ServSafe Manager Practice Test

Answer choices

1. A. Accept the cases because intact seals show that the oysters were handled safely
2. B. Accept one case after checking several oysters for odor and appearance
3. C. Reject the cases because required source and traceability documentation is unavailable
4. D. Hold the cases in the walk-in and serve them while the supplier retrieves the records

Wrong-answer review

• A. Accept the cases because intact seals show that the oysters were handled safely: Accepting the oysters without documentation violates the requirement for approved sources and traceability.
• B. Accept one case after checking several oysters for odor and appearance: Checking a few oysters does not verify the overall source compliance and traceability requirements.
• D. Hold the cases in the walk-in and serve them while the supplier retrieves the records: Holding the cases delays the necessary verification process and poses a risk to public health.

Answer choices

1. A. Hide the unit from service until the inspection report is filed
2. B. Wait for the next routine inspection because the food was moved
3. C. Discard the report after telling employees to watch the unit
4. D. Correct the unsafe condition and verify the correction remains effective

Answer choices

1. A. Allow the practice because correct handwashing authorizes bare-hand contact
2. B. Allow contact only when the lettuce looks clean
3. C. Use tongs, deli tissue, a spatula, dispensing equipment, or gloves
4. D. Apply hand antiseptic after touching each sandwich instead of using a barrier

Answer choices

1. A. Continue service and clean only after closing so customers are not disturbed
2. B. Contain, protect people, remove material, disinfect, and protect food
3. C. Use any sanitizer at any concentration because cleaning and disinfection are identical
4. D. Move the exposed food to another counter without evaluating contamination

Answer choices

1. A. Obtain the regulatory variance and submit the HACCP plan before using the preservation process
2. B. Begin production if the finished pork reaches its ordinary cooking temperature
3. C. Classify the smoking as flavoring even though shelf-life extension is the stated purpose
4. D. Use a consumer advisory instead of regulatory approval and process controls

Answer choices

1. A. Exclude the cook unless the noninfectious cause is documented as allowed
2. B. Restrict the cook to dishwashing because no ready-to-eat food is involved
3. C. Allow the cook to return after changing gloves and drinking water
4. D. Let the cook decide whether the symptom is serious enough to report

Answer choices

1. A. Keep the same process because final cooking corrects every earlier control failure
2. B. Use a written procedure: limit heating, cool within limits, store, and finish cooking
3. C. Skip cooling and leave the partially cooked chicken at room temperature until service
4. D. Treat partial cooking as hot holding and omit final cooking

Answer choices

1. A. Keep the open pans hot by driving faster and reuse every untouched-looking setting
2. B. Use protected temperature-controlled transport; protect or replace exposed tableware
3. C. Cover only the tableware because food protection rules end when food leaves the restaurant
4. D. Protect only the food because unused preset tableware cannot become contaminated

Answer choices

1. A. Spray more pesticide but leave the food source and door gap unchanged
2. B. Secure food, remove pest sources, correct entry and harborage, and monitor
3. C. Sweep away droppings only when customers can see them
4. D. Prop the delivery door open so pests can leave

Answer choices

1. A. Proceed because employee comfort is an acceptable measure of sanitizing heat
2. B. Raise; verify the water at 171°F or above before immersing utensils for at least 30 seconds
3. C. Shorten immersion to 10 seconds so utensils do not cool the water
4. D. Air dry the utensils without sanitizing because they were already washed and rinsed