Prepare for the ServSafe Manager Certification exam with these test questions and answers. This guide covers food safety, temperature control, sanitation, and HACCP principles.
Q: A Food Handler’s hands can transfer pathogens from one food to another
Answer: True
Q: Food handlers who don’t wash their correctly can cause a foodborne illness
Answer: True
Q: A foodborne-illness outbreak is when two or more people get sick after eating at the same place
Answer: False
Q: Adults are more likely than preschool-age children to get sick from contaminated food
Answer: False
Q: Leftover chili is left on the counter, this is an example of
Answer: Time-temperature abuse
Q: A food handler wearing gloves places a chicken breast on the grill then goes to place lettuce and tomato on a bun, this is a example of
Answer: Cross-contamination
Q: A food Handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad, this is an example of
Answer: Poor personal hygiene
Q: After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomato
Answer: Poor cleaning and sanitizing
Q: TCS food : Baked Potatoes
Answer: yes
Q: TCS Food: Orange juice
Answer: No
Q: TCS Food: Pizza with tomatoes and green pepper
Answer: Yes
Q: TCS Food: Poached Salmon
Answer: Yes
Q: TCS Food: Refried Beans
Answer: yes
Q: TCS Food: Scrambles shell eggs
Answer: Yes
Q: TCS Food: Shrimp Fried Rice
Answer: Yes
Q: TCS Food: Tofu ice cream
Answer: Yes
Q: TCS Food: Vanilla Milk shake
Answer: Yes
Q: TCS Food: Whole wheat bread
Answer: No
Q: All pathogens need oxygen to grow
Answer: False
Q: The most important way to prevent foodborne illnesses illness caused by viruses is to control time and temp
Answer: False
Q: Salmonella Typhi commonly linked with ground beef
Answer: False
Q: Parasites are commonly associated with seafood
Answer: True
Q: what are the six conditions that pathogens need to grow
Answer: Food, Acidity, Temperature, Time, Oxygen, Moisture
Q: Three types of contaminants that are a risk to food?
Answer: Biological, Chemical, Physical
Q: The “Big Eight” allergens
Answer: Milk, Eggs, soy, Wheat, Fish, shellfish, Peanuts, Tree Nuts
Q: You should wash your hands after taking a break to smoke
Answer: True
Q: you should not have painted fingernails when prepping food
Answer: True
Q: Wearing a dirty uniform or apron can contaminate food
Answer: True
Q: Use hand antiseptic before washing hands
Answer: False
Q: Hand washing steps
Answer: wet hands and arms, apply enough soap, scrub hands and arms for 10-15 seconds, rinse hands and arm, dry hands and arms
Q: Touching your hair, face, or body con contaminate food
Answer: yes
Q: Wearing a hat while prepping food can contaminate food
Answer: no
Q: Handling money can contaminate food
Answer: yes
Q: wearing a clean apron can contaminate food
Answer: no
Q: sneezing, coughing, using a tissue can contaminate food
Answer: yes
Q: food handler at a hospital has a sore throat and a fever
Answer: exclude
Q: the food handler has a infected wound or boil that’s not covered properly
Answer: restrict
Q: food handler has a persistent sneeze, cough, or runny nose
Answer: restrict
Q: food handler at a nursing home has has jaundice from an infectious condition
Answer: exclude
Q: food handler at a restaurant was vomiting this morning from an infectious condition
Answer: exclude
Q: A food handler at a restaurant has been diagnosed with an illness caused by salmonella typhi
Answer: exclude