ServSafe Manager Test Answers

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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

What information should a master cleaning schedule contain?What should be cleaned, when, by whom, how, and why
A handwashing station should have hot and cold water, soap, a way to dry hands, and a…Garbage container
A 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?Created a cross-connection
The water provided to a handwashing sink must be…Potable water only
Which individual should apply pesticides in a foodservice operation?A pest control operator
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?The shipment should be refused and prevented from entering the operation
How high must legs be on table-mounted equipment?At least 4 inches (10 centimeters)
After handling raw meat and before handling produce, what should food handlers do with their gloves?Wash hands and change them
Where should personal items, like a coat, be stored in the operation?In a designated area, away from food
What should food handlers do after prepping food and before using the restroom?Wash their hands
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?Remove the lid of a container and put the thermometer stem into the sour cream
Ice crystals on a frozen food item indicate…Time-temperature abuse
What is the most important factor in choosing an approved food supplier?It has been inspected and complies with local, state, and federal laws
Which item should be rejected?Bags of organic cookies in torn packaging
Which action could lead to cross contamination?Touching more than one TCS food before washing your hands
The primary risk associated with transporting ice in containers originally used to store chemicals is that they…May still have residue after they have been cleaned
Which procedure would help protect food from contamination by food handlers and customers?Installing sneeze guards above the salad bar
The third compartment in a three-compartment sink is for…Sanitizing
Why should training documentation reports be kept?They verify that training has been completed
A correctly designed and installed three-compartment sink must have which type of backflow prevention?Air gap
If found during a food safety inspection, which hazard is grounds for closing a foodservice operation?Significant lack of refrigeration
A food handler must remove what item before working with food?Medical bracelet
The only acceptable jewelry for a food handler is a…Plain metal ring
Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?Delimer
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?Time temperature abuse of the roast beef
Which is the best location for chemical detergents and sanitizers to be stored?On shelves in the dishwashing area
The hair, nose, throat, and infected cuts of an average healthy personMay carry Staphyloccocus
Who should the manager contact when reporting a suspected foodborne illness?Local regulatory authority
Waste water backs up into the kitchen. Who should be contacted after the regulatory authority suspends the permit to operate?Licensed plumber
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation?Ask for identification
What is the reaction of the immune system to a specific food called?Food intolerance
Tabletop equipment on legs requires a clearance of at least4 inches
Shucked oysters must bePurchased from an approved supplier
Which food should be stored below all others in a cooler?Raw poultry
A food handler has opened a container of commercially prepared potato salad. After how many days must the potato salad be discarded if it has been properly stored?7
What is the correct way to clean a cutting board?Wash, rinse, and sanitize
An illness caused by what pathogen must be reported to the regulatory authority?Norovirus
Which temperature is acceptable for cold storing potato salad?46 F
Cross contact is a concern withAllergens in food
When prepping food for customers with a food allergy, food handlers mustWash, rinse, and sanitize cookware and utensils first
Hand antiseptics may only be used if they areApproved by the FDA
In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
Which sink should be used to empty mop buckets and rinse cleaning tools and brushes?Service
A food handler should recalibrate a thermometer afterIt falls on the floor
Sinks must be used for the correct intended purpose to preventCross contamination
The most effective way to prevent pest problems is byMaintaining a clean environment
A delivery of rice boxes should be rejected if theBox bottoms are water stained
A cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is 150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. Which step in this process was the corrective action?Continuing the cooking process
The most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods isAn infected employee
Which information is required on a safety data sheet? (SDS)First aid information
A cherry pit in a slice of pie is which type of contaminant?Physical
For a foodborne illness to be considered an “outbreak”, a minimum of how many people must experience the same illness after eating the same food?2
which practice reduces the risk of contamination in a food prep area?drinking beverages from a covered container with a straw
a consumer advisory is required when servingCooked to order hamburgers
