ServSafe Food Protection Manager ServSafe-Manager

ServSafe ServSafe-Manager Exam Syllabus Topics:

Reference: https://www.servsafe.com/ServSafe-Manager

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ServSafe Manager Sample Questions:

Question #1
A food handler who is diagnosed with norovirus and is symptomatic should be

A. allowed to stay off work for 12 hours.
B. restricted from working around food.
C. excluded from the operation.
D. terminated as soon as possible.

Question #2
What is the second compartment in a three-compartment sink used for?

A. Rinsing
B. Washing
C. Sanitizing
D. Sterilizing

Question #3
A food handler must remove what item before working with food?

A. Medical bracelet
B. Clean baseball hat
C. Dry bandage
D. Plain band ring

Question #4
After measuring the temperature of raw meat, the same food thermometer can be used to measure temperature of hot-held foods only after it is

A. washed and calibrated.
B. rinsed with warm water.
C. washed and sanitized.
D. wiped with a wet cloth.

Question #5
Which food is classified as a time/temperature control for safety (TCS) food?

A. Uncooked rice
B. Sliced tomato
C. Pumpkin seeds
D. Whole watermelon

Solutions: