconds |
| If a food-contact surface is in constant use, how often should it be cleaned and sanitized? A Every 2 hours B Every 4 hours C Every 6 hours D Every 8 hours | Every 4 hours |
| What is the third step in cleaning and sanitizing items in a three-compartment sink? A Sanitizing B Air-drying C Rinsing D Washing | Sanitizing |
| What type of thermocouple probe should be used to check the internal temperature of a beef roast? A Air B Surface C Immersion D Penetration | Penetration |
| What food safety practice can prevent cross-contact? A Using only food-grade equipment B Washing, rinsing, and sanitizing utensils before each use C Keeping food frozen until use D Purchasing food from approved, reputable suppliers | Washing, rinsing, and sanitizing utensils before each use |
| What is the most likely cause of wheezing and hives? A Food allergies B Norovirus C Shigella spp. D Hepatitis A | Food allergies |
| What is a basic characteristic of a virus? A Destroyed by cooking B Grows in food C Requires a living host to grow D Commonly found in cattle intestines | Requires a living host to grow |
| Where should staff members eat, drink, smoke, or chew gum? A Where customers eat B In dishwashing areas C Outside the kitchen door D In designated areas | In designated areas |
| When can a food handler with a sore throat and a fever return to work with or around food? A The fever is gone for 24 hours. B The sore throat is gone. C A written medical release is provided. D No symptoms are experienced for 24 hours. | A written medical release is provided. |
| What should a foodservice operator do when responding to a foodborne-illness outbreak? A Notify the media B Segregate the product C Close the operation for the day D Ask customers for proof of their symptoms | Close the operation for the day |
| 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 | State or local regulatory authority |
| Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective action, and training. C identifying risks, creating purchase orders, and training. D identifying risks, record keeping, and training. | identifying risks, corrective action, and training. |
| A broken water main has caused the water in an operation to appear brown. What should the manager do? A Contact the local regulatory authority before use. B Use the water for everything except dishwashing. C Boil the water for 1 minute before use. D Use the water for everything except handwashing. | Contact the local regulatory authority before use. |
| To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A when to register with the EPA. B how to fill out an incident report. C where to find Safety Data Sheets in the operation. D whom to contact about suspicious activity. | whom to contact about suspicious activity. |
| A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel | Wash hands |
| As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. | 10 seconds. |
| To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove. B cover the wound with an impermeable cover and limit contact with food. C wash hands and bandage the wound with an impermeable cover. D apply ointment and bandage the wound with an impermeable cover. | cover the wound with an impermeable cover and wear a single-use glove. |
| How should food handlers keep their fingernails? A Short and unpolished B Long and unpolished C Long and painted with nail polish D Short and painted with nail polish | Short and unpolished |
| What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation. B Report the illness to the local regulatory authority. C Speak with the food handler’s medical practitioner. D Restrict the food handler from working with food. | Restrict the food handler from working with food. |
| What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? Keep the food handler away from duties that involve food. Exclude the food handler from the operation. Make sure the food handler is supplied with disposable gloves. Make sure the food handler washes hands often. | Exclude the food handler from the operation. |
| 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 | Designated areas |
| 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 | 90 days after the last shellfish was sold or served from the container |
| 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. | inspect all food immediately before storing it. |
| Which item is stored correctly in the cooler? A Macaroni salad stored above raw salmon B Raw ground pork stored below raw poultry C Raw poultry stored above raw pork roast D Sliced pineapple stored below raw steaks | Macaroni salad stored above raw salmon |
| Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours. B 24 hours. C 36 hours. D 48 hours. | 24 hours. |
| A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? A Refer to the vendor notification for next steps B Contact the supplier and arrange for the product to be picked up C Label the item to prevent it from accidently being placed back in inventory D Inform the local media, customers, and employees of the reason for the recall | Label the item to prevent it from accidently being placed back in inventory |
| What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? A 2 days B 5 days C 7 days D 9 days | 7 days |
