ServSafe Manager Practice Test 2020 (Chapter 1- Providing Safe Food) Question Answers Keys. You can download the printable and editable PDF files or participate in our Quiz Content for free based on 7th edition manager 2020. This study guide will help you in the ServSafe Food Protection Manager Practice Test Prep.
Our Sample ServSafe Test Prep has 30 questions, you’ll need to answer at least 21 of them correctly to achieve a passing score (75%). You can check your answers and all question at the end of the quiz. In addition, you can finish it at any by clicking on “Finish Quiz”
ServSafe Manager Practice Test – 1
Practice Test Name | ServSafe Practice Test 2023 |
Course Name | ServSafe Food Protection Manager |
Type of test | Sample Quiz Test |
Total Question in the Test | 30 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Chapter 1- Providing Safe Food |
Test Language | English |
Official Online Course Link | servsafe.com/ServSafe-Manager |
ServSafe Sample Practice Test 2020
(Chapter 1- Providing Safe Food)
Quiz-summary
0 of 30 questions completed
Questions:
- 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
Information
Free ServSafe Manager Practice Test (Chapter 1- Providing Safe Food)
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading...
You must sign in or sign up to start the quiz.
You have to finish following quiz, to start this quiz:
Results
0 of 30 questions answered correctly
Your time:
Time has elapsed
You have reached 0 of 0 points, (0)
Average score |
|
Your score |
|
Categories
- Not categorized 0%
-
The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
- 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
- Answered
- Review
-
Question 1 of 30
1. Question
1 pointsWhich of the following can cause Foodborne Illness?
Correct
Incorrect
-
Question 2 of 30
2. Question
1 pointsAfter eating some food when two or more people get the same illness is called
Correct
Incorrect
-
Question 3 of 30
3. Question
1 pointsSelect most common three types of contamination to food
Correct
Incorrect
-
Question 4 of 30
4. Question
1 pointsTCS stands for
Correct
Incorrect
-
Question 5 of 30
5. Question
1 pointsWhich of the following groups are the “Higher risk populations” in foodborne illness outbreak? (select all that apply)
Correct
Incorrect
-
Question 6 of 30
6. Question
1 pointsSelect which of the following is the “four most common ways food becomes contaminated”?
Correct
Incorrect
-
Question 7 of 30
7. Question
1 pointsWhich of the following types of food carry harmful toxins? (selects all that apply)
Correct
Incorrect
-
Question 8 of 30
8. Question
1 pointsTCS foods are left in the danger zone for ____ hours?
Correct
Incorrect
-
Question 9 of 30
9. Question
1 pointsThe temperature danger zone is food temperatures between
Correct
Incorrect
-
Question 10 of 30
10. Question
1 pointsSelect all that apply for TCS foods
Correct
Incorrect
-
Question 11 of 30
11. Question
1 pointsA food handler’s hands can transfer pathogens from one food to another.
Correct
Incorrect
-
Question 12 of 30
12. Question
1 pointsAfter eating some food in a restaurant when a customer fills illness is called FOODBORNE ILLNESS.
Correct
Incorrect
FOODBORNE ILLNESS OUTBREAK is when two or more people experience the same illness after eating the same food.
-
Question 13 of 30
13. Question
1 pointsFood handlers who don’t wash their hands correctly can cause foodborne illness.
Correct
Incorrect
-
Question 14 of 30
14. Question
1 pointsAdults are more likely than preschool-age children to get sick from contaminated food.
Correct
Incorrect
-
Question 15 of 30
15. Question
1 pointsAmong all types of “food safety hazards,” the Pathogens are the greatest threat to food safety.
Correct
Incorrect
Pathogens are the greatest threat to food safety. Some plants, mushrooms and seafood that carry harmful toxins are included in this group.
-
Question 16 of 30
16. Question
1 pointsWhich of the following food that supports the rapid growth of Microorganisms? (Select all that apply)
Correct
Incorrect
-
Question 17 of 30
17. Question
1 pointsFor this situation, select one of the following ways in which food became unsafe.
Leftover chili is cooled on the counter.
Correct
Incorrect
-
Question 18 of 30
18. Question
1 pointsFor this situation, select one of the following ways in which food became unsafe.
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.
Correct
Incorrect
-
Question 19 of 30
19. Question
1 pointsFor this situation, select one of the following ways in which food became unsafe.
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.
Correct
Incorrect
-
Question 20 of 30
20. Question
1 pointsFor this situation, select one of the following ways in which food became unsafe.
A server setting tables touch the food-contact surfaces of a water glass when placing it on the table.
Correct
Incorrect
-
Question 21 of 30
21. Question
1 pointsWhich of the following food that NOT contains a TCS food. (select all that apply)
Correct
Incorrect
-
Question 22 of 30
22. Question
1 pointsWhat action describes foodhandler leaves the restroom without washing his/her hands
Correct
Incorrect
-
Question 23 of 30
23. Question
1 pointsWhat are the following actions comes under Time-Temperature Abuse? (select all that apply)
Correct
Incorrect
-
Question 24 of 30
24. Question
1 pointsBy this action “Touch or scratch wounds and then touch food” in which the food became unsafe?
Correct
Incorrect
-
Question 25 of 30
25. Question
1 pointsWhat types of food can be eaten without further preparation, washing or cooking?
Correct
Incorrect
READY-TO-EAT FOOD (RTE) is food that can be eaten without further preparation, washing or cooking.
-
Question 26 of 30
26. Question
1 pointsWhich type of the following foods needs careful handling to prevent contamination?
Correct
Incorrect
-
Question 27 of 30
27. Question
1 pointsIn your food business who must understand food safety practices and create the necessary procedures?
Correct
Incorrect
-
Question 28 of 30
28. Question
1 pointsWhose responsibility is to ensure that employees have the knowledge and skills needed to handle food safely in your establishment?
Correct
Incorrect
-
Question 29 of 30
29. Question
1 pointsReady-to-eat food includes (select all that apply)
Correct
Incorrect
-
Question 30 of 30
30. Question
1 pointsWhich department regulates and inspects meat, poultry, and eggs?
Correct
Incorrect
Download ServSafe Chapter 1- Providing Safe Food Test
Document Type | Download Link |
Free Editable Doc File | ![]() |
Free Printable PDF File | ![]() |
Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)