매달, 우리는 1000명 이상의 사람들이 시험 준비를 잘하고 시험을 잘 통과할 수 있도록 도와줍니다.
ServSafe Manager Exam 온라인 연습
최종 업데이트 시간: 2026년02월14일
당신은 온라인 연습 문제를 통해 ServSafe ServSafe Manager 시험지식에 대해 자신이 어떻게 알고 있는지 파악한 후 시험 참가 신청 여부를 결정할 수 있다.
시험을 100% 합격하고 시험 준비 시간을 35% 절약하기를 바라며 ServSafe Manager 덤프 (최신 실제 시험 문제)를 사용 선택하여 현재 최신 90개의 시험 문제와 답을 포함하십시오.
정답:
Explanation:
Hand antiseptics (hand sanitizers) are often misunderstood in the foodservice industry. According to the ServSafe Manager curriculum and the FDA Food Code, hand antiseptics are never a substitute for handwashing. They must only be used after the full handwashing process has been completed and the hands have been dried.
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The primary reason for this is that antiseptics are not effective at removing dirt, grease, or certain tough-to-kill pathogens like Norovirus or Hepatitis A if the hands are soiled. Soap and water, combined with the mechanical friction of scrubbing, are required to physically lift and wash away these contaminants. An antiseptic used on dirty hands will simply be neutralized by the organic matter. Furthermore, the antiseptic used must be compliant with the FDA's "Code of Federal Regulations" for food contact. If an antiseptic is used, the food handler must allow it to completely air-dry before touching food or equipment to avoid chemical contamination. Using it before washing (Option B) is useless as the soap will wash it away, and using it instead of washing (Option A) is a major health code violation. Managers should view antiseptics as an "extra layer" of protection, but the core focus must always remain on rigorous, frequent handwashing at the appropriate times.
정답:
Explanation:
This scenario describes a key component of a HACCP (Hazard Analysis Critical Control Point) system. In food safety management, a "Critical Limit" is a specific value―such as a temperature―that must be met to prevent, eliminate, or reduce a hazard to an acceptable level. For hot-held soup, the critical limit is $135^{\circ}F$ ($57^{\circ}C$) or higher. When the cook discovers the soup is at $130^{\circ}F$, they have identified a "deviation" from the critical limit.
Taking a corrective action is the step taken when a critical limit is not met. Reheating the soup to $165^{\circ}F$ for 15 seconds (provided the soup has not been in the danger zone for more than two hours) is the approved corrective action to kill any bacteria that may have started to grow while the temperature was too low. Performing a hazard analysis (Option B) happens during the planning phase of HACCP, and establishing a critical limit (Option C) is the act of setting the $135^{\circ}F$ rule in the first place. Verification (Option D) would involve a manager checking the logs later to ensure the cook actually took the measurement and the action. Corrective actions must be documented in a log to show that the "Active Managerial Control" system is working. If the soup had been below $135^{\circ}F$ for more than four hours, the corrective action would be to discard the food entirely. This process ensures that errors are caught and fixed before they can cause a foodborne illness outbreak.
정답:
Explanation:
Receiving temperatures are critical to ensuring that food enters the facility in a safe condition. While most TCS foods (like meat and dairy) must be received at an internal temperature of $41^{\circ}F$ ($5^{\circ}C$) or lower, the FDA Food Code provides a specific exception for shell eggs. Shell eggs may be received at an ambient air temperature of $45^{\circ}F$ ($7^{\circ}C$) or lower.
This exception exists because eggs are often packed and shipped shortly after being laid, and cooling the internal yolk to $41^{\circ}F$ immediately can be difficult in a high-volume production environment. However, once the eggs are received, they must be stored in a refrigerated unit that maintains an ambient temperature of $45^{\circ}F$ or lower to prevent the growth of Salmonella Enteritidis, which can be present inside the egg. Managers must check the temperature of the delivery truck and the air inside the egg crates upon arrival. If the air temperature exceeds $45^{\circ}F$, the shipment should be rejected. Other "exceptions" to the $41^{\circ}F$ rule include shucked shellfish and milk (also $45^{\circ}F$), and live shellfish (air temperature $45^{\circ}F$, internal temperature no more than $50^{\circ}F$). Once received, these items must be cooled to $41^{\circ}F$ or lower within four hours. Maintaining these strict receiving standards is the first step in the "Flow of Food" and acts as a barrier against contaminated products entering the kitchen.
