ServSafe Practice Test 1 (40 Question Answers Quiz) English: This Question Answer is based on Edition for Safe Food Handler and Food Manager certification exam. ServSafe test prep. This is free online quiz question answers and it will help both the ServSafe Food Protection Manager test and the ServSafe Food Handler certificate course preparation.
ServSafe Practice Test 1
Practice Test Name | ServSafe Practice Test 2023 |
Test Prep for | ServSafe Food Manager and Food Handler |
Type of test | Diagnostic Test Quiz |
Total Questions in the Test | 40 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Random |
Test Language | English |
Quiz-summary
0 of 40 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
- 31
- 32
- 33
- 34
- 35
- 36
- 37
- 38
- 39
- 40
Information
ServSafe Practice Test 1
Time duration: N/A
Total Questions: 40
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 40 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
- 31
- 32
- 33
- 34
- 35
- 36
- 37
- 38
- 39
- 40
- Answered
- Review
-
Question 1 of 40
1. Question
1 pointsThe purpose of a food safety management system is to
Correct
Incorrect
-
Question 2 of 40
2. Question
1 pointsA manager’s responsibility to actively control risk factors for foodborne illnesses is called
Correct
Incorrect
-
Question 3 of 40
3. Question
1 pointsA manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
Correct
Incorrect
-
Question 4 of 40
4. Question
1 pointsA manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Correct
Incorrect
-
Question 5 of 40
5. Question
1 pointsOne way for managers to show that they know how to keep food safe is to
Correct
Incorrect
-
Question 6 of 40
6. Question
1 pointsA power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Correct
Incorrect
-
Question 7 of 40
7. Question
1 pointsAn imminent health hazard, such as a water supply interruption, requires immediate correction or
Correct
Incorrect
-
Question 8 of 40
8. Question
1 pointsWhat is the best way to protect food from deliberate tampering?
Correct
Incorrect
-
Question 9 of 40
9. Question
1 pointsTo prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know
Correct
Incorrect
-
Question 10 of 40
10. Question
1 pointsWhere should food handlers wash their hands?
Correct
Incorrect
-
Question 11 of 40
11. Question
1 pointsWhat must food handlers do after touching their body or clothing?
Correct
Incorrect
-
Question 12 of 40
12. Question
1 pointsWhen washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
Correct
Incorrect
-
Question 13 of 40
13. Question
1 pointsAfter which activity must food handlers wash their hands?
Correct
Incorrect
-
Question 14 of 40
14. Question
1 pointsWhat is the main reason for food handlers to avoid scratching their scalps?
Correct
Incorrect
-
Question 15 of 40
15. Question
1 pointsWhen may food handlers wear plain-band rings?
Correct
Incorrect
-
Question 16 of 40
16. Question
1 pointsWhat should a food handler do when working with an infected cut on the finger?
Correct
Incorrect
-
Question 17 of 40
17. Question
1 pointsWhat is the only jewelry that may be worn on the hands or arms while handling food?
Correct
Incorrect
-
Question 18 of 40
18. Question
1 pointsIn addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
Correct
Incorrect
-
Question 19 of 40
19. Question
1 pointsWhen should a food handler with a sore throat and fever be excluded from the operation?
Correct
Incorrect
-
Question 20 of 40
20. Question
1 pointsWhat is a basic characteristic of a virus?
Correct
Incorrect
-
Question 21 of 40
21. Question
1 pointsAfter handling raw meat and before handling produce, what should food handlers do with their gloves?
Correct
Incorrect
-
Question 22 of 40
22. Question
1 pointsWhere should personal items, like a coat, be stored in the operation?
Correct
Incorrect
-
Question 23 of 40
23. Question
1 pointsWhat should food handlers do after prepping food and before using the restroom?
Correct
Incorrect
-
Question 24 of 40
24. Question
1 pointsHow should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Correct
Incorrect
-
Question 25 of 40
25. Question
1 pointsIce crystals on a frozen food item indicate
Correct
Incorrect
-
Question 26 of 40
26. Question
1 pointsWhat is the most important factor in choosing an approved food supplier?
Correct
Incorrect
-
Question 27 of 40
27. Question
1 pointsWhich item should be rejected?
Correct
Incorrect
-
Question 28 of 40
28. Question
1 pointsSupplies should be stored away from the walls and at least _____ off of the floor.
Correct
Incorrect
-
Question 29 of 40
29. Question
1 pointsSoup on a buffet should be labeled with the
Correct
Incorrect
-
Question 30 of 40
30. Question
1 pointsHow should chemicals be stored?
Correct
Incorrect
-
Question 31 of 40
31. Question
1 pointsWhat should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
Correct
Incorrect
-
Question 32 of 40
32. Question
1 pointsWhat must a manager do with a recalled food item in the operation?
Correct
Incorrect
-
Question 33 of 40
33. Question
1 pointsA recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Correct
Incorrect
-
Question 34 of 40
34. Question
1 pointsA food item that is received with an expired use-by date should be
Correct
Incorrect
-
Question 35 of 40
35. Question
1 pointsCold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C).
Correct
Incorrect
-
Question 36 of 40
36. Question
1 pointsWhen delivering food for off-site service, raw poultry must be stored
Correct
Incorrect
-
Question 37 of 40
37. Question
1 pointsWhat is the minimum internal cooking temperature for seafood?
Correct
Incorrect
-
Question 38 of 40
38. Question
1 pointsFood must be cooled from 135°F (57°C) to ______ within 2 hours.
Correct
Incorrect
-
Question 39 of 40
39. Question
1 pointsHot TCS food being hot-held for service must be at what temperature?
Correct
Incorrect
-
Question 40 of 40
40. Question
1 pointsWhich method is a safe way to thaw food?
Correct
Incorrect
See also:
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 Questions)
- ServSafe Practice Test 2 (40 Questions)
- ServSafe Practice Test 3 (40 Questions)
- ServSafe Practice Test 4 (40 Questions)
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)