ServSafe Classes & Exams – Get Certified Today: $99 » Food Safety practice test

Español

Food Safety manager practice test. Please click the start button below to start the test. Test is 90 multiple choice questions.
All the best!

Food Safety Manager Practice Test - 1

Please wait while the activity loads.
If this activity does not load, try refreshing your browser. Also, this page requires javascript. Please visit using a browser with javascript enabled.

If loading fails, click here to try again

These practice questions are gathered from the web and user submissions. Please study the food safety material prior to taking the test. This practice test is provided only to familiarize you with how the online test is done and what to expect when you do the actual exam.

Start

Congratulations - you have completed Food Safety Manager Practice Test - 1. You scored %%SCORE%% out of %%TOTAL%%. Your performance has been rated as %%RATING%%

Your answers are highlighted below.

Question 1

Nausea, vomiting, diarrhea, jaundice, and fever are all reportable

A	illnesses
B	symptoms
C	exposures
D	diagnoses

Question 2

How far off the floor should cleaned and sanitized utensils be stored on kitchen shelving?

A	1 inch (2.5 cm)
B	6 inches (15.2 cm)
C	2 inches (5.1 cm)
D	4 inches (10.2 cm)

Question 3

Ground beef cooked in a microwave oven must reach an internal temperature of

A	135°F (57°C)
B	155°F (68°C)
C	145°F (63°C)
D	165°F (74°C)

Question 4

An operation receives a delivery of hot roast beef at an internal temperature of 125ºF (52ºC). What should the manager do with the delivery?

A	Serve it immediately
B	Place it in the cooler to use later
C	Reject it
D	Reheat it before serving

Question 5

Which food must be cooked to a minimum internal temperature of 155ºF (74ºC) for 15 seconds?

A	Stuffed peppers
B	Ground beef patties
C	Pork roast
D	Fish fillets

Question 6

Which food item can be received at a temperature of 45°F (7°C) or lower?

A	Fresh Fishy
B	Shell Eggs
C	Fresh poultry
D	Frozen cod Fillets

Question 7

What is the most important reason food handlers should NOT chew gum while working?

A	It can be a choking hazard
B	Saliva can be transferred to a food handler's hands
C	It prevents workers from tasting food
D	Customers may see and find it distasteful

Question 8

Who is responsible for ensuring that staff members are informed about food allergies?

A	the cook
B	Customers
C	Food handlers
D	the manager

Question 9

A manager should install air curtains at the delivery entrance of an operation in order to

A	improve ventilation
B	eliminate dust
C	deny pests access
D	reduce utility costs

Question 10

The only completely reliable backflow- or backsiphonage-prevention method is a(n)

A	air gap
B	Vacuum breaker
C	grease tap
D	cross-connection

Question 11

A delivery of packaged frozen vegetables should be rejected if the

A	vegetables are hard to the touch
B	supplier name is missing from the package
C	packages are covered with ice crystals
D	temperature of the product is 0°F (-18°C)

Question 12

Scombrotoxin is primarily associated with which foods?

A	Fish
B	Beef
C	Fruit
D	Dairy

Question 13

Electrical power outages and sewage backups are classified as

A	serious but not food-related violations
B	physical security threats
C	low-priority regulatory violations
D	imminent health hazards

Question 14

Damaged, spoiled, or recalled food must be stored in

A	the curbed mop sink area
B	an area that is separate from food and equipment
C	the employee locker room
D	a walk-in cooler

Question 15

A food handler has recently been diagnosed with hepatitis A. When should the manager report the illness to the regulatory authority?

A	At the end of the shift
B	If a physician has become involved
C	When the food handler shows symptoms
D	Immediately upon learning of the illness

Question 16

Hair restraint requirements do NOT apply to

A	dishwashers
B	food handlers
C	receiving clerks
D	waitstaff and hosts

Question 17

A cook checks the temperature of soup being held for service, and it is 130ºF (54ºC). The cook reheats the soup to 165ºF (74ºC). This is an example of

A	verifying safety standards
B	establishing a critical limit
C	performing a hazard analysis
D	taking a corrective action

Question 18

The most effective way to prevent pest problems is by

A	maintaining a clean environment
B	applying pesticides regularly
C	exterminating frequently
D	using the right number of traps

Question 19

A food handler must be excluded from an operation if he or she is diagnosed with an illness caused by what pathogen?

A	Campylobacter jejuni
B	Bacillus cereus
C	Campylobacter coli
D	Salmonella Typhi

Question 20

Which is the first step when implementing a HACCP plan?

