ServSafe Manager Practice Test 5

Continue your ServSafe Manager test review with the 15 more free practice questions. This fifth test will cover some of the remaining topics on the ServSafe exam and help ensure you are full prepared.

ServSafe Manager Practice Test 5

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1. Question

How can a staff member calibrate a thermometer to get a correct reading when checking food temperatures? (Choose two.)

2. Question

What should food-inspecting staff do after receiving and inspecting canned tomatoes from a reputed supplier?

3. Question

What criteria for accepting food deliveries should the staff members follow to ensure food safety? (Choose two.)

4. Question

What is the correct way to check the temperature of vacuum-packed or sous vide food during the receiving and inspection process?

5. Question

At what temperature should a staff member receive a shucked shellfish delivery to avoid cross-contamination?

6. Question

A staff member was inspecting a frozen food delivery. She noticed water strains at the bottom of the packaging. Upon inspecting other packages, she saw the same water strains. She rejected the delivery by writing a note to the supplier. What was the reason for rejecting the delivery?

7. Question

8. Question

What kind of fish requires documentation showing that it was correctly frozen before being received?

9. Question

A manager can reject a meat, fish, or poultry delivery if the meat texture has _______________.

10. Question

True or False: It is not necessary to label food if it is not mistaken for another item.

11. Question

Packaged food sold to customers for use at home, like salad dressing, must be labeled correctly. It should include the common name of the food, the quantity of the food, and:

12. Question

A staff member received a potato salad container with a use-by date of August 7. Day 1 is the day when the commercial container is opened. What should be done to keep the opened food container for 7 days?

13. Question

A kitchen staff member prepares shrimp and sausage Jambalaya on January 23. The shrimp has a use-by date of January 27. The sausage has a use-by date of January 29. The use-by date of the Jambalaya is January 29. What would be the discard-by date of the dish?

14. Question

Which asset management and valuation method is used to rotate food using the oldest inventory first?

15. Question

Which statement is true for placing items in designated storage areas to prevent cross-contamination?