Servsafe flashcards 2020

Servsafe flashcards 2020 DEFAULT

Servsafe Exam

Why are elderly people at a higher risk for foodborne illnesses?

Their immune systems have weakened with age.

The three categories of food safety hazards are biological, physical, and

For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?

According to the Centers for Disease Control and Prevention, the five most common risk factors that cause foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

purchasing food from unsafe sources

Foodborne pathogens grow well at temperatures

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and

Which pathogen is primarily found in the hair, nose and throat of humans?

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

Shiga toxin-producing E. coli

Which practice can reduce Salmonella spp. in poultry to safe levels?

Cooking food to the right temperature

Covering wounds can help prevent the spread of which pathogen?

Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to

What is the best way to prevent a foodborne illness caused by seafood toxins?

Purchasing seafood from approved, reputable suppliers

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?

Amnesic shellfish poisoning

Foodservice operations should not use mushrooms unless they have been

purchased from an approved, reputable supplier

Eggs and peanuts are dangerous for people with which condition?

Cooking tomato sauce in a copper pot can cause which foodborne illness?

To prevent chemical contamination, chemicals should be stored ____________ food and utensils

Itching and tightening of the throat are symptoms of what?

To prevent food allergens from being transferred to food,

clean and sanitize utensils before use.

What three points should a food defense program focus on to prevent possible threats to food?

Human elements
Building interior
Building exterior

What must foodhandlers do after touching their hair, face or body?

What should foodhandlers do after prepping food and using the restroom?

Which piece of jewelry can be worn by a foodhandler?

When should hand antiseptics be used?

When should foodhandlers who wear gloves wash their hands?

Before putting on the gloves

Foodhandlers should keep their nails

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

When a foodhandler has been diagnosed with shigellosis, what steps must be taken?

The foodhandler must be told to not come to work.

Foodhandlers cannot work in their operation if they have an illness caused by which pathogen?

Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?

Foodhandlers should not eat, drink, smoke or chew gum or tobacco while

What should foodhandlers do if they cut their fingers while preparing food?

Cover the wound with a bandage and a glove or a finger cot

What should a manager at a nursing home do if a cook calls in with a headache, nausea and diarrhea?

Tell the cook to stay away from work and see a doctor

A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?

It must be washed, rinsed and sanitized

Infrared thermometers should be used to measure the

surface temperature of a grill.

At what temperatures do foodborne pathogens grow most quickly?

Which thermocouple probe should be used to check the temperature of a large stockpot of soup: Air, Surface, Immersion or Penetration?

When a thermometer is calibrated using the ice point method, it should be adjusted to _____ after the stem or probe has been placed in the ice water.

What is the most important factor in choosing an approved food supplier?

It has been inspected and complies with local, state and federal laws.

Raw, shucked shellfish that is received in a container bigger than one-half gallon must have the packer's name, the packer's address, a certification number, and a _________

What is the maximum acceptable receiving temperature for fresh beef?

What is the warmest acceptable temperature for eggs?

Large ice crystals in a case of frozen food are evidence that the product may have been

How should cartons of coleslaw be checked for correct receiving temperature?

Open a carton and insert a thermometer stem into the food.

A box of sirloin carries a state department of agriculture inspection stamp. What does this stamp indicate?

The meat and processing plant have met USDA or a state department of agriculture's standards.

Which food requires a USDA inspection stamp: Dry rice, Egg products, Fresh produce or Sushi-grade tuna

Beef stew mnust be cooled from 135 to 70F within ____ hours and from 70 to 41F or lower in the next ____ hours

What must you do to keep food safe after thawing it in a microwave?

What is the minimum internal cooking temperature for stuffed pork chops?

What are the time and temperature requirements for reheating TCS food for hot holding?

165F for 15 seconds within 2 hours.

What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave?

What is the minimum internal cooking temperature for eggs that will be hot-held for later service?

What is the danger of not cleaning and sanitizing a prep table between uses?

What is the correct way to cool a stockpot of clam chowder?

Put the stockpot into ice-water

What is the danger when thawing food at room temperature?

What is the minimum internal cooking temperature for ground beef?

When serving, it is important to avoid touching the _____ of a plate.

Serving utensils should be used to serve a maximum of ___ food item(s) at a time.

At what maximum internal temperature should cold TCS food be held?

When returning to self-service lines for more food, customers should not ______ their dirty plates.

At what minimum temperature should hot TCS food be held?

Where allowed, hot TCS food can be held without temperature control for a maximum of ____ hours before being sold, served or discarded.

The temperature of a roast is checked to see if it has met its critical limit of 145F for four minutes. This is an example of which HACCP principle?

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to the house policy. Throwing out the stew is an example of which HACCP principle?

