ServSafe Manager Practice Exam 2021
Which unused items may be re-served to another customer? Ans- Prepackaged items such as
soup crackers.
What is NOT considered a safe way to thaw frozen meat? Ans- Under hot running water.
How should a cloth used for wet-wiping be stored? Ans- In a bucket of sanitizing solution.
Where should the scoop for the ice machine be stored between uses? Ans- In a protected and
designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
Ans- Jaundice.
What is a thermocouple? Ans- A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? Ans- In an ice water
bath.
,Why must ground meats be cooked to a higher temperature than whole cuts of meat? Ans- 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? Ans- 135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many
seconds before serving? Ans- 17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of
action? Ans- Wear an impermeable bandage and cover with a single-use glove.
What is the FIFO method (first-in, first-out)? Ans- Storing food items so that the oldest is used
first.
What symptom is most commonly associated with foodborne illness? Ans- Diarrhea.
What is an example of a physical contaminant? Ans- Bones in chili.
, What should you do if food shipments are not delivered at the correct temperatures? Ans- Reject
the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment? Ans-
Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? Ans- In food prep, service, and dishwashing
areas.
What is the best approach to dealing with pests? Ans- 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? Ans-
The Certified Food Manager
When is a foodborne illness considered an outbreak? Ans- When at least two people experience
the same symptoms after eating the same food.
Which unused items may be re-served to another customer? Ans- Prepackaged items such as
soup crackers.
What is NOT considered a safe way to thaw frozen meat? Ans- Under hot running water.
How should a cloth used for wet-wiping be stored? Ans- In a bucket of sanitizing solution.
Where should the scoop for the ice machine be stored between uses? Ans- In a protected and
designated location.
Which symptom must be reported to your regulatory authority when it afflicts a food handler?
Ans- Jaundice.
What is a thermocouple? Ans- A metal probed thermometer.
What is an acceptable method for cooling hot TCS food before storage? Ans- In an ice water
bath.
,Why must ground meats be cooked to a higher temperature than whole cuts of meat? Ans- 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? Ans- 135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many
seconds before serving? Ans- 17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of
action? Ans- Wear an impermeable bandage and cover with a single-use glove.
What is the FIFO method (first-in, first-out)? Ans- Storing food items so that the oldest is used
first.
What symptom is most commonly associated with foodborne illness? Ans- Diarrhea.
What is an example of a physical contaminant? Ans- Bones in chili.
, What should you do if food shipments are not delivered at the correct temperatures? Ans- Reject
the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and equipment? Ans-
Scrape, wash, rinse, sanitize, air dry.
Hand washing stations are required in which areas? Ans- In food prep, service, and dishwashing
areas.
What is the best approach to dealing with pests? Ans- 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? Ans-
The Certified Food Manager
When is a foodborne illness considered an outbreak? Ans- When at least two people experience
the same symptoms after eating the same food.
