ServSafe Food Protection Manager practice quiz

Question 1

Which of the Big Nine food allergens is found in most bakery products and soy sauce?

Accepted Answer

Soybeans

Answer

Milk

Answer

Eggs

Answer

Peanuts

Question 2

A food handler finds a piece of broken glass in a salad bowl after it was served. This is an example of which type of hazard?

Accepted Answer

Physical hazard

Answer

Allergenic hazard

Answer

Biological hazard

Answer

Chemical hazard

Question 3

During a hygiene audit, a manager times the scrubbing step at the hand sink. What minimum time should it last?

Accepted Answer

10 to 15 seconds

Answer

About 5 seconds

Answer

A full 30 seconds

Answer

At least 20 seconds

Question 4

Which of these is an example of poor personal hygiene that could contaminate food?

Accepted Answer

Scratching the scalp, then handling food unwashed

Answer

Washing hands after using the restroom

Answer

Wearing a clean apron over the uniform

Answer

Wearing a hair net while working in the kitchen

Question 5

A manager spot-checks roast chicken thighs before service. What minimum reading is required?

Accepted Answer

165°F (74°C) for <1 second

Answer

145°F (63°C) for 15 seconds

Answer

135°F (57°C) for 15 seconds

Answer

155°F (68°C) for 17 seconds

Question 6

A manager trains staff on why TCS food must stay hot or cold. Which range must food avoid or pass through quickly?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

32°F to 212°F (0°C to 100°C)

Answer

135°F to 212°F (57°C to 100°C)

Answer

0°F to 41°F (-18°C to 5°C)

Question 7

Chili goes into a steam table for lunch service. What is the lowest temperature the manager may allow?

Accepted Answer

135°F (57°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

125°F (52°C)

Question 8

How many principles make up the HACCP food safety management system?

Accepted Answer

7

Answer

5

Answer

12

Answer

10

Question 9

A manager mixes chlorine sanitizer for wiping prep tables. What test-strip reading is the target?

Accepted Answer

50-100 ppm

Answer

200-400 ppm

Answer

500-1000 ppm

Answer

10-25 ppm

Question 10

Cross-contamination can be prevented by which practice?

Accepted Answer

Using separate cutting boards and utensils for raw and cooked foods

Answer

Using the same cutting board for raw meat and cooked vegetables

Answer

Storing raw poultry above ready-to-eat foods in the refrigerator

Answer

Holding cooked food at room temperature before serving

Question 11

A food handler has been diagnosed with Norovirus. What action must the manager take?

Accepted Answer

Exclude the handler and report the diagnosis to the health department

Answer

Have the handler wash hands more often

Answer

Tell the handler to wear extra gloves while cooking

Answer

Allow the handler to work in the dish room only

Question 12

Burgers made from fresh ground chuck are on the grill. What final temperature must the manager verify?

Accepted Answer

155°F (68°C)

Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

135°F (57°C)

Question 13

A manager sets the walk-in thermostat. What is the warmest that stored TCS food may be?

Accepted Answer

41°F (5°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

Answer

35°F (2°C)

Question 14

Which of these is a safe method for thawing frozen chicken?

Accepted Answer

Under running water at 70°F or lower

Answer

Leave it on the counter at room temperature

Answer

Thaw it in a sink of warm standing water

Answer

Thaw it inside a hot-holding cabinet

Question 15

A case of milk arrives at 50°F. The milk is within its use-by date. What is the correct action?

Accepted Answer

Reject the delivery as too warm to accept

Answer

Use the milk now, since it is in date

Answer

Put the milk in the freezer to chill it fast

Answer

Keep the milk and check its temperature hourly

Question 16

What is the minimum internal cooking temperature for fish that will be served immediately?

Accepted Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

165°F (74°C)

Answer

135°F (57°C)

Question 17

A deli holds hot soup on a counter without heat, using time as the control. When must it be served or thrown out?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

Question 18

A cook cools chili from 135°F to 70°F within two hours. How much additional time is allowed to cool it from 70°F to 41°F?

Accepted Answer

Cool from 70°F to 41°F within four more hours

Answer

Cool from 70°F to 32°F within four more hours

Answer

Cool from 70°F to 41°F within six more hours

Answer

Cool from 70°F to 41°F within two more hours

Question 19

A prep cook has worn the same pair of single-use gloves for five hours. When must single-use gloves be changed?

Accepted Answer

When torn, after 4 hours, or on a task change

Answer

Only when they start to look dirty

Answer

Only at the very end of the shift

Answer

Once at the start of each week

Question 20

What does the acronym FAT TOM describe in food safety?

Accepted Answer

Food, Acidity, Temperature, Time, Oxygen, Moisture

Answer

Freshness, Acidity, Texture, Taste, Odor, Maturity

Answer

Fat, Acid, Toxin, Organism, Mold, Mildew

Answer

Foodborne, Airborne, Transmitted, Outbreak, Management

Question 21

What does the term TCS food mean?

Accepted Answer

Time/Temperature Control for Safety

Answer

Taste, Color, and Smell standards

Answer

Total Customer Satisfaction scores

Answer

Temperature Cooking Specifications

Question 22

A new dish room employee is trained on the three-compartment sink. Which order should the manager teach?

