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ServSafe Manager Practice Test 4

By Dave Evangelisti / March 12, 2023

Time limit: 0

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Question 1 of 10

1. Question
Where should chemicals be stored in a food service operation?
- a. On the prep line
- b. On top of the refrigerators and freezers
- c. In a closet or shelving area away from food preparation areas
- d. In the dish pit
Correct

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Question 2 of 10

2. Question
What is an acceptable container for an employee beverage?
- a. A plain coffee mug from the beverage station
- b. Any beverage in an aluminum can
- c. A reusable water bottle with a pop-up straw
- d. A disposable coffee cup with a sip-top lid
Correct

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Question 3 of 10

3. Question
An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?
- a. Send the employee home immediately, and require a note from their doctor before they return to work
- b. Have the employee wash dishes instead of prepping food
- c. Have the employee complete cleaning tasks until they feel better
- d. Have the employee wear gloves and a mask at all times while working
Correct

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Question 4 of 10

4. Question
A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?
- a. Discard the entire case
- b. Return the damaged cans to the delivery driver and request a credit slip for the unusable items
- c. Discard the damaged cans, and thoroughly inspect the remaining cans to be sure they are undamaged
- d. Accept the entire case – as long as the cans are not punctured, they are usable
Correct

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Question 5 of 10

5. Question
Which food item can be re-served?
- a. An untouched plate of pasta returned by a guest
- b. A basket of bread not eaten by guests
- c. Sealed packets of oyster crackers
- d. Un-used portion cups of mayonnaise
Correct

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Question 6 of 10

6. Question
servsafe_manager4_6
- a. Keep a supply of sand bags or other water barriers on hand
- b. Close the facility until the event is over
- c. Keep an emergency supply of bottled water on hand
- d. Contact emergency services to find out what to do
Correct

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Question 7 of 10

7. Question
To keep pests away from food and supplies, how many inches off the floor must items be stored?
- a. 4 inches
- b. 6 inches
- c. 12 inches
- d. 15 inches
Correct

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Question 8 of 10

8. Question
You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?
- a. Try treating the infestation yourself with pesticides or traps
- b. Designate specific staff members to deal with the infestation using pesticides or traps
- c. Call a licensed Pest Control Operator to inspect the building and develop an approach
- d. Close the facility until the problem is addressed
Correct

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Question 9 of 10

9. Question
What is the sanitizer concentration range for iodine sanitizers?
- a. 5-10 ppm
- b. 15-25.5 ppm
- c. 12-20 ppm
- d. 12.5-25 ppm
Correct

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Question 10 of 10

10. Question
What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?
- a. Verbally instruct staff daily on the tasks that need to be completed
- b. Create a sign-up sheet for cleaning tasks and leave it to the staff to designate
- c. Create a master cleaning schedule, and follow it
- d. Hold a staff meeting to assign specific cleaning duties to each employee
Correct

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