SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS
AND CORRECT ANSWERS | GRADED A+ | VERIFIED
ANSWERS | LATEST VERSION (BRAND NEW
VERSION)
What shoud labels on food going to
customers for home have? ---------CORRECT ANSWER-----------------
•common name or statement clearly
identifying it
•quantity of food
•list of ingredients and sub ingredients in descending order by weight
(necessary if contains 2 or more ingredients)
•list of artifical colors and flavors and chemical
preservatives
•name and place of buisness of the manufacturer, packer, or distributer
•source of each major food allergen in food
(not required for customers' leftovers)
How long can ready to eat foods be refrigerated? ---------CORRECT
ANSWER-----------------It can be stored for only 7 days if it's held at 41oF
(5oC) or lower with the count begining on the day the food was prepared or
a commercial
container was opened
What are some systems for date marking? ---------CORRECT ANSWER-----
------------•write the day or date the food was prepped on
label
•write use-by date on label
When combining foods, what will the combined product's use by date be? -
--------CORRECT ANSWER-----------------The soonest expiration date of the
the ingredients used
,Temperature guidelines ---------CORRECT ANSWER-----------------•store
TCS food at internal temp of 41oF (5oC) or lower or 135oF (57oC) or
higher
•store frozen foods at temp. that keep it frozen
•have atleast one air temp measuring device that's accurate to +/- 3oF or
+/-1.5oC in warmest parts of refrigerating units and coldest part of hot-
holding units
•don't overload coolers or freezers and don't open cooler too
frequently
•use open shelving (not lined with aluminum foil, sheet pans, or
paper)
•monitor food temp. regularly and randomly sample the temp of stored food
to make sure cooler is working
Why is rotating important? ---------CORRECT ANSWER-----------------
•maintain quality and limit growth of pathogens
•those with earliest expiration dates are used before items with later dates
What is one way to use the first-in, first-out (FIFO) method? ---------
CORRECT ANSWER-----------------1.Identify food's expiration date
2.Store items with the earliest expiration date in front of those with later
dates
3.Once shelved, use items in front first
4.throw out food that passed expiration date
Supplies guidelines ---------CORRECT ANSWER-----------------•store all
items in designated storage areas
•store away from walls and atleast 6 inches off the floor
•store single-use items in original
packaging
,Container guidelines ---------CORRECT ANSWER-----------------•store food
in containers intended for food
•use containers that are durable, leak proof, and
able to be sealed or covered
•NEVER use empty food containers to store chemicals. NEVER put food in
empty chemical
containers.
Things needed to be cleaned ---------CORRECT ANSWER-----------------
•keep storage areas clean and dry
•floor, walls, shelving, in coolers, dry-storage areas, heated holding
cabinets (regular basis), spills and leaks promptly, dollies, carts,
transporters, trays (often)
•store food in clean and sanitized containers
•store dirty linens in nonabsorbent containers or washable laundry bags
away from food
How many Staphyloccus aureus is carried by healthy carriers? ---------
CORRECT ANSWER-----------------•in the nose of 30 to 50% of healthy
adults
•on the skin of about 20-35% of healthy adults
What actions do food handlers need to avoid? ---------CORRECT
ANSWER-----------------•scratching scalp
•running fingers through hair
•wiping or touching nose
•rubbing ear
•touching pimple or infected wound
•wearing dirty uniform
•coughing or sneezing into hand
•spitting
, What good personal hygiene policies should we address? ---------
CORRECT ANSWER-----------------Hand Practices:
•Handwashing
•Hand Care
•Glove use
•Preventing bare-hand contact with ready-to-eat food --------------------
Personal cleanliness
-------------------
Clothing, hair restraints, and jewlery
------------------
maintain good health, cover wounds, and report illnesses
Manager responsibilities for good personal hygiene ---------CORRECT
ANSWER-----------------•creating personal hygiene policies
•training food handlers on policies and retrain regularly
•model correct behavior always
•supervise food safety practices always
•revise personal hygiene policies when law or science change
What is the most important part of personal hygiene? ---------CORRECT
ANSWER-----------------handwashing
Where do you wash hands? ---------CORRECT ANSWER-----------------in a
sink designated for handwashing NEVER in sinks designated for food prep,
dishwashing, or utility services
Steps for washing hands ---------CORRECT ANSWER-----------------1. Wet
hands and arms in running water that is atleast 100oF
