SERVSAFE MANAGER Exam Questions
and Answers top rated A+ Latest Updates
2025
How do you prevent Allergic reactions? - ANSWER: 1. Describe dishes: tell
customers how food is made
2. Identify Ingredients: Tell customers if food they are allergic to is on the menu
3. Suggest items: menu that does not contain the allergen the customer is allergic to
4. Identify the allergen special order: Clearly mark the allergen special order
5. Deliver food: Confirm the special order when picking it up from kitchen staff.
Deliver food separate from the other orders at the table
Cross-Contact - ANSWER: Allergens transferred from food or food-contact
surfaces containing an allergen to the food served to the customer
Hand Washing Procedure - ANSWER: 1. Wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10-15 seconds
4. Rinse hands and arms thoroughly
,8|P a g e
5. Dry hands and arms
When should you wear gloves? - ANSWER: Should always be worn when
handling RTE foods.
When can you not wear gloves? - ANSWER: When washing produce
When handling RTE ingredients for a dish that will be cooked to the right internal
temperature
How should you hold the glove while putting it on? - ANSWER: Hold gloves by
the edge when putting them on. Avoid touching the glove as much as possible
When do you need to change your gloves? - ANSWER: When switching tasks
When gloves are dirty
After 4 hours of use
before handling RTE food
When should you exclude staff from the operation? - ANSWER: 1. Vomiting
2. Diarrhea
3. Jaundice
4. Sore throat with fever
The food handler has an infected wound or cut that is not properly covered. You
should.. - ANSWER: Restrict the handler from working with exposed food
The food handler has a sore throat with a fever you should.. - ANSWER: Restrict
the handler from working with exposed food
,9|P a g e
Exclude the handler if you serve a high-risk pop
The food handler has persistent sneezing, coughing, or a runny nose that causes
discharges from the eyes, nose, or mouth. You should.. - ANSWER: Restrict the
handler from working with exposed food
The food handler has at least one of these symptoms from an infectious condition:
1. vomiting
2. diarrhea
3. juandice
you should.. - ANSWER: Exclude the handler from the operation
Flow of food - ANSWER: The path that food takes in an operation. It begins when
you buy the food and ends when you serve it.
What is the order of the flow of food? - ANSWER: Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
Reheating
Serving
What is the most basic way to prevent cross-contamination? - ANSWER: Keep
raw and RTE food away from each other
, 10 | P a g e
What is the Temperature Danger Zone? - ANSWER: TCS food has been time-
temp abused when it remains between 41 F and 135 F. Pathogens grow in this
range
At what temperatures do pathogens grow THE MOST - ANSWER: between 70F
and 125 F
3 types of thermometers - ANSWER: 1. Bimetallic stemmed thermometer
2. Thermocouples
3. Thermistors
Bimetallic stemmed thermometer measures from - ANSWER: 0 F to 220 F
When is a Bimetallic stemmed thermometer best used? - ANSWER: 1. checking
temps during the flow of food
2. check food in a hot or cold holding unit
3. useful for checking the temp of large or thick food
How does a Bimetallic stemmed thermometer measure temperature? - ANSWER:
Through it's stem
When buying a Bimetallic stemmed thermometer you should make sure it has.. -
ANSWER: 1. A calibration nut
2. East to read markings
3. Dimple (mark on the stem that shows the end of the temperature-sensing area)
and Answers top rated A+ Latest Updates
2025
How do you prevent Allergic reactions? - ANSWER: 1. Describe dishes: tell
customers how food is made
2. Identify Ingredients: Tell customers if food they are allergic to is on the menu
3. Suggest items: menu that does not contain the allergen the customer is allergic to
4. Identify the allergen special order: Clearly mark the allergen special order
5. Deliver food: Confirm the special order when picking it up from kitchen staff.
Deliver food separate from the other orders at the table
Cross-Contact - ANSWER: Allergens transferred from food or food-contact
surfaces containing an allergen to the food served to the customer
Hand Washing Procedure - ANSWER: 1. Wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10-15 seconds
4. Rinse hands and arms thoroughly
,8|P a g e
5. Dry hands and arms
When should you wear gloves? - ANSWER: Should always be worn when
handling RTE foods.
When can you not wear gloves? - ANSWER: When washing produce
When handling RTE ingredients for a dish that will be cooked to the right internal
temperature
How should you hold the glove while putting it on? - ANSWER: Hold gloves by
the edge when putting them on. Avoid touching the glove as much as possible
When do you need to change your gloves? - ANSWER: When switching tasks
When gloves are dirty
After 4 hours of use
before handling RTE food
When should you exclude staff from the operation? - ANSWER: 1. Vomiting
2. Diarrhea
3. Jaundice
4. Sore throat with fever
The food handler has an infected wound or cut that is not properly covered. You
should.. - ANSWER: Restrict the handler from working with exposed food
The food handler has a sore throat with a fever you should.. - ANSWER: Restrict
the handler from working with exposed food
,9|P a g e
Exclude the handler if you serve a high-risk pop
The food handler has persistent sneezing, coughing, or a runny nose that causes
discharges from the eyes, nose, or mouth. You should.. - ANSWER: Restrict the
handler from working with exposed food
The food handler has at least one of these symptoms from an infectious condition:
1. vomiting
2. diarrhea
3. juandice
you should.. - ANSWER: Exclude the handler from the operation
Flow of food - ANSWER: The path that food takes in an operation. It begins when
you buy the food and ends when you serve it.
What is the order of the flow of food? - ANSWER: Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
Reheating
Serving
What is the most basic way to prevent cross-contamination? - ANSWER: Keep
raw and RTE food away from each other
, 10 | P a g e
What is the Temperature Danger Zone? - ANSWER: TCS food has been time-
temp abused when it remains between 41 F and 135 F. Pathogens grow in this
range
At what temperatures do pathogens grow THE MOST - ANSWER: between 70F
and 125 F
3 types of thermometers - ANSWER: 1. Bimetallic stemmed thermometer
2. Thermocouples
3. Thermistors
Bimetallic stemmed thermometer measures from - ANSWER: 0 F to 220 F
When is a Bimetallic stemmed thermometer best used? - ANSWER: 1. checking
temps during the flow of food
2. check food in a hot or cold holding unit
3. useful for checking the temp of large or thick food
How does a Bimetallic stemmed thermometer measure temperature? - ANSWER:
Through it's stem
When buying a Bimetallic stemmed thermometer you should make sure it has.. -
ANSWER: 1. A calibration nut
2. East to read markings
3. Dimple (mark on the stem that shows the end of the temperature-sensing area)
