ServSafe Manager Practice Exam
(2022/2023) (Verified Answers)
Which unused items may be re-served to another customer? ✔✔Prepackaged items such as soup
crackers.
What is NOT considered a safe way to thaw frozen meat?
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ServSafe Manager Practice Exam
(2022/2023) (Verified Answers)
Which unused items may be re-served to another customer? ✔✔Prepackaged items such as soup
crackers.
What is NOT considered a safe way to thaw frozen meat? ✔✔Under hot running water.
How should a cloth used for wet-wiping be stored? ✔✔In a bucket of sanitizing solution.
Where should the scoop for the ice machine be stored between uses? ✔✔In a protected and
designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
✔✔Jaundice.
What is a thermocouple? ✔✔A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? ✔✔In an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of meat? ✔✔More
pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the
meat.
If a TCS food will be hot held for service, what is the minimum internal temperature that this
food must maintain while being held? ✔✔135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many
seconds before serving? ✔✔17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of
action? ✔✔Wear an impermeable bandage and cover with a single-use glove.
What is the FIFO method (first-in, first-out)? ✔✔Storing food items so that the oldest is used
first.
What symptom is most commonly associated with foodborne illness? ✔✔Diarrhea.
What is an example of a physical contaminant? ✔✔Bones in chili.
What should you do if food shipments are not delivered at the correct temperatures? ✔✔Reject
the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment?
✔✔Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? ✔✔In food prep, service, and dishwashing
areas.
What is the best approach to dealing with pests? ✔✔Deny pests food, water, and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling practices?
✔✔The Certified Food Manager
When is a foodborne illness considered an outbreak? ✔✔When at least two people experience
the same symptoms after eating the same food.
All items should be stored away from the walls and how many inches from the floor? ✔✔6
inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must
include a label stating what? ✔✔That it must remain frozen until used.
What activity requires a food handler to wear single-use gloves? ✔✔Handling ready to eat foods.
The temperature danger zone refers to which range of temperatures? ✔✔41° F - 135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food
safety risk does this refer to? ✔✔The deliberate contamination of food.
Where is the best place to store cleaning tools and chemicals? ✔✔In an area only used for this
purpose.
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?
✔✔Hepatitis A.
To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that
is what minimum temperature? ✔✔171° F
Hot TCS food needs to be cooled before storage. What
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