SERVSAFE MANAGER EXAM SCRIPT 2026 TEST
PAPER QUESTIONS AND SOLUTIONS GRADED
A+
◉ What is a manager's responsibility to actively control risk factors
for foodborne illnesses called? Answer: Active managerial control.
◉ What step in active managerial control is demonstrated when a
manager asks a chef to continue cooking chicken breasts after seeing
them cooked to an incorrect temperature? Answer: Corrective
action.
◉ What step in active managerial control is demonstrated when a
manager walks around the kitchen every hour to verify policies,
procedures, and corrective actions are followed? Answer:
Management oversight.
◉ How can managers show they know how to keep food safe?
Answer: Become certified in food safety.
◉ What must be done with hot TCS food that has been out of
temperature control for six hours due to a power outage? Answer:
Throw the food away.
, ◉ What should be done if sewage backs up in a food storage area
and there is a significant risk of contamination? Answer: Stop
service and notify the regulatory authority.
◉ What is the best way to protect food from deliberate tampering?
Answer: Make it as difficult as possible for someone to tamper with
it.
◉ What should a manager know to prevent the deliberate
contamination of food? Answer: Who is in the facility.
◉ Where should food handlers wash their hands? Answer:
Designated sink for handwashing.
◉ What must food handlers do after touching their body or clothing?
Answer: Wash their hands.
◉ What is the minimum time that food handlers should scrub hands
and arms with soap when washing hands? Answer: 10 seconds.
◉ After which activity must food handlers wash their hands?
Answer: Handling soiled items.
PAPER QUESTIONS AND SOLUTIONS GRADED
A+
◉ What is a manager's responsibility to actively control risk factors
for foodborne illnesses called? Answer: Active managerial control.
◉ What step in active managerial control is demonstrated when a
manager asks a chef to continue cooking chicken breasts after seeing
them cooked to an incorrect temperature? Answer: Corrective
action.
◉ What step in active managerial control is demonstrated when a
manager walks around the kitchen every hour to verify policies,
procedures, and corrective actions are followed? Answer:
Management oversight.
◉ How can managers show they know how to keep food safe?
Answer: Become certified in food safety.
◉ What must be done with hot TCS food that has been out of
temperature control for six hours due to a power outage? Answer:
Throw the food away.
, ◉ What should be done if sewage backs up in a food storage area
and there is a significant risk of contamination? Answer: Stop
service and notify the regulatory authority.
◉ What is the best way to protect food from deliberate tampering?
Answer: Make it as difficult as possible for someone to tamper with
it.
◉ What should a manager know to prevent the deliberate
contamination of food? Answer: Who is in the facility.
◉ Where should food handlers wash their hands? Answer:
Designated sink for handwashing.
◉ What must food handlers do after touching their body or clothing?
Answer: Wash their hands.
◉ What is the minimum time that food handlers should scrub hands
and arms with soap when washing hands? Answer: 10 seconds.
◉ After which activity must food handlers wash their hands?
Answer: Handling soiled items.