an operation is forced to close due to a natural disaster. the authorization to reopen must be issued by thestate or local regulatory authority
when a food recall occurs, the operation mustdiscontinue use of the item
reviewing video surveillance is part of which ALERT food defense awareness step?employees
the appropriate concentration for an iodine sanitizer is12.5-25 ppm
how should food and supplies be stored in a dry storage area?away from the walls and 6 inches off the floor
air curtains should be installed at the delivery entrance of an operation in order todeny pest access
gloves should be used when handling ready to eat food thatwill not be cooked further
what item is a major food allergen?soybeans
within 2 hours of hot holding in a self service area, the temp of soup has dropped to 130 F. the soup is pulled from the area and reheated. the soup must be reheated to a temperature of165 F for 15 seconds
when washing hands properly, which other body part must also be cleaned?exposed parts of forearms
which activity helps to prevent food contamination?reusing plates at a self service area
which is the best way to thaw frozen shrimp?under refrigeration at 41 F or lower
the primary goal of active managerial control is to reduce the risk offoodborne illness
a manager should store canned soup that has been recalled in a(n)dry storage with a do not use label
when should food contact surfaces be cleaned and sanitized?after each task
An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?create a HACCP plan
which raw food should be stored above all others in a cooler to minimize cross contamination?carrots
what is the primary source of hepatitis Ahuman feces
ALERT is an acronym that representsa way to decrease the risk of intentional food contamination
a food handler working in a self service area should ensure that cold food is being held at which temperature or lower?41 F
operations serving highly susceptible populations should NOT serveundercooked eggs
what is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?7
when is a food considered adulterated?when it is held under unsanitary conditions
traces of pesticides are found on raw poultry breasts. which type of contamination is this?chemical
the MOST important aspect of personal cleanliness isfrequent and through handwashing
the temperature of poultry is measured during cooking. this is an example ofmonitoring to determine if a critical limit is met
food contamination is MOST LIKELY to happen when food handlerschew tobacco
which is an example of “cleaning”?removing food bits from a slicer with a wiping cloth
allowing a disgruntled employee to enter the food prep area could cause which food safety issue?deliberate contamination
garbage containers used by an operation should beleak proof, waterproof, and easy to clean
a hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. this is a risk to the water supply becausea cross connection has been created
which food would be safe to serve to a highly susceptible population?chocolate sauce
a new recipe is introduced to the foodservice operation. what is the most effective way of training the food handlers on how to make the new recipe?demonstration
which food container is suitable for transporting food?metal pan with aluminum foil cover
using coated or shatter resistant light bulbs is a way of preventing which type of contamination?physical
outside garbage containers must besealed with tight fitting lids
an operation can reduce the likelihood of biological contamination bypurchasing seafood from approved, reputable sources
what is the correct response to a sewage backflow in an operation?close the operation immediately
A virus of particular concern to food safety isNorovirus
to make cleaning easier, the area where floors and walls meet should becoved
egg salad sandwiches are served at an offsite location without temperature control. the sandwiches are removed from cold holding at 11 am. the temp of the egg salad is checked at 1 pm. and is found to be 55 F. at 3 pm, the egg salad has reached 65 F. at 4 pm, the egg salad has reached 71 F. at 5 pm, the egg salad has reached 80 F. at what time should the egg salad have been thrown out?3 pm
a handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method fordrying hands
hot water in a hand washing sink must reach a temperature of at least100 F
before what activity must food handlers wash their hands?preparing poultry
which of the following is evidence of deliberate tampering of food?protective seal or wrapper is missing from a food container
it is July 22nd and chicken salad is being prepared with leftover chicken that was grilled on July 20th. by what date must the chicken salad be served or thrown out?july 27th
a food handler has emptied a durable 5 gallon bucket that originally contained pickles. this bucketmay be reused for food storage if it is cleaned and sanitized
under what circumstances can a warewashing sink be used to wash produce?it is cleaned and sanitized before and after washing the produce
before preparing a sandwich for a customer, the deli clerk shouldwash hands and put on disposable gloves
connection between two threaded faucets should have an approvedvacuum breaker


  1. ServSafe Manager
  2. ServSafe Food Protection Manager Certification Examination Handbook

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