Prepare for your ServSafe exams with our free ServSafe practice tests. The ServSafe Food Safety Training Program is developed and run by the National Restaurant Association to help train the food service industry on all aspects of food safety.
The program includes the following training/certification courses: ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens.
Our free ServSafe practice tests (2021 Update) are listed below. View the 2021 ServSafe test questions and answers! Our free ServSafe sample tests provide you with an opportunity to assess how well you are prepared for the actual ServSafe test and then concentrate on the areas you need work on.
Pass your exam with our free ServSafe Manager practice tests - updated for 2021. The ServSafe Manager Certification exam is developed and administered by the National Restaurant Association as part of the ServSafe Food Safety Training Program. The ServSafe program is intended to help train the food service industry on all aspects of food safety.
Our free ServSafe Manager practice tests are listed below. These sample exams include real ServSafe questions and answers, with detailed explanations. Taking sample questions is an effective way to study for your food safety exams.
Our free ServSafe Manager sample tests provide you with an opportunity to assess how well you are prepared for the actual ServSafe Manager exam, and then concentrate on the areas you need work on.
There are more than 14,000,000 food service workers in the United States that serve each American approximately 200 meals each year.
The ServSafe® Certification and training program was developed and is currently administered) by the National Restaurant Association. The National Restaurant Association Education Foundation (NRA) was established more than a century ago, in 1919 and has 39,000 and more than ½ million foodservice businesses members.
Maintaining food within a safe temperature zone is important for many reasons and, simple to do with just a bit of knowledge. Keeping food in a safe temperature zone protects the end-user/eater from potentially harmful health effects (i.e. foodborne illness); it also allows one to remain compliant with the federal or state health inspection standards.
A restaurant worker or owner is tasked with the responsibility of maintaining the food being served in a safe temperature zone. The narrative that follows explains the ways in which to keep food out of the temperature danger zone.
The Centers for Disease Control & Prevention (the CDC) advises that approximately 1 of 6 individuals living in the United States will fall ill by eating food that has been contaminated by a foodborne illness. This equates to almost 50 million Americans who endure an illness each year that has been caused by one of the more than 250 foodborne illnesses identified by CDC researchers.