SERVSAFE MANAGER EXAM
2025|QUESTIONS AND 100% CORRECT
ANSWERS|LATEST 2025/2026|GRADED
A+|VERIFIED
what should you do when taking a food order from customers who have concerns about food
allergies - ANSWER Describe each menu item to the customer who ask, including any
"secret" ingredients
What temperature should the water be for manual dishwashing? - ANSWER Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
ANSWER Stored food away from the wall
What should be done with food that has been handled by a food handler who has been
restricted or excluded from the operation due to illness? - ANSWER Throw it out
Single use gloves are not required when - ANSWER Washing product
What should a food handler do to make gloves easier to put on? - ANSWER Select the
right size gloves
What should food handlers do after leaving and returning to the prep area? -
ANSWER Wash hands
What rule for serving bread should food handlers practice? - ANSWER Do not re-serve
uneaten bread
1
,What does the L stand for in the FDA'S ALERT tool? - ANSWER Look
What is the minimum internal cooking temp for chicken breasts? - ANSWER 165°F (74 °C)
for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? -
ANSWER Concentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours? - ANSWER 24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANSWER 135°F(57
°C)
Why should food temperature be taken in 2 different locations? - ANSWER Temperature
may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - ANSWER Their
immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the
correct strength? - ANSWER Use a test kit to check the sanitizers concentration when
mixing it
When can a glass thermometers be used? - ANSWER When enclosed in a shatter proof
casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time
must the tuna salad be served or thrown out? - ANSWER 3 p,
2
, What practice should be used to prevent seafood toxins from causing foodborne illness? -
ANSWER Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - ANSWER Wash hands
What must food handlers do when handling ready to eat food? - ANSWER Wear single
use gloves
What is the first step in developing a HACCP plan? - ANSWER Conduct a hazard analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to
cool the chili to 41? - ANSWER 5 Hours
Nursing home staff are creating a new menu for a breakfast item for residents and their family
members. What item is not safe to serve? - ANSWER Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
ANSWER Correct handwashing
What condition promotes the growth of bacteria? - ANSWER FoOd helb between 70
degrees F and 125 degrees F
What is the purpose of hand antiseptic? - ANSWER Lower the number of pathogens on
the skin
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date
for the seafood dish? - ANSWER
3
2025|QUESTIONS AND 100% CORRECT
ANSWERS|LATEST 2025/2026|GRADED
A+|VERIFIED
what should you do when taking a food order from customers who have concerns about food
allergies - ANSWER Describe each menu item to the customer who ask, including any
"secret" ingredients
What temperature should the water be for manual dishwashing? - ANSWER Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
ANSWER Stored food away from the wall
What should be done with food that has been handled by a food handler who has been
restricted or excluded from the operation due to illness? - ANSWER Throw it out
Single use gloves are not required when - ANSWER Washing product
What should a food handler do to make gloves easier to put on? - ANSWER Select the
right size gloves
What should food handlers do after leaving and returning to the prep area? -
ANSWER Wash hands
What rule for serving bread should food handlers practice? - ANSWER Do not re-serve
uneaten bread
1
,What does the L stand for in the FDA'S ALERT tool? - ANSWER Look
What is the minimum internal cooking temp for chicken breasts? - ANSWER 165°F (74 °C)
for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? -
ANSWER Concentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours? - ANSWER 24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANSWER 135°F(57
°C)
Why should food temperature be taken in 2 different locations? - ANSWER Temperature
may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - ANSWER Their
immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the
correct strength? - ANSWER Use a test kit to check the sanitizers concentration when
mixing it
When can a glass thermometers be used? - ANSWER When enclosed in a shatter proof
casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time
must the tuna salad be served or thrown out? - ANSWER 3 p,
2
, What practice should be used to prevent seafood toxins from causing foodborne illness? -
ANSWER Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - ANSWER Wash hands
What must food handlers do when handling ready to eat food? - ANSWER Wear single
use gloves
What is the first step in developing a HACCP plan? - ANSWER Conduct a hazard analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to
cool the chili to 41? - ANSWER 5 Hours
Nursing home staff are creating a new menu for a breakfast item for residents and their family
members. What item is not safe to serve? - ANSWER Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
ANSWER Correct handwashing
What condition promotes the growth of bacteria? - ANSWER FoOd helb between 70
degrees F and 125 degrees F
What is the purpose of hand antiseptic? - ANSWER Lower the number of pathogens on
the skin
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date
for the seafood dish? - ANSWER
3
