ServSafe Manager Practice Test – Instant Feedback
Check your answer immediately after selecting a choice. The final score will be tallied when you finish the last question.
1. What is the temperature range of the **Temperature Danger Zone (TDZ)** where pathogens grow most rapidly?
2. What are the three categories of food contaminants?
3. Which pathogen is commonly linked with consuming contaminated raw or undercooked oysters?
4. Which virus is highly contagious and often spread through ready-to-eat foods handled by an infected person?
5. What is the only sure way to prevent a foodborne illness caused by **toxins**?
6. Which illness requires a food handler to be **excluded** from the operation and reported to the regulatory authority?
7. A metal shard found in a food item is an example of what type of hazard?
8. What is the acronym for the conditions bacteria need to grow?
9. What temperature range within the TDZ allows pathogens to grow **most rapidly**?
10. What action is an example of **cross-contact** (allergen transfer)?
11. What is the minimum amount of time a food handler should **scrub** their hands with soap?
12. When must food handlers change their gloves?
13. Where is it acceptable to wear a hair restraint such as a hat or hairnet?
14. What symptom requires a food handler to be **excluded** from working in a food operation?
15. If a food handler has a sore throat and fever, they should be excluded from working with which population?
16. What is the only piece of jewelry allowed to be worn by food handlers?
17. What must a manager do if a food handler has an open wound on their hand?
18. What action is prohibited in food prep areas?
19. A food handler wearing a dirty apron carries a bucket of chemicals into the kitchen. This is a potential risk for which type of contamination?
20. What is the minimum **total time** required for a proper handwashing procedure?
21. What is the minimum internal cooking temperature for **poultry (chicken, turkey, duck)**?
22. What is the minimum internal cooking temperature for **ground beef**?
23. What is the required internal temperature for **reheating** food for hot-holding?
24. What is the total maximum time allowed for the two-stage cooling process?
25. The first stage of the cooling process requires food to be cooled from 135 degrees F to what temperature?
26. What is the minimum temperature for holding hot TCS food?
27. Which method is an approved way to safely thaw frozen food?
28. When holding cold food **without temperature control**, what is the maximum time it can be held before it must be discarded?
29. What is the best tool for checking the temperature of a thin-patty hamburger during cooking?
30. Which product is an example of a **TCS food**?
31. What is the maximum temperature fresh milk should be received at?
32. How far must food and supplies be stored off the floor?
33. Which food item should be stored on the **top shelf** of the refrigerator to prevent cross-contamination?
34. Ready-to-eat TCS food must be marked with a date if it will be held for longer than how many hours?
35. Ready-to-eat TCS food prepared in-house can be stored for a maximum of how many days?
36. Which document must be kept on file for 90 days after the last shellfish from the lot is served?
37. What should be done with a shipment of fresh meat received at an internal temperature of 50 degrees F?
38. What is the required temperature for storing fresh, unfrozen shell eggs?
39. What is the primary concern when receiving a delivery of damaged or leaking packages of food?
40. What is a key characteristic of an **approved supplier**?
41. What is the most reliable method for preventing **backflow** in a plumbing system?
42. What is the minimum hot water temperature for a final sanitizing rinse in a **high-temperature dishwashing machine**?
43. What is the correct order for the **first three steps** in the three-compartment sink method?
44. What is the required contact time for a **chlorine** sanitizing solution to be effective?
45. What is the minimum water temperature for the **wash sink** in a three-compartment sink using a standard detergent?
46. What is the best way to prevent pests from gaining access to the operation?
47. Why are **non-absorbent** floors required in kitchen areas?
48. What is the primary difference between **cleaning** and **sanitizing**?
49. What information must be included on an SDS (Safety Data Sheet)?
50. What is the term for a system that proactively controls the five most common risk factors for foodborne illness?
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