ServSafe Manager Receiving and Storage Practice Test
Content area 3 of the ServSafe Manager exam · 13 of the 80 scored questions (16.25%)
90 questions across all seven content areas in 2 hours, with a score for every area so you know where you stand.
Free receiving and storage drill- 55 original receiving and storage questions, every option explained
- Written to the FDA Food Code and ServSafe’s 2021 blueprint
A ready-to-eat TCS food prepared on-site will be held at 41°F for more than 24 hours. How long may it be kept?
Safe Receipt, Storage, Transportation and Disposal of Food on the ServSafe Manager exam
Safe receipt, storage, transportation and disposal is 13 of the 80 scored questions. It follows food from the delivery truck to the shelf: buying from approved sources, checking temperatures and packaging at receiving, storing and labeling food correctly, and handling recalls and disposal.
- Share of the exam
- 13 of the 80 scored questions (16.25%), from ServSafe’s 2021 blueprint
- Our drill
- 10 questions from 55 receiving and storage questions, untimed, an explanation after every answer; one free attempt, unlimited with a pass
What receiving and storage questions test
- Approved sources, and what to reject: food above the receiving temperature, swollen cans, signs of thawing and refreezing, pests
- Receiving temperatures: cold TCS food at 41°F or below, hot at 135°F or above, shell eggs in 45°F air; milk and shellfish under their own laws, then cooled to 41°F within 4 hours
- Shellstock tags kept 90 days after the container is emptied; key-drop deliveries
- Labeling, date marking (7 days at 41°F, with the day of preparation as day 1) and FIFO rotation
- Storage order by cooking temperature, 6 inches off the floor, chemicals stored away from and below food
- Transporting food, recalls and safe disposal
Sit the full exam under the real clock
90 questions across all seven content areas in 2 hours, with a score for every area so you know where you stand.
Free receiving and storage drillHow to study it
- Memorize the receiving temperatures and the date-marking rule, then practice counting date-mark days on a calendar.
- Learn the top-to-bottom storage order: ready-to-eat, seafood, whole cuts of beef and pork, ground meat, poultry.
- For every reject question, ask whether the problem is temperature, packaging, source or pests.
Common questions
How many receiving and storage questions are on the exam?
Safe receipt, storage, transportation and disposal is 16.25% of the blueprint: 13 of the 80 scored questions.
How long can ready-to-eat TCS food be kept in the cooler?
Up to 7 days at 41°F or below, counting the day of preparation as day 1, when it is held more than 24 hours. Combined foods keep the date of the earliest-prepared ingredient.
90 questions across all seven content areas in 2 hours, with a score for every area so you know where you stand.
Free receiving and storage drillMore ServSafe Manager practice
- Management of Food Safety Practices
- Hygiene and Health
- Safe Preparation and Cooking of Food
- Safe Service and Display of Food
- Cleanliness and Sanitation
- Facilities and Equipment
- ServSafe Temperature Chart and Practice Questions
- Food Protection Manager Practice Test
- ServSafe Manager practice exam (90 questions)
Sources
- ServSafe: ServSafe Manager (ANAB-CFP accreditation, test options)
- ServSafe: Exam Development FAQs (80 operational + 10 pilot items, blueprint from the 2021 Job Task Analysis)
- ServSafe Knowledge Center: passing scores (Food Protection Manager 70%)
- ServSafe Knowledge Center: number of questions on ServSafe exams
- ServSafe: Online Proctor Exam Instructions (2-hour time limit, retest policy, equipment)
- ServSafe Knowledge Center: Food Protection Manager retest policy
- ServSafe Knowledge Center: how long ServSafe certificates are valid
- ServSafe: ServSafe Manager Exam (Online Proctor), $99.00
- FDA Food Code (2026 edition and summary of changes; 2022 edition)
Original practice questions for exam preparation, written to the FDA Food Code and ServSafe’s published exam blueprint; they are not the official exam questions. Independent practice, not affiliated with or endorsed by the National Restaurant Association, ServSafe, NRFSP, StateFoodSafety, 360training or ANAB. ServSafe is a registered trademark of the National Restaurant Association.