ServSafe Manager Practice Test

A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?

• a. Re-arrange the schedule to put different employees on the shift
• b. Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame
• c. Write the employees up for not completing their assigned tasks
• d. Have the night manager complete any tasks that don’t get done

2 . Question

Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?

• a. A food truck serving made-to-order tacos and burritos
• b. A hand cart serving hot dogs with condiments and canned drinks
• c. A concession van serving nachos, fries, and burgers
• d. An ice cream truck serving frozen packaged novelties and candy

3 . Question

• a. 1 hour
• b. 2 hours
• c. 3 hours
• d. 4 hours

4 . Question

• 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

5 . 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

6 . Question

• 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

7 . Question

• a. Water (at least 110˚F), detergent and water, sanitizer and water
• b. Detergent and water (at least 115˚F), clean water, sanitizer and water
• c. Detergent and water (at least 120˚F), sanitizer and water, clean water
• d. Detergent and water (at least 110˚F), clean water, sanitizer and water

8 . Question

A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?

• a. General contact information and a description of what food and drink the customer consumed
• b. A list of any foods the customer has eaten since being in the establishment, including food not prepared by your staff
• c. The contact information for the hospital or doctor’s office where they were treated
• d. The names or descriptions of any staff members the customer came into contact with while at the establishment

9 . Question

After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?

• a. A foodborne-illness like E. Coli
• b. A severe cold or flu
• c. It’s not an illness – they are likely choking
• d. An allergic reaction

10 . Question

• a. 90 days from the sale of the fish
• b. 60 days from the sale of the fish
• c. 90 days from the delivery of the fish
• d. 60 days from the delivery of the fish

All ServSafe Manager Practice Tests

Our free ServSafe manager practice tests are listed below. Take each exam and see how you do. After each exam, make sure you review the answer explanations to learn key concepts.

If you are looking for Food Handler exams, please see our ServSafe Food Handler practice tests.

Test-Guide.com’s sample ServSafe questions are an excellent way to study for your upcoming ServSafe exams. Our sample tests require no registration (or payment!). The questions are categorized based on the ServSafe test outline and are immediately scored at the end of the quiz.

Once you are finished with the quiz, you will be presented with a score report which includes a complete rationale (explanation) for every question you got wrong. We will be adding more sample test questions in the near future, so please come back often.

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ServSafe Manager Study Guides and Resources

ServSafe Manager Practice Test Benefits

There are many benefits of preparing for your ServSafe exam with practice tests. Studying for your ServSafe test using sample questions is one of the most effective study practices you can use. The advantages of using sample ServSafe tests include:

• Understanding the Test Format – Every standardized test has its own unique format. As you take practice ServSafe tests you will become comfortable with the format of the actual ServSafe test. Once the test day arrives you will have no surprises!
• Concentrating Your Study – As you take more and more sample tests you begin to get a feel for the topics that you know well and the areas that you are weak on. Many students waste a lot of valuable study time by reviewing material that they are good at (often because it is easier or makes them feel better). The most effective way to study is to concentrate on the areas that you need help on
• Increasing Your Speed – Some of the ServSafe exams are timed. Although most students who take the ServSafe feel that there is sufficient time, taking the ServSafe practice tests with self-imposed timers help you budget your time effectively.

ServSafe Certification Exam Overview

The ServSafe Manager Certification verifies that a manager has adequate food safety knowledge to protect the public from foodborne illness. Managers that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card.

The American National Standards Institute (ANSI) accredits the ServSafe Manager Certification under the Conference for Food Protection Standards.The training incorporates the latest FDA Food Code as well as essential food safety best practices.

The ServSafe Manager training covers the following concepts:

• Providing Safe Food
• Forms of Contamination
• The Safe Food Handler
• The Flow of Food: An Introduction
• The Flow of Food: Purchasing Receiving, and Storage
• The Flow of Food: Preparation
• The Flow of Food: Service
• Food Safety Management Systems
• Safe Facilities and Pest Management
• Cleaning and Sanitizing

The ServSafe Manager exam is given in a proctored environment and has 90 multiple choice questions. You are required to score 75% or better on the exam to receive certification. There is a 2 hour time limit on the exam.