| Pathogens are likely to grow well in a meat stew that is A below freezing temperature. B at refrigeration temperatures. C between 41°F and 135°F (5°C and 57°C). D cooked to the correct internal temperature. | between 41°F and 135°F (5°C and 57°C). |
| Which is a TCS food? A Bananas B Coffee C Crackers D Sprouts | Sprouts |
| Cut melons should be stored at what internal temperature? A 41°F (5°C) or lower B 45°F (7°C) or lower C 51°F (11°C) or lower D 55°F (13°C) or lower | 41°F (5°C) or lower |
| Why are preschool-age children at a higher risk for getting a foodborne illness? A They do not have strong appetites. B They do not receive enough nutrition. C They are more likely to suffer allergic reactions. D They have not yet built up their immune systems. | They have not yet built up their immune systems. |
| What is one factor that affects the growth of bacteria in food? A Leanness B Density C Ripeness D Acidity | Acidity |
| Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of A cross-contamination. B time-temperature abuse. C physical contamination. D toxic-metal poisoning. | cross-contamination. |
| Peanuts and soy products are two possible food items that can be dangerous for people with A FAT TOM. B food allergies. C chemical sensitivity. D poor personal hygiene. | food allergies. |
| Wheezing and hives are symptoms of A food allergies. B Norovirus. C botulism. D hepatitis A. | food allergies. |
| A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00 p.m. | 3:00 p.m. |
| Which of these operations is never allowed to hold TCS food without temperature control? A Catered event B Nursing home C Quick service operation D Convenience store | Nursing home |
| Which action could contaminate food at a self-service area? A Keeping hot TCS food at 135°F (57°C) B Allowing customers to reuse plates C Labeling all containers and handles D Taking food temperatures every hour | Allowing customers to reuse plates |
| Which food item may be handled with bare hands? A Cooked pasta for salad B Chopped potatoes for soup C Canned tuna for sandwiches D Pickled watermelon for garnish | Chopped potatoes for soup |
| When preparing to wash dishes in a three-compartment sink, what is the 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. | Clean and sanitize the sinks and drain boards. |
| When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the A common name of the chemical. B expiration date of the chemical. C date the chemical was transferred. D name of the person who transferred the chemical. | common name of the chemical. |
| Which does not require sanitizing? A Plates B Knives C Walls D Tongs | Walls |
| What is the definition of sanitizing? A Washing a surface to a clean level B Using a cloth on a surface until it is clean C Removing the amount of dirt on a surface to safe levels D Reducing the pathogens on a surface to safe levels | Reducing the pathogens on a surface to safe levels |
| To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength A rinse it from the surface and then apply it a second time. B test the surface first to confirm that there are no pathogens. C heat it to the temperature recommended by the manufacturer. D use a test kit to check the sanitizer’s concentration when mixing it. | use a test kit to check the sanitizer’s concentration when mixing it. |
| Outdoor garbage containers must be A washed frequently. B kept covered with tight-fitting lids. C kept away from customer parking areas. D lined with plastic or wet-strength paper. | kept covered with tight-fitting lids. |
| What is a cross-connection? A Threaded faucet B Device that prevents a vacuum C Brass valve that mixes hot and cold water D Physical link between sources of safe and dirty water | Physical link between sources of safe and dirty water |
| What step must managers take after creating a master cleaning schedule and training staff to use it? A Monitor the cleaning program B Determine what should be cleaned C Determine who should do each task D Time staff on how long they take to clean | Monitor the cleaning program |
| A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A soap. B a timer. C a clock. D gloves. | soap. |
| 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 over-the-counter pesticides around the operation. | Work with a licensed pest control operator (PCO). |
| How high should floor-mounted equipment be from the floor? A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters) D At least 6 inches (15 centimeters) | At least 6 inches (15 centimeters) |
| 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. | prevent foodborne illness by controlling risks and hazards. |
| A manager’s responsibility to actively control risk factors for foodborne illnesses is called A hazard analysis critical control point (HACCP). B quality control and assurance. C food safety management. D active managerial control. | active managerial control. |
| A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? A Identifying risks B Monitoring C Corrective action D Re-evaluation | Corrective action |
| A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? A Management oversight B Corrective action C Re-evaluation D Identify risks | Management oversight |
