ServSafe® Food Manager Practice Test

The Microworld 

1. A server was ill last night at home. She had diarrhea and vomiting. The next morning, she felt better and went to work because she needed the money. She placed potato chips on guests' plates barehanded at 12 noon. Twenty people became ill with the same symptoms that night. What was the likely illness they had, due to her having bare hands?

a. Hepatitis B

b. Norovirus

c. Salmonella

d. Staph Skin infection

Incorrect. Please choose another answer.

These symptoms and rapid onset describe the classic symptoms of a Norovirus infection, which is highly contagious and often linked to improper handling of ready-to-eat foods by infected individuals. This virus is usually spread by the Fecal Hand Oral Route. Norovirus can be present in fecal matter for days after the symptoms have ended and can spread swiftly when food handlers do not observe strict hygiene protocols (bare-handed preparation). It is important to both exclude symptomatic employees for at least 24 hours after the onset of symptoms. There should be no bare-handed contact with ready-to-eat foods that will not be further cooked. A food employee should be symptom-free 24 hours before returning to work. Norovirus symptoms occur quickly, within a few hours. Hepatitis B is not spread through food or water. Signs of a staph infection are pus, fever, and rash. Salmonella symptoms appear after 8-72 hours.

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2. Foodborne illnesses are classified by:

a. An infection, intoxication, or toxin mediated infection

b. Headache, vomiting, diarrhea, dehydration

c. The flu

d. It depends on the onset time

Incorrect. Please choose another answer.

Foodborne illnesses are classified into three main types: infection, intoxication, or toxin-mediated infection. The symptoms listed in option B--such as headache, vomiting, diarrhea, and dehydration--describe the effects of these illnesses but are not classifications themselves. The flu is not considered a foodborne illness. Additionally, the onset time of symptoms can help determine which specific foodborne illness is present but is not a classification itself.

Contamination, Food Allergens, Foodborne Illnesses 

3. Which are the best practices for keeping people with food allergies safe?

a. Describe Dishes, Identify Ingredients, Suggest Items, Identify the Allergen Special Order, Deliver Food.

b. State that all the food you serve is safe for people with allergies.

c. When asked what the ingredients are, required to list only the first 3.

d. Only A and C

Incorrect. Please choose another answer.

By describing ALL ingredients, the customer can make their own decision about consumption. All food is at risk of cross contact. You must identify all the ingredients. And you should refer any questions about the food to management.

4. Which of the following does not need to be handled as a TCS (time/temperature control for safety) food?

a. Poultry

b. Red meat

c. Eggs

d. Spices and Dried Grains

Incorrect. Please choose another answer.

TCS foods support the rapid growth of pathogens, making them especially vulnerable to contamination if not properly stored and handled. Poultry, red meat and eggs are neutral foods on the PH scale and they have high water activity making them a TCS. Whereas dried grains and spice have zero water activity and are therefore not a TCS food - they are shelf stable.

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5. Which of the following representative groups are most susceptible to foodborne illness?

a. An elderly 80 year old

b. A healthy 14-year-old

c. A college student living in a dorm

d. A pregnant woman

Incorrect. Please choose another answer.

The elderly have immune systems which are weaker and in decline. Pregnant women are somewhat immunocompromised but mainly susceptible to Listeriosis. College students living in dorms and healthy teenagers have stronger, robust immune systems.

The Safe Food Handler 

6. When washing your hands, which is the correct procedure?

a. Rub them with hand sanitizer.

b. Wash your hands vigorously with warm soap and water for 5 seconds, then rinse.

c. Wash your hands vigorously for 15 seconds with soap and warm water, rinse and dry.

d. Wipe your hands on your apron to remove debris.

Incorrect. Please choose another answer.

The 2022 Food Code describes the correct method for washing your hands: Wash your hands vigorously for 15 seconds with soap and warm water, rinse and dry. Hand sanitizer is not a substitute for washing your hands, you are simply covering the bacteria with sanitizer and some bacteria survive the sanitizer. Never wipe your hands on your apron, you are leaving dirt and bacteria on your apron and recollecting it on your hands.

7. Which of the following are Ready to Eat foods?

a. Baked potato, raw chicken, bananas, sushi

b. Sliced tomatoes, pretzels, bread, raw eggs

c. Sliced tomatoes, hard boiled eggs, pretzels

d. Peeled oranges, sliced tomatoes, baked potato, cooked chicken

Incorrect. Please choose another answer.

