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Practice ServSafe ServSafe Manager Exam Questions

Page: 1/18
Total 90 Questions

Question No 1

Which food must be stored at a temperature of 41°F (5°C) or lower?

Choose the Choices:

Ham - and - cheese sandwich

Beef jerky and cracker appetizers

Cookies - and - brownies tray

Fruit basket with uncut fruit

Question No 2

Which is an example of "cleaning"?

Choose the Choices:

Checking the final rinse temperature in the dishwasher

Spraying a solution of bleach on a cutting board

Removing food bits from a slicer with a wiping cloth

Using a dry towel to remove spots from wine glasses

Question No 3

Which of the following practices of dispensing single - service items prevents contamination?

Choose the Choices:

Provide individually wrapped ware.

Place unwrapped items in clean and sanitary dispensers.

Distribute the unwrapped items to the customer upon request.

Display unwrapped and left upright in containers with handles down.

Question No 4

Barracuda is a type of predatory tropical reef fish implicated as a source of which kind of toxin?

Choose the Choices:

Fungal

Ciguatera

Histamine

Scombroid

Question No 5

The water temperature in the first compartment of a three - compartment sink should be at least

Choose the Choices:

$110^{\circ}F$ ($43^{\circ}C$).

$135^{\circ}F$ ($57^{\circ}C$).

$171^{\circ}F$ ($77^{\circ}C$).

$180^{\circ}F$ ($82^{\circ}C$).

Page: 1/18
Total 90 Questions

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