정답:
Explanation:
Food allergies are a major public health concern, and "cross-contact" occurs when an allergen is accidentally transferred from a food or surface containing an allergen to a food that does not contain it. According to the ServSafe Manager 2026 standards, which now include sesame as the ninth major allergen, the only safe response when a mistake occurs is to throw out the dish and prepare it again using cleaned and sanitized equipment and fresh ingredients.
Heating the dish to $165^{\circ}F$ (Option A) is ineffective because allergens are proteins, not bacteria; heat does not "kill" or neutralize an allergen. In fact, most allergens are heat-stable and remain dangerous even after cooking. Serving the dish based on the perceived severity of the allergy (Option C) is extremely dangerous, as an individual's reaction can change over time and may result in life-threatening anaphylaxis. Simply "warning" the customer (Option D) is insufficient once the contamination has already happened. To prevent these errors, managers must implement strict communication protocols between the front-of-house and back-of-house staff. This includes using separate "allergen-friendly" utensils and purple-coded equipment, if available. If a mistake happens, the "discard and restart" policy is the only way to guarantee guest safety. This process falls under the "Flow of Food" because it involves the careful management of ingredients from preparation to service.
정답:
Explanation:
In the "Flow of Food," the service stage involves protecting utensils from contamination before they are used by the guest. According to the ServSafe Manager curriculum and the FDA Food Code, if a table is preset with silverware, the utensils must be protected from contamination. Wrapping them in a napkin is a primary approved method because it provides a physical barrier against dust, droplets from coughs or sneezes, and accidental contact by other guests or staff.
The regulation states that if utensils are preset and not wrapped, they must be removed and replaced when a new customer is seated, regardless of whether they appear to have been used. However, if the utensils are wrapped―such as in a "roll-up" where the napkin completely covers the items―they do not need to be swapped out if the previous guest did not use them. This is because the wrapping ensures the "sanitary status" of the items remains intact. Other approved methods include using a dispenser that only allows the user to touch the handle of the utensil.
Options such as "presetting indoors only" (Option B) or "removing at the end of the day" (Option C) do not provide specific protection against contamination during the hours of operation. Proper handling of utensils is a critical part of the service phase to prevent the transmission of pathogens like Staphylococcus aureus from human contact or environmental debris. Managers must ensure that staff who prepare these roll-ups wash their hands thoroughly before touching the clean silverware.
정답:
Explanation:
The chemical process of sanitizing is not as simple as just mixing chemicals with water. According to ServSafe, the effectiveness of a sanitizer (such as chlorine, iodine, or quaternary ammonium) is determined by several environmental factors, specifically water hardness, pH, and temperature. Each of these factors can significantly impact the chemical's ability to kill pathogens. Water hardness refers to the amount of minerals (like calcium and magnesium) in the water; high mineral content can neutralize some sanitizers, particularly "Quats," making them ineffective. The pH of the water also dictates how stable and active a chemical remains; if the pH is too high or too low, the chemical reaction needed to kill bacteria may not occur.
Temperature is equally vital. Most chemical sanitizers have a "sweet spot" temperature (often between $75^{\circ}F$ and $120^{\circ}F$ depending on the chemical). If the water is too hot, the chemical may evaporate too quickly; if it is too cold, the chemical action slows down, failing to sanitize within the required contact time. While test strips (Option C) are used to measure concentration, they do not dictate the effectiveness itself. Color and odor (Option B) are unreliable indicators of strength. To ensure safety, managers must obtain a water quality report for their facility and check the manufacturer's label for the specific requirements of the sanitizer they are using. Using a test kit is the only way to verify that the concentration (measured in parts per million or ppm) is correct given the specific hardness, pH, and temperature of the local water supply. This verification is a core part of "Cleaning and Sanitizing" and is heavily scrutinized by health inspectors.
