SERVSAFE MANAGER PRACTICE EXAM 2024/2025 – LATEST
VERSION, COMPLETE & VERIFIED QUESTIONS WITH
ANSWERS
Hot TCS food needs to be cooled before storage. What is the maximum amount of time you
should allow when bringing food down from 135° F to the storage temperature of 41° F or
lower? - 6 hours.
How can a food handler reduce or eliminate the risk of food contamination? - Washing their
hands after using the restroom.
How long can a cold held TCS food remain in the temperature danger zone before it must be
served or thrown out? - 6 hours.
Which action should be taken to prepare for a flood? - Keep an emergency supply of bottled
water on hand.
Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?
- Whole, unpeeled bananas.
Which food item has been associated with Salmonella Typhi? - Beverages
MindPlug™ – Learn Smarter, Pass Faster.
,Which government authority is responsible for writing the codes that regulate food service
operations? - State and local health departments.
Foods should be stored so that those requiring a higher internal cooking temperature are on
the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak
onto the foods stored below. From top to bottom, what is a correct storage arrangement? -
Ready to eat foods.
Seafood.
Whole cuts of beef or pork. Ground meats.
Whole and ground poultry.
Ground, chopped, or minced seafood should be cooked to what minimum internal
temperature?
- 155° F for 17 seconds.
Hand washing stations are required in which areas? - In food prep, service, and dishwashing
areas.
Which item should be rejected? - Bags of organic cookies in torn packaging
Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-
service operations? - An ice cream truck serving frozen packaged novelties and candy.
Which of the following is an example of a physical contaminate? - A piece of wood found in a
customer's salad.
MindPlug™ – Learn Smarter, Pass Faster.
, Which organization includes inspecting food as one of it's primary responsibilities? - U.S.
Department of Agriculture.
Which person is the most susceptible to foodborne illness? - Preschool age children, elderly,
and people with compromised immune systems.
Which responsibility is included in the Food and Drug Administration's role? - Regulating food
transported across state lines.
Which symptom must be reported to your regulatory authority when it afflicts a food handler? -
Jaundice.
Which type of jewelry are you allowed to wear during food preparation? - A plain band ring.
Which unused items may be re-served to another customer? - Prepackaged items such as soup
crackers.
Why is it advisable to only remove the amount of food you can prep in a short period of time
from the cooler? - To prevent time-temp abuse.
MindPlug™ – Learn Smarter, Pass Faster.
VERSION, COMPLETE & VERIFIED QUESTIONS WITH
ANSWERS
Hot TCS food needs to be cooled before storage. What is the maximum amount of time you
should allow when bringing food down from 135° F to the storage temperature of 41° F or
lower? - 6 hours.
How can a food handler reduce or eliminate the risk of food contamination? - Washing their
hands after using the restroom.
How long can a cold held TCS food remain in the temperature danger zone before it must be
served or thrown out? - 6 hours.
Which action should be taken to prepare for a flood? - Keep an emergency supply of bottled
water on hand.
Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?
- Whole, unpeeled bananas.
Which food item has been associated with Salmonella Typhi? - Beverages
MindPlug™ – Learn Smarter, Pass Faster.
,Which government authority is responsible for writing the codes that regulate food service
operations? - State and local health departments.
Foods should be stored so that those requiring a higher internal cooking temperature are on
the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak
onto the foods stored below. From top to bottom, what is a correct storage arrangement? -
Ready to eat foods.
Seafood.
Whole cuts of beef or pork. Ground meats.
Whole and ground poultry.
Ground, chopped, or minced seafood should be cooked to what minimum internal
temperature?
- 155° F for 17 seconds.
Hand washing stations are required in which areas? - In food prep, service, and dishwashing
areas.
Which item should be rejected? - Bags of organic cookies in torn packaging
Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-
service operations? - An ice cream truck serving frozen packaged novelties and candy.
Which of the following is an example of a physical contaminate? - A piece of wood found in a
customer's salad.
MindPlug™ – Learn Smarter, Pass Faster.
, Which organization includes inspecting food as one of it's primary responsibilities? - U.S.
Department of Agriculture.
Which person is the most susceptible to foodborne illness? - Preschool age children, elderly,
and people with compromised immune systems.
Which responsibility is included in the Food and Drug Administration's role? - Regulating food
transported across state lines.
Which symptom must be reported to your regulatory authority when it afflicts a food handler? -
Jaundice.
Which type of jewelry are you allowed to wear during food preparation? - A plain band ring.
Which unused items may be re-served to another customer? - Prepackaged items such as soup
crackers.
Why is it advisable to only remove the amount of food you can prep in a short period of time
from the cooler? - To prevent time-temp abuse.
MindPlug™ – Learn Smarter, Pass Faster.
