Food Safety manager practice test. Please click the start button below to start the test. Test is 90 multiple choice questions.
All the best!
Question 1 |
A | Fresh Fishy |
B | Fresh poultry |
C | Shell Eggs |
D | Frozen cod Fillets |
Question 2 |
A | On the floor, 6 inches (15.24 cm) away from the wall |
B | On a wire rack under exposed water pipes |
C | A. In labeled, approved food containers with tight-fitting lids |
D | In an uncovered container until all of the contents have been used |
Question 3 |
A | If a physician has become involved |
B | At the end of the shift |
C | When the food handler shows symptoms |
D | Immediately upon learning of the illness |
Question 4 |
A | 55°F (13°C) |
B | 65°F (18°C) |
C | 35°F (2°C) |
D | 45°F (7°C) |
Question 5 |
A | cover the wound with a waterproof bandage |
B | get a release from a medical practitioner |
C | apply antibacterial cream to the wound |
D | work in the office until the wound heals |
Question 6 |
A | Saliva can be transferred to a food handler's hands |
B | It prevents workers from tasting food |
C | It can be a choking hazard |
D | Customers may see and find it distasteful |
Question 7 |
A | Dairy |
B | Fruit |
C | Beef |
D | Fish |
Question 8 |
A | 6 in (15.24 cm) |
B | 12 in (30.48 cm) |
C | 9 in (22.86 cm) |
D | 4 in (10.16 cm) |
Question 9 |
A | 145°F (63°C) |
B | 165°F (74°C) |
C | 155°F (68°C) |
D | 135°F (57°C) |
Question 10 |
A | illnesses |
B | symptoms |
C | diagnoses |
D | exposures |
Question 11 |
A | low-priority regulatory violations |
B | physical security threats |
C | imminent health hazards |
D | serious but not food-related violations |
Question 12 |
A | Centers for Disease Control and Prevention (CDC) |
B | Food and Drug Administration (FDA) |
C | U.S. Public Health Service (USPHS) |
D | U.S. Department of Agriculture (USDA) |
Question 13 |
A | taking a corrective action |
B | establishing a critical limit |
C | verifying safety standards |
D | performing a hazard analysis |
Question 14 |
A | Garlic mashed potatoes |
B | Rare cooked hamburger |
C | Cooked long grain rice |
D | Raw oysters on the half shell |
Question 15 |
A | Exterminating pests that have entered the facility |
B | Cleaning and sanitizing cutting boards between prepping cooked and raw meat |
C | Cooking food items to the correct internal cooking temperature |
D | Keeping the kitchen floor and walls clean and sanitary at all times |
Question 16 |
A | grease trap |
B | vacuum breaker |
C | cross-connection |
D | air gap |
Question 17 |
A | 60 |
B | 10 |
C | 30 |
D | 7 |
Question 18 |
A | Reject it |
B | Place it in the cooler to use later |
C | Serve it immediately |
D | Reheat it before serving |
Question 19 |
A | Cool it at room temperature |
B | Cover it and place it in the cooler |
C | Stir it frequently with a large spoon |
D | Divide it into smaller containers
|
Question 20 |
A | Verify that the program works |
B | Establish critical limits |
C | Monitor the flow of food |
D | Identify hazards to food |
Question 21 |
A | an area that is separate from food and equipment |
B | a walk-in cooler |
C | the employee locker room |
D | the curbed mop sink area |
Question 22 |
A | Accept it and place it in the freezer |
B | Reject it and throw it in the dumpster |
C | Accept it but use it right away |
D | Reject it and return it to the supplier |
Question 23 |
A | Purchasing oysters from the nearest dealer |
B | purchasing oysters from an approved supplier |
C | refrigerating the oysters after receiving them |
D | rinsing the oysters in warm water |
Question 24 |
A | ringing a sale on the cash register and sweeping the restroom |
B | taking out the garbage and refilling the container with a new plastic liner |
C | placing potatoes in storage and removing dirty dishes from the dining area |
D | Shaking hands with a guest and replenishing the food on the salad bar |
Question 25 |
A | Vegetables |
B | Fish |
C | Beef |
D | Juice |
Question 26 |
A | 6 inches (15.2 cm) |
B | 1 inch (2.5 cm) |
C | 2 inches (5.1 cm) |
D | 4 inches (10.2 cm) |
Question 27 |
A | 155°F (68°C) |
B | 145°F (63°C) |
C | 165°F (74°C) |
D | 135°F (57°C) |
Question 28 |
A | Away from the walls and 6 inches off the floor |
B | Next to the walls and 4 inches off the floor |
C | Away from the walls and 4 inches off the floor |
D | Next to the walls and 6 inches off the floor |
Question 29 |
A | 175°F (79°C) |
B | 165°F (74°C) |
C | 155°F (68°C) |
D | 145°F (63°C) |
Question 30 |
A | Puncture a package and take the surface temperature under the wrapping |
B | puncture a package and take its internal temperature |
C | Place a thermometer on the outside of a package |
D | place a thermometer between two unopened packages |
Question 31 |
A | Moving the food from a metal pan to a plastic pan |
B | Breaking down large portions into smaller portions |
