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