Below is our second free ServSafe Manager practice test. It includes another 15 questions along with detailed explanations for the correct answers. This will help you prepare for your exam as you work to get your ServSafe Manager Certification.
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Question 1 of 15
1. Question
In a busy food service operation, staff members can accidentally contaminate food in which of the following ways?
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Question 2 of 15
2. Question
A newly appointed food handler prepared a dish made with ready-to-eat food. The manager who was monitoring the operation told her to discard the dish. Which simple precaution did she overlook?
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Question 3 of 15
3. Question
Which pathogens can contaminate food and cause foodborne illness? (Choose all that apply.)
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Question 4 of 15
4. Question
Which of the big six pathogens are found in very high numbers in an infected person’s feces and can be transferred to food easily? (Choose two.)
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Question 5 of 15
5. Question
Which symptom of foodborne illness causes the yellowing of skin and eyes?
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Question 6 of 15
6. Question
Which six favorable conditions are required for bacteria to multiply rapidly, fostering the growth of foodborne pathogens that cause illness?
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Question 7 of 15
7. Question
Bacteria grow best in foods that are neutral or slightly acidic. Which of the following foods have the ideal pH for the bacteria to overgrow?
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Question 8 of 15
8. Question
Bacteria grow most rapidly in which of the following temperature ranges?
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Question 9 of 15
9. Question
A chef was preparing chicken broth. Before going on a lunch break, She left the broth to cool down at room temperature. The lunch break was 20 minutes long, but she forgot to check the time and returned to the prep area after 40 minutes. The pot with the prepared broth was left on the prep surface. She checked the temperature and decided to discard the entire pot. What compelled her to dump the whole batch of chicken broth?
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Question 10 of 15
10. Question
Bacteria need oxygen to grow. Some types of bacteria can grow without oxygen provided they get a time-temperature abused environment. Bacteria that grow without oxygen can occur in which of the following foods? (Choose two.)
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Question 11 of 15
11. Question
Bacteria need good FAT TOM conditions to grow. One of the FAT TOM elements is moisture. Which water activity scale measures the amount of moisture in food ideal for bacterial growth?
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Question 12 of 15
12. Question
There are four progressive stages for the bacteria to grow under FAT TOM conditions. At which stage do bacteria reproduce by splitting into two and doubling their numbers within 20 minutes? (Refer to the graph below).
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Question 13 of 15
13. Question
How can a manager prevent spores from forming on fresh, uncooked potatoes?
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Question 14 of 15
14. Question
Which type of bacteria found in ready-to-eat food and beverages can be controlled by cooking food to a proper internal temperature?
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Question 15 of 15
15. Question
Which prevention measures should be observed to prevent the Hepatitis A virus from contaminating food? (Choose two.)
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