ServSafe Manager Exam Preparation Resources

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ServSafe Manager exam is easy to take now. Learning ServSafe Manager exam information is a required step. There are 90 questions (10 unscored questions) in real ServSafe Manager exam, and you have 2 hours (120 minutes) to complete all the questions. The required passing score is 75%. We provide the latest ServSafe Manager exam preparation resources, which are valuable for you to pass the test. Free ServSafe Manager exam preparation resources are available below.

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1. Which food must be stored at a temperature of 41°F (5°C) or lower?

Ham-and-cheese sandwich

Beef jerky and cracker appetizers

Cookies-and-brownies tray

Fruit basket with uncut fruit

2. Which is an example of "cleaning"?

Checking the final rinse temperature in the dishwasher

Spraying a solution of bleach on a cutting board

Removing food bits from a slicer with a wiping cloth

Using a dry towel to remove spots from wine glasses

3. Which of the following practices of dispensing single-service items prevents contamination?

Provide individually wrapped ware.

Place unwrapped items in clean and sanitary dispensers.

Distribute the unwrapped items to the customer upon request.

Display unwrapped and left upright in containers with handles down.

4. Barracuda is a type of predatory tropical reef fish implicated as a source of which kind of toxin?

Fungal

Ciguatera

Histamine

Scombroid

5. The water temperature in the first compartment of a three-compartment sink should be at least:

$110^{circ}F$ ($43^{circ}C$).

$135^{circ}F$ ($57^{circ}C$).

$171^{circ}F$ ($77^{circ}C$).

$180^{circ}F$ ($82^{circ}C$).

6. A food worker is not sure when the dry-storage area needs to be cleaned.

What can be done to find out when to clean it?

Wait until told to clean it.

Check the master cleaning schedule.

Review the cleaning duty roster worksheet.

Find out when the next inspection is scheduled.

7. Who is required to wear a hair restraint while working?

Greeters

Cashiers

Dishwashers

Hosts

8. A food handler is assigned to monitor self-service food bars because customers may:

need help in selecting food.

attempt to steal food from the line.

place too much food on their plates.

contaminate food while moving through the line.

9. For a foodborne illness to be considered a confirmed outbreak, at least how many people must become sick?

10. Which is an example of possible chemical contamination?

Sauerkraut stored in a glass jar

Tomato juice stored in a plastic jar

Orange juice stored in a copper pitcher

Grapefruit juice stored in a china pitcher

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11. If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?

12. What information does the FDA Food Code contain?

Common uses for food and drugs

Grading standards for meat and poultry

Recommendations for regulatory requirements

Nutritional requirements for children and adults

13. Cross-contamination can be prevented by:

reheating food to $165^{circ}F$ ($74^{circ}C$) for 15 seconds.

purchasing produce only from approved suppliers.

storing glass thermometers in rubbing alcohol when not in use.

using color-coded cutting boards and utensils.

14. What level of involvement do food workers have in executing a master cleaning schedule?

Rare

Planning

Voluntary

Mandatory

15. What is the FDA Food Code recommendation for fingernail maintenance for ungloved food preparation employees?

Nails must be professionally maintained and polished.

Nails must be unpolished, short, and smoothly trimmed.

Nails may be unpolished, long, and buffed until gleaming.

False nails are permitted as long as they are firmly affixed.

16. What are job aids?

Tools to remind food handlers of how to perform a certain task

An electronic presentation used to deliver content to a group of participants

Temporary employees hired to support a full time worker in a specific role

Technology-based training methods, including web-based activities

17. Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

Yes, because they switched tasks.

Yes, because the gloves may have become dirty by handling raw vegetables.

No, because raw vegetables are not considered potentially hazardous.

No, because there was no risk of cross-contamination when removing garbage.

18. When a regulatory authority finds a critical violation, what should the Person in Charge (PIC) do first?

Immediately close the operation.

Review restaurant training program.

Discuss corrections with the inspector.

Seek guidance from upper management.

19. Which action should a food handler take if a sanitizing solution has weakened after 2 hours?

Add hot water.

Add more sanitizer.

Increase the contact time.

Replace the entire solution.

20. In order to prevent food contamination, a food handler must:

practice frequent handwashing.

maintain refrigerated foods at or about $45^{circ}F$ ($7^{circ}C$).

sanitize all work surfaces every 5 hours.

wash and rinse all utensils regularly.

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21. A non-food-contact surface must be

Underwriters Laboratories (UL) certified.

nonabsorbent.

Occupational Safety and Health Agency (OSHA) approved.

color coded.

22. How many days can refrigerated, ready-to-eat time/temperature control for safety (TCS) foods be stored safely at $41^{circ}F$ ($5^{circ}C$)?

23. Which of the following is evidence of deliberate tampering of food?

Labels are missing from food containers.

Sulfites are added to prevent browning of lettuce.

Protective seal or wrapper is missing from a food container.

Food employees are handling ready-to-eat foods with bare hands.

24. Which step is required as a part of proper handwashing?

Using a nail brush to scrub fingernails

Using hand antiseptic after drying hands

Scrubbing hands for 10-15 seconds

Rinsing hands for 20 seconds after washing

25. A chemical sanitizing solution's effectiveness depends on the

water hardness, pH, and temperature of the solution.

color, odor, and scent of the solution.

type of test strips used to test the solution.

number of surfaces to be sanitized with the solution.

26. What is one approved way to preset utensils?

Wrap them in a napkin.

Preset indoors only.

Remove them at the end of the day.

Use only clear plastic utensils.

27. If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

Quickly heat the dish to $165^{circ}F$ ($74^{circ}C$).

Throw out the dish and prepare it again.

Serve the dish if the customer's allergy is not severe.

Warn the customer that cross contact may have occurred.

ServSafe Manager Exam Preparation Resources

ServSafe Manager Exam Preparation Resources

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