The CDC has determined five common risk factors for foodborne illness. They are: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene, and using

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

A food safety management sytem is a group of ________ preventing foodborne illness.

What is the purpose of a food safety management system?

To identify and control possible hazards

An operation that wants to smoke food as a method of preservation must have a(n)

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup bneing held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temperature in the log and then reheated the soup to 165 for 15 seconds within two hours. Which was the corrective action?

What is the third step in active managerial control?

Monitor the policies and procedures

Which is an example of when a HACCP plan is required: Serving smoked meat on a metal platter, Serving chili made from a family recipe, Serving wild game with cream sauce, Serving raw oysters from a display tank

Serving raw oysters from a display tank

Generally, operations that use a private water source, such as a well, must have it tested at least

What is the only completely reliable method for preventing backflow?

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

How hot should the hot water at a handwashing stations get?

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ____ mark.

What information should be posted on or near a dishwasher?

Water temperature, conveyor speed and water pressure

To keep food from being contaminated by lighting, use

Which is a source of potable water: Collected rain water, Gray water-collection tanks, Untested private water sources, Water transport vehicles

Outdoor garbage containers should be

kept covered with tight-fitting lids.

What is a cross-connection?

Link between sources of safe and dirty water

flows opposite its normal direction because of water pressure.

Reducing pathogens to a safe level

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to ensure that it has been made correctly?

Test the solution with a sanitizer test kit

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

Check with the local regulatory authority

What should be done when throwing away chemicals?

Follow label instructions and any regulatory requirements that apply

Material Safety Data Sheets should be

kept so employees can access them.

Flatware and utensils that have been cleaned and sanitized should be stored

with the handles facing up.

What is the correct way to clean and sanitize a prep table?

Wash, rinse, sanitize, air-dry

Who should apply pesticides?

Cockroaches typically are found in places that are

What kind of odor is a sign that roaches might be present?

The three basic rules of an integrated pest management program are 1) deny pests access to the operation, 2) _________________________ and 3) work with a licensed PCO to eliminate pests that do enter.

deny pests food, water and a nesting or hiding place

After pesticides have been applied, food contact surfaces should be

washed, rinsed and sanitized.

If pesticides are stored in the operation, where should they be kept?

In a secure location, away from food

A backup of raw sewage and significant lack of refrigeration can result in

closure of the operation by the regulatory authority.

A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?

Inspector's identification

Which agency enforces food safety in a restaurant?

State or local regulatory authority

Who is responsible for keeping food safe in an operation?

When should staff receive food safety training?

When an employee is hired, and then periodically after that

New employees must be trained in the critical areas of personal hygiene, cleaning and sanitizing, safe chemical handling, and

The manager's responsibility for staff food safety training is to

make sure that staff have the knowledge and skills to keep food safe.

All new staff should receive training on

What is the first task in training a large group of servers to prevent contamination of food?

Assess the training needs of the servers on this topic

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Sours: https://www.cram.com/flashcards/servsafe-exam-1434090

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Pass your exam with our free ServSafe Manager practice tests - updated for 2021. The ServSafe Manager Certification exam is developed and administered by the National Restaurant Association as part of the ServSafe Food Safety Training Program. The ServSafe program is intended to help train the food service industry on all aspects of food safety. 

Our free ServSafe Manager practice tests are listed below.  These sample exams include real ServSafe questions and answers, with detailed explanations. Taking sample questions is an effective way to study for your food safety exams. 

Our free ServSafe Manager sample tests provide you with an opportunity to assess how well you are prepared for the actual ServSafe Manager exam, and then concentrate on the areas you need work on.

Summary: Use our free ServSafe Manager practice tests below. Get a top score NOW. 

ServSafe Manager Practice Tests (7th edition - 2021 updates)

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

Note: These ServSafe Practice Quizzes were developed for the ServSafe 7th edition.

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.  If you like these ServSafe practice questions, please make sure share this resource with your friends and colleagues. 

ServSafe Manager Study Guides and Resources

 ResourceNotes Provider 
 ServSafe Manager Handbook (PDF) Official handbook from ServSafe. This handbook is specific to ServSafe Manager examinees. ServSafe
 ServSafe Manager Flashcards80 terms to help you learn key concepts that you will be tested on.   Quizlet
 Terms You Should Know List of food safety terms you should know. SafeStaff

ServSafe 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:

ServSafe Manager Practice Tests

(click on image to enlarge)

  • 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.

ServSafe Manager FAQS

Is the ServSafe Manager test hard?

The ServSafe Manager test consists of 90 questions. The exam is challenging, but all questions are multiple-choice.

ServSafe practice tests are a great way to prepare for the actual exam. Our tests will help you narrow down what you need to focus on the most.

How can I pass the ServSafe Manager exam?

As with any exam, you will need to put in the time and effort to pass. There are many resources out there to help you pass this exam.