C | Removing pans from hot holding and placing them in the walk-in-cooler |
D | Leaving the hot food on the table until it is cool enough to handle safely |
Question 32 |
A | Shrimp is prepped on the same table as lobster |
B | carrots are chopped on the same prep table as lettuce
|
C | different types of food are cooked in the same fryer |
D | different pans are used to bake chocolate chip cookies and peanut butter cookies |
Question 33 |
A | Temporarily close the operation |
B | Consult the existing HACCP plan |
C | Notify the local regulatory authority |
D | Inform the local and regional CDC |
Question 34 |
A | Wash the eggs before using them |
B | Crack all of the eggs at once into a large container kept near the cooking station |
C | Keep the eggs in their shells under regrigeration until they are cooked |
D | Keep the eggs in their shells next to the cooking station until they are cooked |
Question 35 |
A | Place food in a serving container immediately after removal from microwave to maintain its temperature |
B | Serve food immediately after removal from the microwave to maintain its temperature |
C | Remove food from the microwave and allow it to stand uncovered for 3minutes to obtain an even temperature |
D | Allow food to stand covered for 2 minutes after cooking to obtain an even temperature |
Question 36 |
A | returns to work only after covering the lesion with antibiotic cream |
B | wears a finger cot and uses a single-use glove |
C | does not return to work in any food prep area |
D | washes hands for 15 seconds using warm water |
Question 37 |
A | hepatitis A |
B | diabetes mellitus |
C | a high-risk pregnancy |
D | sore throat |
Question 38 |
A | Verification |
B | Hazard Analysis |
C | Monitoring |
D | Corrective Action |
Question 39 |
A | Importance of reporting an illness |
B | Loss of sales due to reporting an illness |
C | Shift coverage when reporting an illness |
D | risk of losing a job when reporting an illness |
Question 40 |
A | name and location of the supplier |
B | Source of each major allergen |
C | common name of the food |
D | list of artificial colors and flavors |
Question 41 |
A | use only meats raised and slaughtered in the U.S. |
B | limit curing to pork and poultry only |
C | Create a HACCP plan |
D | use an accelerated curing process |
Question 42 |
A | throwing out all dented cans or cans without labels |
B | establishing an integrated pest management program |
C | adding acid to food to kill the parasites |
D | purchasing fish and produce from an approved supplier |
Question 43 |
A | Chemical |
B | Physical |
C | Biological |
D | Intentional |
Question 44 |
A | cutting raw carrots before cutting raw onions |
B | garnishing one plate before garnishing another plate |
C | before handling paper money and coins |
D | cleaning a stainless steel table with a sanitizing solution. |
Question 45 |
A | food handlers |
B | dishwashers |
C | waitstaff and hosts |
D | receiving clerks |
Question 46 |
A | grease tap |
B | air gap |
C | cross-connection |
D | Vacuum breaker |
Question 47 |
A | 32°F (0°C) |
B | 0°F (-18°C) |
C | 45°F (7°C) |
D | 41°F (5°C) |
Question 48 |
A | Mold on cheese |
B | Rat poison in Tuna salad |
C | Bones in a boneless chicken breast |
D | Hepatitis A in a baked potato |
Question 49 |
A | allow the food handler to return to work in 2days |
B | allow the food handler to return to work in 14days |
C | exclude the food handler from work |
D | restrict the food handler from working with food |
Question 50 |
A | Stirring it halfway through |
B | Reheating it to 155°F (68°C) |
C | Cooking it in the microwave |
D | Letting it stand after cooking |
Question 51 |
A | 45 days after the product is delivered |
B | 90 days after the product's container is empty |
C | 60 days after the product's supplier is paid |
D | 24 hours after the product is served |
Question 52 |
A | sanitizing solution |
B | clear rinse-water |
C | drying racks |
D | Soapy water |
Question 53 |
A | install screens on windows and vents |
B | leave space between the floor and stationary equipment
|
C | keep garbage can clean and sanitized |
D | check deliveries after they are stored |
Question 54 |
A | raw milk |
B | pasteurized eggs |
C | Sliced cantaloupe |
D | fresh orange juice |
Question 55 |
A | applying pesticides regularly |
B | maintaining a clean environment |
C | exterminating frequently |
D | using the right number of traps |
Question 56 |
A | On the prep table overnight |
B | As part of the cooking process |
C | Under running water that is 80°F (27°C) |
D | In a steam table |
Question 57 |
A | Unbreakable mirror |
B | Box of tissues |
C | Step-stool |
D | Approved signage |
Question 58 |
A | plain metal band |
B | sterling silver watch |
C | beaded necklace |
D | medical bracelet |
Question 59 |
