SERVSAFE MANAGER EXAM || 80
SERVSAFE EXAM QUESTIONS AND
VERIFIED ANSWERS 2025\2026
what should you do when taking a food order from customers who
have concerns about food allergies - ANSWER- Describe each
menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? -
ANSWER- Must be at least 110 F
A food handler just finished storing a dry food delivery, which step
was done correctly? - ANSWER- Stored food away from the
wall
What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation
due to illness? - ANSWER- Throw it out
, Single use gloves are not required when - ANSWER- Washing
product
What should a food handler do to make gloves easier to put on? -
ANSWER- Select the right size gloves
What should food handlers do after leaving and returning to the
prep area? - ANSWER- Wash hands
What rule for serving bread should food handlers practice? -
ANSWER- Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - ANSWER-
Look
What is the minimum internal cooking temp for chicken breasts? -
ANSWER- 165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? -
ANSWER- Concentration,temperature,contact time, pH and
water hardness.
Ready to eat TCS foods prepped in house must be date marked if
it is held for more than how many hours? - ANSWER- 24 Hours
SERVSAFE EXAM QUESTIONS AND
VERIFIED ANSWERS 2025\2026
what should you do when taking a food order from customers who
have concerns about food allergies - ANSWER- Describe each
menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? -
ANSWER- Must be at least 110 F
A food handler just finished storing a dry food delivery, which step
was done correctly? - ANSWER- Stored food away from the
wall
What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation
due to illness? - ANSWER- Throw it out
, Single use gloves are not required when - ANSWER- Washing
product
What should a food handler do to make gloves easier to put on? -
ANSWER- Select the right size gloves
What should food handlers do after leaving and returning to the
prep area? - ANSWER- Wash hands
What rule for serving bread should food handlers practice? -
ANSWER- Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - ANSWER-
Look
What is the minimum internal cooking temp for chicken breasts? -
ANSWER- 165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? -
ANSWER- Concentration,temperature,contact time, pH and
water hardness.
Ready to eat TCS foods prepped in house must be date marked if
it is held for more than how many hours? - ANSWER- 24 Hours
