ServSafe Manager Hygiene and Health Practice Test

25 practice questions

Choose an answer, then check it under Show answer.

1. Question 1 of 25Medium

   A food handler reports to work with jaundice and dark tea-colored urine. A physician subsequently confirms a viral infection. Which Big Six pathogen is responsible for these symptoms?

   1. AA. Shigella spp.
   2. BB. Norovirus
   3. CC. Hepatitis A
   4. DD. Salmonella Typhi
   Show answer to question 1

   Answer: C. Hepatitis A

   Jaundice (yellowing of the skin and eyes) and dark urine are hallmark symptoms of Hepatitis A, a viral liver infection included in the Big Six reportable pathogens. Norovirus causes acute gastroenteritis characterized by sudden vomiting and watery diarrhea but does not cause jaundice.

2. Question 2 of 25Medium

   A server clears dirty plates and used silverware from a dining table and is about to deliver a basket of unwrapped bread to another table. What action must the server take first?

   1. AA. Wash hands at an approved handwashing sink
   2. BB. Pick up the bread using a clean cloth napkin
   3. CC. Wipe hands with a clean cloth kept in sanitizer
   4. DD. Apply an alcohol-based hand antiseptic
   Show answer to question 2

   Answer: A. Wash hands at an approved handwashing sink

   Handling soiled tableware, utensils, or garbage transfers pathogens to the hands, requiring a thorough handwash before touching ready-to-eat foods or clean equipment. Hand antiseptics and cloth napkins do not replace the requirement to wash hands after handling dirty dishes.

3. Question 3 of 25Medium

   Why is temperature control critical in preventing foodborne illness caused by Staphylococcus aureus in ready-to-eat foods?

   1. AA. Freezing destroys the active bacterial cells but concentrates the pre-formed toxins.
   2. BB. The pathogen can multiply and produce deadly neurotoxins inside the human stomach.
   3. CC. The spores germinate into vegetative cells immediately upon cooling below boiling.
   4. DD. The bacteria produce heat-stable toxins that are not destroyed by normal cooking.
   Show answer to question 3

   Answer: D. The bacteria produce heat-stable toxins that are not destroyed by normal cooking.

   When food contaminated with Staphylococcus aureus is held in the temperature danger zone, the bacteria multiply and produce enterotoxins that are heat-stable and resistant to normal cooking and reheating temperatures. While subsequent heating may kill the vegetative bacteria, the pre-formed toxin remains intact and causes illness.

4. Question 4 of 25Medium

   A dietary director at an assisted living facility wants to allow kitchen staff to assemble salads with bare hands. How must the regulatory authority respond to this request?

   1. AA. Approve the request if staff wash their hands twice before food prep.
   2. BB. Deny the request unless the facility operates under an independently audited HACCP plan.
   3. CC. Deny the request because bare-hand contact with ready-to-eat food is prohibited in facilities serving highly susceptible populations.
   4. DD. Approve the request provided all kitchen employees are vaccinated against hepatitis A.
   Show answer to question 4

   Answer: C. Deny the request because bare-hand contact with ready-to-eat food is prohibited in facilities serving highly susceptible populations.

   Food establishments that serve highly susceptible populations, such as assisted living facilities or hospitals, are never permitted to allow bare-hand contact with ready-to-eat food. Even if an alternative procedure or variance would normally be approved in a standard restaurant, high-risk facilities cannot use bare-hand contact. Measures like double handwashing or vaccination do not override this absolute restriction.

5. Question 5 of 25Hard

   A food handler reports to work with an infected lesion on the wrist that contains pus. What action is required before this food handler may work with clean food equipment and utensils?

   1. AA. Reassign the food handler to non-food duties until the wound scabs completely
   2. BB. Apply a dry, durable fabric bandage tightly secured with waterproof medical tape
   3. CC. Cover the lesion with an impermeable bandage and wear a single-use glove over it
   4. DD. Obtain written medical documentation and clearance from a licensed physician
   Show answer to question 5

   Answer: C. Cover the lesion with an impermeable bandage and wear a single-use glove over it

   The FDA Food Code specifies that an infected wound or boil containing pus on the hand or wrist must be protected by an impermeable cover and covered by a single-use glove before the employee can work with food, equipment, or utensils. Written medical clearance is not required for a localized lesion if it can be properly covered and protected.