Ready to Eat foods require no further processes to kill or control bacteria. Your bare hands carry bacteria, and you would re-contaminate the food. Raw chicken, raw eggs need to be cooked in order to be consumed and baked potatoes and cooked chicken are already cooked and need further processes to kill or control bacteria.

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The Flow of Food 

8. Identify which food is a TCS (time/temperature control for safety) food:

a. Corn on the cob in the husk

b. Baked potato

c. Crackers

d. Bottled brewed coffee

Incorrect. Please choose another answer.

TCS foods support the rapid growth of pathogens, making them especially vulnerable to contamination if not properly stored and handled. Once a potato is baked, the water activity rises, this increases the risk of spore forming bacteria to multiply, causing botulism. Corn on the cob in the husk deteriorates with refrigeration, yet it can be stored in a cool place with little water activity, reducing the risk of bacteria growth. Crackers are shelf stable and have very little water activity and the packaging is hermetically sealed, reducing the risk of bacterial growth. A hermetically sealed bottle of coffee has been sterilized, pasteurized and packaged to be shelf stable.

9. Which of the following statements is false?

a. Soil, water, air, plants, animals and humans all contain some source of contamination.

b. Raw foods can contain bacteria.

c. All food purchased from an approved vendor is safe to eat.

d. Illnesses occur when cross contamination occurs from a food in contact with the employee's hands.

Incorrect. Please choose another answer.

While statements A, B, and D are accurate, it's important to remember that food bought from an approved vendor can still be contaminated during the processes of growing, manufacturing, or packaging.

Purchasing and Receiving 

10. Home canned foods cannot be served in a food establishment, due to the potential danger of:

a. Listeria

b. A bacteria that produces Botulism toxin

c. Molds that produce aflatoxin

d. Viruses that cause Hepatitis A

Incorrect. Please choose another answer.

Home canned foods cannot be served in a food establishment because of the risk posed by Clostridium botulinum, a bacteria that can produce the dangerous botulism toxin in improperly canned foods. This toxin is highly potent and can cause severe illness or death even in small amounts. Unlike some other foodborne hazards, botulism cannot be detected by sight, smell, or taste, making it particularly dangerous in foods not processed in regulated, commercial conditions. Listeria is a bacteria that causes the food born illness listeriosis. It is often found in soil and water. often caused by out of date deli meats, hotdogs, ice cream. It survives under refrigeration, or on a surface. Pregnant women are very susceptible to Listeriosis. Aflatoxin is found on grains and nuts that have the mold growing on them. Hepatitis A is found mainly in shellfish and contaminated water.

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11. Food Code is enforced by whom?

a. The FDA

b. The CDC

c. State, local and tribal jurisdictions

d. The Police

Incorrect. Please choose another answer.

The Food Code is recommended for adoption by the FDA (Food and Drug Administration), a national authority. However, it is actually adopted at the state level and enforced or monitored by state and local jurisdictions.

Preparation 

12. The food temperature danger zone is between:

a. 31-155°F

b. 41-135°F

c. 70-125°F

d. 35-95°F

Incorrect. Please choose another answer.

Food is most at risk for bacterial growth within the danger zone of 41 to 135°F. Cold foods must be kept at 41°F or below, while hot foods should be maintained at 135°F or above to ensure safety. The other temperature ranges listed do not accurately represent the boundaries needed to ensure safety.

13. Identify the Ready To Eat TCS foods that require Time and Temperature Control for Safety:

a. Potatoes, onions, banana bread

b. Soup, raw chicken, milk

c. Dehydrated garlic, chocolate chip cookies, bananas

d. Salad dressing, which you opened, cut lettuce, cut melons, raw seed sprouts

Incorrect. Please choose another answer.

Salad dressing that has been opened, cut lettuce, cut melons, and raw seed sprouts all qualify as TCS (Time/Temperature Control for Safety) foods. These foods support the rapid growth of pathogens, making them especially vulnerable to contamination if not properly stored and handled. Once a salad dressing is opened, it becomes susceptible to bacterial growth. Cut lettuce and melons, as well as raw sprouts, provide ideal environments for bacteria due to their moisture content. Therefore, these foods must be kept at safe temperatures and closely monitored to prevent foodborne illness. Raw chicken requires cooking to the temperature of 165°F, which is a further process step in killing bacteria, so it is not a ready to eat food. Soup, raw chicken and milk are TCS foods . Dehydrated garlic, chocolate chip cookies, bananas do not require a further process step in order to eat and thus are Ready To Eat foods.

