ServSafe Manager cleaning and sanitizing practice questions

10 questions · Untimed · Explanation after each question

Cleaning versus sanitizing, sanitizer concentration, temperature and contact time, dishwashing machines and three-compartment sinks, wiping cloths, chemicals and cleaning programs. Content area 6 of ServSafe's blueprint: 12 of the 80 scored questions.

Line drawing of a three-compartment sink with drainboards, plates drying upright in a dish rack, a spray bottle and a vial of sanitizer test strips

Before you start

Every question has four options and one correct or best answer. Each explanation says why the answer is right and why each wrong option is wrong, with the FDA Food Code section that confirms it.
Check each answer to see the explanation before moving on. Checked answers cannot be changed.

Original practice questions written to the FDA Food Code and ServSafe’s published blueprint; not the official exam questions. Independent practice, not affiliated with or endorsed by the National Restaurant Association or ServSafe. ServSafe is a registered trademark of the National Restaurant Association.