| One way for managers to show that they know how to keep food safe is to A become certified in food safety. B take cooking temperatures. C monitor employee behaviors. D conduct self-inspections. | become certified in food safety. |
| A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? A Cool the food to 41°F (5°C) or lower. B Serve the food immediately. C Cook the food 165°F (74°C). D Throw the food away. | Throw the food away. |
| In the event of an imminent health hazard, such as a water supply interruption, the operation must A execute a HACCP plan. B reduce the hours of operation. C notify the regulatory authority. D maintain normal operating procedures. | maintain normal operating procedures. |
| What is the best way to protect food from deliberate tampering? A Make it as difficult as possible for someone to tamper with it. B Allow former employees into the operation. C Perform spot inspections on new vendors. D Use the USDA A.L.A.R.M. system. | Make it as difficult as possible for someone to tamper with it. |
| To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know A when to register with the EPA. B how to fill out an incident report. C where to find Safety Data Sheets in the operation. D who is in the facility. | who is in the facility. |
| Where should food handlers wash their hands? A Prep sink B Utility sink C Designated sink for handwashing D Three-compartment sink | Designated sink for handwashing |
| 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 | Wash their hands |
| 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 | 10 seconds |
| After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D Applying hand antiseptic | Clearing tables |
| 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 | Spreading pathogens to the food |
| When may food handlers wear plain-band rings? A At any time B When not handling food C Only if wearing gloves D Only if washing dishes | At any time |
| What should a food handler do when working with an infected cut on the finger? A Cover the wound with a bandage. B Stay away from food and prep areas. C Cover the hand with a glove or a finger cot. D Cover the wound with an impermeable bandage or finger cot and a glove. | Cover the wound with an impermeable bandage or finger cot and a glove. |
| What is the only jewelry that may be worn on the hands or arms while handling food? A Plain-band ring B Medical ID bracelet C Leather-band watch D Diamond ring | Plain-band ring |
| In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? A At least 1 B At least 2 C At least 10 D At least 20 | At least 2 |
| When should a food handler with a sore throat and fever be excluded from the operation? A Customers served are primarily a high-risk population B Fever is over 100°F (38°C) C Sore throat has lasted for more than 5 days D Before the regulatory authority is notified | Customers served are primarily a high-risk population |
| What is a basic characteristic of a virus? A Destroyed by cooking B Grows in food C Requires a living host to grow D Commonly found in cattle intestines | Requires a living host to grow |
| After handling raw meat and before handling produce, what should food handlers do with their gloves? A Clean and sanitize them. B Continue working with them. C Set them aside if working with meat again later. D Wash hands and change them. | Wash hands and change them. |
| Where should personal items, like a coat, be stored in the operation? On a shelf, above food On a shelf, below food In a designated area, away from food In a kitchen, away from moving equipment | In a designated area, away from food |
| What should food handlers do after prepping food and before using the restroom? A Wash their hands B Take off their hats C Change their gloves D Take off their aprons | Take off their aprons |
| How should the temperature of a shipment of sour cream be taken when it arrives at an operation? A Place a hand on a container to see if it is cool to the touch. B Hold an infrared thermometer as close as possible to a case. C Place the thermometer stem between shipping boxes for a reading. D Remove the lid of a container and put the thermometer stem into the sour cream. | Remove the lid of a container and put the thermometer stem into the sour cream. |
| Ice crystals on a frozen food item indicate A time-temperature abuse. B cross-contamination. C poor cleaning and sanitizing. D poor personal hygiene. | time-temperature abuse. |
| What is the most important factor in choosing an approved food supplier? A It has a HACCP program or other food safety system. B It has documented manufacturing and packing practices. C Its warehouse is close to the operation, reducing shipping time. D It has been inspected and complies with local, state, and federal laws. | It has been inspected and complies with local, state, and federal laws. |
| Which item should be rejected? A Bags of organic cookies in torn packaging B Bottled milk at 41°F (5°C) C Single-use cups in original packing D Live oysters with an internal temperature of 50°F (10°C) | Bags of organic cookies in torn packaging |
| Supplies should be stored away from the walls and at least off of the floor. A 2 inches (5 centimeters) B 4 inches (10 centimeters) C 5 inches (13 centimeters) D 6 inches (15 centimeters) | 6 inches (15 centimeters) |
| Soup that is being hot-held on a buffet should be labeled with the A name of the food. B prep date. C soup’s ingredients. D use-by date. | name of the food. |