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Service 

14. An employee who is diabetic brings insulin to work. Where should it be stored?

a. On the bottom shelf in the prep refrigerator.

b. They cannot bring it to work at all.

c. In the employee's car in a cooler.

d. In the employee lounge or locker room, in a refrigerator used only for employee food and medicines.

Incorrect. Please choose another answer.

Insulin is a chemical contaminant. Insulin, as a personal medication, should be stored in a designated area away from food and food preparation surfaces--typically in an employee locker or another area specifically set aside for personal belongings. If refrigeration is required, it should be kept in a separate, clearly labeled container within a refrigerator used only for employee medicines, not for food storage.

15. Which of the following is the best example of safe food service?

a. Holding a drinking glass at the rim to minimize spilling.

b. Using tongs for ready to eat foods.

c. Using bare hands for ready-to-eat foods for best control of the food.

d. Using a clean glass to scoop ice from the ice machine.

Incorrect. Please choose another answer.

When serving food, food handlers should always minimize direct contact with food to prevent contamination. They should use appropriate utensils such as tongs, deli tissue, or gloves when handling ready-to-eat foods. When serving beverages, glasses should be held by the base or stem rather than by the rim to avoid touching surfaces that will come into contact with a customer's mouth. Ice should never be scooped using glassware, as it may shatter--use a designated ice scoop instead.

Food Safety Management Systems 

16. Retail Food Establishment refers to:

a. Convenience stores, super-stores, drug stores, online-only food stores

b. Your home kitchen

c. Grandmom's kitchen where she makes jelly

d. A local church kitchen which is not required to get board of health approval

Incorrect. Please choose another answer.

Retail Food Establishment is defined as a business that sells food and beverages directly to the consumer for off-premises consumption. This category includes convenience stores, super-stores, drug stores, and online-only food retailers, all of which fall under regulatory oversight to ensure public health and safety. Personal kitchens, private homes, or non-approved community spaces do not meet this definition, as they lack the necessary licensing and inspection protocols required by health authorities.

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17. The Food Code, developed by the FDA (Food and Drug Administration), is updated:

a. Every year

b. Every 4 years

c. As needed

d. After a foodborne illness outbreak

Incorrect. Please choose another answer.

The Food Code is updated by the FDA every four years, with the most recent revision in 2022, to promote safe food handling practices. After reviewing incidents and processing new information, updates are made to ensure consistency and enhance food safety nationwide.

Sanitary Facilities and Equipment 

18. The owner/permit holder of an establishment is planning to expand and offer food to go, which will increase the size of the food preparation area and require more refrigeration. What must be done before construction begins?

a. The water authority must approve the plans.

b. The contractor must submit proof of liability insurance to the town/city planning committee.

c. The local health department must approve the plans.

d. The owner must replace all the equipment in the kitchen with brand new equipment.

Incorrect. Please choose another answer.

Obtaining approval from the local health department is essential before beginning any construction or major modification in a food establishment. The health department reviews proposed plans to verify that the expanded facility will maintain proper food safety standards, including appropriate layout, equipment, plumbing, ventilation, and sanitation. This process helps prevent potential health risks, ensures compliance with local codes, and protects both the business and its customers from foodborne illness or contamination.
Other options, such as seeking approval from the water authority, submitting contractor insurance, or replacing all equipment, may be necessary in certain circumstances, but would be pursued after obtaining approval from the health department. Without health department consent, the project cannot move forward legally, and may lead to delays or penalties.

Cleaning and Sanitation 

19. If a roasting pan is cleaned and sanitized it:

a. Is free of visible soil.

b. Has been cleaned and had the disease-causing microorganisms reduced to safe levels.

c. Is a single service item.

d. Has been sterilized.

Incorrect. Please choose another answer.

Sterilization, while effective at eliminating all forms of microbial life, does not address the presence of visible dirt or residue, and is typically reserved for items requiring higher levels of decontamination, such as medical tools. Cleaning only removes dirt and soil. Sanitation measures need to take place in order to destroy microorganisms.
Additionally, single service items, although intended for one-time use, are not automatically considered clean and sanitary unless handled and stored properly. In a food establishment, it is essential that reusable equipment like roasting pans undergo both cleaning and sanitizing steps to reduce health risks and meet safety standards.

