ServSafe Manager Exam 2026 Latest
Update Questions and 100% Verified
Answers
‣ How should an item that has been recalled by its manufacturer be
stored in an operation? Answer: Separately from food that will be served
‣ What symptom can indicate a customer is having an allergic reaction?
Answer: Wheezing or shortness of breath
‣ When must a food handler change gloves? Answer: As soon as they
become dirty or torn
‣ Where should a food handler wash his or her hands after prepping
food? Answer: Designated sink for handwashing
‣ A food handler has just finished storing a dry food order? Which step
was done correctly? Answer: Stored food away from the wall
‣ Which is an example of physical contamination? Answer: Bones in
Fish
‣ What temperature must stuffed lobster be cooked to? Answer: 165 °F
(74 °C) for 15 seconds
, ‣ What should a server do after clearing a table? Answer: Wash Hands
‣ What does the L stand for in the FDA's A.L.E.R.T. tool? Answer: Look
‣ A local nursing home has a yearly barbecue for its residents. Which
food item should not be served? Answer: Rare Hamburgers
‣ The temperature of clam chowder is checked during holding.
According to the operation's policy, the chowder must be thrown out.
What HACCP principle is being practiced by throwing out the soup?
Answer: Corrective Action
‣ When should a food handler with a sore throat and fever be excluded
from the operation? Answer: When the customers served are primarily a
high-risk population
‣ What rule for serving condiments should be practiced? Answer: Serve
condiments in original containers
‣ What must an operation do before packaging fresh juice on-site for
later sale? Answer: Obtain a variance
‣ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S. Department of Agriculture
Update Questions and 100% Verified
Answers
‣ How should an item that has been recalled by its manufacturer be
stored in an operation? Answer: Separately from food that will be served
‣ What symptom can indicate a customer is having an allergic reaction?
Answer: Wheezing or shortness of breath
‣ When must a food handler change gloves? Answer: As soon as they
become dirty or torn
‣ Where should a food handler wash his or her hands after prepping
food? Answer: Designated sink for handwashing
‣ A food handler has just finished storing a dry food order? Which step
was done correctly? Answer: Stored food away from the wall
‣ Which is an example of physical contamination? Answer: Bones in
Fish
‣ What temperature must stuffed lobster be cooked to? Answer: 165 °F
(74 °C) for 15 seconds
, ‣ What should a server do after clearing a table? Answer: Wash Hands
‣ What does the L stand for in the FDA's A.L.E.R.T. tool? Answer: Look
‣ A local nursing home has a yearly barbecue for its residents. Which
food item should not be served? Answer: Rare Hamburgers
‣ The temperature of clam chowder is checked during holding.
According to the operation's policy, the chowder must be thrown out.
What HACCP principle is being practiced by throwing out the soup?
Answer: Corrective Action
‣ When should a food handler with a sore throat and fever be excluded
from the operation? Answer: When the customers served are primarily a
high-risk population
‣ What rule for serving condiments should be practiced? Answer: Serve
condiments in original containers
‣ What must an operation do before packaging fresh juice on-site for
later sale? Answer: Obtain a variance
‣ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S. Department of Agriculture