| How should chemicals be stored? A Above food B Away from prep areas C In food storage areas D With kitchenware | Away from prep areas |
| What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? A Date mark it. B Sell it. C Throw it away. D Serve it within the next hour. | Date mark it. |
| What must a manager do with a recalled food item in the operation? A Combine the item with non-recalled items during preparation. B Record the names of customers who purchase the item. C Store the recalled item separately from other food. D Sell all recalled items within 24 hours. | Store the recalled item separately from other food. |
| A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? A Refer to the vendor notification for next steps. B Contact the supplier and arrange for the product to be picked up. C Label the item to prevent it from accidently being placed back in inventory. D Inform the local media, customers, and employees of the reason for the recall. | Label the item to prevent it from accidently being placed back in inventory. |
| 34 A food item that is received with an expired use-by date should be A rejected. B used immediately. C accepted but labeled differently. D accepted but kept separate from other items. | rejected. |
| 35 With approved procedures in place, cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C). A 2 B 4 C 6 D 8 | 6 |
| 36 When delivering food for off-site service, raw poultry must be stored A at a lower temperature than ready-to-eat food. B separately from ready-to-eat food. C without temperature control. D above raw beef. | separately from ready-to-eat food. |
| 37 What is the minimum internal cooking temperature for seafood? A 135°F (57°C) or higher for 15 seconds B 145°F (63°C) or higher for 15 seconds C 155°F (68°C) or higher for 15 seconds D 165°F (74°C) or higher for 15 seconds | 145°F (63°C) or higher for 15 seconds |
| 38 Food must be cooled from 135°F (57°C) to within 2 hours. A 80°F (27°C) B 45°F (7°C) C 70°F (21°C) D 41°F (5°C) | 70°F (21°C) |
| Hot TCS food being hot-held for service must be at what temperature? A 70°F (21°C) or above B 125°F (52°C) or above C 135°F (57°C) or above D 155°F (68°C) or above | 135°F (57°C) or above |
| Which method is a safe way to thaw food? A As part of the cooking process B Under running water at 125°F (52°C) or higher C Submerged in a sink of standing water at 70°F (21°C) D On the counter at room temperature | As part of the cooking process |
| Food being cooled must pass quickly through which temperature range to reduce pathogen growth? A 65°F to 20°F (18°C to -6°C) B 125°F to 70°F (52°C to 21°C) C 180°F to 130°F (82°C to 54°C) D 220°F to 195°F (104°C to 90°C) | 125°F to 70°F (52°C to 21°C) |
| What food item does the FDA advise against offering on a children’s menu? A Rare cheeseburgers B Cheese pizza C Peanut butter and jelly sandwiches D Fried shrimp | Rare cheeseburgers |
| A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children A will not receive the same level of service. B could make the food handler more sick. C are a high-risk population. D will refuse to eat. | are a high-risk population. |
| Which is a chemical contaminant? A Bones in a chicken fillet B Norovirus in shellfish C Metal shavings in a can of peaches D Tomato juice served in a pewter pitcher | Tomato juice served in a pewter pitcher |
| Which is a biological contaminant? A Bones in a chicken fillet B Norovirus in shellfish C Metal shavings in a can of peaches D Tomato juice served in a pewter pitcher | Norovirus in shellfish |
| The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and A meat. B moisture. C melatonin. D management. | moisture. |
| Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of A time-temperature abuse. B cross-contamination. C poor personal hygiene. D purchasing from an unapproved supplier. | cross-contamination. |
| Which is an example of physical contamination? A Sneezing on food B Touching dirty food-contact surfaces C Bones in fish D Cooking tomato sauce in a copper pan | Bones in fish |
| Which symptom could mean a customer is having an allergic reaction to food? A Coughing B Dehydration C Swollen lips D Sneezing | Swollen lips |
| To prevent food allergens from being transferred to food, A clean and sanitize utensils before preparing an allergen special order. B buy food from trusted suppliers. C store cold food at 41°F (5°C) or lower. D avoid pewter tableware and utensils and copper cookware. | clean and sanitize utensils before preparing an allergen special order. |
| Which is a Big Eight food allergen? A Broccoli B Wheat C Grapes D Pork | Wheat |
| What is the minimum temperature that must be maintained when holding hot soup for service? A 100°F (38°C) B 120°F (49°C) C 135°F (57°C) D 155°F (68°C) | 135°F (57°C) |
| With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? A 41°F (5°C) B 50°F (10°C) C 60°F (16°C) D 70°F (21°C) | 70°F (21°C) |
| A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do? A Sell the remaining chicken salad immediately B Sell the remaining chicken salad within 2 hours C Cool the chicken salad to 41°F (5°C) D Discard the chicken salad | Discard the chicken salad |
