Servsafe Manager Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
How often should managers check the internal temperature of hot-held foods?
✔✔ At least every 2 hours.
Which action ensures proper hand hygiene in foodservice?
✔✔ Requiring employees to wash hands for at least 20 seconds with soap and warm water.
What should a manager do if a supplier delivers food at unsafe temperatures?
✔✔ Reject the shipment and document the issue.
Which step is essential when cooling large quantities of hot food?
✔✔ Divide food into shallow containers to cool quickly in the refrigerator.
What is the proper way to store chemicals in a foodservice operation?
✔✔ Store them separately from food in labeled containers.
1
,Which monitoring practice helps maintain safe storage of refrigerated foods?
✔✔ Regularly checking and recording refrigerator temperatures.
What is the primary responsibility of a foodservice manager in preventing foodborne illness?
✔✔ Ensuring proper food safety practices and employee training.
Which practice helps prevent cross-contamination in a kitchen?
✔✔ Using separate cutting boards and utensils for raw and ready-to-eat foods.
What is the minimum internal temperature for cooking poultry to ensure safety?
✔✔ 165°F (74°C).
Which step should a manager take if an employee shows symptoms of vomiting or diarrhea?
✔✔ Exclude the employee from working with food until cleared by a healthcare professional.
What is the temperature danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
2
,What is the purpose of a HACCP plan in a foodservice establishment?
✔✔ To identify critical points in food handling where hazards can be controlled.
Which personal hygiene practice is required for all food handlers?
✔✔ Wearing clean clothing and hair restraints, and removing jewelry that can contaminate food.
How can a manager prevent allergen cross-contact in the kitchen?
✔✔ Use separate utensils, equipment, and surfaces for allergen-containing foods.
Which action is required if a foodborne illness outbreak occurs among customers?
✔✔ Notify the local regulatory authority immediately.
What is the proper way to thaw frozen food safely?
✔✔ In the refrigerator, under cold running water, or as part of the cooking process.
Which food requires special attention because it supports rapid bacterial growth?
✔✔ Time/Temperature Control for Safety (TCS) foods like dairy, meat, poultry, and cooked rice.
3
, What is a critical step in managing food safety when receiving shipments?
✔✔ Inspecting for damage, proper temperature, and correct labeling.
Which step should a manager take to control pests in the facility?
✔✔ Keep the facility clean, seal entry points, and store food properly.
What is the minimum internal temperature for cooking ground beef?
✔✔ 155°F (68°C) for 15 seconds.
Which training topic is essential for all new food employees?
✔✔ Proper handwashing, hygiene, and safe food handling practices.
Which step helps prevent contamination from employees during food prep?
✔✔ Requiring employees to stay home when sick.
Which documentation is important for managing a HACCP plan?
✔✔ Logs of temperatures, cleaning schedules, and corrective actions.
4
Answers | Latest Version | 2025/2026 |
Correct & Verified
How often should managers check the internal temperature of hot-held foods?
✔✔ At least every 2 hours.
Which action ensures proper hand hygiene in foodservice?
✔✔ Requiring employees to wash hands for at least 20 seconds with soap and warm water.
What should a manager do if a supplier delivers food at unsafe temperatures?
✔✔ Reject the shipment and document the issue.
Which step is essential when cooling large quantities of hot food?
✔✔ Divide food into shallow containers to cool quickly in the refrigerator.
What is the proper way to store chemicals in a foodservice operation?
✔✔ Store them separately from food in labeled containers.
1
,Which monitoring practice helps maintain safe storage of refrigerated foods?
✔✔ Regularly checking and recording refrigerator temperatures.
What is the primary responsibility of a foodservice manager in preventing foodborne illness?
✔✔ Ensuring proper food safety practices and employee training.
Which practice helps prevent cross-contamination in a kitchen?
✔✔ Using separate cutting boards and utensils for raw and ready-to-eat foods.
What is the minimum internal temperature for cooking poultry to ensure safety?
✔✔ 165°F (74°C).
Which step should a manager take if an employee shows symptoms of vomiting or diarrhea?
✔✔ Exclude the employee from working with food until cleared by a healthcare professional.
What is the temperature danger zone for bacterial growth in food?
✔✔ 41°F to 135°F (5°C to 57°C).
2
,What is the purpose of a HACCP plan in a foodservice establishment?
✔✔ To identify critical points in food handling where hazards can be controlled.
Which personal hygiene practice is required for all food handlers?
✔✔ Wearing clean clothing and hair restraints, and removing jewelry that can contaminate food.
How can a manager prevent allergen cross-contact in the kitchen?
✔✔ Use separate utensils, equipment, and surfaces for allergen-containing foods.
Which action is required if a foodborne illness outbreak occurs among customers?
✔✔ Notify the local regulatory authority immediately.
What is the proper way to thaw frozen food safely?
✔✔ In the refrigerator, under cold running water, or as part of the cooking process.
Which food requires special attention because it supports rapid bacterial growth?
✔✔ Time/Temperature Control for Safety (TCS) foods like dairy, meat, poultry, and cooked rice.
3
, What is a critical step in managing food safety when receiving shipments?
✔✔ Inspecting for damage, proper temperature, and correct labeling.
Which step should a manager take to control pests in the facility?
✔✔ Keep the facility clean, seal entry points, and store food properly.
What is the minimum internal temperature for cooking ground beef?
✔✔ 155°F (68°C) for 15 seconds.
Which training topic is essential for all new food employees?
✔✔ Proper handwashing, hygiene, and safe food handling practices.
Which step helps prevent contamination from employees during food prep?
✔✔ Requiring employees to stay home when sick.
Which documentation is important for managing a HACCP plan?
✔✔ Logs of temperatures, cleaning schedules, and corrective actions.
4
