ServSafe Manager Exam| Food Safety Certification Review 2026/2027
which action could lead to cross contamination? touching more than one TCS food before washing your hands
the primary risk associated with transporting ice in may still have residue after they have been cleaned
containers originally used to store chemicals is that they
which procedure would help protect food from installing sneeze guards above the salad bar
contamination by food handlers and customers?
the third compartment in a three compartment sink is for sanitizing
why should training documentation reports be kept? they verify that training has been completed
a correctly designed and installed three compartment air gap
sink must have which type of backflow prevention?
if found during a food safety inspection, which hazard is significant lack of refrigeration
grounds for closing a foodservice operation?
a food handler must remove what item before working medical bracelet
with food?
the only acceptable jewelry for a food handler is a plain metal ring
mineral buildup has formed on the steam table. which delimer
cleaning agent would best remove it?
a food handler is slicing roast beef continuously on a time temperature abuse of the roast beef
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?
which is the best location for chemical detergents and on shelves in the dishwashing area
sanitizers to be stored?
the hair, nose, throat, and infected cuts of an average may carry Staphyloccocus
healthy person
who should the manager contact when reporting a local regulatory authority
suspected foodborne illness?
waste water backs up into the kitchen. who should be licensed plumber
contacted after the regulatory authority suspends the
permit to operate?
, ServSafe Manager Exam| Food Safety Certification Review 2026/2027
what is the first thing a person in charge should do when ask for identifiction
someone arrives at the foodservice operation and says
that they are there to conduct an inspection of the
operation?
what is the reaction of the immune system to a specific food intolerance
food called?
tabletop equipment on legs requires a clearance of at 4 inches
least
shucked oysters must be purchased from an approved supplier
which food should be stored below all others in a cooler? raw poultry
a food handler has opened a container of commercially 7
prepared potato salad. after how many days must the
potato salad be discarded if it has been properly stored?
what is the correct way to clean a cutting board? wash, rinse, and sanitize
an illness caused by what pathogen must be reported to norovirus
the regulatory authority?
which temperature is acceptable for cold storing potato 46 F
salad?
cross contact is a concern with allergens in food
when prepping food for customers with a food allergy, wash, rinse, and sanitize cookware and utensils first
food handlers must
hand antiseptics may only be used if they are approved by the FDA
in order from top to bottom, how should a pan of fresh broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
chicken breasts, fresh salmon, a carton of broccoli, and
fresh ground beef be stored on shelves in a cooler?
which sink should be used to empty mop buckets and service
rinse cleaning tools and brushes?
a food handler should recalibrate a thermometer after it falls on the floor
sinks must be used for the correct intended purpose to cross contamination
prevent
which action could lead to cross contamination? touching more than one TCS food before washing your hands
the primary risk associated with transporting ice in may still have residue after they have been cleaned
containers originally used to store chemicals is that they
which procedure would help protect food from installing sneeze guards above the salad bar
contamination by food handlers and customers?
the third compartment in a three compartment sink is for sanitizing
why should training documentation reports be kept? they verify that training has been completed
a correctly designed and installed three compartment air gap
sink must have which type of backflow prevention?
if found during a food safety inspection, which hazard is significant lack of refrigeration
grounds for closing a foodservice operation?
a food handler must remove what item before working medical bracelet
with food?
the only acceptable jewelry for a food handler is a plain metal ring
mineral buildup has formed on the steam table. which delimer
cleaning agent would best remove it?
a food handler is slicing roast beef continuously on a time temperature abuse of the roast beef
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?
which is the best location for chemical detergents and on shelves in the dishwashing area
sanitizers to be stored?
the hair, nose, throat, and infected cuts of an average may carry Staphyloccocus
healthy person
who should the manager contact when reporting a local regulatory authority
suspected foodborne illness?
waste water backs up into the kitchen. who should be licensed plumber
contacted after the regulatory authority suspends the
permit to operate?
, ServSafe Manager Exam| Food Safety Certification Review 2026/2027
what is the first thing a person in charge should do when ask for identifiction
someone arrives at the foodservice operation and says
that they are there to conduct an inspection of the
operation?
what is the reaction of the immune system to a specific food intolerance
food called?
tabletop equipment on legs requires a clearance of at 4 inches
least
shucked oysters must be purchased from an approved supplier
which food should be stored below all others in a cooler? raw poultry
a food handler has opened a container of commercially 7
prepared potato salad. after how many days must the
potato salad be discarded if it has been properly stored?
what is the correct way to clean a cutting board? wash, rinse, and sanitize
an illness caused by what pathogen must be reported to norovirus
the regulatory authority?
which temperature is acceptable for cold storing potato 46 F
salad?
cross contact is a concern with allergens in food
when prepping food for customers with a food allergy, wash, rinse, and sanitize cookware and utensils first
food handlers must
hand antiseptics may only be used if they are approved by the FDA
in order from top to bottom, how should a pan of fresh broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
chicken breasts, fresh salmon, a carton of broccoli, and
fresh ground beef be stored on shelves in a cooler?
which sink should be used to empty mop buckets and service
rinse cleaning tools and brushes?
a food handler should recalibrate a thermometer after it falls on the floor
sinks must be used for the correct intended purpose to cross contamination
prevent