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20. Cleaning is the process of:

a. Removing dirt and soil from a surface

b. Making the surface sanitary

c. Removing dirt and soil and reducing microbes to safe levels

d. All of the above

Incorrect. Please choose another answer.

Cleaning involves removing soil, dirt, grease, and food debris from surfaces. Sanitizing can then be accomplished either by using hot water at 171°F or higher, or by applying a chemical sanitizer, both of which help eliminate and reduce microbes and pathogens.

Food Safety Regulations 

21. Canned foods must be purchased from an approved source to make sure they:

a. Have a shelf life of three or more years.

b. Can be safely stored 6 inches off the ground.

c. Have been processed to destroy disease-causing microorganisms.

d. Will be delivered during slow periods of business.

Incorrect. Please choose another answer.

Foods must be purchased from approved sources because these producers follow HACCP (Hazard Analysis and Critical Control Points) protocols throughout processing. Their facilities and practices are thoroughly inspected and certified by the Department of Agriculture. Furthermore, each facility designates a Person In Charge (PIC) who is certified as a Food Safety Manager, ensuring all safety standards are consistently met.

22. What would best describe the term HACCP?

a. Keeping Food Safe

b. Hazard Analysis and Critical Control Point

c. Cooking food to the Critical Control Point

d. Identifying which bacteria is found in eggs

Incorrect. Please choose another answer.

HACCP is a food safety system used throughout growing, manufacturing, and commercial fishing and processes to preserve food and keep it safe. HACCP is used to identify hazards in the entire food supply chain and during production. Critical Control Points are part of the HACCP Plan.

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Integrated Pest Management 

23. Identify the best way to prevent pests in a food service facility.

a. Clean and sanitize, check screens, windows and doors.

b. Eliminate harborage areas, deny pests food, water and shelter.

c. Work with a licensed PCO.

d. All of the above

Incorrect. Please choose another answer.

The best answer in this scenario is the one that incorporates multiple aspects of an effective Integrated Pest Management Plan. By cleaning and sanitizing, denying pests food, water, and shelter, eliminating harborage areas, inspecting entry points, and collaborating with a licensed Pest Control Operator (PCO), one can address both prevention and intervention. Cleanliness and regular sanitation remove potential attractants for pests, while eliminating hiding and breeding places further reduces the risk of infestation. Checking windows, doors, and structural crevices ensures pests have minimal opportunities to enter the facility. Working with a licensed PCO brings professional expertise to implement targeted solutions, such as traps, and ensures compliance with safety standards. Altogether, this comprehensive strategy embodies the core principles of Integrated Pest Management, making it the most effective and sustainable option for keeping food facilities pest-free.

24. The best place to store pesticides is:

a. In the employee lounge.

b. Under a sink in the kitchen.

c. In the cooker in a sealed container.

d. In a secure location away from food and equipment.

Incorrect. Please choose another answer.

Storing pesticides safely is crucial to prevent accidental contamination of food, utensils, or preparation surfaces, and to safeguard the health of employees and customers. Proper storage involves keeping chemicals in their original containers, clearly labeled, and locked in a designated area that is inaccessible to unauthorized personnel. This practice not only complies with food safety regulations but also minimizes the risk of chemical exposure, cross-contamination, and potential hazards in the workplace. By adhering to these guidelines, a facility demonstrates a proactive commitment to maintaining a safe and healthy environment for all.

Employee Food Safety Training 

25. Employee Safety Training should happen:

a. When an employee is hired.

b.	When an employee's job duties change.

c. When an employee needs a refresher.

d. All of the above

Incorrect. Please choose another answer.

Training should be ongoing from the time of hiring. This approach guarantees that employees consistently uphold food safety procedures, adapt to new regulations, and maintain a safe environment for both staff and customers.

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26. Which is the best way to determine a food facility's training needs?

a. Observe performance on the job, test food safety knowledge, identify areas of weakness.

b. Wait until a customer gets ill so you can assess areas of vulnerability.

c. Ask employees and coworkers for insight.

d. Assume that your training techniques are working if there are no safety incidents within six months.

Incorrect. Please choose another answer.

The best way for an operation to determine training needs is to observe performance on the job, test food safety knowledge, and identify areas of weakness. This comprehensive approach allows management to accurately assess employees' current skills and understanding, uncover gaps in food safety practices, and tailor training programs to meet actual needs. By proactively monitoring, evaluating, and addressing deficiencies, a business builds a foundation for continuous improvement and safeguards both its customers and its reputation.