ServSafe Manager Exam 80 Study
Guide 1: Questions and Answers |
Latest Version | 2025/2026 | Correct &
Verified
Which pathogen is commonly linked to improperly canned foods?
✔✔ Clostridium botulinum.
What is the maximum internal temperature for cold TCS foods?
✔✔ 41°F (5°C).
Which practice prevents allergen cross-contact?
✔✔ Using separate utensils, equipment, and thoroughly cleaning surfaces between foods.
Which bacteria produces toxins that can cause rapid-onset vomiting?
✔✔ Staphylococcus aureus.
Which pathogen is most often linked to raw or undercooked poultry?
✔✔ Salmonella spp.
1
,What is the minimum internal temperature for cooking seafood?
✔✔ 145°F (63°C) for 15 seconds.
Which action should a manager take if a food handler reports vomiting?
✔✔ Exclude them from work until symptom-free for at least 24 hours or cleared by a doctor.
Which temperature is required for cold holding TCS foods?
✔✔ 41°F (5°C) or lower.
Which foodborne illness can result from eating raw or undercooked ground beef?
✔✔ E. coli O157:H7.
What is the purpose of a HACCP plan?
✔✔ To identify, monitor, and control food safety hazards.
Which microorganism is linked to rice left at room temperature?
✔✔ Bacillus cereus.
2
, What is the first step in preventing foodborne illness?
✔✔ Proper handwashing and personal hygiene.
Which temperature range is considered the danger zone for bacterial growth?
✔✔ 41°F to 135°F (5°C to 57°C).
What is the minimum internal cooking temperature for poultry?
✔✔ 165°F (74°C) for 15 seconds.
Which pathogen is most commonly linked to ready-to-eat foods handled by infected employees?
✔✔ Norovirus.
How long can ready-to-eat TCS foods safely remain in the temperature danger zone?
✔✔ No more than 4 hours.
What is the minimum internal temperature for reheating previously cooked TCS food?
✔✔ 165°F (74°C) for 15 seconds.
3
Guide 1: Questions and Answers |
Latest Version | 2025/2026 | Correct &
Verified
Which pathogen is commonly linked to improperly canned foods?
✔✔ Clostridium botulinum.
What is the maximum internal temperature for cold TCS foods?
✔✔ 41°F (5°C).
Which practice prevents allergen cross-contact?
✔✔ Using separate utensils, equipment, and thoroughly cleaning surfaces between foods.
Which bacteria produces toxins that can cause rapid-onset vomiting?
✔✔ Staphylococcus aureus.
Which pathogen is most often linked to raw or undercooked poultry?
✔✔ Salmonella spp.
1
,What is the minimum internal temperature for cooking seafood?
✔✔ 145°F (63°C) for 15 seconds.
Which action should a manager take if a food handler reports vomiting?
✔✔ Exclude them from work until symptom-free for at least 24 hours or cleared by a doctor.
Which temperature is required for cold holding TCS foods?
✔✔ 41°F (5°C) or lower.
Which foodborne illness can result from eating raw or undercooked ground beef?
✔✔ E. coli O157:H7.
What is the purpose of a HACCP plan?
✔✔ To identify, monitor, and control food safety hazards.
Which microorganism is linked to rice left at room temperature?
✔✔ Bacillus cereus.
2
, What is the first step in preventing foodborne illness?
✔✔ Proper handwashing and personal hygiene.
Which temperature range is considered the danger zone for bacterial growth?
✔✔ 41°F to 135°F (5°C to 57°C).
What is the minimum internal cooking temperature for poultry?
✔✔ 165°F (74°C) for 15 seconds.
Which pathogen is most commonly linked to ready-to-eat foods handled by infected employees?
✔✔ Norovirus.
How long can ready-to-eat TCS foods safely remain in the temperature danger zone?
✔✔ No more than 4 hours.
What is the minimum internal temperature for reheating previously cooked TCS food?
✔✔ 165°F (74°C) for 15 seconds.
3