정답:
Explanation:
Proper handwashing is the most critical task a food handler performs to prevent the transfer of pathogens. ServSafe and the FDA Food Code outline a very specific five-step process that must take a total of at least 20 seconds. The most critical part of this process is the mechanical action of scrubbing hands and arms for 10 to 15 seconds. This vigorous scrubbing, combined with soap, creates the friction necessary to loosen and lift dirt, oils, and microorganisms (like Norovirus or Hepatitis A) from the skin and from under the fingernails.
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The full sequence is: (1) Wet hands and arms with warm water, (2) Apply enough soap to build a good lather, (3) Scrub hands and arms vigorously for 10 to 15 seconds, (4) Rinse hands and arms thoroughly under warm running water, and (5) Dry hands and arms with a single-use paper towel or hand dryer. It is a common misconception that the entire washing process must be 20 seconds of scrubbing; the actual friction phase is 10-15 seconds. Using a nail brush (Option A) is helpful but not a mandatory requirement for every wash under the standard Food Code. Hand antiseptics (Option B) are optional and must only be used after washing, never as a replacement. Rinsing for 20 seconds (Option D) is unnecessary and wasteful. Managers must monitor handwashing stations to ensure they are stocked with soap, single-use towels, and a trash can, and they must verify that employees are not taking shortcuts during the scrubbing phase, as this is where most pathogens are physically removed from the hands.
정답:
Explanation:
Food defense is the protection of food products from intentional contamination by biological, chemical, physical, or radiological agents. While "accidental" contamination (like a hair in a soup) is common, "deliberate tampering" is an act of sabotage. According to the ServSafe Manager guidelines and the FDA’s A.L.E.R.T. program, one of the most visible signs of tampering is a missing or broken protective seal or wrapper on a food container. These seals are designed to guarantee the integrity of the product from the manufacturer to the end-user. If a seal is broken, it suggests that an unauthorized individual may have had access to the contents.
Managers must train receiving staff to inspect all incoming deliveries specifically for signs of tampering. This includes checking for punctured packaging, leaking containers, or boxes that appear to have been resealed with non-factory tape. While missing labels (Option A) are a regulatory violation and bare-hand contact (Option D) is a hygiene failure, they do not necessarily indicate a malicious attempt to harm the public. Adding sulfites (Option B) is actually a prohibited practice for fresh produce in many jurisdictions, but it is a chemical additive issue rather than tampering. To mitigate the risk of deliberate contamination, the A.L.E.R.T. system suggests that managers: Assure products are from safe sources, Look and monitor the security of the facility, Employees (know who is in the building), Report and keep records, and Threat (know what to do if a threat occurs). Isolating and reporting any products with suspicious packaging is a mandatory step in protecting the business and its customers from intentional harm.
정답:
Explanation:
Date marking is a critical safety protocol for ready-to-eat (RTE) TCS foods that are prepared on-site and held for more than 24 hours. According to ServSafe and the FDA Food Code, these foods can be stored for a maximum of 7 days if they are maintained at an internal temperature of $41^{\circ}F$ ($5^{\circ}C$) or lower. The count begins on the day the food was prepared or the day a commercial container was opened. For example, if a large batch of potato salad is made on October 1st, its "use-by" date would be October 7th. This seven-day limit is based on the growth rate of Listeria monocytogenes, a dangerous pathogen that can grow at refrigeration temperatures. While it grows slowly at $41^{\circ}F$, after seven days, its population can reach levels high enough to cause serious illness, particularly in high-risk populations.
