ServSafe Manager 7th Edition
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which type of hazard includes hair, glass, or metal fragments in food?
✔✔ Physical hazard.
How often should food-contact surfaces be cleaned and sanitized?
✔✔ After each use or when switching between different types of food.
Which microorganism is most commonly responsible for Norovirus outbreaks?
✔✔ Virus transmitted by infected food handlers or contaminated surfaces.
Which practice helps prevent chemical contamination in a kitchen?
✔✔ Store chemicals separately from food and label all containers.
Which pathogen is associated with honey and can be fatal to infants?
✔✔ Clostridium botulinum spores.
1
,What is the main purpose of the ServSafe Manager certification?
✔✔ To ensure foodservice managers understand and implement food safety practices to prevent
foodborne illness.
Which temperature range is considered the danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
How often should a food thermometer be calibrated to ensure accurate readings?
✔✔ Regularly, according to manufacturer guidelines or at least once per shift.
What is the minimum internal temperature for cooking poultry to ensure safety?
✔✔ 165°F (74°C) for 15 seconds.
Which foodborne pathogen is most commonly linked to raw or undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the proper handwashing procedure in a foodservice establishment?
2
, ✔✔ Wet hands with warm water, apply soap, scrub for at least 20 seconds, rinse, and dry with a
single-use towel.
What is the safe minimum temperature for holding hot TCS foods?
✔✔ 135°F (57°C) or higher.
Which practice is most effective in preventing cross-contamination?
✔✔ Using separate cutting boards, utensils, and surfaces for raw and ready-to-eat foods.
Which symptom requires immediate exclusion of an employee from working with food?
✔✔ Vomiting, diarrhea, jaundice, or sore throat with fever.
What is the minimum internal temperature for reheating leftovers for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
Which type of food is considered TCS (Time/Temperature Control for Safety)?
✔✔ Foods like meat, poultry, dairy, seafood, cooked rice, and prepared salads.
3
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which type of hazard includes hair, glass, or metal fragments in food?
✔✔ Physical hazard.
How often should food-contact surfaces be cleaned and sanitized?
✔✔ After each use or when switching between different types of food.
Which microorganism is most commonly responsible for Norovirus outbreaks?
✔✔ Virus transmitted by infected food handlers or contaminated surfaces.
Which practice helps prevent chemical contamination in a kitchen?
✔✔ Store chemicals separately from food and label all containers.
Which pathogen is associated with honey and can be fatal to infants?
✔✔ Clostridium botulinum spores.
1
,What is the main purpose of the ServSafe Manager certification?
✔✔ To ensure foodservice managers understand and implement food safety practices to prevent
foodborne illness.
Which temperature range is considered the danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
How often should a food thermometer be calibrated to ensure accurate readings?
✔✔ Regularly, according to manufacturer guidelines or at least once per shift.
What is the minimum internal temperature for cooking poultry to ensure safety?
✔✔ 165°F (74°C) for 15 seconds.
Which foodborne pathogen is most commonly linked to raw or undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the proper handwashing procedure in a foodservice establishment?
2
, ✔✔ Wet hands with warm water, apply soap, scrub for at least 20 seconds, rinse, and dry with a
single-use towel.
What is the safe minimum temperature for holding hot TCS foods?
✔✔ 135°F (57°C) or higher.
Which practice is most effective in preventing cross-contamination?
✔✔ Using separate cutting boards, utensils, and surfaces for raw and ready-to-eat foods.
Which symptom requires immediate exclusion of an employee from working with food?
✔✔ Vomiting, diarrhea, jaundice, or sore throat with fever.
What is the minimum internal temperature for reheating leftovers for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
Which type of food is considered TCS (Time/Temperature Control for Safety)?
✔✔ Foods like meat, poultry, dairy, seafood, cooked rice, and prepared salads.
3
