ServSafe Manager Exam 2024 Questions And Answers With
Correct Solutions
1. What should you do when taking a food order from customers who have concerns about food
allergies - CORRECT ANSWER- Describe each menu item to the customer who ask, including any
"secret" ingredients
2. What temperature should the water be for manual dishwashing? - CORRECT ANSWER- Must be
at least 110 F
3. A food handler just finished storing a dry food delivery, which step was done correctly? -
CORRECT ANSWER- Stored food away from the wall
4. 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? - CORRECT ANSWER- Throw it out
5. Single use gloves are not required when - CORRECT ANSWER- Washing product
6. What should a food handler do to make gloves easier to put on? - CORRECT ANSWER- Select the
right size gloves
7. What should food handlers do after leaving and returning to the prep area? - CORRECT
ANSWER- Wash hands
8. What rule for serving bread should food handlers practice? - CORRECT ANSWER- Do not re-
serve uneaten bread
9. What does the L stand for in the FDA'S ALERT tool? - CORRECT ANSWER- Look
, 10. What is the minimum internal cooking temp for chicken breasts? - CORRECT ANSWER- 165°F
(74 °C) for 15 seconds
11. What factors influence the effectiveness of a chemical sanitizer? - CORRECT ANSWER-
Concentration,temperature,contact time, pH and water hardness.
12. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours? - CORRECT ANSWER- 24 Hours
13. What is the minimum internal cooking temperature for a veal chop? - CORRECT ANSWER-
135°F(57 °C)
14. Why should food temperature be taken in 2 different locations? - CORRECT ANSWER-
Temperature may vary in the food
15. What causes Preschool age children to be at risk for foodborne illness? - CORRECT ANSWER-
Their immune systems are not strong
16. How should staff make sure the chemical sanitizer being used on a food prep surface is at the
correct strength? - CORRECT ANSWER- Use a test kit to check the sanitizers concentration when
mixing it
17. When can a glass thermometers be used? - CORRECT ANSWER- When enclosed in a shatter
proof casing
18. 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? - CORRECT ANSWER- 3 p,
19. What practice should be used to prevent seafood toxins from causing foodborne illness? -
CORRECT ANSWER- Purchasing food from approved , reputable suppliers
20. What should a server do after clearing a table? - CORRECT ANSWER- Wash hands
Correct Solutions
1. What should you do when taking a food order from customers who have concerns about food
allergies - CORRECT ANSWER- Describe each menu item to the customer who ask, including any
"secret" ingredients
2. What temperature should the water be for manual dishwashing? - CORRECT ANSWER- Must be
at least 110 F
3. A food handler just finished storing a dry food delivery, which step was done correctly? -
CORRECT ANSWER- Stored food away from the wall
4. 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? - CORRECT ANSWER- Throw it out
5. Single use gloves are not required when - CORRECT ANSWER- Washing product
6. What should a food handler do to make gloves easier to put on? - CORRECT ANSWER- Select the
right size gloves
7. What should food handlers do after leaving and returning to the prep area? - CORRECT
ANSWER- Wash hands
8. What rule for serving bread should food handlers practice? - CORRECT ANSWER- Do not re-
serve uneaten bread
9. What does the L stand for in the FDA'S ALERT tool? - CORRECT ANSWER- Look
, 10. What is the minimum internal cooking temp for chicken breasts? - CORRECT ANSWER- 165°F
(74 °C) for 15 seconds
11. What factors influence the effectiveness of a chemical sanitizer? - CORRECT ANSWER-
Concentration,temperature,contact time, pH and water hardness.
12. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours? - CORRECT ANSWER- 24 Hours
13. What is the minimum internal cooking temperature for a veal chop? - CORRECT ANSWER-
135°F(57 °C)
14. Why should food temperature be taken in 2 different locations? - CORRECT ANSWER-
Temperature may vary in the food
15. What causes Preschool age children to be at risk for foodborne illness? - CORRECT ANSWER-
Their immune systems are not strong
16. How should staff make sure the chemical sanitizer being used on a food prep surface is at the
correct strength? - CORRECT ANSWER- Use a test kit to check the sanitizers concentration when
mixing it
17. When can a glass thermometers be used? - CORRECT ANSWER- When enclosed in a shatter
proof casing
18. 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? - CORRECT ANSWER- 3 p,
19. What practice should be used to prevent seafood toxins from causing foodborne illness? -
CORRECT ANSWER- Purchasing food from approved , reputable suppliers
20. What should a server do after clearing a table? - CORRECT ANSWER- Wash hands