6. Question 6 of 25Medium

   An asymptomatic food employee reports living with someone diagnosed with Norovirus. The employee works at an assisted-living facility. What action must the person in charge take?

   1. AA. Restrict the employee to non-food handling duties
   2. BB. Exclude the employee from the food establishment
   3. CC. Allow normal duties if disposable gloves are worn continuously
   4. DD. Require the employee to complete a 5-day course of preventative antibiotics
   Show answer to question 6

   Answer: B. Exclude the employee from the food establishment

   In operations serving highly susceptible populations, an employee exposed to Norovirus must be excluded from the establishment, even if asymptomatic, because the risk of transmission to vulnerable individuals is high. Restricting duties is permitted only in facilities serving the general public, not in those serving highly susceptible populations.

7. Question 7 of 25Easy

   A food handler steps into the employee break room to eat a snack. What must the food handler do immediately before returning to food preparation?

   1. AA. Rinse hands under cold running water in the vegetable prep sink
   2. BB. Put on a new pair of single-use gloves over unwashed hands
   3. CC. Wash hands thoroughly with soap and warm water in a handwashing sink
   4. DD. Apply an alcohol-based hand sanitizer at the prep table
   Show answer to question 7

   Answer: C. Wash hands thoroughly with soap and warm water in a handwashing sink

   Handwashing at a dedicated handwashing sink is mandatory immediately after eating, drinking, or using tobacco before resuming food handling activities. Applying hand antiseptic or putting on gloves without first washing hands violates food safety rules because hands must be clean before gloves are donned.

8. Question 8 of 25Hard

   Why does a food handler who has clinically recovered from Salmonella Typhi continue to pose a severe contamination risk in ready-to-eat food prep?

   1. AA. The pathogen aerosolizes during normal breathing and personal conversation.
   2. BB. The bacteria form heat-resistant endospores on the worker skin surface.
   3. CC. The organism is shed in the feces for weeks or months after symptoms end.
   4. DD. The body continues to excrete heat-stable enterotoxins into sweat and body oils.
   Show answer to question 8

   Answer: C. The organism is shed in the feces for weeks or months after symptoms end.

   Salmonella Typhi can remain in a carrier intestinal tract and be excreted in feces for weeks, months, or even years after symptoms disappear, meaning poor hand hygiene can easily contaminate food. The bacteria do not form endospores, aerosolize from breath, or secrete enterotoxins through sweat.

9. Question 9 of 25Easy

   When an employee reports a confirmed medical diagnosis of Norovirus, what is the manager required to do in addition to excluding the employee?

   1. AA. Require all remaining staff to undergo blood testing
   2. BB. Notify the local regulatory authority
   3. CC. Discard all commercially packaged dry goods in storage
   4. DD. Shut down the food establishment for at least 72 hours
   Show answer to question 9

   Answer: B. Notify the local regulatory authority

   The FDA Food Code mandates that the person in charge notify the regulatory authority whenever a food employee is diagnosed with any of the reportable pathogens, including Norovirus. While exclusion and strict sanitation are necessary, widespread staff blood testing, mandatory multi-day facility closure, and discarding sealed dry goods are not standard initial requirements.

10. Question 10 of 25Medium

    Which food item is most commonly associated with foodborne outbreaks of Hepatitis A when harvested from contaminated waters?

    1. AA. Commercially raised shrimp
    2. BB. Raw molluscan shellfish
    3. CC. Crustaceans
    4. DD. Finfish
    Show answer to question 10

    Answer: B. Raw molluscan shellfish

    Raw molluscan shellfish such as oysters, mussels, and clams filter large amounts of water and can concentrate Hepatitis A virus if harvested from sewage-polluted waters. Sourcing only from approved suppliers on the Interstate Certified Shellfish Shippers List is essential. Finfish and crustaceans are less commonly linked to viral contamination from harvest waters.

11. Question 11 of 25Medium

    A cashier who also bags food orders has severe seasonal allergies with continuous coughing and a runny nose. Which management action is required?

    1. AA. Exclude the cashier from the facility until a doctor provides an allergy clearance letter.
    2. BB. Instruct the cashier to carry alcohol-based hand rub and use it after coughing.
    3. CC. Require the cashier to work exclusively in back-of-house warewashing areas.
    4. DD. Restrict the cashier from handling exposed food, clean utensils, and unwrapped single-service items.
    Show answer to question 11

    Answer: D. Restrict the cashier from handling exposed food, clean utensils, and unwrapped single-service items.

    Food employees experiencing persistent sneezing, coughing, or runny discharge from the eyes, nose, or mouth must be restricted from working with exposed food, clean equipment, utensils, and unwrapped single-service articles to prevent airborne and droplet contamination. Complete exclusion from the facility is not necessary because the worker does not have an infectious gastrointestinal illness or fever.

12. Question 12 of 25Easy

    When washing hands, what is the minimum amount of time a food handler should vigorously scrub hands and arms with soap?

    1. AA. 5 to 8 seconds
    2. BB. 10 to 15 seconds
    3. CC. 30 to 35 seconds
    4. DD. 20 to 25 seconds
    Show answer to question 12

    Answer: B. 10 to 15 seconds

    According to the FDA Food Code, food handlers must scrub hands and arms vigorously with soap for at least 10 to 15 seconds. The entire handwashing process takes at least 20 seconds from start to finish, which is why 20 seconds is the duration for the whole procedure rather than the scrubbing step alone.

13. Question 13 of 25Easy

    Which practice is the most common cause of Norovirus outbreaks in food service operations?

    1. AA. Touching ready-to-eat food with bare hands contaminated by the virus
    2. BB. Using unpasteurized eggs to prepare baked goods
    3. CC. Failing to hold cooked starchy foods at 135°F (57°C) or higher
    4. DD. Storing raw poultry above ready-to-eat produce in walk-in coolers
    Show answer to question 13

    Answer: A. Touching ready-to-eat food with bare hands contaminated by the virus

    Norovirus is transmitted primarily via the fecal-oral route, most frequently when infected food handlers touch ready-to-eat food with bare, contaminated hands. Cross-contamination from raw poultry is linked to Salmonella or Campylobacter, while improper hot holding allows bacterial spore-formers like Bacillus cereus or Clostridium perfringens to multiply.

14. Question 14 of 25Medium

    A food handler at a nursing home is diagnosed with Shiga toxin-producing E. coli but shows no symptoms of illness. What action must the manager take?

    1. AA. Exclude the food handler from the establishment
    2. BB. Permit the food handler to work if they wear two pairs of gloves
    3. CC. Restrict the food handler to non-food handling tasks
    4. DD. Assign the food handler solely to sanitizing washed dishware
    Show answer to question 14

    Answer: A. Exclude the food handler from the establishment

    In facilities serving highly susceptible populations, such as nursing homes, hospitals, or daycares, a food handler diagnosed with Shiga toxin-producing E. coli must be excluded entirely from the operation, even if asymptomatic. Restricting the worker to non-food contact roles is an option only in establishments that serve the general public.

15. Question 15 of 25Easy

    Which action by a food handler is most likely to cause biological food contamination?

    1. AA. Wearing a plain metal band on the finger during food preparation
    2. BB. Storing drinking cups with handles turned outward in the wait station
    3. CC. Using a clean pair of tongs to serve cooked hamburger patties
    4. DD. Scratching an itch on the scalp before assembling sandwiches
    Show answer to question 15

    Answer: D. Scratching an itch on the scalp before assembling sandwiches

    Scratching the scalp transfers pathogens such as Staphylococcus aureus from the hair and skin to the food handler's hands, which are then passed directly onto food if not washed. Wearing a plain metal ring is permissible under the FDA Food Code and does not directly transfer biological hazards.

16. Question 16 of 25Easy

    Which statement describes the correct use of hand antiseptics in a food establishment?

    1. AA. They must be applied only after proper handwashing with soap and water.
    2. BB. They can replace handwashing when running water is temporarily unavailable.
    3. CC. They should be applied to wet hands immediately after rinsing off soap.
    4. DD. They eliminate the need to wear single-use gloves when preparing ready-to-eat food.
    Show answer to question 16

    Answer: A. They must be applied only after proper handwashing with soap and water.

    Hand antiseptics must only be applied to hands that have already been cleaned using soap and water. They cannot replace handwashing because they do not remove dirt, grease, or all types of pathogens on unwashed skin.

17. Question 17 of 25Medium

    A line cook with trimmed facial hair is assigned to assemble ready-to-eat sandwiches. What is the requirement regarding the cook's facial hair?

    1. AA. Beard oil or wax must be applied to prevent loose hairs from shedding
    2. BB. A beard restraint must be worn to prevent physical contamination
    3. CC. A restraint is not required if facial hair is under one-half inch
    4. DD. A disposable medical mask must be worn over the mouth and chin
    Show answer to question 17

    Answer: B. A beard restraint must be worn to prevent physical contamination

    The FDA Food Code requires food employees to wear hair restraints, including beard restraints, designed and worn to keep hair from contacting exposed food and food-contact surfaces. The length of the facial hair does not exempt an employee from wearing an effective beard restraint.

18. Question 18 of 25Medium

    A food handler at a nursing home was excluded from work after testing positive for Norovirus. To return to work serving this highly susceptible population, what must occur?

    1. AA. The food handler must test negative for bacterial enteric pathogens.
    2. BB. The food handler must obtain approval from the regulatory authority.
    3. CC. The food handler must remain symptom-free for at least 12 hours at home.
    4. DD. The food handler must work exclusively in the dishwashing area for one week.
    Show answer to question 18

    Answer: B. The food handler must obtain approval from the regulatory authority.

    When an excluded food handler works in a facility serving a highly susceptible population, reinstatement after a Norovirus diagnosis requires regulatory authority approval in addition to medical clearance or meeting symptom-free criteria. Reassigning the worker to dishwashing is prohibited because excluded employees cannot enter the facility, and Norovirus is a virus rather than a bacterial pathogen.

19. Question 19 of 25Hard

    A prep cook sustains a shallow cut on an index finger while dicing onions. After first aid is provided, what must cover the wound before the cook may resume food preparation?

    1. AA. A liquid antiseptic spray allowed to dry to form a protective seal
    2. BB. A sterile gauze pad secured with breathable medical tape
    3. CC. A single-use glove placed directly over the cleaned cut
    4. DD. An impermeable bandage covered by a single-use glove
    Show answer to question 19

    Answer: D. An impermeable bandage covered by a single-use glove

    Wounds on the hand, finger, or wrist must be covered with an impermeable barrier, such as a waterproof bandage or finger cot, and then completely covered by a single-use glove to prevent wound drainage and pathogens from contaminating food. Wearing only a glove or only a permeable bandage is insufficient because liquid can seep through and spread contamination.

20. Question 20 of 25Medium

    An employee arrives for a food prep shift carrying a backpack and a personal mobile phone. Where must these items be stored during the shift?

    1. AA. In an assigned locker or designated personal storage area
    2. BB. On an empty shelf within the walk-in dry-storage area
    3. CC. Underneath an active food preparation table on the floor
    4. DD. On the bottom shelf of a clean dishware storage rack
    Show answer to question 20

    Answer: A. In an assigned locker or designated personal storage area

    Personal items such as backpacks and electronic devices must be stored in designated areas, such as lockers or employee break spaces, away from food and food-contact surfaces. Placing personal items on dish racks or under prep tables introduces contamination to clean equipment and active work spaces.

21. Question 21 of 25Hard

    An employee was diagnosed with Hepatitis A virus and excluded after developing jaundice. What is required before this employee may be reinstated to work in the establishment?

