ServSafe ServSafe-Manager

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ServSafe ServSafe-Manager Exam Syllabus Topics:

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

ServSafe Manager Sample Questions:

Question #1
Where must a food handler clean mops?

A. Three-compartment sink
B. Handwashing sink
C. Prep sink
D. Service sink

Question #2
Lighting fixtures in a cooler must have bulbs that are

A. easily removable.
B. fluorescent.
C. 100 watts.
D. plastic shielded.

Question #3
A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the FDA Food Code, what should the server do with the rolls and napkin?

A. Remove the napkin and discard the rolls.
B. Replace the napkin and donate the unused rolls to charity.
C. Replace the napkin and give the unused rolls to employees for staff meal.
D. Reuse the napkin but replace the rolls with fresh ones.

Question #4
Food that is honestly presented is

A. offered in a way that is not misleading.
B. mixed with food coloring to appear fresher.
C. held under a bright light to enhance appearance.
D. certified by National Sanitation Foundation (NSF).

Question #5
Which step is required as a part of proper handwashing?

A. Scrubbing hands for 10-15 seconds
B. Using a nail brush to scrub fingernails
C. Rinsing hands for 20 seconds after washing
D. Using hand antiseptic after drying hands

Solutions: