The ServSafe Manager 90-question test (containing 80 scored questions and 10 unscored pilot questions) evaluates food safety knowledge on preventing foodborne illnesses, proper hygiene, and contamination control. Key focus areas include Time/Temperature Control for Safety (TCS) foods, sanitizing, and HACCP principles, requiring a 70% passing score.

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©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the
National Restaurant Association. Reproducible for instructional use only. Not for individual sale.
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Practice Tests and Answer Keys
Diagnostic Test
Instructions for Using the Diagnostic Test Prior to Classroom Instruction
Teaching the entire content of ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code in an eight-hour
session can be challenging. Having learners who are better prepared before classroom instruction begins leads to a
more efficient classroom experience for everyone.
One of the best ways you can prepare learners for classroom instruction is to have them read ServSafe Manager Book
before coming to class. Asking learners to complete the diagnostic test will also prepare them for instruction and help
you focus on the areas that require additional attention in the classroom.
Three weeks before class, you should send all learners a packet of information that contains the following:
• ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code
• 80-question diagnostic test and answer key
• Date(s) of the class
• Time the class begins and ends
• Location (with directions)
• What to bring with them (e.g., pencils, a notebook, etc.)
• What to expect during training and the examination
A sample cover letter is provided in a separate file.
The diagnostic test comes with a complete answer key. The answer key notes areas of weakness and directs learners
to the appropriate sections of ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code for further study
prior to class. Additionally, you as an instructor can use the results of the diagnostic test to note which areas of content
will require extra attention in the class. Ask learners to send their completed answer keys to you prior to class. Use the
test results to fine-tune the material you plan to deliver in class. You may want to dedicate extra time to subject areas
that your learners found difficult.
©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the
National Restaurant Association. Reproducible for instructional use only. Not for individual sale.
page 2 of 17
Practice Tests and Answer Keys
Diagnostic Test
Name Date
Circle the best answer to each question below. Be sure to answer all 80 questions.
1 Which food item has been associated with Salmonella Typhi?
A Beverages
B Produce
C Shellfish from contaminated water
D Undercooked ground beef
2 What symptom requires a food handler to be excluded from the operation?
A Sore throat
B Jaundice
C Coughing
D Stomach cramps
3 Which is an example of physical contamination?
A Sneezing on food
B Touching dirty food-contact surfaces
C Bones in fish
D Cooking tomato sauce in a copper pan
4 What practice is useful for preventing Norovirus from causing foodborne illness?
A Cooking food to minimum internal temperature
B Correct handwashing
C Cooling food rapidly
D Encouraging staff to get flu shots
5 What condition promotes the growth of bacteria?
A High acidity
B Low levels of moisture
C Food held between 70˚F and 125˚F (21˚C and 52˚C)
D Food with a pH that is highly alkaline
6 Parasites are commonly associated with what food?
A Mushrooms
B Wild game
C Whole wheat
D Dairy products
©2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the
National Restaurant Association. Reproducible for instructional use only. Not for individual sale.
page 3 of 17
Practice Tests and Answer Keys Diagnostic Test
7 What practice should be used to prevent seafood toxins from causing a foodborne illness?
A Cooking food to correct internal temperatures
B Handwashing throughout the day
C Purchasing food from approved, reputable suppliers
D Microwaving fish to be served raw for 15 seconds
8 How should chemicals be stored?
A Above food
B Away from prep areas
C In food-storage areas
D With kitchenware
9 What does the L stand for in the FDA’s ALERT tool?
A Listen
B Leave
C Limit
D Look
!0 What practice can help prevent allergic reactions?
A Cooking different food types in the same oil
B Identifying ingredients for customers
C Using parchment paper when baking cookies
D Providing home delivery service
!1 What symptom can indicate a customer is having an allergic reaction?
A Wheezing or shortness of breath
B Left arm pain
C Appetite loss
D Coughing blood
!2 Where should a food handler wash his or her hands after prepping food?
A Three-compartment sink
B Utility sink
C Designated sink for handwashing
D Food-prep sink
!3 When should a food handler with a sore throat and fever be excluded from the operation?
A When the customers served are primarily a high-risk population
B When the food handler’s fever is over 100˚F (38˚C)
C After the food handler has a sore throat that has lasted for more than 5 days
D Before the regulatory authority is notified
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