Practice tests, flashcards, and study guides are a great way to prepare. Our practice tests will help you save time when studying and allow you to really focus on the things that you struggle with the most.

What happens if I fail my ServSafe exam?

Candidates are able to take the ServSafe exam again if they did not pass. Candidates can take the exam twice within 30 days.

If you do not pass the exam your second time, you will need to wait 60 days before you can take the exam again.

Last Updated: 9/23/2021

Sours: https://www.test-guide.com/free-servsafe-manager-practice-tests.html
Food Handler Practice Test for the ServSafe Exam Part 3

ServSafe Practice Test 2021: Question & Answer Keys [PDF]: Free download ServSafe Practice Food Handler, ServSafe Manager, Alcohol, and Allergens with study guide and certification details updates on ServSafe 7th Edition.

Practice Test Question and Answers – 2020. Most people call it a test or an exam, but ServSafe calls it an “assessment”. There are 40 questions on the real ServSafe food handler assessment and also on this practice test. You need to score at least 75% in order to pass the real exam. Our Sample ServSafe Test Prep has 20 questions, you’ll need to answer at least 15 of them correctly to achieve a passing score.

ServSafe® is a trademark of the NRAEF (National Restaurant Association Educational Foundation (NRAEF). National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.

ServSafe Practice Test 2021

The ServSafe practice test in Spanish and English languages are available. In addition, ServSafe food handler questions with answers in Spanish (espanol) and English available for free. The Content of the following practice test is based on the 7th edition of the ServSafe textbook.

ServSafe Practice Test & Study Guide Free

Charpterwise ServSafe Test [Quiz + PDF]

ServSafe Practice Test (English)

ServSafe Practice Test Espanol

1. ServSafe Food Protection Manager Examination

Certified Food Protection Manager is a designation awarded to individuals passing a written examination on their knowledge of food safety and sanitation. The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness.

ServSafe® Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP). The ServSafe Manager’s Exam is formally referred to as the ServSafe Food Protection Manager’s Exam. In Florida, it is commonly referred to as a Certified Food Manager or Certified Professional Food Manager’s (CPFM) exam.

Course NameServSafe Food Protection Manager
Course ModeOnline and Class-based (offline)
Total Question in the Test90 questions
Question TypeMultiple-Choice Exam
Mode of TestOnline CBT / Pen Paper Based
Minimum Passing Score75% or higher
Exam Language for Online TestEnglish, Spanish and Chinese
Offline /Pen and Paper based modeEnglish, Spanish/English, Korean/English, Chinese/English, French Canadian/English, Japanese/English,
Online Course DurationAfter your purchase, you have one year to join the course. Once you started must be completed it in 90 days.
Certification RecognizedIn most jurisdictions, ServSafe Certification is required.  However, some states have additional requirements.
Certificate ValidityThree to Five Years depending on jurisdictions.
Official Online Course Linkservsafe.com/ServSafe-Manager

2. ServSafe Food Handler Exam

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANSI ASTM 2659 accredited Food Handler course and 40-question exam, the employee will receive a Certificate of Achievement from the National Restaurant Association that can be printed from a secure section of the website.

South Carolina now requires that there must always be a Person in Charge on premise at all times with either a Food Protection Manager certification such as ServSafe Manager or an accredited food handler certificate such as ServSafe Food Handler.

The State of Florida has mandated that all food service workers be trained in food safety. Every Florida food employee in a DBPR licensed food service establishment that receives prepares, stores, or serves food, or handles food contact surfaces, must complete employee Foodhandler training related to their specific job duties. See details SafeStaff® Foodhandler Training Program www.safestaff.org

Course NameServSafe Food Handler
Course ModeOnline and Class-based (offline)
Total Question in the Test40 questions
Question TypeMultiple-Choice Exam
Mode of TestOnline CBT / Pen Paper Based
Minimum Passing Score75% or higher
Exam LanguageEnglish, Spanish, Chinese, Vietnamese, and Korean. This includes the food handler assessments for California, San Diego and Texas.
Online Course DurationAfter your purchase, you have one year to join the course. Once you started must be completed it in 60 days.
Certification RecognizedIn most jurisdictions, ServSafe Certification is required.  However, some states have additional requirements.
Certificate ValidityThree to Five Years depending on jurisdictions.
Official Online Course LinkServSafe-Food-Handler

Servsafe Free Study Guide 2020

ServSafe Practice Test 2020 Study Guide Answers ServSafe Manager 7th Edition – Study Guide Answers. Terms in this set (76) Define the requirements for the designation “foodborne-illness outbreak”. The ServSafe Manager 7th Edition – Study Guide Answers will help you prepare for the ServSafe Manager exam. The ServSafe Manager curriculum (training course) as well as the exam focus on six categories of food safety in a commercial restaurant.

