ServSafe Manger Test Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which of the following is the most important step in preventing foodborne illness?
a. Using attractive food displays
b. Reducing food cost
✔✔ c. Proper handwashing
d. Labeling foods
Which temperature range is considered the “temperature danger zone”?
a. 32°F–41°F
✔✔ b. 41°F–135°F
c. 135°F–165°F
d. 165°F–212°F
Which foodborne pathogen is commonly associated with raw poultry?
a. Listeria monocytogenes
✔✔ b. Salmonella spp.
1
,c. Norovirus
d. Clostridium botulinum
What is the minimum internal temperature for cooking ground beef safely?
a. 140°F (60°C)
✔✔ b. 155°F (68°C) for 15 seconds
c. 165°F (74°C)
d. 135°F (57°C)
Which method is safe for thawing frozen food?
a. On the counter at room temperature
✔✔ b. In the refrigerator, under cold running water, or as part of cooking
c. Under direct sunlight
d. Near a heat source
Which of the following is a chemical hazard in a restaurant?
a. Hair in food
b. Salmonella contamination
2
,✔✔ c. Cleaning chemicals left on a countertop
d. Broken glass in food
Which food item should be discarded if held in the temperature danger zone for more than 4
hours?
a. Whole apples
✔✔ b. Cooked rice or pasta
c. Uncut watermelon
d. Dry cereal
How often should food-contact surfaces be cleaned and sanitized?
a. Once a day
b. Weekly
✔✔ c. After each use or when switching between foods
d. Every 8 hours
Which personal hygiene practice is most important for food safety?
a. Wearing fashionable clothing
3
, ✔✔ b. Proper handwashing
c. Using perfume
d. Wearing jewelry
Which type of food is most susceptible to Listeria contamination?
a. Fresh fruits
✔✔ b. Ready-to-eat deli meats and soft cheeses
c. Dry grains
d. Frozen vegetables
Which is the best method to prevent cross-contamination?
a. Washing hands after eating
b. Storing raw foods on top shelves
✔✔ c. Using separate cutting boards and utensils for raw and ready-to-eat foods
d. Wearing gloves while cooking
Which temperature is safe for holding hot foods?
a. 120°F (49°C)
4
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which of the following is the most important step in preventing foodborne illness?
a. Using attractive food displays
b. Reducing food cost
✔✔ c. Proper handwashing
d. Labeling foods
Which temperature range is considered the “temperature danger zone”?
a. 32°F–41°F
✔✔ b. 41°F–135°F
c. 135°F–165°F
d. 165°F–212°F
Which foodborne pathogen is commonly associated with raw poultry?
a. Listeria monocytogenes
✔✔ b. Salmonella spp.
1
,c. Norovirus
d. Clostridium botulinum
What is the minimum internal temperature for cooking ground beef safely?
a. 140°F (60°C)
✔✔ b. 155°F (68°C) for 15 seconds
c. 165°F (74°C)
d. 135°F (57°C)
Which method is safe for thawing frozen food?
a. On the counter at room temperature
✔✔ b. In the refrigerator, under cold running water, or as part of cooking
c. Under direct sunlight
d. Near a heat source
Which of the following is a chemical hazard in a restaurant?
a. Hair in food
b. Salmonella contamination
2
,✔✔ c. Cleaning chemicals left on a countertop
d. Broken glass in food
Which food item should be discarded if held in the temperature danger zone for more than 4
hours?
a. Whole apples
✔✔ b. Cooked rice or pasta
c. Uncut watermelon
d. Dry cereal
How often should food-contact surfaces be cleaned and sanitized?
a. Once a day
b. Weekly
✔✔ c. After each use or when switching between foods
d. Every 8 hours
Which personal hygiene practice is most important for food safety?
a. Wearing fashionable clothing
3
, ✔✔ b. Proper handwashing
c. Using perfume
d. Wearing jewelry
Which type of food is most susceptible to Listeria contamination?
a. Fresh fruits
✔✔ b. Ready-to-eat deli meats and soft cheeses
c. Dry grains
d. Frozen vegetables
Which is the best method to prevent cross-contamination?
a. Washing hands after eating
b. Storing raw foods on top shelves
✔✔ c. Using separate cutting boards and utensils for raw and ready-to-eat foods
d. Wearing gloves while cooking
Which temperature is safe for holding hot foods?
a. 120°F (49°C)
4
