ServSafe Manager Practice Test 5 | Free Exam Prep (2025)

Which of the following would be classified as an imminent health hazard?

A sick employee

A shipment of spoiled food

A malfunctioning cooler or freezer

A broken water main in the facility

Which type of chemical can only be used by licensed pest control operators?

Single-use liquids

Non-toxic insect sprays

Restricted-use pesticides

Household-strength insecticides

When should food handlers use hand antiseptics?

Before washing hands

After washing hands

After putting on gloves

Instead of washing hands

What is the first step in developing a HACCP plan?

Develop monitoring procedures

Establish critical control points

Determine critical limits

Identify hazards

Which method can a manager use to prevent deliberate food contamination in a food service operation?

Following CDC guidelines

Using the FDA A.L.E.R.T. tool

Setting up a barricade at the guest entrance

Immediately firing any suspicious or disgruntled staff

What should a food handler do when working with an infected cut on the finger?

Cover the wound with an impermeable bandage and a glove.

Cover the hand with a glove or a finger cot.

Stay away from food and prep areas.

Cover the wound with a bandage.

Which food item does the Food and Drug Administration (FDA) recommend avoiding on a children’s menu?

Rare cheeseburgers

Egg salad

Peanut butter and jelly sandwiches

Fried shrimp

Which of the following is NOT a general requirement for food handlers working in food preparation areas?

Keep fingernails short and clean

Avoid using a single pair of gloves

Avoid wearing false nails

Do not wear nail polish

What is the final step in the process of cleaning and sanitizing a prep table?

Rinsing the surface

Sanitizing the surface

Washing the surface

Allowing the surface to air-dry

What action should a manager take if a food handler exhibits persistent sneezing, coughing, or a runny nose with discharge from the eyes, nose, or mouth?

Restrict the food handler from working in designated food prep areas

Allow the food handler to complete their shift and take sick leave afterward

Advise the food handler to take over-the-counter medicine and continue working

Have the food handler remain in the manager’s office until symptoms subside

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Surface

Immersion

Penetration

Air

What is the most effective way to eliminate pests that have entered a food service operation?

Increase the heat in the operation after hours

Lower the temperature in the operation after hours

Use over-the-counter pesticides throughout the operation

Hire a licensed pest control operator (PCO)

What information must be included on the label for soup served on a buffet?

The preparation date

The name of the food

The use-by date

A list of the soup’s ingredients

What should food handlers do with their gloves after handling raw meat and before handling produce?

Clean and sanitize the gloves.

Set the gloves aside for future use with raw meat.

Continue working with the same gloves.

Wash their hands and change gloves.

What is the proper way to store mops between uses?

Propped in a corner

In a clean bucket

Hanging on a hook

In a utility sink

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