ServSafe Manager Practice Test 1
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Question 1 of 10
1. Question
One of the FDA-recommended food safety responsibilities of a manager is:
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Question 2 of 10
2. Question
How can a food handler reduce or eliminate the risk of food contamination?
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Question 3 of 10
3. Question
How long should hands and arms be scrubbed during handwashing?
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Question 4 of 10
4. Question
Ready-to-eat food should NEVER be handled with bare hands in what situation?
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Question 5 of 10
5. Question
When should a delivery be inspected?
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Question 6 of 10
6. Question
Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?
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Question 7 of 10
7. Question
It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?
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Question 8 of 10
8. Question
Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?
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Question 9 of 10
9. Question
What can hand sinks be used for?
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Question 10 of 10
10. Question
When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______:
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