ServSafe Manager Practice Test 4

Here is our fourth set of ServSafe Manager multiple choice questions. Make sure you are fully prepared for your ServSafe certification exam with this comprehensive online practice test. Gain confidence, identify knowledge gaps, and pass the test on your first try!

ServSafe Manager Practice Test 4

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1. Question

How can managers implement a personal hygiene program in a food service operation?

2. Question

Identify the correct steps to wash hands correctly.

3. Question

Which corrective actions are carried out if a food handler touches food or food-contact surfaces with unclean hands? (Choose two.)

4. Question

When using hand antiseptics in a food service operation, which rules should be observed to maintain personal hygiene and keep the chemicals away from the food? (Choose two.)

5. Question

Which of the following is NOT a general requirement for food handlers to follow when working in food prep areas?

6. Question

John is a food handler. He usually rolls up his sleeves when prepping food. The manager had no objection to it. One day, while inspecting, the manager stopped John during prep work and told him to cover his arms. What was the reason for such an aberration?

7. Question

Food handlers should avoid bare-hand contact with ready-to-eat food unless

8. Question

Food handlers must be attentive to what they wear, eat, and drink while working in the prep area or other designated areas. Identify the statements that are part of the rules of working in a food service operation. (Choose two.)

9. Question

Which conditions require a food handler to report their illness to a manager? (Select all that apply.)

10. Question

What should a manager do if a food handler has persistent sneezing, coughing, or a runny nose with discharges from the eyes, nose, and mouth?

11. Question

In which of the following situations should a manager restrict a food handler from working with exposed food, utensils, and equipment?

12. Question

How can a manager keep food safe throughout the flow of food? (Choose two.)

13. Question

How can a food handler prevent cross-contamination when using the same prep table for raw meat, fish, poultry, and ready-to-eat food?

14. Question

True or False: Food held in the range of 10°F–30°F has been time-temperature abused.

15. Question

What is the drawback of using an infrared thermometer to measure the temperature of food?