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

 
 
 
 

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

 
 
 
 

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

 
 
 
 

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

 
 
 
 

5. 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:

 
 
 
 

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

 
 
 
 

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

 
 
 
 

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

 
 
 
 

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

 
 
 
 

10. To prevent intentional contamination, a manager should:

 
 
 
 

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

 
 
 
 

12. Freezing food keeps it safe because freezing:

 
 
 
 

13. ALERT stands for:

 
 
 
 

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

 
 
 
 

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

 
 
 
 

Question 1 of 15

ServSafe Manager Test 2