ServSafe Manager Practice Test 3 | Free Sample Questions (2025)

How can managers monitor their staff to ensure they follow food safety procedures correctly?

If a task is done poorly, fire the staff immediately

Retrain employees if they complete a task incorrectly

If a staff follows all procedures perfectly, promote them to a managerial position

If a task is done correctly, promote the staff to a trainer position

Food handlers must be excluded from the food preparation area if they exhibit which of the following symptoms?

Vertigo

Vomiting

Nausea

Warts

Which two U.S. government agencies regulate food transported across state lines?

Food and Drug Administration (FDA)

Centers for Disease Control and Prevention (CDC)

U.S. Public Health Service (PHS)

U.S. Department of Agriculture (USDA)

Office of Global Food Security (OGFS)

For how many days must the shell stock tag be retained after the last shellfish from the container has been sold or served?

30 days

60 days

90 days

120 days

A bone found in a fish fillet is classified as which type of contaminant?

Physical

Chemical

Biological

Conventional

Which of the following are the responsibilities of regulatory authorities when inspecting food service operations? (Choose THREE)

Inspecting pathogenic growth on vertical surfaces

Approving food processing plant construction

Reviewing and approving HACCP plans

Conducting background checks on food service staff

Investigating complaints and foodborne illnesses

Where should the ambient air thermometer be placed in a walk-in cooler?

In the warmest part of the unit

In the coolest part of the unit

Near the center of the unit

Near the compressor of the unit

How can staff members accidentally contaminate food in a busy food service operation?

Wiping their clean hands with paper towels

Touching dirty food-contact surfaces or equipment and then handling food

Using hand dryers after washing and wiping hands

Discarding used gloves and masks in a common bin

What is the minimum internal cooking temperature required for fruits and vegetables prepared for hot holding?

120°F

135°F

145°F

165°F

A newly appointed food handler prepared a dish using ready-to-eat food. After observing the process, the manager instructed her to discard the dish. Which critical food safety precaution did she fail to follow?

Leaving ready-to-eat food at room temperature for more than five minutes

Opening ready-to-eat food packaging with her hands instead of using clean scissors

Talking with other food handlers while preparing the dish

Allowing ready-to-eat food to come into contact with a surface that previously held raw meat

Which of the following pathogens can contaminate food and cause foodborne illness? (Select all that apply)

Bacteria

Commensal Microbiota

Viruses

Fungi

When serving oysters on the half shell, what must the operation provide to consumers?

A disclosure stating that the oysters are served raw

Caloric information for the dish

Sodium content of the oysters

A detailed list of ingredients

Which symptom of food-borne illness causes the yellowing of skin and eyes?

Vomiting

Diarrhea

Nausea

Jaundice

A food handler must be excluded from the operation if diagnosed with which of the following illnesses?

A sore throat

A high-risk pregnancy

Hepatitis A

Diabetes mellitus

A manager is required to notify the regulatory authority if an employee is diagnosed with which of the following illnesses?

Influenza Type A

Shigella spp.

Staphylococcus aureus

Listeria monocytogenes

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