ServSafe NEHA FOOD MANAGER TEST INDIANA
|ACTUAL QUESTIONS AND VERIFIED
ANSWERS|BRAND NEW 2026-2027
UPDATE|GRADED A+
Question 1
What is the purpose of cleaning?
A. Reduce the levels of microorganisms
B. remove food residue, dirt and grease from surfaces
C. Give staff something to do with their free time
D. To test new cleaning agents
CORRECT ANSWER
B
Question 2
What is the name for the process of reducing microorganisms to a safe level?
A. Chemical cleaning g
B. Thermal cleaning
C. Physical cleaning
D. Sanitizing
CORRECT ANSWER
D
Question 3
Which of the following statements is true about cleaning and sanitizing?
1
,A. All equipment and surfaces need to be cleaned
B. All equipment and surfaces need to be sanitized
C. All equipment and surfaces need to be cleaned and sanitized
D. Equipment that is not cleaned properly must sanitized
CORRECT ANSWER
A
Question 4
When surfaces are in contact with time/temp control for safety (PHF) what is the max
amount of time allowed between sanitations?
A.2 hours
B. 4 hours
C. 6 hours
D. 30 minutes
CORRECT ANSWER
C
Question 5
Each of the following statements is true regarding dishwashing machines except:
A. The machine should be cleaned at least once a week
B.the correct water temp should be monitored and maintained
C. Items placed in the dishwasher should be rise first
D. The manufacturers operating instructions should be followed
CORRECT ANSWER
A
2
,Question 6
For hot-water sanitation, items should be immersed in water for 30 seconds at what
temperature?
A. 185 F
B. 171 F
C. 121 F
D. 98.6 F
CORRECT ANSWER
B
Question 7
Which two of the following statements are true of CIP equipment?
A. It should have sufficient access points to allow inspection
B. It should be professionally cleaned
C. It needs to be cleaned at least once a year
D. It should be self draining
CORRECT ANSWER
A, D
Question 8
What is the order of a typical CIP sequence?
A. Wash with detergent, first rinse, inspect, second rinse, air dry
B. Rinse, wash with detergent, sanitation, rinse, air dry
C. Pre-rinse, wash with detergent, immediate rinse, sanitization, air dry
3
, D. Pre-rinse, sanitization, intermediate rinse, wash with detergent, final rinse
CORRECT ANSWER
C
Question 9
What resource would you check for information about the hazards of a specific chemical
and directions for safe use?
A. The OSHA log book
B. The FDA food code
C. The MSDS
D. The HAZCOM plan
CORRECT ANSWER
C
Question 10
Cleaning schedules must clearly specify details regarding all the following except:
A. Who should be notified if a cleaning supply needs to be replenished
B. What equipment should be cleaned
C.which staff members are responsible for what tasks
D. When the cleaning should take place
CORRECT ANSWER
A
Question 11
4
|ACTUAL QUESTIONS AND VERIFIED
ANSWERS|BRAND NEW 2026-2027
UPDATE|GRADED A+
Question 1
What is the purpose of cleaning?
A. Reduce the levels of microorganisms
B. remove food residue, dirt and grease from surfaces
C. Give staff something to do with their free time
D. To test new cleaning agents
CORRECT ANSWER
B
Question 2
What is the name for the process of reducing microorganisms to a safe level?
A. Chemical cleaning g
B. Thermal cleaning
C. Physical cleaning
D. Sanitizing
CORRECT ANSWER
D
Question 3
Which of the following statements is true about cleaning and sanitizing?
1
,A. All equipment and surfaces need to be cleaned
B. All equipment and surfaces need to be sanitized
C. All equipment and surfaces need to be cleaned and sanitized
D. Equipment that is not cleaned properly must sanitized
CORRECT ANSWER
A
Question 4
When surfaces are in contact with time/temp control for safety (PHF) what is the max
amount of time allowed between sanitations?
A.2 hours
B. 4 hours
C. 6 hours
D. 30 minutes
CORRECT ANSWER
C
Question 5
Each of the following statements is true regarding dishwashing machines except:
A. The machine should be cleaned at least once a week
B.the correct water temp should be monitored and maintained
C. Items placed in the dishwasher should be rise first
D. The manufacturers operating instructions should be followed
CORRECT ANSWER
A
2
,Question 6
For hot-water sanitation, items should be immersed in water for 30 seconds at what
temperature?
A. 185 F
B. 171 F
C. 121 F
D. 98.6 F
CORRECT ANSWER
B
Question 7
Which two of the following statements are true of CIP equipment?
A. It should have sufficient access points to allow inspection
B. It should be professionally cleaned
C. It needs to be cleaned at least once a year
D. It should be self draining
CORRECT ANSWER
A, D
Question 8
What is the order of a typical CIP sequence?
A. Wash with detergent, first rinse, inspect, second rinse, air dry
B. Rinse, wash with detergent, sanitation, rinse, air dry
C. Pre-rinse, wash with detergent, immediate rinse, sanitization, air dry
3
, D. Pre-rinse, sanitization, intermediate rinse, wash with detergent, final rinse
CORRECT ANSWER
C
Question 9
What resource would you check for information about the hazards of a specific chemical
and directions for safe use?
A. The OSHA log book
B. The FDA food code
C. The MSDS
D. The HAZCOM plan
CORRECT ANSWER
C
Question 10
Cleaning schedules must clearly specify details regarding all the following except:
A. Who should be notified if a cleaning supply needs to be replenished
B. What equipment should be cleaned
C.which staff members are responsible for what tasks
D. When the cleaning should take place
CORRECT ANSWER
A
Question 11
4
