ServSafe Manager Practice Test 6

This is our sixth and final practice test for ServSafe manager certification exam. After completing this test, you’ll be fully prepared for the final exam. These practice test has covered all types of questions asked in the ServSafe exam. You’ll see your score and correct answers at the end of this test. Analyze your score and put more effort to weak areas.

What is a fundamental characteristic of a virus?

 
 
 
 

Which of the following is one of the Big Eight food allergens?

 
 
 
 

Cold food may be held outside of temperature control for how many hours if it remains below 70°F (21°C)?

 
 
 
 

Which feature is most important for a chemical storage area?

 
 
 
 

Which of the following is considered a major food allergen?

 
 
 
 

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

 
 
 
 

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

 
 
 
 

A server uses a copper pitcher to serve margaritas, and several guests get sick. What is the most likely cause of the illness?

 
 
 
 

What do ice crystals on a frozen food item indicate?

 
 
 
 

The manager wants to package fresh fruit juice in-house. What should be done to store fresh fruit juice for later sale?

 
 
 
 

Which food item may be handled with bare hands?

 
 
 
 

Which surfaces must be both cleaned and sanitized?

 
 
 
 

At what minimum height must food and supplies be stored off the floor to prevent pest access and maintain food safety?

 
 
 
 

What action should foodservice operators take to prevent the spread of hepatitis A?

 
 
 
 

What is the minimum internal cooking temperature for ratites like ostrich and emu?

 
 
 
 

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