ServSafe Manager Practice Test 1

This is our first ServSafe manager practice test which contains 15 multiple-choice questions. These free practice questions will help you prep for the ServSafe manager certification exam. At the end of this test, you can check your score and correct answers.

1. Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of:

 
 
 
 

2. What is the first thing you should do when notified by a customer of a foodborne illness?

 
 
 
 

3. To prevent intentional contamination, a manager should:

 
 
 
 

4. A food delivery arrives with expired canned goods. The manager should:

 
 
 
 

5. Which food may be re-served to customers?

 
 
 
 

6. A kitchen worker is preparing a fruit juice drink for guests. She is wearing gloves and a cloth mask, and the work surface is clean. However, cross-contamination can still occur if:

 
 
 
 

7. What is the minimum internal cooking temperature for green beans that are hot-held for service?

 
 
 
 

8. Which of the following is an example of a TCS food?

 
 
 
 

9. The minimum water temperature when sanitizing utensils using hot water is:

 
 
 
 

10. Freezing food keeps it safe because freezing:

 
 
 
 

11. For an illness to be considered a “foodborne outbreak,” how many people must be affected after eating the same food?

 
 
 
 

12. Which of the following statements is true regarding using food coloring to make ground beef appear fresher?

 
 
 
 

13. ALERT stands for:

 
 
 
 

14. What is the best way to prevent food contamination caused by food handlers?

 
 
 
 

15. Previously cooked food that was hot-held for service must be reheated to which minimum internal temperature for at least 15 seconds?

 
 
 
 

Question 1 of 15

ServSafe Manager Test 2