ServSafe Manager Practice Test 1

This is the first of our six ServSafe Manager practice tests. It includes 15 multiple choice questions along with thorough explanations. These free practice questions will help you prepare for your ServSafe Manager certification exam.

ServSafe Manager Practice Test 1

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1. Question

What costs do food service operations bear when a foodborne illness outbreak occurs during peak service operation? (Choose three.)

2. Question

A kitchen worker prepares a drink made of fruit juice for the guests. She is wearing gloves and a cloth mask to cover her face. The work surface is clean, too. How can cross-contamination occur in this scenario?

3. Question

Poor cleaning and sanitizing practices can spread pathogens from equipment to food when: (Choose two.)

4. Question

Which type of food is most likely to become a haven for pathogens to grow and thrive on its surface if not handled properly?

5. Question

Which of the following Time and Temperature Control for Safety (TCS) foods are most likely to become unsafe? (Choose at least two.)

6. Question

There are many ways to keep food safe; for example, by controlling time and temperature, preventing cross-contamination, practicing personal hygiene, and __________________.

7. Question

What are the responsibilities of a manager when monitoring delivered food after hours? (Choose two.)

8. Question

Which procedure should be followed if people other than food handlers are allowed in prep, storage, or dishwashing areas? (Choose two.)

9. Question

Which of the following is a food safety responsibility of a manager serving guests who are returning to the self-service area to get more food?

10. Question

11. Question

A newly hired manager can use which of the following marketing efforts to demonstrate to staff and guests that he takes food safety seriously? (Choose two.)

12. Question

Which of the following is NOT a requirement for food safety training?

13. Question

How can managers monitor their staff to ensure that they follow food safety procedures correctly?

14. Question

Which of the following United States government agencies regulate food transported across state boundaries? (Choose two.)

15. Question

What are the responsibilities of regulatory authorities when inspecting food service operations? (Choose three.)