    1. AA. Documentation that all coworkers have received the Hepatitis A vaccine series.
    2. BB. A minimum waiting period of thirty calendar days following symptom resolution.
    3. CC. Approval from the regulatory authority in addition to written medical clearance.
    4. DD. Written approval solely from the person in charge after a visual health assessment.
    Show answer to question 21

    Answer: C. Approval from the regulatory authority in addition to written medical clearance.

    Reinstatement of a food employee excluded for jaundice caused by a diagnosed Hepatitis A infection requires both a written medical release from a licensed healthcare provider and explicit approval from the local regulatory authority. The person in charge alone cannot authorize reinstatement for jaundice without regulatory involvement.

22. Question 22 of 25Easy

    After taking several bags of trash out to the dumpster, what must a food handler do before prepping salad greens?

    1. AA. Apply an alcohol-based hand antiseptic and put on clean gloves
    2. BB. Wipe hands thoroughly with a sanitized towel kept at the prep station
    3. CC. Put on a clean pair of disposable gloves over unwashed hands
    4. DD. Wash hands at an approved handwashing sink and put on clean gloves
    Show answer to question 22

    Answer: D. Wash hands at an approved handwashing sink and put on clean gloves

    Food handlers are required to wash their hands at an approved handwashing sink after handling trash and before handling ready-to-eat food or putting on gloves. Using a hand antiseptic or wiping hands with a towel cannot substitute for washing, as neither removes soil or meets Food Code requirements.

23. Question 23 of 25Hard

    A food handler in a standard restaurant serving the general public is diagnosed with Non-typhoidal Salmonella but exhibits no symptoms of illness. According to the FDA Food Code, what must the manager do?

    1. AA. Restrict the food handler from working with exposed food and clean equipment
    2. BB. Permit the food handler to perform all standard duties without restriction
    3. CC. Exclude the food handler from the building until cleared by a doctor
    4. DD. Reassign the food handler to the dishwashing station with full exclusion from prep tables
    Show answer to question 23

    Answer: A. Restrict the food handler from working with exposed food and clean equipment

    Under the FDA Food Code, if a food handler in an establishment not serving a highly susceptible population is diagnosed with Non-typhoidal Salmonella and remains asymptomatic, the manager must restrict them from handling exposed food, clean equipment, utensils, and linens, rather than excluding them entirely. Total exclusion would be required if the worker were symptomatic or if the facility served a highly susceptible population such as a nursing home.

24. Question 24 of 25Hard

    An operation serving a hospital cafeteria excludes a food handler who was diagnosed with Norovirus. What is the standard for reinstating this food handler to work?

    1. AA. The manager can clear the worker after 24 hours without symptoms.
    2. BB. The worker must be symptom-free for 12 hours and wear double gloves.
    3. CC. The worker must submit two consecutive blood tests taken 24 hours apart.
    4. DD. The regulatory authority must approve reinstatement before return to duty.
    Show answer to question 24

    Answer: D. The regulatory authority must approve reinstatement before return to duty.

    In an operation serving a highly susceptible population, a food handler excluded for Norovirus cannot simply be reinstated by the manager after 24 hours; regulatory authority approval is required. Symptom-free status for 12 hours with double gloves does not meet FDA Food Code exclusion release requirements.

25. Question 25 of 25Hard

    In a hospital food service operation, an asymptomatic employee is restricted after a household exposure to Shigella spp. How much time must pass from the date of the last exposure before the manager can lift this restriction?

    1. AA. More than 24 hours
    2. BB. More than 14 days
    3. CC. More than 3 days
    4. DD. More than 48 hours
    Show answer to question 25

    Answer: C. More than 3 days

    According to the FDA Food Code, restriction of an asymptomatic employee serving a highly susceptible population following exposure to Shigella spp. (or STEC) may be lifted when more than 3 days have passed since the date of the last known exposure. A 48-hour period applies to Norovirus exposure, while a 14-day period applies to Salmonella Typhi exposure.

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