A	Establish critical limits
B	Monitor the flow of food
C	Verify that the program works
D	Identify hazards to food

Question 21

Which practice is an effective method of preventing cross-contamination?

A	Cleaning and sanitizing cutting boards between prepping cooked and raw meat
B	Keeping the kitchen floor and walls clean and sanitary at all times
C	Exterminating pests that have entered the facility
D	Cooking food items to the correct internal cooking temperature

Question 22

1. How should open, bagged, dry food such as flour, rice, and sugar be stored?

A	On a wire rack under exposed water pipes
B	A. In labeled, approved food containers with tight-fitting lids
C	In an uncovered container until all of the contents have been used
D	On the floor, 6 inches (15.24 cm) away from the wall

Question 23

Which is most likely to be contaminated with the virus that causes hepatitis A?

A	Cooked long grain rice
B	Garlic mashed potatoes
C	Rare cooked hamburger
D	Raw oysters on the half shell

Question 24

A food handler is diagnosed with a disease caused by enterohemorrhagic and shiga toxin-producing E. coli. Which action is management required to take?

A	Temporarily close the operation
B	Consult the existing HACCP plan
C	Inform the local and regional CDC
D	Notify the local regulatory authority

Question 25

A food handler begins work at a ready-to-eat food station at 7 a.m. At 10 a.m., the food handler takes a break and returns at 10:30 a.m. At 2 p.m., the food handler leaves for the day. When should the food handler wash hands and apply gloves?

A	10 a.m. and 2 p.m.
B	10.30 a.m. and 2 p.m.
C	7 a.m. and 10 a.m.
D	7 a.m. and 10.30 a.m.

Question 26

Food ingredients that are removed from their original packages must be identified by the

A	supplier's name
B	list of ingredients
C	size of the container
D	Common name of the food

Question 27

A manager notices that a food handler has an infected wound on his or her arm. The manager must require the food handler to

A	get a release from a medical practitioner
B	cover the wound with a waterproof bandage
C	apply antibacterial cream to the wound
D	work in the office until the wound heals

Question 28

Floor coving is used to

A	improve noise reduction capabilities
B	eliminate the risk of slips and falls
C	reduce sharp corners on hard-to-clean floors
D	increase the resiliency of hard-surface flooring

Question 29

Omelets are being made to order for a Sunday brunch. How should the shell eggs be handled to ensure that the omelets are safe for service?

A	Wash the eggs before using them
B	Keep the eggs in their shells next to the cooking station until they are cooked
C	Crack all of the eggs at once into a large container kept near the cooking station
D	Keep the eggs in their shells under regrigeration until they are cooked

Question 30

Which food item can be safely re-served?

A	Garnishes
B	A small bowl of salsa
C	A basket of hard rolls
D	Individually packaged breadsticks

Question 31

The best way to minimize the growth of bacteria in TCS food in a cold-holding unit is to

A	cook all foods to a minimum of 135°F (57°C)
B	wear gloves to prevent bare-handed contact with foods
C	maintain foods at 41°F (5°C) or below
D	use separate utensils for dispensing each food

Question 32

Which method of thawing food is correct?

A	On the prep table overnight
B	In a steam table
C	Under running water that is 80°F (27°C)
D	As part of the cooking process

Question 33

Food handlers must wash their hands after eating, drinking, smoking, and

A	garnishing one plate before garnishing another plate
B	before handling paper money and coins
C	cutting raw carrots before cutting raw onions
D	cleaning a stainless steel table with a sanitizing solution.

Question 34

After 30 minutes of service, a pan of meatballs in a self-service area is at a temperature of 120°F (49ºC). What must a food handler do with the meatballs?

A	Do nothing to them because 120°F (49°C) is acceptable
B	Remove them from the area and cool them immediately
C	Reheat them to 165°F (74°C) for 15seconds
D	Reheat them by increasing the temperature of the steam table

Question 35

Food removed from its original packaging for use in an operation must be labeled with the

A	name and location of the supplier
B	Source of each major allergen
C	list of artificial colors and flavors
D	common name of the food

Question 36

Chili is reheated in the microwave to 155°F (68°C). Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?

A	Reheating it to 155°F (68°C)
B	Cooking it in the microwave
C	Stirring it halfway through
D	Letting it stand after cooking

Question 37

Which is an example of “cleaning”?