Proper labeling must include the name of the food and the clear use-by or discard date. If a food item contains multiple ingredients with different discard dates (for example, a wrap made with turkey that expires on the 5th and cheese that expires on the 7th), the entire dish must be discarded on the earliest date (the 5th). Managers must implement a "First In, First Out" (FIFO) system and conduct daily checks of refrigerated units to ensure that any food exceeding the seven-day limit is discarded immediately. This protocol is an essential "Active Managerial Control" to prevent the service of compromised food. Failure to properly date-mark is one of the most common violations found during health inspections because it removes the only objective way to track the safety and age of prepared foods.
정답:
Explanation:
According to the ServSafe Manager curriculum and the FDA Food Code, the physical requirements for surfaces in a foodservice operation are strictly categorized into food-contact and non-food-contact surfaces. A non-food-contact surface―such as the exterior of a refrigerator, the legs of a prep table, or the walls of the kitchen―is not designed to come into direct contact with food during normal operations. However, these surfaces must still be constructed from materials that are nonabsorbent, smooth, and durable. This requirement is fundamental because surfaces that absorb moisture (like unsealed wood or porous grout) can trap food particles, liquid, and grease, which eventually leads to the growth of bacteria, mold, and unpleasant odors.
Furthermore, an absorbent surface is significantly harder to clean and sanitize. Moisture trapped within a surface can harbor pathogens like Listeria monocytogenes, which thrives in damp environments and can easily be transferred to food-contact surfaces through "splash-back" or a food handler’s hands. While Underwriters Laboratories (UL) provides safety certifications for electrical components (Option A) and OSHA (Option C) focuses on workplace safety rather than food hygiene, the FDA Food Code focuses on the "cleanability" of the facility. Being nonabsorbent ensures that cleaning solutions can effectively reach the entire surface and that the area can be dried completely, which is a key step in preventing pest infestations and maintaining overall kitchen sanitation. Managers must ensure that any repairs or new installations in the facility use materials that meet these non-absorbent standards to remain in compliance with local health regulations.
정답:
Explanation:
While all the options listed relate to general kitchen operations, frequent handwashing is the single most important practice a food handler can perform to prevent the spread of foodborne illness. According to the CDC and ServSafe, human hands are the primary vehicle for transferring pathogens like Norovirus, Hepatitis A, and Staphylococcus aureus to food and food-contact surfaces. Handwashing is a "preventative" measure that addresses the root cause of many outbreaks: poor personal hygiene.
The FDA Food Code is very specific about handwashing: it must take at least 20 seconds, with at least 10C15 seconds of vigorous scrubbing. It must be done in a dedicated handwashing sink―never in a prep sink or three-compartment sink. Food handlers must wash their hands at critical junctures: after using the restroom, after touching their face or hair, after handling raw meat, after coughing or sneezing, and before putting on gloves.
Option B is incorrect because the safe holding temperature is $41^{\circ}F$ or lower, not $45^{\circ}F$.
Option C is incorrect because frequently used surfaces must be sanitized every 4 hours, not 5.
Option D is a general task, but it doesn't match the critical preventative impact of hand hygiene.
By making handwashing a mandatory, frequent habit, the manager ensures that the most common path of contamination is blocked. This is often described as the "gold standard" of food safety because it protects the food throughout the entire "Flow of Food," from preparation to the final service to the customer.
정답:
Explanation:
Maintaining the correct concentration of a chemical sanitizing solution is a fundamental requirement of the "Cleaning and Sanitizing" domain. Over time, sanitizing solutions in buckets or three-compartment sinks lose their effectiveness due to several factors: the introduction of organic matter (food bits and grease), evaporation, and the "neutralizing" effect of leftover detergents or hard water minerals. According to ServSafe, once a solution has weakened―meaning its concentration has dropped below the manufacturer's recommended parts per million (ppm)―it must be replaced entirely.
