ServSafe Food Protection Manager Examination
Foodborne illness, contamination, receiving, preparation, cleaning, and staff training.
Licensing exams are administered by state boards and national councils. FreeExam is not affiliated with those organizations, and these questions are original practice, not an official test.
ServSafe is a registered trademark of the National Restaurant Association. FreeExam is not affiliated with the National Restaurant Association, and these questions are original practice, not an official test.
1.A line cook asks which range is the temperature danger zone for time/temperature control for safety food.
2.Why does a pot of cooked rice need time and temperature control?
3.Which hazard is biological?
4.A guest bites down on a bandage that fell into a sandwich. What kind of hazard is that?
5.Which illness is most often linked to a food handler who did not wash hands after using the restroom, and to ready-to-eat food?
6.Cooked rice was held on the steam table overnight and then served. Several guests later became ill. Which pathogen is the classic concern with cooked rice?
7.Which food is a common source of nontyphoidal Salmonella?
8.Ground beef is undercooked and linked to severe bloody diarrhea. Which pathogen is the usual concern?
9.A food handler has jaundice. Which action should the manager take?
10.Which symptom requires excluding a food handler from the operation?
11.A food handler has a cut on a finger and still needs to make sandwiches. What is the right covering?
12.Which population is especially at risk for severe foodborne illness?
13.A manager wants the staff to understand the conditions pathogens need to grow. Which set is the usual list?
14.Listeria monocytogenes is a special concern in a cooler because it can do what?
15.Which practice best prevents a virus from moving from a sick handler to a ready-to-eat platter?
16.A can of green beans has a swollen end. What should receiving staff do?
17.Which organism is a parasite linked to undercooked pork or wild game in older outbreaks, and is controlled by cooking?
18.What is the best reason to keep food out of the temperature danger zone?
19.Raw chicken juice drips onto a tray of washed lettuce in the walk-in. What happened?
20.A cook uses one knife for raw shrimp and then for a ready-to-eat fruit plate without washing it. What is the main risk?
21.How should food be arranged from top to bottom in a refrigerator?
22.Which transfer is cross-contact?
23.Which list is the major food allergens used on current labels?
24.A guest says they are allergic to crustacean shellfish. Which item must the server treat as a problem?
25.How should a manager answer a guest who asks whether the chili contains peanuts?
26.A pan that held scrambled eggs is rinsed under water and then used for an egg-free omelet for an allergic guest. What is wrong?
27.Which practice reduces cross-contamination on cutting boards?
28.Ready-to-eat bread is stored on the bottom shelf under a tray of thawing whole chickens. What should the manager do?
29.A prep cook wears the same gloves to handle raw beef and then to plate a cooked steak. What should happen?
30.Which food should be labeled with a major allergen when it is offered?
31.A child with a milk allergy orders a fruit cup. The fruit was sliced on a board just used for cheese, and the board was only wiped. What is the right service decision?
32.Why are separate tongs required for a self-service allergen-free pan and the regular pan beside it?
33.Which statement about mollusks and the major allergen list is accurate?
34.A supplier substitutes walnut oil in a salad dressing that was previously nut-free. What must the manager do before the dressing is served?
35.Raw ground beef is stored above an open hotel pan of cooked pasta. The pasta has no visible drips. What is the safe decision?
36.Which control stops bare-hand contact with ready-to-eat food?
37.Which supplier should a manager buy raw chicken from?
38.A case of refrigerated shredded cheese arrives at 48°F. The cheese is a time/temperature control for safety food. What should the receiver do?
39.Fresh milk arrives at 45°F. What is the receiving rule?
40.Live oysters arrive with an internal temperature of 50°F and an air temperature of 45°F. What is allowed?
41.How long must shellstock tags be kept?
42.A delivery of frozen shrimp has large ice crystals, and the boxes are wet. What does that suggest?
43.Which canned good should be rejected?
44.Fresh fish should be rejected when it has which signs?
45.Where should a meat delivery be checked?
46.What does first in, first out mean for a dry-storage shelf?
47.Ready-to-eat chili was made on Monday and held at 41°F. If Monday is day 1, what is the last day it may be served?
48.A pan of soup made today is combined with leftover soup dated yesterday. Which date should the combined pan use?
49.How far off the floor should food be stored?
