ServSafe Manager facilities and equipment practice questions

10 questions · Untimed · Explanation after each question

Surfaces and equipment standards, installation, handwashing stations, water and plumbing (cross-connections, backflow, air gaps), lighting, garbage, pest management and emergencies. Content area 7 of ServSafe's blueprint: 12 of the 80 scored questions.

Line drawing of a wall faucet above a utility sink with an open air gap between them, a floor drain, a ceiling light fixture and a door with an overhead door closer

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.