1 | Page
SERUSAFE MANAGER EXAM
QUESTIONS AND CORRECT ANSWERS|
ACCURATE REAL EXAM WITH
FREQUENTLY TESTED QUESTIONS
AND RATIONALE|ALREADY A
GRADED|GUARANTEED
PASS|LATEST UPDATE 2025. Questions
and Correct Answers
which action could lead to cross contamination? Ans: — touching
more than one TCS food before washing your hands
the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Ans: — may still
have residue after they have been cleaned
which procedure would help protect food from contamination by
food handlers and customers? Ans: — installing sneeze guards
above the salad bar
the third compartment in a three compartment sink is for Ans: —
sanitizing
why should training documentation reports be kept? Ans: — they
verify that training has been completed
a correctly designed and installed three compartment sink must
have which type of backflow prevention? Ans: — air gap
if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? Ans: — significant lack of
refrigeration
© 2025 All rights reserved
, 2 | Page
a food handler must remove what item before working with food?
Ans: — medical bracelet
the only acceptable jewelry for a food handler is a Ans: — plain
metal ring
mineral buildup has formed on the steam table. which cleaning
agent would best remove it? Ans: — delimer
a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside while
the slicer parts are washed, rinsed, and sanitized. the meat is then
put back on the slicer to continue slicing. what is the most serious
risk of this procedure? Ans: — time temperature abuse of the
roast beef
which is the best location for chemical detergents and sanitizers to
be stored? Ans: — on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy
person Ans: — may carry Staphyloccocus
who should the manager contact when reporting a suspected
foodborne illness? Ans: — local regulatory authority
waste water backs up into the kitchen. who should be contacted
after the regulatory authority suspends the permit to operate?
Ans: — licensed plumber
what is the first thing a person in charge should do when someone
arrives at the foodservice operation and says that they are there to
conduct an inspection of the operation? Ans: — ask for
identifiction
what is the reaction of the immune system to a specific food
called? Ans: — food intolerance
tabletop equipment on legs requires a clearance of at least Ans: —
4 inches
© 2025 All rights reserved
SERUSAFE MANAGER EXAM
QUESTIONS AND CORRECT ANSWERS|
ACCURATE REAL EXAM WITH
FREQUENTLY TESTED QUESTIONS
AND RATIONALE|ALREADY A
GRADED|GUARANTEED
PASS|LATEST UPDATE 2025. Questions
and Correct Answers
which action could lead to cross contamination? Ans: — touching
more than one TCS food before washing your hands
the primary risk associated with transporting ice in containers
originally used to store chemicals is that they Ans: — may still
have residue after they have been cleaned
which procedure would help protect food from contamination by
food handlers and customers? Ans: — installing sneeze guards
above the salad bar
the third compartment in a three compartment sink is for Ans: —
sanitizing
why should training documentation reports be kept? Ans: — they
verify that training has been completed
a correctly designed and installed three compartment sink must
have which type of backflow prevention? Ans: — air gap
if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? Ans: — significant lack of
refrigeration
© 2025 All rights reserved
, 2 | Page
a food handler must remove what item before working with food?
Ans: — medical bracelet
the only acceptable jewelry for a food handler is a Ans: — plain
metal ring
mineral buildup has formed on the steam table. which cleaning
agent would best remove it? Ans: — delimer
a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside while
the slicer parts are washed, rinsed, and sanitized. the meat is then
put back on the slicer to continue slicing. what is the most serious
risk of this procedure? Ans: — time temperature abuse of the
roast beef
which is the best location for chemical detergents and sanitizers to
be stored? Ans: — on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy
person Ans: — may carry Staphyloccocus
who should the manager contact when reporting a suspected
foodborne illness? Ans: — local regulatory authority
waste water backs up into the kitchen. who should be contacted
after the regulatory authority suspends the permit to operate?
Ans: — licensed plumber
what is the first thing a person in charge should do when someone
arrives at the foodservice operation and says that they are there to
conduct an inspection of the operation? Ans: — ask for
identifiction
what is the reaction of the immune system to a specific food
called? Ans: — food intolerance
tabletop equipment on legs requires a clearance of at least Ans: —
4 inches
© 2025 All rights reserved
