ServSafe Manager Practice Test 2 | Free Exam Prep (2025)

This is our second free ServSafe manager practice test to continue your exam prep. It contains another set of 15 multiple-choice questions that help you get ServSafe manager certification. You can check your score and correct answers at the end of this test.

Which type of food is most likely to become a haven for pathogens to grow and thrive on its surface if not handled properly?

Ready-to-eat food such as mozzarella sticks, cheese balls, packaged salads, etc.

Freshly cooked food such as ginger chicken, ground meatballs, etc.

Fried food such as fried chicken and shrimp, egg-fried rice, etc.

Ready-to-cook food such as quick noodles, frozen pizza, etc.

An ingredient label states “whey.” This indicates the presence of:

Eggs

Milk

Soy

Gluten

Where should staff members eat, drink, smoke, or chew gum?

Where customers cannot see them

Outside the kitchen door

Dishwashing areas

Designated areas

What is a foodborne-illness outbreak?

When two or more food handlers contaminate multiple food items

When the CDC receives information on two or more people with the same illness

When two or more people report the same illness from eating the same food

When an operation serves contaminated food to two or more people

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Poor personal hygiene

Cross-contamination

Poor cleaning and sanitizing

Time-temperature abuse

Which of the following is a food safety responsibility of a manager serving guests who are returning to the self-service area to get more food?

Advise guests to eat fresh food only

Advise guests to eat shellfish once

Advise guests to use clean tableware only

Advise guests to report any foul-smelling food in the self-service area

Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?

Food and Drug Administration (FDA)

U.S. Department of Agriculture (USDA)

The Centers for Disease Control and Prevention (CDC)

The Public Health Service (PHS)

A contractual staff member in a self-service food operation delivered dishes to a communal dining table for a dinner party. After sneezing twice, he proceeded to the prep area to retrieve another dish. The staff manager immediately instructed him to stop working and report to the manager’s office. Which guideline was the staff manager following?

ll staff, including contractual employees, must report any symptoms of illnesses that can be transmitted through food.

All staff, including contractual employees, must wash their hands and faces before retrieving food from the prep area.

All staff, including contractual employees, must wear tight-fitting uniforms and hairnets when handling food in a self-service area.

Contractual staff must always wear gloves and masks when serving food.

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Parasites

Allergic reaction

Biological toxins

Chemical contamination

The “Big 9” allergen NOT included is:

Soy

Wheat

Tomato

Fish

A food recall notice serves as an example of which food safety measure?

A HACCP plan

A critical limit

A corrective action

Temperature logging

A food handler just finished preparing raw chicken. What should they do before preparing a salad?

Wipe hands on a disposable towel

Rinse hands under running water

Change gloves and sanitize them

Wash hands and change gloves

What should a manager do if a food handler has persistent sneezing and coughing?

Exclude the food handler from the operation

Restrict the food handler from working with food

Allow the food handler to wear a mask while working

Let the food handler take short breaks outside

A newly hired manager can use which of the following marketing efforts to demonstrate to staff and guests that he takes food safety seriously? (Choose two.)

Advise guests and staff to read food safety flyers before entering the premises

Ensure that staff wear full protective clothing with NIOSH 95 masks at all times

Set an example by following all food safety rules himself or herself

Conduct regular food safety audits

Advise staff not to attend any food safety training sessions

Which of the following is NOT a required component of food safety training?

Educating staff on international food safety regulations and procedures

Training staff to follow food safety procedures

Regularly retraining staff to reinforce food safety practices

Providing both initial and ongoing training

Question 1 of 15

ServSafe Manager Test 3