ServSafe Manager Exam Questions
and Answers | Latest Version |
2025/2026 | Correct & Verified
What is the first step a manager should take when a food employee reports symptoms of
vomiting?
✔✔ Exclude the employee from working with food until cleared.
What is the minimum internal temperature for cooking poultry to ensure safety?
✔✔ 165°F (74°C) for 15 seconds.
Which bacteria can grow at refrigeration temperatures and is especially dangerous for pregnant
women?
✔✔ Listeria monocytogenes.
How should managers verify that food deliveries meet safety standards?
✔✔ Check temperatures, packaging integrity, and expiration dates upon arrival.
What is the proper way to prevent cross-contamination in a kitchen?
1
,✔✔ Use separate cutting boards, utensils, and storage areas for raw and ready-to-eat foods.
Which food is most at risk for Bacillus cereus contamination?
✔✔ Cooked rice and pasta held at room temperature.
What is the minimum temperature for hot holding of food?
✔✔ 135°F (57°C).
What is the proper method for cooling large quantities of hot food safely?
✔✔ Divide into smaller portions, use shallow containers, and refrigerate promptly.
Which biological hazard is commonly transmitted through raw or undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the maximum amount of time TCS foods can remain in the temperature danger zone
before being discarded?
✔✔ 4 hours.
2
, How often should food-contact surfaces be cleaned and sanitized?
✔✔ After each use, or when switching between different types of food.
What is the minimum internal temperature for reheating previously cooked TCS foods?
✔✔ 165°F (74°C) for 15 seconds.
Which chemical hazard can accidentally contaminate food in a kitchen?
✔✔ Cleaning agents, sanitizers, or pesticides.
How should chemicals be stored to prevent food contamination?
✔✔ Separately from food, in labeled containers, and away from food preparation areas.
What is the proper handwashing procedure for food employees?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
What is a critical control point in a HACCP plan?
✔✔ A step where a hazard can be prevented, eliminated, or reduced to safe levels.
3
and Answers | Latest Version |
2025/2026 | Correct & Verified
What is the first step a manager should take when a food employee reports symptoms of
vomiting?
✔✔ Exclude the employee from working with food until cleared.
What is the minimum internal temperature for cooking poultry to ensure safety?
✔✔ 165°F (74°C) for 15 seconds.
Which bacteria can grow at refrigeration temperatures and is especially dangerous for pregnant
women?
✔✔ Listeria monocytogenes.
How should managers verify that food deliveries meet safety standards?
✔✔ Check temperatures, packaging integrity, and expiration dates upon arrival.
What is the proper way to prevent cross-contamination in a kitchen?
1
,✔✔ Use separate cutting boards, utensils, and storage areas for raw and ready-to-eat foods.
Which food is most at risk for Bacillus cereus contamination?
✔✔ Cooked rice and pasta held at room temperature.
What is the minimum temperature for hot holding of food?
✔✔ 135°F (57°C).
What is the proper method for cooling large quantities of hot food safely?
✔✔ Divide into smaller portions, use shallow containers, and refrigerate promptly.
Which biological hazard is commonly transmitted through raw or undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the maximum amount of time TCS foods can remain in the temperature danger zone
before being discarded?
✔✔ 4 hours.
2
, How often should food-contact surfaces be cleaned and sanitized?
✔✔ After each use, or when switching between different types of food.
What is the minimum internal temperature for reheating previously cooked TCS foods?
✔✔ 165°F (74°C) for 15 seconds.
Which chemical hazard can accidentally contaminate food in a kitchen?
✔✔ Cleaning agents, sanitizers, or pesticides.
How should chemicals be stored to prevent food contamination?
✔✔ Separately from food, in labeled containers, and away from food preparation areas.
What is the proper handwashing procedure for food employees?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
What is a critical control point in a HACCP plan?
✔✔ A step where a hazard can be prevented, eliminated, or reduced to safe levels.
3