2. Apply enough soap to build up a lather
AND CORRECT ANSWERS | GRADED A+ | VERIFIED
ANSWERS | LATEST VERSION (BRAND NEW
VERSION)
What shoud labels on food going to
customers for home have? ---------CORRECT ANSWER-----------------
•common name or statement clearly
identifying it
•quantity of food
•list of ingredients and sub ingredients in descending order by weight
(necessary if contains 2 or more ingredients)
•list of artifical colors and flavors and chemical
preservatives
•name and place of buisness of the manufacturer, packer, or distributer
•source of each major food allergen in food
(not required for customers' leftovers)
How long can ready to eat foods be refrigerated? ---------CORRECT
ANSWER-----------------It can be stored for only 7 days if it's held at 41oF
(5oC) or lower with the count begining on the day the food was prepared or
a commercial
container was opened
What are some systems for date marking? ---------CORRECT ANSWER-----
------------•write the day or date the food was prepped on
label
•write use-by date on label
When combining foods, what will the combined product's use by date be? -
--------CORRECT ANSWER-----------------The soonest expiration date of the
the ingredients used
,Temperature guidelines ---------CORRECT ANSWER-----------------•store
TCS food at internal temp of 41oF (5oC) or lower or 135oF (57oC) or
higher
•store frozen foods at temp. that keep it frozen
•have atleast one air temp measuring device that's accurate to +/- 3oF or
+/-1.5oC in warmest parts of refrigerating units and coldest part of hot-
holding units
•don't overload coolers or freezers and don't open cooler too
frequently
•use open shelving (not lined with aluminum foil, sheet pans, or
paper)
•monitor food temp. regularly and randomly sample the temp of stored food
to make sure cooler is working
Why is rotating important? ---------CORRECT ANSWER-----------------
•maintain quality and limit growth of pathogens
•those with earliest expiration dates are used before items with later dates
What is one way to use the first-in, first-out (FIFO) method? ---------
CORRECT ANSWER-----------------1.Identify food's expiration date
2.Store items with the earliest expiration date in front of those with later
dates
3.Once shelved, use items in front first
4.throw out food that passed expiration date
Supplies guidelines ---------CORRECT ANSWER-----------------•store all
items in designated storage areas
•store away from walls and atleast 6 inches off the floor
•store single-use items in original
packaging
,Container guidelines ---------CORRECT ANSWER-----------------•store food
in containers intended for food
•use containers that are durable, leak proof, and
able to be sealed or covered
•NEVER use empty food containers to store chemicals. NEVER put food in
empty chemical
containers.
Things needed to be cleaned ---------CORRECT ANSWER-----------------
•keep storage areas clean and dry
•floor, walls, shelving, in coolers, dry-storage areas, heated holding
cabinets (regular basis), spills and leaks promptly, dollies, carts,
transporters, trays (often)
•store food in clean and sanitized containers
•store dirty linens in nonabsorbent containers or washable laundry bags
away from food
How many Staphyloccus aureus is carried by healthy carriers? ---------
CORRECT ANSWER-----------------•in the nose of 30 to 50% of healthy
adults
•on the skin of about 20-35% of healthy adults
What actions do food handlers need to avoid? ---------CORRECT
ANSWER-----------------•scratching scalp
•running fingers through hair
•wiping or touching nose
•rubbing ear
•touching pimple or infected wound
•wearing dirty uniform
•coughing or sneezing into hand
•spitting
, What good personal hygiene policies should we address? ---------
CORRECT ANSWER-----------------Hand Practices:
•Handwashing
•Hand Care
•Glove use
•Preventing bare-hand contact with ready-to-eat food --------------------
Personal cleanliness
-------------------
Clothing, hair restraints, and jewlery
------------------
maintain good health, cover wounds, and report illnesses
Manager responsibilities for good personal hygiene ---------CORRECT
ANSWER-----------------•creating personal hygiene policies
•training food handlers on policies and retrain regularly
•model correct behavior always
•supervise food safety practices always
•revise personal hygiene policies when law or science change
What is the most important part of personal hygiene? ---------CORRECT
ANSWER-----------------handwashing
Where do you wash hands? ---------CORRECT ANSWER-----------------in a
sink designated for handwashing NEVER in sinks designated for food prep,
dishwashing, or utility services
Steps for washing hands ---------CORRECT ANSWER-----------------1. Wet
hands and arms in running water that is atleast 100oF
2. Apply enough soap to build up a lather
