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.
the only acceptable jewelry for a food handler is a ......answer.....plain metal
ring
mineral buildup has formed on the steam table. which cleaning agent would
best remove it? ......answer.....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?
......answer.....time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be
stored? ......answer.....on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person
......answer.....may carry Staphyloccocus
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who should the manager contact when reporting a suspected foodborne
illness? ......answer.....local regulatory authority
waste water backs up into the kitchen. who should be contacted after the
regulatory authority suspends the permit to operate? ......answer.....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? ......answer.....ask for identifiction
what is the reaction of the immune system to a specific food called?
......answer.....food intolerance
tabletop equipment on legs requires a clearance of at least ......answer.....4
inches
shucked oysters must be ......answer.....purchased from an approved supplier
SERUSAFE MANAGER EXAM QUESTIONS AND
CORRECT ANSWERS| ACCURATE REAL EXAM WITH
FREQUENTLY TESTED QUESTIONS AND
RATIONALE|ALREADY A GRADED|GUARANTEED
PASS|LATEST UPDATE 2025.
the only acceptable jewelry for a food handler is a ......answer.....plain metal
ring
mineral buildup has formed on the steam table. which cleaning agent would
best remove it? ......answer.....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?
......answer.....time temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers to be
stored? ......answer.....on shelves in the dishwashing area
the hair, nose, throat, and infected cuts of an average healthy person
......answer.....may carry Staphyloccocus
, 2|Page
who should the manager contact when reporting a suspected foodborne
illness? ......answer.....local regulatory authority
waste water backs up into the kitchen. who should be contacted after the
regulatory authority suspends the permit to operate? ......answer.....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? ......answer.....ask for identifiction
what is the reaction of the immune system to a specific food called?
......answer.....food intolerance
tabletop equipment on legs requires a clearance of at least ......answer.....4
inches
shucked oysters must be ......answer.....purchased from an approved supplier
