ServSafe Practice Exam – Food Safety Certification Study Guide
Which agency enforces food safety in a restaurant or foodservice operation? - correct answer
✔✔State or local regulatory authorities
Three components of active managerial control include - correct answer ✔✔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? - correct answer ✔✔Contact the local regulatory authorities 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 le, and know -
correct answer ✔✔Whom to contact about suspicious activity
A food handler who has just bused tables must do what before handling food? - correct answer
✔✔Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least - correct
answer ✔✔10 seconds
To work with food, a food handler with an infected hand wound must - correct answer
✔✔Cover the wound with an impermeable cover and wear a single use glove
How should food handlers keep their fingernails? - correct answer ✔✔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? - correct answer ✔✔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.? - correct answer ✔✔Exclude the
food handler from the operation
Where should staff members eat, drink, smoke, or chew gum? - correct answer ✔✔In
designated areas
How long must shellstock tags be kept on file? - correct answer ✔✔90 days after the container
has been emptied or the last shellfish was served from the container
When receiving a delivery of food for an operation, it is important to - correct answer
✔✔Inspect all food immediately before storing it
Which item is stored correctly in the cooler? - correct answer ✔✔Macaroni salad stored above
raw salmon
Ready-to-eat TCS food must be date marked if it will be stored for longer than - correct answer
✔✔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? - correct answer ✔✔Label the item to
prevent it from accidentally being olaced 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? - correct answer ✔✔7 days
Pathogens are likely to grow well in a meat stew that is - correct answer ✔✔Between 41-135
degrees F
Which agency enforces food safety in a restaurant or foodservice operation? - correct answer
✔✔State or local regulatory authorities
Three components of active managerial control include - correct answer ✔✔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? - correct answer ✔✔Contact the local regulatory authorities 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 le, and know -
correct answer ✔✔Whom to contact about suspicious activity
A food handler who has just bused tables must do what before handling food? - correct answer
✔✔Wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least - correct
answer ✔✔10 seconds
To work with food, a food handler with an infected hand wound must - correct answer
✔✔Cover the wound with an impermeable cover and wear a single use glove
How should food handlers keep their fingernails? - correct answer ✔✔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? - correct answer ✔✔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.? - correct answer ✔✔Exclude the
food handler from the operation
Where should staff members eat, drink, smoke, or chew gum? - correct answer ✔✔In
designated areas
How long must shellstock tags be kept on file? - correct answer ✔✔90 days after the container
has been emptied or the last shellfish was served from the container
When receiving a delivery of food for an operation, it is important to - correct answer
✔✔Inspect all food immediately before storing it
Which item is stored correctly in the cooler? - correct answer ✔✔Macaroni salad stored above
raw salmon
Ready-to-eat TCS food must be date marked if it will be stored for longer than - correct answer
✔✔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? - correct answer ✔✔Label the item to
prevent it from accidentally being olaced 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? - correct answer ✔✔7 days
Pathogens are likely to grow well in a meat stew that is - correct answer ✔✔Between 41-135
degrees F