Accepted Answer

Wash, rinse, then sanitize

Answer

Wash, sanitize, then rinse

Answer

Rinse, sanitize, then wash

Answer

Sanitize, wash, then rinse

Question 23

Which evidence points most clearly to a cockroach problem in dry storage?

Accepted Answer

Strong oily odors with droppings like pepper grains

Answer

Tiny wings scattered on windowsills

Answer

Small piles of sawdust near wooden pallets

Answer

Gnawed corners on dry-goods packaging

Question 24

Which of these items is a TCS food that needs temperature control?

Accepted Answer

Cut melon served from a salad bar

Answer

Unopened canned peaches

Answer

Sealed crackers in portion packs

Answer

Whole uncut cantaloupe

Question 25

A manager tests the quat sanitizer bucket with a test kit. What concentration should it show?

Accepted Answer

About 200 parts per million

Answer

About 75 parts per million

Answer

About 25 parts per million

Answer

About 800 parts per million

Question 26

Which jewelry may a food handler wear while chopping vegetables?

Accepted Answer

Only a plain wedding band with no stones

Answer

A jeweled ring and a wristwatch

Answer

Dangling bracelets on both wrists

Answer

A fitness tracker worn over gloves

Question 27

A restaurant serves oysters on the half shell. How must the manager handle shellfish tags?

Accepted Answer

Keeping shellfish tags on file for 90 days

Answer

Asking servers to memorize the harvest location

Answer

Filing tags only when a customer complains

Answer

Throwing tags away after each delivery

Question 28

Chicken at a critical control point reads 150°F instead of 165°F. What is the proper corrective action?

Accepted Answer

Continuing to cook under-temperature chicken until it reaches 165°F

Answer

Redesigning the menu to remove chicken dishes

Answer

Praising the cook for fast ticket times

Answer

Ordering chicken from a different supplier next week

Question 29

Which action best demonstrates active managerial control of food safety?

Accepted Answer

Monitoring procedures and correcting problems during every shift

Answer

Reviewing temperature logs once a month

Answer

Delegating all safety duties without follow-up

Answer

Framing the certificate on the office wall

Question 30

What are the correct steps for handwashing in a food operation?

Accepted Answer

Wet, soap, scrub 10-15 seconds, rinse, dry

Answer

Wash only when hands look dirty

Answer

Dip hands in sanitizer instead of washing

Answer

Rinse quickly and wipe on an apron

Question 31

Which situation is an example of chemical contamination?

Accepted Answer

Sanitizer dripping into food stored below

Answer

Bacteria growing in cooked rice

Answer

A bandage falling into soup

Answer

Fish proteins triggering hives

Question 32

An employee needs to keep prescription pills at work. Where should they be stored?

Accepted Answer

In a labeled spot away from food areas

Answer

In the walk-in next to the produce

Answer

On the shelf above the prep table

Answer

In the cook's apron while working

Question 33

A deli worker scratches their nose while making sandwiches. What must they do?

Accepted Answer

Washing hands before resuming work

Answer

Continuing to make sandwiches

Answer

Wiping hands on a common towel

Answer

Rinsing with water only

Question 34

What is the minimum temperature for fried eggs cooked to order?

Accepted Answer

145°F for 15 seconds for an immediate order

Answer

135°F for 15 seconds for an immediate order

Answer

155°F for 17 seconds for every egg dish

Answer

165°F for under 1 second for every egg

Question 35

Leftover chili cooled yesterday must be reheated for today's lunch. What is required?

Accepted Answer

Reheating it rapidly to 165°F within two hours

Answer

Adding hot water to raise the temperature

Answer

Serving it at whatever temperature results

Answer

Warming it slowly on the steam table

Question 36

How should foods be ordered on refrigerator shelves?

Accepted Answer

Ready-to-eat on top, raw poultry at bottom

Answer

Raw chicken above everything

Answer

Cooked and raw foods mixed together

Answer

Raw seafood below ground beef

Question 37

Sliced turkey is stored for several days after opening. What date-marking rule applies?

Accepted Answer

Date marking it for use within seven days total

Answer

Freezing it indefinitely without labels

Answer

Keeping it two weeks if it stays refrigerated

Answer

Serving it until it smells spoiled

Question 38

New milk arrives while older cartons remain. How should staff shelve it?

Accepted Answer

Placing new cartons behind the older ones

Answer

Grabbing whatever carton is closest

Answer

Stacking new deliveries in front of old stock

Answer

Mixing dates randomly on the shelf

Question 39

What must every handwashing station provide?

Accepted Answer

Providing 100°F water, soap, towels, and signage at accessible sinks

Answer

Restocking soap and towels only before an inspection

Answer

Letting the hand sink double as a produce prep sink

Answer

Storing delivery boxes in front of the hand sink

Question 40

Where and how must cleaning chemicals be stored?

Accepted Answer

Storing labeled chemicals low and away from food and utensils

Answer

Storing the sanitizer on a shelf above the flour bins

Answer

Pouring cleaners into empty drink bottles for use

Answer

Keeping spray bottles on top of the cutting boards