  • ServSafe Manager 7th Edition Study Guide (PDF)Coming Soon!

Studying for your ServSafe test using sample questions is one of the most effective study practices you can use. You also download Free ServSafe Practice Test 2020 (PDF) and ServSafe Manager Study Guides and Resources.

Atlantic Food Safety is your local resource for ServSafe® food and alcohol safety training and certification programs in South Carolina. Below you will find a wealth of information on food safety requirements and best practices.

Sours: https://gotestprep.com/servsafe-practice-test/

2020 servsafe flashcards

Prepare for your ServSafe exams with our free ServSafe practice tests. The ServSafe Food Safety Training Program is developed and run by the National Restaurant Association to help train the food service industry on all aspects of food safety.

The program includes the following training/certification courses: ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens.

Our free ServSafe practice tests (2021 Update) are listed below.  View the 2021 ServSafe test questions and answers!  Our free ServSafe sample tests provide you with an opportunity to assess how well you are prepared for the actual ServSafe test and then concentrate on the areas you need work on.

Summary: Use our free ServSafe practice tests to pass your exam.

ServSafe Practice Tests from Test-Guide.com

ServSafe Food Handler Practice Tests

ServSafe Manager 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.  If you like these ServSafe practice questions, please make sure to share this resource with your friends and colleagues.

ServSafe Study Guides and Resources

In preparing for your ServSafe certification exam, you may find these resources helpful:

 ResourceNotes Provider 
 ServSafe Getting Started Guide Check out this guide on how to get started. Information for all ServSafe programs ServSafe
 ServSafe FAQSComplete list of frequently asked questions.   ServSafe
 ServSafe Food Handler FlashcardsIf the practice tests above aren't enought, check out these flashcards for additional help. 120+ terms. Quizlet

ServSafe 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:

ServSafe Practice Tests

  • 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 Exam Overview

ServSafe Food Handler Certification Exam

The ServSafe Food Handler program is designed to teach food safety to non-management food service employees. The training covers all areas of food safety, including: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation.  Some food service employees may be asked to take an optional job specific section as directed by their manager. The course takes approximately 60 to 90 munutes.

The ServSafe Food Handler Exam is an untimed 40 question test.  To receive a ServSafe Food Handler certificate, you must score better than 75% (i.e., answer more than 30 questions correctly).

ServSafe Manager Certification

The ServSafe Food Safety Program for Managers is designed to provide food safety training to food service managers.  Upon completion of the course, and passing of an exam, students will receive a ServSafe Food Protection Manager Certification, which is accredited by the ANSI-Conference for Food Protection (CFP).  The training incorporates the latest FDA Food Code as well as essential food safety best practices.

The ServSafe Manager training covers the following concepts:

  • Food Safety Regulations
  • The Importance of Food Safety
  • Time and Temperature Control
  • Good Personal Hygiene
  • Safe Food Preparation
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • HACCP (Hazard Analysis and Critical Control Points)
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food

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.

ServSafe Alcohol Training and Certification

The ServSafe alcohol training program is intended to help alcohol service providers (e.g., bartenders, servers, hosts, etc.) to safely handle situations they may encounter when serving alcohol.  The ServSafe Alcohol program provides training on the following topics: alcohol laws and responsibilities, intoxication levels, age identification, and dealing with difficult situations.

There are two exams available: Primary ServSafe Alcohol and Advanced ServSafe Alcohol.  The Primary ServSafe Alcohol exam covers the basic aspects of alcohol service.  The Primary exam is an untimed 40 question exam that requires a 75% passing score. The Advanced Alcohol exam covers more advanced topics across a broader area of alcohol service. The Advanced exam is an untimed 60 question exam that requires a 80% passing score.

ServSafe Allergens

The ServSafe Allergens certification is a recent addition to the ServSafe family and is currently utilized in Massachusetts and Rhode Island.

These ServSafe Practice Exams are intended to help you receive your ServSafe certificate. If you know of any other study resources, please let us know in the comments below.

ServSafe FAQS

What is the best way to prepare for the ServSafe exam?

One of the best way to prepare for the ServSafe exam is by taking free practice exams. Our free practice exams cover all subjects that will be tested on the ServSafe exam. Our free practice tests also include answer explanations to help students learn as much material as possible.

What are the different ServSafe exams?

There are a couple of different ServSafe exams. The different exams include - ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens.

Is the ServSafe exam hard?

As with any standardized test, the more you prepare, the better you will do. Use our free practice tests to help you get the best score possible on the ServSafe exam.

Last Updated: 08/12/2021

Sours: https://www.test-guide.com/free-servsafe-practice-tests.html
Diagnostic Test - ServSafe Food Manager (80 Questions with Answers)

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