ServSafe Manager Exam Comprehensive
Review Pack and Accurate Solutions
Guaranteed
• What is NOT considered a safe way to thaw frozen meat? Answer:
Under hot running water.
• How should a cloth used for wet-wiping be stored? Answer: In a
bucket of sanitizing solution.
• Where should the scoop for the ice machine be stored between uses?
Answer: In a protected and designated location.
• Which symptom must be reported to your regulatory authority when it
afflicts a food handler? Answer: Jaundice.
• What is a thermocouple? Answer: A metal probed thermometer.
• What is an acceptable method for cooling hot TCS food before
storage? Answer: In an ice water bath.
• Why must ground meats be cooked to a higher temperature than whole
cuts of meat? Answer: More pathogens reside on the outside of meat and
grinding redistributes the pathogens throughout the meat.
,• If a TCS food will be hot held for service, what is the minimum
internal temperature that this food must maintain while being held?
Answer: 135° F
• Raw ground beef and pork should be cooked to an internal temperature
of 155° F for how many seconds before serving? Answer: 17 seconds.
• A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action? Answer: Wear an impermeable bandage
and cover with a single-use glove.
• What is the FIFO method (first-in, first-out)? Answer: Storing food
items so that the oldest is used first.
• What symptom is most commonly associated with foodborne illness?
Answer: Diarrhea.
• What is an example of a physical contaminant? Answer: Bones in chili.
• What should you do if food shipments are not delivered at the correct
temperatures? Answer: Reject the delivery.
• What is the proper sequence to effectively sanitize dishware, utensils,
and equipment? Answer: Scrape, wash, rinse, sanitize, air dry.
, • Hand washing stations are required in which areas? Answer: In food
prep, service, and dishwashing areas.
• What is the best approach to dealing with pests? Answer: Deny pests
food, water, and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
• What or who is most responsible for training new staff about safe food
handling practices? Answer: The Certified Food Manager
• When is a foodborne illness considered an outbreak? Answer: When at
least two people experience the same symptoms after eating the same
food.
• All items should be stored away from the walls and how many inches
from the floor? Answer: 6 inches.
• If you are packaging fish using a reduced-oxygen packaging method
(ROP), the fish must include a label stating what? Answer: That it must
remain frozen until used.
• What activity requires a food handler to wear single-use gloves?
Answer: Handling ready to eat foods.
Review Pack and Accurate Solutions
Guaranteed
• What is NOT considered a safe way to thaw frozen meat? Answer:
Under hot running water.
• How should a cloth used for wet-wiping be stored? Answer: In a
bucket of sanitizing solution.
• Where should the scoop for the ice machine be stored between uses?
Answer: In a protected and designated location.
• Which symptom must be reported to your regulatory authority when it
afflicts a food handler? Answer: Jaundice.
• What is a thermocouple? Answer: A metal probed thermometer.
• What is an acceptable method for cooling hot TCS food before
storage? Answer: In an ice water bath.
• Why must ground meats be cooked to a higher temperature than whole
cuts of meat? Answer: More pathogens reside on the outside of meat and
grinding redistributes the pathogens throughout the meat.
,• If a TCS food will be hot held for service, what is the minimum
internal temperature that this food must maintain while being held?
Answer: 135° F
• Raw ground beef and pork should be cooked to an internal temperature
of 155° F for how many seconds before serving? Answer: 17 seconds.
• A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action? Answer: Wear an impermeable bandage
and cover with a single-use glove.
• What is the FIFO method (first-in, first-out)? Answer: Storing food
items so that the oldest is used first.
• What symptom is most commonly associated with foodborne illness?
Answer: Diarrhea.
• What is an example of a physical contaminant? Answer: Bones in chili.
• What should you do if food shipments are not delivered at the correct
temperatures? Answer: Reject the delivery.
• What is the proper sequence to effectively sanitize dishware, utensils,
and equipment? Answer: Scrape, wash, rinse, sanitize, air dry.
, • Hand washing stations are required in which areas? Answer: In food
prep, service, and dishwashing areas.
• What is the best approach to dealing with pests? Answer: Deny pests
food, water, and shelter.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
• What or who is most responsible for training new staff about safe food
handling practices? Answer: The Certified Food Manager
• When is a foodborne illness considered an outbreak? Answer: When at
least two people experience the same symptoms after eating the same
food.
• All items should be stored away from the walls and how many inches
from the floor? Answer: 6 inches.
• If you are packaging fish using a reduced-oxygen packaging method
(ROP), the fish must include a label stating what? Answer: That it must
remain frozen until used.
• What activity requires a food handler to wear single-use gloves?
Answer: Handling ready to eat foods.
