Servsafe NEHA Manager test Indiana
Exam Questions and Answers
What is the purpose of cleaning?
A. Reduce the levels of microorganisms
B. remove food residue, dirt and grease from surfaces
C. Give staff something to do with their free time
D. To test new cleaning agents -
correct answer ✅B
What is the name for the process of reducing microorganisms to a
safe level?
A. Chemical cleaning g
B. Thermal cleaning
C. Physical cleaning
D. Sanitizing -
correct answer ✅D
Which of the following statements is true about cleaning and
sanitizing?
A. All equipment and surfaces need to be cleaned
B. All equipment and surfaces need to be sanitized
C. All equipment and surfaces need to be cleaned and sanitized
,Servsafe NEHA Manager test Indiana
Exam Questions and Answers
D. Equipment that is not cleaned properly must sanitized -
correct answer ✅A
When surfaces are in contact with time/temp control for safety
(PHF) what is the max amount of time allowed between
sanitations?
A.2 hours
B. 4 hours
C. 6 hours
D. 30 minutes -
correct answer ✅C
Each of the following statements is true regarding dishwashing
machines except:
A. The machine should be cleaned at least once a week
B.the correct water temp should be monitored and maintained
C. Items placed in the dishwasher should be rise first
D. The manufacturers operating instructions should be followed -
correct answer ✅A
,Servsafe NEHA Manager test Indiana
Exam Questions and Answers
For hot-water sanitation, items should be immersed in water for 30
seconds at what temperature?
A. 185 F
B. 171 F
C. 121 F
D. 98.6 F -
correct answer ✅B
Which two of the following statements are true of CIP equipment?
A. It should have sufficient access points to allow inspection
B. It should be professionally cleaned
C. It needs to be cleaned at least once a year
D. It should be self draining -
correct answer ✅A, D
What is the order of a typical CIP sequence?
A. Wash with detergent, first rinse, inspect, second rinse, air dry
B. Rinse, wash with detergent, sanitation, rinse, air dry
C. Pre-rinse, wash with detergent, immediate rinse, sanitization, air
dry
, Servsafe NEHA Manager test Indiana
Exam Questions and Answers
D. Pre-rinse, sanitization, intermediate rinse, wash with detergent,
final rinse -
correct answer ✅C
What resource would you check for information about the hazards
of a specific chemical and directions for safe use?
A. The OSHA log book
B. The FDA food code
C. The MSDS
D. The HAZCOM plan -
correct answer ✅C
Cleaning schedules must clearly specify details regarding all the
following except:
A. Who should be notified if a cleaning supply needs to be
replenished
B. What equipment should be cleaned
C.which staff members are responsible for what tasks
D. When the cleaning should take place -
correct answer ✅A
Exam Questions and Answers
What is the purpose of cleaning?
A. Reduce the levels of microorganisms
B. remove food residue, dirt and grease from surfaces
C. Give staff something to do with their free time
D. To test new cleaning agents -
correct answer ✅B
What is the name for the process of reducing microorganisms to a
safe level?
A. Chemical cleaning g
B. Thermal cleaning
C. Physical cleaning
D. Sanitizing -
correct answer ✅D
Which of the following statements is true about cleaning and
sanitizing?
A. All equipment and surfaces need to be cleaned
B. All equipment and surfaces need to be sanitized
C. All equipment and surfaces need to be cleaned and sanitized
,Servsafe NEHA Manager test Indiana
Exam Questions and Answers
D. Equipment that is not cleaned properly must sanitized -
correct answer ✅A
When surfaces are in contact with time/temp control for safety
(PHF) what is the max amount of time allowed between
sanitations?
A.2 hours
B. 4 hours
C. 6 hours
D. 30 minutes -
correct answer ✅C
Each of the following statements is true regarding dishwashing
machines except:
A. The machine should be cleaned at least once a week
B.the correct water temp should be monitored and maintained
C. Items placed in the dishwasher should be rise first
D. The manufacturers operating instructions should be followed -
correct answer ✅A
,Servsafe NEHA Manager test Indiana
Exam Questions and Answers
For hot-water sanitation, items should be immersed in water for 30
seconds at what temperature?
A. 185 F
B. 171 F
C. 121 F
D. 98.6 F -
correct answer ✅B
Which two of the following statements are true of CIP equipment?
A. It should have sufficient access points to allow inspection
B. It should be professionally cleaned
C. It needs to be cleaned at least once a year
D. It should be self draining -
correct answer ✅A, D
What is the order of a typical CIP sequence?
A. Wash with detergent, first rinse, inspect, second rinse, air dry
B. Rinse, wash with detergent, sanitation, rinse, air dry
C. Pre-rinse, wash with detergent, immediate rinse, sanitization, air
dry
, Servsafe NEHA Manager test Indiana
Exam Questions and Answers
D. Pre-rinse, sanitization, intermediate rinse, wash with detergent,
final rinse -
correct answer ✅C
What resource would you check for information about the hazards
of a specific chemical and directions for safe use?
A. The OSHA log book
B. The FDA food code
C. The MSDS
D. The HAZCOM plan -
correct answer ✅C
Cleaning schedules must clearly specify details regarding all the
following except:
A. Who should be notified if a cleaning supply needs to be
replenished
B. What equipment should be cleaned
C.which staff members are responsible for what tasks
D. When the cleaning should take place -
correct answer ✅A
