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 21
Which of the following would not be considered part of good hygiene in food handling?CorrectIncorrect
Using hand sanitizer is not a substitute for hand-washing when handling food. All of the other answer choices are considered to be good food-handling practices.
- Question 2 of 21
The most dangerous temperature zone for storing prepared food is
This is the defined temperature range at which bacteria is mostly likely to grow, causing food spoilage at a higher rate than at any other temperature range.
- Question 3 of 21
Rachel notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have began to thaw. Which action should she take?CorrectIncorrect
The safest action for Rachel to take is to inform a manager. Leaving the chicken, cooking it, or sticking it back in the freezer are not safe options as the chicken may now be harboring bacterial growth.
- Question 4 of 21
A customer orders his steak “rare.” What would be an appropriate cooked temperature?CorrectIncorrect
The minimum safe temperature of cooked food is 135 degrees Fahrenheit. While a cooked temperature of 160 or 180 is safe, it would not meet the requirements of a “rare” steak.
- Question 5 of 21
Which of the following is not true of hand washing?CorrectIncorrect
While antibacterial soap can be used, it is not a must for effective hand washing.
- Question 6 of 21
James cut his finger at work 2 days ago and now it is oozing and infected. What should he do?CorrectIncorrect
Those with infected injuries should not work around food because of the risk of contamination. Because the injury occurred at work and could compromise the health and safety of others, it should also be reported to the manager. While James injury may require treatment, that level of urgency was not conveyed in the question and is therefore not the best choice.
- Question 7 of 21
Which two labels should be on every package of stored food?CorrectIncorrect
Every container of stored food should be labeled with the name of the food and its expiration date.
- Question 8 of 21
Although all food is in danger of becoming spoiled, which is not considered a “high risk” food for bacterial contamination?CorrectIncorrect
Although bread is at risk for developing mold as it ages, the other options are all considered “high risk” foods and they typically become contaminated much faster if not properly stored. Melon, besides being raw produce, is at risk due to its high water content.
- Question 9 of 21
When should the food handler change his gloves?CorrectIncorrect
At minimum, gloves must be changed every four hours, and they should always be changed whenever they are dirty or torn.
They should also be replaced when beginning a new task, before (not after) handling ready-to-eat foods, and after touching raw food or dirty objects, such as trash. Gloves should never be washed or reused.
- Question 10 of 21
Which list represents proper sanitation for a surface?CorrectIncorrect
In order for a surface to be considered sanitized, you must clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry, in that order
- Question 11 of 21
A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl’s surface when soup is served to the next guest. Which type of food contamination would this be considered?CorrectIncorrect
There are three types of food contamination: physical, chemical, and biological. Chemical contamination occurs when a chemical such as a cleaner, pesticide, or sanitizer interacts with food.
- Question 12 of 21
At a minimum, how long should the entire hand-washing process take?CorrectIncorrect
The entire process of scrubbing, rinsing, and drying hands should take at least 20 seconds. The scrubbing portion should last at least 10-15 seconds.
(This is according to currently published standards.)
- Question 13 of 21
Which of the following items is appropriate to wear when preparing food?CorrectIncorrect
A plain wedding band is an acceptable item to wear when preparing food. Other jewelry (including medical alert bracelets and necklaces) is not. Nails must be kept trimmed and filed, but they may not have polish on them. Artificial nails are prohibited.
- Question 14 of 21
Kathy is thirsty and wants to keep her beverage nearby. How and where can she store it?CorrectIncorrect
Personal beverages must be kept covered and in a non-food prep area to prevent spilling or contamination.
- Question 15 of 21
At minimum, how often should a thermometer be checked for accuracy?CorrectIncorrect
ServSafe guidelines recommend checking a thermometer for accuracy at the start of every shift. They should also be checked if they are dropped or exposed to hot or cold temperature extremes.
- Question 16 of 21
Which of the following is not considered to be a “toxic metal” when used in food preparation?CorrectIncorrect
Stainless steel is a good choice for food preparation. All of the other choices can be toxic when coming into contact with acids, such as those present in citrus fruits and vinegar-based foods.
- Question 17 of 21
Cutting boards used for food preparation should be made of
Hard wood and heavy duty plastic cutting boards are the easiest to sanitize and tend to harbor fewer bacteria. Rubber is also a good choice, but soft wood is not.
- Question 18 of 21
Which of the following could cause cross-contamination when preparing food?CorrectIncorrect
Different cutting boards should ideally be used for preparing raw meat and vegetables. At minimum, the board should be thoroughly sanitized in between the two preparations. As long as all bread cut on the board either contains gluten or is gluten-free, this shouldn’t cause cross-contamination. Note that ever-changing allergen guidelines may require additional restrictions with regard to gluten, nuts, and other allergens during the food preparation process.
- Question 19 of 21
What is the major source of bacteria in food?CorrectIncorrect
There are over 150 billion bacteria that are carried by humans, so humans are the largest source of food contamination. Bacteria can also come from the other sources, but usually have a human origin.
- Question 20 of 21
Which of these is not considered a PHF (Potentially Hazardous Food)?CorrectIncorrect
Bread does not have the water or high protein content usually associated with food hazards. The other choices are on the PHF list.
- Question 21 of 21
You can kill most bacteria in food by
Bacteria is not killed by any of these actions. The bacteria just become inactive, but are revived upon return to a normal state.