A | Close the operation until the situation can be addressed |
B | Ignore the situation and help the next customer |
C | Refer to the operation's policy and procedure manual |
D | Call the CDC for instructions on how to proceed |
Question 60 |
A | Reheat them by increasing the temperature of the steam table |
B | Do nothing to them because 120°F (49°C) is acceptable |
C | Remove them from the area and cool them immediately |
D | Reheat them to 165°F (74°C) for 15seconds |
Question 61 |
A | Fish fillets |
B | Pork roast |
C | Stuffed peppers |
D | Ground beef patties |
Question 62 |
A | 135°F (57°C) |
B | 165°F (74°C) |
C | 145°F (63°C) |
D | 155°F (68°C) |
Question 63 |
A | A small bowl of salsa |
B | Garnishes |
C | Individually packaged breadsticks |
D | A basket of hard rolls |
Question 64 |
A | Campylobacter coli |
B | Salmonella Typhi |
C | Campylobacter jejuni |
D | Bacillus cereus |
Question 65 |
A | milk |
B | raw eggs |
C | cheese |
D | apple cider |
Question 66 |
A | Storage |
B | Cooking |
C | Preparation |
D | Purchasing |
Question 67 |
A | 125°F (52°C) |
B | 150°F (66°C) |
C | 165°F (74°C) |
D | 110°F (43°C) |
Question 68 |
A | wear gloves to prevent bare-handed contact with foods |
B | cook all foods to a minimum of 135°F (57°C) |
C | use separate utensils for dispensing each food |
D | maintain foods at 41°F (5°C) or below |
Question 69 |
A | temperature of the product is 0°F (-18°C) |
B | packages are covered with ice crystals |
C | vegetables are hard to the touch |
D | supplier name is missing from the package |
Question 70 |
A | Apply for a new food license and recertify all managers and food handlers. |
B | Update the standard operating procedures and provide training |
C | Continue operating the same way and slowly incorporate the new code |
D | Close the operation until full compliance and training is completed |
Question 71 |
A | monitor critical limits |
B | develop flow diagrams |
C | train food handlers on how to cool food |
D | enter time and temperature cooking requirements on recipes |
Question 72 |
A | Submit the menu for FDA approval |
B | Create a HACCP plan |
C | Have equipment approved by the USDA |
D | Require all food handlers to attend a training on ROP |
Question 73 |
A | 41°F (5°C) |
B | 32°F (0°C) |
C | 0°F (-18°C) |
D | 50°F (10°C) |
Question 74 |
A | Correctly sized drain boards |
B | non-drinkable hot and cold running water |
C | single-use towels for drying wet dishes |
D | Shelving above the sink for storing cleaners and sanitizers |
Question 75 |
A | Slip-resistant Shoes |
B | Wrist watch |
C | Clean Apron |
D | Headband |
Question 76 |
A | Checking the final rinse temperature in the dishwasher |
B | Removing food bits from a slicer with a wiping cloth |
C | Spraying a solution of bleach on a cutting board |
D | Using a dry towel to remove spots from wine glasses |
Question 77 |
A | 165°F (74°C) |
B | 145°F (63°C) |
C | 135°F (57°C) |
D | 155°F (68°C) |
Question 78 |
A | Customers |
B | the cook |
C | Food handlers |
D | the manager |
Question 79 |
A | 165°F (74°C) |
B | 135°F (57°C) |
C | 145°F (64°C) |
D | 155°F (68°C) |
Question 80 |
A | Employees |
B | Assure |
C | Reports |
D | Look |
Question 81 |
A | deny pests access |
B | improve ventilation |
C | eliminate dust |
D | reduce utility costs |
Question 82 |
A | regulatory authority and submit the appropriate paperwork |
B | county clerk for approval of the plan and then remodel the prep area |
C | building inspector after remodelling the prep area |
D | city assessor for approval to remodel the prep area |
Question 83 |
A | Common name of the food |
B | list of ingredients |
C | supplier's name |
D | size of the container |
Question 84 |
A | intentional contamination with malicious intent |
B | unintentional contamination resulting in illness |
C | having enough food to supply caloric intake |
D | accidental contamination from packing material |
Question 85 |
A | A link between two safe water systems |
B | Piping used in most dishwashers |
C | Piping used in a drink dispenser |
D | A link between safe and unsafe water |
Question 86 |
A | piece of corn on the cob |
B | baked potato served with chives |
C | peanut butter and jelly sandwich |
D | green salad served with a vinaigrette dressing |
Question 87 |
A | Nail Clippers |
B | Handwashing sink |
C | Hair Brush |
D | Beard trimmer |
Question 88 |
A | when-dirty |
B | for each new customer |
C | every 4hours |
D | at least daily |
Question 89 |
A | 7 a.m. and 10.30 a.m. |
B | 10.30 a.m. and 2 p.m. |
C | 7 a.m. and 10 a.m. |
D | 10 a.m. and 2 p.m. |
Question 90 |
A | improve noise reduction capabilities |
B | increase the resiliency of hard-surface flooring |
C | reduce sharp corners on hard-to-clean floors |
D | eliminate the risk of slips and falls |
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