Adding more sanitizer (Option B) is incorrect because the existing solution is likely already "loaded" with organic soil, which binds to the active chemicals and renders them ineffective. Simply adding more chemical does not remove the soil that is inhibiting the sanitizer's performance. Increasing contact time (Option C) is also unsafe because there is no way for a food handler to accurately calculate how much extra time would compensate for a sub-standard concentration. To verify the strength of the solution, food handlers must use a test kit (test strips) designed for the specific sanitizer being used (e.g., Chlorine, Quat, or Iodine). The solution should be checked frequently and replaced whenever it becomes visibly dirty or fails the test strip check. This ensures that pathogens are actually being reduced to safe levels. Proper sanitation is a non-negotiable barrier against foodborne illness, and using fresh, clean, properly concentrated chemicals is the only way to guarantee safety.
정답:
Explanation:
During a health inspection, if a "critical violation" (also known as a Priority or Priority Foundation item) is identified, the ServSafe Manager curriculum dictates that the Person in Charge (PIC) must act immediately and professionally. The first step is to discuss corrections with the inspector. This conversation is vital for several reasons: it ensures the PIC fully understands the nature of the hazard, why it is1 a risk to public health, and what specific steps are required to fix it. In many cases, the inspector will require the violation to be corrected on-site before they leave the premises.
For example, if the inspector finds TCS food held at an improper temperature, the PIC should discuss whether the food can be reheated or must be discarded. Closing the operation (Option A) is usually only required for "imminent health hazards" like a total power failure or sewage backup, not every individual critical violation. While reviewing the training program (Option B) is a good long-term corrective action, it is not the first response. Communicating with the inspector shows a commitment to food safety and transparency. It also allows the PIC to document the corrective action taken, which is a requirement for the inspection report. The PIC must demonstrate "Active Managerial Control" by taking ownership of the error and ensuring it is resolved. Following the discussion, the PIC should then train the staff involved to ensure the violation does not recur, thus integrating the lesson into the establishment's food safety culture.
정답:
Explanation:
This question tests the understanding of the specific order of operations and the purpose of single-use gloves as defined by the FDA Food Code and ServSafe. Gloves are primarily intended to protect ready-to-eat food from contamination by the food handler's hands. In the scenario described, the worker is moving from a food-prep task (cutting vegetables) to a non-food task (removing garbage). Because garbage is already considered "dirty" or "contaminated," there is no risk of cross-contaminating the garbage with the residue from the vegetables. Therefore, the handler does not need to change gloves before taking out the trash.
However, the critical rule is what happens after the garbage is removed. Once the employee has handled garbage, their gloves are heavily contaminated. Before returning to any food-related activity or touching clean equipment, the employee must remove the soiled gloves, wash their hands thoroughly for the required 20 seconds, and put on a fresh pair of gloves. ServSafe emphasizes that gloves must be changed when they become torn or dirty, when beginning a different task, after an interruption (like a phone call), and specifically after handling raw meat, seafood, or poultry before touching ready-to-eat food. In this specific multiple-choice logic, the focus is on whether the act of removing garbage is protected from the vegetables. Since the answer is no, the worker can proceed to the dirty task, provided they follow the rigorous handwashing and re-gloving protocol before returning to the "Flow of Food."
정답:
Explanation:
According to the ServSafe Manager curriculum, job aids are essential tools used in a food safety management system to reinforce training and ensure consistency in daily operations. They are physical or digital prompts―such as posters, stickers, or checklists―placed exactly where a task is performed to serve as an immediate reminder for food handlers. Common examples include handwashing posters placed above sinks, charts showing the internal cooking temperatures of various proteins located near the grill, or a diagram of a three-compartment sink setup posted in the warewashing area.
Job aids are highly effective because they reduce the reliance on human memory, which can fail during high-stress, fast-paced service periods. In a professional kitchen, where "Active Managerial Control" is required, these aids help standardize procedures across different shifts and employees. For instance, a job aid illustrating the "Big 6" pathogens can help employees identify when they should report an illness to their manager. Unlike formal training sessions (Option B) or technology-based modules (Option D), which happen away from the kitchen line, job aids provide "just-in-time" information. They are a critical component of a manager's training strategy, helping to bridge the gap between initial orientation and daily execution. When a manager observes a worker struggling with a task, pointing them to a job aid is a powerful way to provide immediate corrective action and support.