ServSafe Manager Exam 2025/2026 | 80
Questions with 100% Verified Correct Answers
ServSafe Manager Certification | Food Safety Regulations, HACCP Principles, Foodborne Illness
Prevention, Cleaning & Sanitization, Safe Food Handling, and Compliance Standards |
Expert-Verified Q&A | Updated 2025/2026
Introduction
This document provides the complete ServSafe Manager Exam (2025/2026 update) with 80
verified questions and answers. It comprehensively covers food safety management,
time-temperature control, cross-contamination prevention, cleaning and sanitizing procedures,
HACCP implementation, employee training, and regulatory compliance. All answers have been
confirmed for accuracy, ensuring mastery of ServSafe standards and guaranteed exam success.
Answer Format
All correct answers are highlighted in bold and green, with concise explanations that
strengthen understanding of key concepts and reinforce food safety application in real-world
foodservice management. Each question includes a domain, example, test-taking tip, and a note
on whether it is a scored or pretest (unscored) question.
ServSafe Manager Exam 2025/2026 | 80 Expert-Verified Questions and Answers |
Certification-Ready | 100% Accuracy
1. What is the minimum internal cooking temperature for poultry?
a) 135°F (57°C)
b) 145°F (63°C)
c) 165°F (74°C)
d) 155°F (68°C)
c) 165°F (74°C)
Rationale: Poultry must be cooked to a minimum internal temperature of 165°F (74°C) for at
least 1 second to eliminate pathogens like Salmonella (ServSafe Guidelines).
Domain: Safe Food Handling
Example: Cooking a chicken breast to 165°F in a restaurant.
Test-Taking Tip: Memorize key temperature requirements for different foods.
Note: Scored question.
2. What is the maximum time food can remain in the temperature danger
zone (41°F to 135°F)?
a) 2 hours
b) 4 hours
c) 6 hours
,d) 8 hours
b) 4 hours
Rationale: Food should not remain in the temperature danger zone (41°F to 135°F) for more
than 4 hours to prevent bacterial growth (ServSafe Guidelines).
Domain: Time-Temperature Control
Example: A buffet item left out for 5 hours must be discarded.
Test-Taking Tip: Focus on the 4-hour rule for the danger zone.
Note: Scored question.
3. True or False: Cross-contamination can occur when raw and cooked
foods are stored together.
a) True
b) False
a) True
Rationale: Cross-contamination occurs when pathogens from raw foods transfer to cooked
foods during storage (ServSafe Guidelines).
Domain: Cross-Contamination Prevention
Example: Storing raw chicken above cooked vegetables in a refrigerator.
Test-Taking Tip: Link cross-contamination to improper storage or handling.
Note: Scored question.
4. What is the first step in the HACCP process?
a) Establish critical limits
b) Conduct a hazard analysis
c) Monitor procedures
d) Develop corrective actions
b) Conduct a hazard analysis
Rationale: The first step in HACCP is to identify potential hazards in the food process (ServSafe
Guidelines).
Domain: HACCP Principles
Example: Identifying risks in raw meat preparation.
Test-Taking Tip: Remember HACCP steps in order: hazard analysis comes first.
Note: Scored question.
5. Which pathogen is commonly associated with undercooked poultry?
a) Norovirus
b) Salmonella
c) E. coli
d) Listeria
b) Salmonella
Rationale: Salmonella is frequently linked to undercooked poultry and eggs (ServSafe
Guidelines).
Domain: Foodborne Illness Prevention
Example: A foodborne outbreak from undercooked chicken.
, Test-Taking Tip: Associate Salmonella with poultry and eggs.
Note: Scored question.
6. True or False: Food handlers must wash their hands for at least 20
seconds.
a) True
b) False
a) True
Rationale: Handwashing must last at least 20 seconds with soap and warm water to remove
pathogens (ServSafe Guidelines).
Domain: Safe Food Handling
Example: A food handler washing hands before preparing food.
Test-Taking Tip: Recall the 20-second rule for handwashing.
Note: Scored question.
7. What is the correct way to store raw meat in a refrigerator?
a) Above ready-to-eat foods
b) Below ready-to-eat foods
c) Next to cooked foods
d) In an open container
b) Below ready-to-eat foods
Rationale: Raw meat must be stored below ready-to-eat foods to prevent cross-contamination
(ServSafe Guidelines).
Domain: Cross-Contamination Prevention
Example: Storing raw beef on the bottom shelf of a refrigerator.
Test-Taking Tip: Focus on storage hierarchy to prevent contamination.
Note: Scored question.
8. What is the minimum temperature for hot holding potentially hazardous
foods?
a) 120°F (49°C)
b) 135°F (57°C)
c) 145°F (63°C)
d) 165°F (74°C)
b) 135°F (57°C)
Rationale: Hot-held foods must be kept at 135°F (57°C) or higher to prevent bacterial growth
(ServSafe Guidelines).
Domain: Time-Temperature Control
Example: Keeping soup at 135°F in a buffet line.
Test-Taking Tip: Memorize hot holding temperature as 135°F.
Note: Pretest question (unscored).
9. Which cleaning agent is used to remove grease from surfaces?
a) Detergent
b) Sanitizer
c) Degreaser
Questions with 100% Verified Correct Answers
ServSafe Manager Certification | Food Safety Regulations, HACCP Principles, Foodborne Illness
Prevention, Cleaning & Sanitization, Safe Food Handling, and Compliance Standards |
Expert-Verified Q&A | Updated 2025/2026
Introduction
This document provides the complete ServSafe Manager Exam (2025/2026 update) with 80
verified questions and answers. It comprehensively covers food safety management,
time-temperature control, cross-contamination prevention, cleaning and sanitizing procedures,
HACCP implementation, employee training, and regulatory compliance. All answers have been
confirmed for accuracy, ensuring mastery of ServSafe standards and guaranteed exam success.
Answer Format
All correct answers are highlighted in bold and green, with concise explanations that
strengthen understanding of key concepts and reinforce food safety application in real-world
foodservice management. Each question includes a domain, example, test-taking tip, and a note
on whether it is a scored or pretest (unscored) question.
ServSafe Manager Exam 2025/2026 | 80 Expert-Verified Questions and Answers |
Certification-Ready | 100% Accuracy
1. What is the minimum internal cooking temperature for poultry?
a) 135°F (57°C)
b) 145°F (63°C)
c) 165°F (74°C)
d) 155°F (68°C)
c) 165°F (74°C)
Rationale: Poultry must be cooked to a minimum internal temperature of 165°F (74°C) for at
least 1 second to eliminate pathogens like Salmonella (ServSafe Guidelines).
Domain: Safe Food Handling
Example: Cooking a chicken breast to 165°F in a restaurant.
Test-Taking Tip: Memorize key temperature requirements for different foods.
Note: Scored question.
2. What is the maximum time food can remain in the temperature danger
zone (41°F to 135°F)?
a) 2 hours
b) 4 hours
c) 6 hours
,d) 8 hours
b) 4 hours
Rationale: Food should not remain in the temperature danger zone (41°F to 135°F) for more
than 4 hours to prevent bacterial growth (ServSafe Guidelines).
Domain: Time-Temperature Control
Example: A buffet item left out for 5 hours must be discarded.
Test-Taking Tip: Focus on the 4-hour rule for the danger zone.
Note: Scored question.
3. True or False: Cross-contamination can occur when raw and cooked
foods are stored together.
a) True
b) False
a) True
Rationale: Cross-contamination occurs when pathogens from raw foods transfer to cooked
foods during storage (ServSafe Guidelines).
Domain: Cross-Contamination Prevention
Example: Storing raw chicken above cooked vegetables in a refrigerator.
Test-Taking Tip: Link cross-contamination to improper storage or handling.
Note: Scored question.
4. What is the first step in the HACCP process?
a) Establish critical limits
b) Conduct a hazard analysis
c) Monitor procedures
d) Develop corrective actions
b) Conduct a hazard analysis
Rationale: The first step in HACCP is to identify potential hazards in the food process (ServSafe
Guidelines).
Domain: HACCP Principles
Example: Identifying risks in raw meat preparation.
Test-Taking Tip: Remember HACCP steps in order: hazard analysis comes first.
Note: Scored question.
5. Which pathogen is commonly associated with undercooked poultry?
a) Norovirus
b) Salmonella
c) E. coli
d) Listeria
b) Salmonella
Rationale: Salmonella is frequently linked to undercooked poultry and eggs (ServSafe
Guidelines).
Domain: Foodborne Illness Prevention
Example: A foodborne outbreak from undercooked chicken.
, Test-Taking Tip: Associate Salmonella with poultry and eggs.
Note: Scored question.
6. True or False: Food handlers must wash their hands for at least 20
seconds.
a) True
b) False
a) True
Rationale: Handwashing must last at least 20 seconds with soap and warm water to remove
pathogens (ServSafe Guidelines).
Domain: Safe Food Handling
Example: A food handler washing hands before preparing food.
Test-Taking Tip: Recall the 20-second rule for handwashing.
Note: Scored question.
7. What is the correct way to store raw meat in a refrigerator?
a) Above ready-to-eat foods
b) Below ready-to-eat foods
c) Next to cooked foods
d) In an open container
b) Below ready-to-eat foods
Rationale: Raw meat must be stored below ready-to-eat foods to prevent cross-contamination
(ServSafe Guidelines).
Domain: Cross-Contamination Prevention
Example: Storing raw beef on the bottom shelf of a refrigerator.
Test-Taking Tip: Focus on storage hierarchy to prevent contamination.
Note: Scored question.
8. What is the minimum temperature for hot holding potentially hazardous
foods?
a) 120°F (49°C)
b) 135°F (57°C)
c) 145°F (63°C)
d) 165°F (74°C)
b) 135°F (57°C)
Rationale: Hot-held foods must be kept at 135°F (57°C) or higher to prevent bacterial growth
(ServSafe Guidelines).
Domain: Time-Temperature Control
Example: Keeping soup at 135°F in a buffet line.
Test-Taking Tip: Memorize hot holding temperature as 135°F.
Note: Pretest question (unscored).
9. Which cleaning agent is used to remove grease from surfaces?
a) Detergent
b) Sanitizer
c) Degreaser