A	Checking the final rinse temperature in the dishwasher
B	Removing food bits from a slicer with a wiping cloth
C	Using a dry towel to remove spots from wine glasses
D	Spraying a solution of bleach on a cutting board

Question 38

When serving a highly susceptible population, time as the control for safety should never be used for

A	raw eggs
B	cheese
C	apple cider
D	milk

Question 39

An operation that serves raw oysters on the half shell can best ensure safety by

A	Purchasing oysters from the nearest dealer
B	refrigerating the oysters after receiving them
C	purchasing oysters from an approved supplier
D	rinsing the oysters in warm water

Question 40

Checking the identification badge of a vendor is an example of which food defense principle?

A	Assure
B	Reports
C	Employees
D	Look

Question 41

The correct way to take the temperature of vacuum-packaged food is to

A	Place a thermometer on the outside of a package
B	puncture a package and take its internal temperature
C	place a thermometer between two unopened packages
D	Puncture a package and take the surface temperature under the wrapping

Question 42

A common allergen can be found in a

A	peanut butter and jelly sandwich
B	piece of corn on the cob
C	green salad served with a vinaigrette dressing
D	baked potato served with chives

Question 43

Floor-mounted equipment must have legs that are at least how tall?

A	12 in (30.48 cm)
B	4 in (10.16 cm)
C	6 in (15.24 cm)
D	9 in (22.86 cm)

Question 44

When prepping foods, the only piece of jewelry that may be worn is a

A	sterling silver watch
B	medical bracelet
C	plain metal band
D	beaded necklace

Question 45

If an operation wants to add a fryer and increase the size of the hood in the prep area, the owner/operator should contact the

A	building inspector after remodelling the prep area
B	regulatory authority and submit the appropriate paperwork
C	city assessor for approval to remodel the prep area
D	county clerk for approval of the plan and then remodel the prep area

Question 46

Cold food should be received at or below an internal temperature of

A	50°F (10°C)
B	41°F (5°C)
C	0°F (-18°C)
D	32°F (0°C)

Question 47

What personal hygiene tool is used to prevent food contamination?

A	Hair Brush
B	Beard trimmer
C	Handwashing sink
D	Nail Clippers

Question 48

A food defense system protects against

A	intentional contamination with malicious intent
B	accidental contamination from packing material
C	unintentional contamination resulting in illness
D	having enough food to supply caloric intake

Question 49

What should a manager do when a state adopts the most current model FDA Food Code?

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 50

A food handler should be excluded from the operation if he or she is diagnosed with

A	diabetes mellitus
B	a high-risk pregnancy
C	hepatitis A
D	sore throat

Question 51

One way a manager can verify that the HACCP system is working is to

A	enter time and temperature cooking requirements on recipes
B	monitor critical limits
C	develop flow diagrams
D	train food handlers on how to cool food

Question 52

After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74ºC) for 15 seconds, which step should be taken next?

A	Serve food immediately after removal from the microwave to maintain its temperature
B	Allow food to stand covered for 2 minutes after cooking to obtain an even temperature
C	Place food in a serving container immediately after removal from microwave to maintain its temperature
D	Remove food from the microwave and allow it to stand uncovered for 3minutes to obtain an even temperature

Question 53

The water temperature in the wash sink of a three-compartment sink must be at least

A	110°F (43°C)
B	150°F (66°C)
C	125°F (52°C)
D	165°F (74°C)

Question 54

Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?

A	Chemical
B	Physical
C	Intentional
D	Biological

Question 55

What is one requirement for a stocked handwashing sink?

A	Step-stool
B	Unbreakable mirror
C	Approved signage
D	Box of tissues

Question 55 Explanation:

Signage reminding food handlers to wash their hand before returning to work is a requirement.

Question 56

A food handler comes to work with yellow eyes and skin and has not sought medical attention. The manager must

A	allow the food handler to return to work in 2days
B	exclude the food handler from work
C	allow the food handler to return to work in 14days
D	restrict the food handler from working with food

Question 57

Cross-contact occurs when

A	different types of food are cooked in the same fryer
B	different pans are used to bake chocolate chip cookies and peanut butter cookies
C	Shrimp is prepped on the same table as lobster
D	carrots are chopped on the same prep table as lettuce

Question 58

Eggs that are intended for hot holding should be cooked to which minimum internal temperature for at least 15 seconds?

A	165°F (74°C)
B	155°F (68°C)
C	135°F (57°C)
D	145°F (63°C)

Question 59

The risk of foodborne illness caused by parasites can be reduced by

A	purchasing fish and produce from an approved supplier
B	adding acid to food to kill the parasites
C	throwing out all dented cans or cans without labels
D	establishing an integrated pest management program

Question 60

Which agency regulates and inspects eggs?

