ServSafe Exam Questions with Answers
1. What 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: C:State or local regulatory authority
2. 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: A: Identifying risks, creating
specifications and training
3. 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
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: A: Contact the local regulatory
authority before use
4. To prevent the deliberate contamination of food, a manager should know who is in
1
,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: D: Whom to contact about suspi- cious
activity.
5. 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: B: Wash hands
6. 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: D: 10 seconds
7. 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
2
, D: apply ointment and bandage the wound with an impermeable cover: A: Cover
wound with an impermeable cover and wear a single-use glove
8. 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: A: short and unpolished
9. 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: D: Restrict the food handler from
working with food
10.What actions should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.?
A: Keep the food handler away from duties that involve food B:
Exclude the food handler from the operation
C: Make sure the food handler is supplied with the disposable gloves
D: Make sure the food handler washes hands often: B: Exclude the food handler from
the operation
11.Where should staff members eat, drink, smoke, or chew gum? A:
3
1. What 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: C:State or local regulatory authority
2. 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: A: Identifying risks, creating
specifications and training
3. 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
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: A: Contact the local regulatory
authority before use
4. To prevent the deliberate contamination of food, a manager should know who is in
1
,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: D: Whom to contact about suspi- cious
activity.
5. 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: B: Wash hands
6. 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: D: 10 seconds
7. 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
2
, D: apply ointment and bandage the wound with an impermeable cover: A: Cover
wound with an impermeable cover and wear a single-use glove
8. 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: A: short and unpolished
9. 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: D: Restrict the food handler from
working with food
10.What actions should a manager take when a food handler reports having diarrhea
and being diagnosed with a foodborne illness caused by Shigella spp.?
A: Keep the food handler away from duties that involve food B:
Exclude the food handler from the operation
C: Make sure the food handler is supplied with the disposable gloves
D: Make sure the food handler washes hands often: B: Exclude the food handler from
the operation
11.Where should staff members eat, drink, smoke, or chew gum? A:
3
