ServSafe Manager And Food Handler
ServSafe is a food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. The ServSafe Food Protection Manager is the highest certification awarded by ServSafe. The certificate is earned by passing the ServSafe Manager Exam. This same practice test will help you prepare for the ServSafe Food Handler exam.
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- Question 1 of 20
When a restaurant customer tells you they have a food allergy, you should always follow the four “R’s.” Which of the following is not one of them?CorrectIncorrect
The four “R’s” assist in helping servers to accommodate guests with allergies. They are: REFER the allergy to the chef or manager in charge, REVIEW the guest’s allergy and check appropriate food ingredient labels, REMEMBER to check for potential cross-contamination, and RESPOND to the guest’s concerns and report your findings. “REACT” is not one of the four R’s.
- Question 2 of 20
Which food causes 80% of all food allergy-related fatalities. Which is it?CorrectIncorrect
Although the other options may cause severe reactions in certain people, nuts are responsible for 4/5 of all food allergy-related fatalities.
- Question 3 of 20
You are the only staff member in the room and notice a guest seems to be having an allergic reaction. What is your best response?CorrectIncorrect
An allergic response can quickly escalate, so if a guest is having an allergic reaction your best action is to dial 911. Grabbing a co-worker or manager for help is an appropriate next step, but activating the emergency response system is more important. Asking the chef what could have caused the reaction is something that can be explored after the incident, but is not appropriate in the moment.
- Question 4 of 20
A guest is allergic to eggs. Which food will likely be a problem for them?CorrectIncorrect
Mayonnaise contains eggs so it may pose a problem for a guest with an egg allergy. Whey is related to milk protein and lecithin is related to soy.
- Question 5 of 20
How many people in the United States have food allergies?CorrectIncorrect
15 million people in the United States have food allergies, and that number is expected to increase.
- Question 6 of 20
Food allergies typically occur how soon after ingestion?CorrectIncorrect
A food allergy reaction typically occurs a few minutes to several hours after ingestion.
- Question 7 of 20
Which of the following is not considered one of the “big 8” of allergy-producing foods?CorrectIncorrect
Tofu (soy), salmon (fish), and shrimp (shellfish) are all members of the “big 8” of allergy-inducing foods. Some people are allergic to honey, but it is not considered one of the “big 8”.
- Question 8 of 20
A guest orders Pesto Primavera. You would avoid serving this dish to them if you knew that they had which type of allergy?CorrectIncorrect
Pesto is typically made with basil, olive oil, garlic, and some type of tree nut (typically pine nuts).
- Question 9 of 20
Caesar dressing would typically be considered a safe-choice item for a person with which type of food allergy?CorrectIncorrect
Caesar dressings typically contain parmesan, mayonnaise, and anchovies, which contain milk, egg, and fish ingredients, respectively. Wheat is not typically an ingredient found in Caesar dressing.
- Question 10 of 20
Though any food can cause a person to have a severe allergic reaction, four foods in particular are often the cause of anaphylaxis. Which of the following is not one of these four foods?CorrectIncorrect
The four foods that most often cause a severe food allergy reaction in people include peanuts, tree nuts, shellfish, and fish. Although wheat may cause a severe or anaphylactic reaction in some people, it is not one of the main four.
- Question 11 of 20
Who should know possible allergens present in a dish that is served in a restaurant?CorrectIncorrect
All kitchen staff should know the ingredients so that they can prevent cross-contamination during preparation. Service staff and managers should be aware of the ingredients so that they can counsel customers during the ordering process and act responsibly if an allergic reaction should occur.
- Question 12 of 20
Which of the following is usually not a definite indicator of an allergic reaction to food?CorrectIncorrect
While a headache may be present, it is not a specific indicator of an allergic reaction. The other answer choices are definite indicators.
- Question 13 of 20
How many foods can cause allergic reactions?CorrectIncorrect
Although there are only 8 foods that are responsible for 90% of allergic reactions, some form of allergy can be attributed to over 160 different food items.
- Question 14 of 20
A peanut butter sandwich would be the worst food choice for a child with these allergies.CorrectIncorrect
The nuts in the peanut butter and the wheat in the bread would make this type of sandwich a very bad choice for this customer.
- Question 15 of 20
One way to minimize the activation of food allergies in customers isCorrectIncorrect
While all of these practices are important in food preparation, using different equipment specifically addresses contamination of food with allergens.
- Question 16 of 20
According to Federal law, a food label must include allergen ingredients ifCorrectIncorrect
Federal law only requires allergen labeling on food containing any of the Big Eight food allergens, which include nuts and eggs, plus six other allergens. Cooking does not reduce allergic effects of food.
- Question 17 of 20
It is the responsibility of service staff to do which of the following?CorrectIncorrect
A server is responsible for all of these.
- Question 18 of 20
A food item does not have to be labeled with food allergens if
Foods with more than two ingredients must be labeled with allergens. None of the other answer choices provide a valid reason for not labeling for allergens.
- Question 19 of 20
A server is not required to tell a customer the ingredients of a dish in which scenario?CorrectIncorrect
Servers are required to tell customers all of the ingredients in any dishes served at an establishment.
- Question 20 of 20
Which of these is not true about food allergies and customer service?CorrectIncorrect
Even off-site workers are responsible for knowing food ingredients and answering allergy related questions. All of the other answer choices are true.