A	U.S. Public Health Service (USPHS)
B	U.S. Department of Agriculture (USDA)
C	Food and Drug Administration (FDA)
D	Centers for Disease Control and Prevention (CDC)

Question 61

One method of denying pests access to an operation is to

A	keep garbage can clean and sanitized
B	leave space between the floor and stationary equipment
C	check deliveries after they are stored
D	install screens on windows and vents

Question 62

Food handlers should wash their hands between

A	ringing a sale on the cash register and sweeping the restroom
B	Shaking hands with a guest and replenishing the food on the salad bar
C	placing potatoes in storage and removing dirty dishes from the dining area
D	taking out the garbage and refilling the container with a new plastic liner

Question 63

What information should be included when training staff about reporting an illness?

A	Shift coverage when reporting an illness
B	Importance of reporting an illness
C	Loss of sales due to reporting an illness
D	risk of losing a job when reporting an illness

Question 64

TCS food that is being thawed in a cooler must be maintained at or below which temperature?

A	45°F (7°C)
B	0°F (-18°C)
C	41°F (5°C)
D	32°F (0°C)

Question 65

Parasites are most likely to be found in incorrectly frozen

A	Vegetables
B	Fish
C	Juice
D	Beef

Question 66

Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?

A	155°F (68°C)
B	165°F (74°C)
C	135°F (57°C)
D	145°F (63°C)

Question 67

A hose connected to running water that is left submerged in a bucket is an example of a(n)

A	air gap
B	cross-connection
C	grease trap
D	vacuum breaker

Question 68

A ready-to-eat TCS food that has been commercially processed must be heated to a temperature of at least

A	145°F (63°C)
B	135°F (57°C)
C	165°F (74°C)
D	155°F (68°C)

Question 69

What is a cross-connection?

A	Piping used in a drink dispenser
B	Piping used in most dishwashers
C	A link between safe and unsafe water
D	A link between two safe water systems

Question 70

The third compartment of a three-compartment sink should contain

A	clear rinse-water
B	Soapy water
C	sanitizing solution
D	drying racks

Question 71

At what temperature do shellfish need to be maintained during transportation?

A	45°F (7°C)
B	65°F (18°C)
C	35°F (2°C)
D	55°F (13°C)

Question 72

For an iodine sanitizer to be effective, it must remain in contact with the utensil or surface for at least how many seconds?

A	10
B	7
C	30
D	60

Question 73

A food handler is washing his or her hands when the manager notices a lesion containing pus on one of the food handler’s fingers. The manager should ensure that the food handler

A	washes hands for 15 seconds using warm water
B	does not return to work in any food prep area
C	returns to work only after covering the lesion with antibiotic cream
D	wears a finger cot and uses a single-use glove

Question 74

Steamed vegetables that are served from a steam table must be maintained at which temperature?

A	165°F (74°C)
B	155°F (68°C)
C	135°F (57°C)
D	145°F (64°C)

Question 75

Which technique is acceptable for cooling TCS food?

A	Breaking down large portions into smaller portions
B	Moving the food from a metal pan to a plastic pan
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 76

At an operation, what should an employee do when a customer has vomited on the service counter?

A	Refer to the operation's policy and procedure manual
B	Ignore the situation and help the next customer
C	Call the CDC for instructions on how to proceed
D	Close the operation until the situation can be addressed

Question 77

Which is a physical contaminant?

A	Rat poison in Tuna salad
B	Bones in a boneless chicken breast
C	Mold on cheese
D	Hepatitis A in a baked potato

Question 78

A preschool cafeteria manager protects young children’s health by serving

A	fresh orange juice
B	pasteurized eggs
C	raw milk
D	Sliced cantaloupe

Question 79

A case of frozen pork chops is received thawed. What should the food handler do with the case?

A	Accept it but use it right away
B	Accept it and place it in the freezer
C	Reject it and throw it in the dumpster
D	Reject it and return it to the supplier

Question 80

What must happen immediately in a HACCP system when critical limits are not met?

A	Monitoring
B	Corrective Action
C	Verification
D	Hazard Analysis

Question 81

How should food and supplies be stored in a dry-storage area?

A	Next to 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 6 inches off the floor
D	Away from the walls and 4 inches off the floor

Question 82

An operation that would like to cure its own meats on site is required to

A	Create a HACCP plan
B	use an accelerated curing process
C	limit curing to pork and poultry only
D	use only meats raised and slaughtered in the U.S.

