Servsafe Manager Study Guide
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
How often should food contact surfaces be cleaned and sanitized?
✔✔ After each use or when switching between food types.
Which pathogen is commonly linked to ready-to-eat deli meats?
✔✔ Listeria monocytogenes.
What is the purpose of a HACCP plan?
✔✔ To identify and control food safety hazards at critical points in the process.
Which food hazard comes from physical objects like glass or metal fragments?
✔✔ Physical hazard.
What is the minimum internal cooking temperature for seafood?
✔✔ 145°F (63°C) for 15 seconds.
1
,Which step is necessary when cooling large quantities of hot food?
✔✔ Divide into shallow containers and refrigerate promptly.
What is the primary purpose of a food safety management system in a restaurant?
✔✔ To prevent foodborne illness by controlling hazards.
Which bacteria is most commonly associated with improperly cooked poultry?
✔✔ Salmonella spp.
What is the minimum temperature hot TCS foods must be held at during service?
✔✔ 135°F (57°C).
Which food should be stored on the top shelf of a refrigerator to prevent cross-contamination?
✔✔ Ready-to-eat foods.
What is the proper handwashing procedure for food handlers?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
2
, Which pathogen is most often linked to raw shellfish?
✔✔ Vibrio vulnificus.
What is the maximum time TCS foods can remain in the temperature danger zone?
✔✔ 4 hours.
How should a manager respond if an employee reports vomiting or diarrhea?
✔✔ Exclude the employee from working with food until cleared by a medical professional.
Which practice is critical to prevent chemical contamination?
✔✔ Store chemicals away from food and use labeled containers.
What is the minimum internal cooking temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
Which procedure helps prevent cross-contamination in a kitchen?
✔✔ Use separate cutting boards for raw meat and ready-to-eat foods.
3
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
How often should food contact surfaces be cleaned and sanitized?
✔✔ After each use or when switching between food types.
Which pathogen is commonly linked to ready-to-eat deli meats?
✔✔ Listeria monocytogenes.
What is the purpose of a HACCP plan?
✔✔ To identify and control food safety hazards at critical points in the process.
Which food hazard comes from physical objects like glass or metal fragments?
✔✔ Physical hazard.
What is the minimum internal cooking temperature for seafood?
✔✔ 145°F (63°C) for 15 seconds.
1
,Which step is necessary when cooling large quantities of hot food?
✔✔ Divide into shallow containers and refrigerate promptly.
What is the primary purpose of a food safety management system in a restaurant?
✔✔ To prevent foodborne illness by controlling hazards.
Which bacteria is most commonly associated with improperly cooked poultry?
✔✔ Salmonella spp.
What is the minimum temperature hot TCS foods must be held at during service?
✔✔ 135°F (57°C).
Which food should be stored on the top shelf of a refrigerator to prevent cross-contamination?
✔✔ Ready-to-eat foods.
What is the proper handwashing procedure for food handlers?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
2
, Which pathogen is most often linked to raw shellfish?
✔✔ Vibrio vulnificus.
What is the maximum time TCS foods can remain in the temperature danger zone?
✔✔ 4 hours.
How should a manager respond if an employee reports vomiting or diarrhea?
✔✔ Exclude the employee from working with food until cleared by a medical professional.
Which practice is critical to prevent chemical contamination?
✔✔ Store chemicals away from food and use labeled containers.
What is the minimum internal cooking temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
Which procedure helps prevent cross-contamination in a kitchen?
✔✔ Use separate cutting boards for raw meat and ready-to-eat foods.
3