50.A thermometer used for receiving is checked in ice water and reads 36°F. What does that mean?
51.Which delivery needs a variance or special approval rather than ordinary receiving?
52.Raw shell eggs arrive with an air temperature of 45°F. Is that acceptable?
53.A box of produce is wet from a raw-chicken case that leaked in the truck. What should the receiver do?
54.Where should chemicals be stored relative to food?
55.A whole chicken is done cooking. What internal temperature must it reach?
56.Ground beef patties are cooked for service. What is the required temperature?
57.A salmon fillet is cooked for immediate service. What temperature is required?
58.Stuffing cooked inside a turkey must reach what temperature?
59.Vegetables that will be hot-held must be cooked to what temperature?
60.Where should a thermometer be placed in a pork roast?
61.Raw chicken is cooked in a microwave for service. Which procedure is required?
62.A cook stops a roast at 130°F because the dinner rush is starting. What is the right correction?
63.Leftover chili that was cooked and cooled correctly is reheated to be hot-held. What temperature is required?
64.A commercially packaged cheese sauce is reheated from the intact package for the steam table. What temperature is required?
65.A guest orders a leftover lasagna portion that will be eaten at once, not held. It was cooked and cooled correctly. How may it be reheated?
66.Soup is cooled in a deep stockpot with the lid on, sitting on the counter. Why is that a problem?
67.What is the two-stage cooling rule?
68.Chili is still 90°F two hours after cooling started. What should the cook do?
69.Which method is an approved way to thaw frozen chicken?
70.Chicken is thawed under running water. What water temperature is the limit?
71.A cook breads raw cutlets and then cracks shell eggs for a ready-to-eat sauce without washing hands. What is the failure?
72.What is the required minimum internal temperature for a beef roast held for 4 minutes?
73.Cooked pasta on a buffet must be hot-held at what temperature?
74.Sliced tomatoes for sandwiches are held in the rail. What is the cold-holding limit?
75.A pan of rice is placed on a time-only hold at 11:00 a.m., starting at 140°F. The policy allows 4 hours. When must it be discarded?
76.Which utensil practice is correct at a buffet?
77.How should a self-service guest take a second helping?
78.Where should the ice scoop be stored?
79.A bartender uses a glass to scoop ice. Why is that unsafe?
80.What must a menu do if the restaurant offers raw oysters?
81.What is the correct order in a three-compartment sink?
82.A dishwasher asks why plates must be scraped and washed before they are sanitized.
83.How does a manager know the sanitizer solution is at the right strength?
84.Clean pots are stacked while they are still wet and then covered with a towel. What is the problem?
85.Which storage of cleaned tableware is correct?
86.A hose is attached to a utility sink faucet with no backflow device, and the end sits in a bucket of dirty water. What is the risk?
87.Which sink may be used for handwashing?
88.What should be true of a handwashing sink during service?
89.Who should apply pesticides in a restaurant?
90.Which condition most helps keep pests out?
91.A prep cook has done a task incorrectly three times. What is active managerial control?
92.What is a critical control point in a food-safety plan?
93.Which example is a critical limit?
94.A new hire will cool soup for the first time. Which training method fits food safety?
95.What belongs on a master cleaning schedule?
96.Grease has built up under the fryer and behind the hot line. Why does that matter to food safety?
97.A food handler returns from the restroom and puts on gloves without washing hands. What should the manager do?
98.Which drink practice is acceptable in a food-prep area?
99.What should staff do with a thermometer probe between raw chicken and a cooked roast?
100.The prep area lights are too dim for staff to see soil on a slicer. Why is lighting a food-safety item?
101.A manager finds mouse droppings in the dry-storage room. What is the first food-safety response?
102.Which record shows that cooling was actually checked?
103.Staff slice melons at 9:00 a.m. and leave them at room temperature for a catering tray with no time label. What is missing?
104.Why should a manager reject a home-canned jar of vegetables offered by a neighbor?
105.Which jewelry may a food handler wear while making sandwiches?
106.A food handler leaves the prep area to take out garbage and then returns. What must happen before the handler touches food again?
107.Staff want to use hand sanitizer instead of washing hands between tasks. What is the rule?
108.Which symptom must be reported to the manager because it can mean a big-six illness?