5/12/25, 9:12 PM SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LAT…
SERVSAFE MANAGER EXAM 2025 | ALL
QUESTIONS AND CORRECT ANSWERS | GRADED
A+ | VERIFIED ANSWERS | LATEST VERSION
(BRAND NEW VERSION)
food contamination is a) chew tobacco
most likely to happen
when food handlers:
a) chew tobacco
b) conduct training
c) talk to other food
handlers
d) listen to the radio
… 1/43
,5/12/25, 9:12 PM SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LAT…
during on-the-job training, d) throw out the cooked poultry and reinforce correct
a manager discovers that a food handling
food handler is handling
raw and then cooked
poultry without changing
gloves. what should the
new manager do?
a) direct the food handler
to put on a new pair of
gloves and finish
preparing the poultry
b) discipline the food
handler immediately and
stop the service of poultry
for the day
c) stop the preparation of
poultry until all the food
prep surfaces can be
cleaned
d) throw out the cooked
poultry and reinforce
correct food handling
… 2/43
,5/12/25, 9:12 PM SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LAT…
which food was correctly c) cooked poultry that cooled from 165ºF to 70ºF
cooled? within 2 hours and from 70ºF to 41ºF within an
additional 4 hours
a) a large pot of soup that
was divided into smaller
pans and cooled at room
temperature for 8 hours
b) beans that did not cool
to 70ºF within 2 hours, but
were reheated to 145ºF for
15 seconds within 2 hours
and then cooled correctly
c) cooked poultry that
cooled from 165ºF to 70ºF
within 2 hours and from
70ºF to 41ºF within an
additional 4 hours
d) a roast that cooled
from 135ºF to 70ºF within
4 hours and from 70ºF to
41ºF within an additional 6
hours
previously cooked food d) 165ºF
that was hot held for
service must be reheated
to which minimum internal
temperature for at least 15
seconds?
a) 125ºF
b) 135ºF
c) 155ºF
d) 165ºF
… 3/43
, 5/12/25, 9:12 PM SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LAT…
cooked vegetable should b) held at 165º or higher
be:
a) held at room
temperature
b) held at 165º or higher
c) cooked at 125º or
higher if they are to be
held for later service
d) blanched in boiling
water before serving
food handlers were told c) set the dish aside so that it will not be served and
about a special then inform management
preparation requested by
a customer with a food
allergy. however, a small
amount of the restricted
food came in contact with
the meal. which action
should be taken?
a) remove the portion that
came in contact with the
restricted food
b) serve the meal because
only a small amount of
food was affected
c) set the dish aside so
that it will not be served
and then inform
management
d) place the dish under a
heat lamp before serving
to kill the allergens
… 4/43
SERVSAFE MANAGER EXAM 2025 | ALL
QUESTIONS AND CORRECT ANSWERS | GRADED
A+ | VERIFIED ANSWERS | LATEST VERSION
(BRAND NEW VERSION)
food contamination is a) chew tobacco
most likely to happen
when food handlers:
a) chew tobacco
b) conduct training
c) talk to other food
handlers
d) listen to the radio
… 1/43
,5/12/25, 9:12 PM SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LAT…
during on-the-job training, d) throw out the cooked poultry and reinforce correct
a manager discovers that a food handling
food handler is handling
raw and then cooked
poultry without changing
gloves. what should the
new manager do?
a) direct the food handler
to put on a new pair of
gloves and finish
preparing the poultry
b) discipline the food
handler immediately and
stop the service of poultry
for the day
c) stop the preparation of
poultry until all the food
prep surfaces can be
cleaned
d) throw out the cooked
poultry and reinforce
correct food handling
… 2/43
,5/12/25, 9:12 PM SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LAT…
which food was correctly c) cooked poultry that cooled from 165ºF to 70ºF
cooled? within 2 hours and from 70ºF to 41ºF within an
additional 4 hours
a) a large pot of soup that
was divided into smaller
pans and cooled at room
temperature for 8 hours
b) beans that did not cool
to 70ºF within 2 hours, but
were reheated to 145ºF for
15 seconds within 2 hours
and then cooled correctly
c) cooked poultry that
cooled from 165ºF to 70ºF
within 2 hours and from
70ºF to 41ºF within an
additional 4 hours
d) a roast that cooled
from 135ºF to 70ºF within
4 hours and from 70ºF to
41ºF within an additional 6
hours
previously cooked food d) 165ºF
that was hot held for
service must be reheated
to which minimum internal
temperature for at least 15
seconds?
a) 125ºF
b) 135ºF
c) 155ºF
d) 165ºF
… 3/43
, 5/12/25, 9:12 PM SERVSAFE MANAGER EXAM 2025 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LAT…
cooked vegetable should b) held at 165º or higher
be:
a) held at room
temperature
b) held at 165º or higher
c) cooked at 125º or
higher if they are to be
held for later service
d) blanched in boiling
water before serving
food handlers were told c) set the dish aside so that it will not be served and
about a special then inform management
preparation requested by
a customer with a food
allergy. however, a small
amount of the restricted
food came in contact with
the meal. which action
should be taken?
a) remove the portion that
came in contact with the
restricted food
b) serve the meal because
only a small amount of
food was affected
c) set the dish aside so
that it will not be served
and then inform
management
d) place the dish under a
heat lamp before serving
to kill the allergens
… 4/43