Question 83

What should a food handler do first to cool a large stockpot of soup?

A	Stir it frequently with a large spoon
B	Cover it and place it in the cooler
C	Cool it at room temperature
D	Divide it into smaller containers

Question 84

Shellfish tags must be kept for

A	45 days after the product is delivered
B	24 hours after the product is served
C	60 days after the product's supplier is paid
D	90 days after the product's container is empty

Question 85

Which item should managers and food handlers wear to prevent biological contamination?

A	Wrist watch
B	Headband
C	Slip-resistant Shoes
D	Clean Apron

Question 86

An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?

A	Have equipment approved by the USDA
B	Require all food handlers to attend a training on ROP
C	Submit the menu for FDA approval
D	Create a HACCP plan

Question 87

During which phase in an operation does food safety control begin?

A	Preparation
B	Cooking
C	Purchasing
D	Storage

Question 88

Manual warewashing sinks must be equipped with

A	single-use towels for drying wet dishes
B	Correctly sized drain boards
C	non-drinkable hot and cold running water
D	Shelving above the sink for storing cleaners and sanitizers

Question 89

Cooking a steak in the microwave requires that the internal temperature reach

A	165°F (74°C)
B	155°F (68°C)
C	145°F (63°C)
D	175°F (79°C)

Question 90

Linen used to line bread baskets should be replaced

A	every 4hours
B	for each new customer
C	at least daily
D	when-dirty

Once you are finished, click the button below. Any items you have not completed will be marked incorrect. Get Results

There are 90 questions to complete.

←

List

→

Return

Shaded items are complete.

1	2	3	4	5
6	7	8	9	10
11	12	13	14	15
16	17	18	19	20
21	22	23	24	25
26	27	28	29	30
31	32	33	34	35
36	37	38	39	40
41	42	43	44	45
46	47	48	49	50
51	52	53	54	55
56	57	58	59	60
61	62	63	64	65
66	67	68	69	70
71	72	73	74	75
76	77	78	79	80
81	82	83	84	85
86	87	88	89	90
End

Return

Disclaimer: This website is not affiliated or endorsed by the National Restaurant Association Educational Foundation (NRAEF). ServSafe is a registered trademark of NRAEF and is used here solely for identification purpose.
No Warranties and Limitation of Liability
Information and documents provided on this Web site are provided “as is” without warranty of any kind, either expressed or implied, including limitation warranties of merchantability, fitness for a particular purpose, and noninfringement. ServSafeExams.com/Educational Resources uses reasonable efforts to include accurate and up-to-date information on this Web site; it does not, however, make any warranties or representations as to its accuracy or completeness. ServSafeExams.com/Educational Resources periodically adds, changes, improves, or updates the information and documents on this Web site without notice.

ServSafeExams.com/Educational Resources assumes no liability or responsibility for any errors or omissions in the content of our Web site. Your use of this Web site is at your own risk. Under no circumstances and under no legal theory shall ServSafeExams.com/Educational Resources, its suppliers, or any other party involved in creating, producing, or delivering this Web site’s contents be liable to you or any other person for any indirect, direct, special, incidental, or consequential damages arising from your access to, or use of, this Web site.

1	2	3	4	5
6	7	8	9	10
11	12	13	14	15
16	17	18	19	20
21	22	23	24	25
26	27	28	29	30
31	32	33	34	35
36	37	38	39	40
41	42	43	44	45
46	47	48	49	50
51	52	53	54	55
56	57	58	59	60
61	62	63	64	65
66	67	68	69	70
71	72	73	74	75
76	77	78	79	80
81	82	83	84	85
86	87	88	89	90
End

1	2	3	4	5
6	7	8	9	10
11	12	13	14	15
16	17	18	19	20
21	22	23	24	25
26	27	28	29	30
31	32	33	34	35
36	37	38	39	40
41	42	43	44	45
46	47	48	49	50
51	52	53	54	55
56	57	58	59	60
61	62	63	64	65
66	67	68	69	70
71	72	73	74	75
76	77	78	79	80
81	82	83	84	85
86	87	88	89	90
End

1	2	3	4	5
6	7	8	9	10
11	12	13	14	15
16	17	18	19	20
21	22	23	24	25
26	27	28	29	30
31	32	33	34	35
36	37	38	39	40
41	42	43	44	45
46	47	48	49	50
51	52	53	54	55
56	57	58	59	60
61	62	63	64	65
66	67	68	69	70
71	72	73	74	75
76	77	78	79	80
81	82	83	84	85
86	87	88	89	90
End