| With approved procedures in place, including making sure that it does not exceed 70°F (21°C), what is the maximum length of time that a pan of cold tuna salad may be held without temperature control? A 2 hours B 4 hours C 6 hours D 8 hours | 6 hours |
| 56 An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? A 1 B 2 C 4 D 8 | 8 |
| Which food item may be handled with bare hands? A Sliced cheese for sandwiches B Boiled egg slices for salad C Chopped carrots for stew D Parsley for garnish | Chopped carrots for stew |
| A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B The cook did not clean and sanitize the gloves before handling the hamburger buns. C The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D The cook did not wash hands and put on new gloves before slicing the hamburger buns. | The cook did not wash hands and put on new gloves before slicing the hamburger buns. |
| When must a consumer advisory be provided for menu items containing TCS food? A When the item is raw or undercooked. B When the item contains a potential allergen. C When the operation provides only counter service. D When the operation primarily serves a high-risk population. | When the item is raw or undercooked. |
| 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 | Good lighting |
| What is the correct way to store mops in between uses? A Propped in a corner B In a clean bucket C In a utility sink D Hanging on a hook | Hanging on a hook |
| A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do? A Label the working container with its contents. B Read the safety data sheet (SDS) for the cleaner. C Use a new wiping cloth when first using the working container. D Note on the original container that some cleaner was put into a working container. | Label the working container with its contents. |
| Which does not require sanitizing? A Plates B Knives C Walls D Tongs | Walls |
| Which surfaces must be both cleaned and sanitized? A Walls B Cutting boards C Storage shelves D Garbage containers | Cutting boards |
| The first step in cleaning and sanitizing items in a three-compartment sink is A air-drying items. B washing items in detergent. C immersing items in sanitizer. D rinsing, scraping, or soaking items. | rinsing, scraping, or soaking items. |
| After scraping and washing, what is the third step in cleaning and sanitizing a prep table? A Sanitizing B Air-drying C Rinsing D Rewashing | Rinsing |
| In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? A 152°F (67°C) B 180°F (82°C) C 192°F (89°C) D 200°F (93°C) | 180°F (82°C) |
| A food-contact surface must be cleaned and sanitized A before working with a different type of food. B every 6 hours. C only if the food handler changes gloves. D at the end of the food handler’s shift. | before working with a different type of food. |
| Where should garbage cans be cleaned? A Away from food and utensils B Next to food-prep areas C In dishwashing areas D In food storage areas | Away from food and utensils |
| When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly? A The employee waited until the garbage was full. B The bag was disposed of in a dumpster. C The bag was placed on a prep table. D The employee tied the bag shut. | The bag was placed on a prep table. |
| Grease and condensation buildup on surfaces can be avoided with correct A garbage disposal. B lighting. C sanitizing. D ventilation. | ventilation. | |
| To prevent backflow, a sink must be equipped with a(n) A Air gap B Vacuum assist C Overflow drain D Touchless controls | Air gap | |
| What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A Absorbent and durable B Hard and durable C Porous and durable D Smooth and durable | Smooth and durable | |
| What information should a master cleaning schedule contain? A What should be cleaned and when B What should be cleaned, when, and by whom C What should be cleaned, when, by whom, and how D What should be cleaned, when, by whom, how, and why | What should be cleaned, when, by whom, and how | |
| A handwashing station should have hot and cold water, soap, a way to dry hands, and a A garbage container. B second timer. C clock. D gloves. | garbage container. | |
| food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A Created a cross-connection B Created an air-gap separation C Prevented backflow D Prevented atmospheric vacuuming | Created a cross-connection | |
| The water provided to a handwashing sink must be A hot water only. B cold water only. C potable water only. D fluoridated water only. | potable water only. | |
| Which individual should apply pesticides in a foodservice operation? A A pest control operator B A shift manager C A busboy D A cook | A pest control operator | |
| A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? A The head chef should be warned of the pests. B The food handler should remove all evidence of the pests. C The shipment should be refused and prevented from entering the operation. D The shipment should be stored outside the kitchen until a manager inspects it. | The shipment should be refused and prevented from entering the operation. | |
| How high must legs be on table-mounted equipment? A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters) D At least 6 inches (15 centimeters) | At least 4 inches (10 centimeters) |
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