ServSafe Food Manager Practice
Exam Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which temperature range is considered the danger zone for bacterial growth?
a. 32°F–40°F (0°C–4°C)
✔✔ b. 41°F–135°F (5°C–57°C)
c. 136°F–165°F (58°C–74°C)
d. 0°F–32°F (-18°C–0°C)
What is the minimum temperature for hot holding of food?
a. 120°F (49°C)
✔✔ b. 135°F (57°C)
c. 140°F (60°C)
d. 130°F (54°C)
Which food is most commonly associated with Listeria monocytogenes?
a. Raw chicken
✔✔ b. Deli meats and soft cheeses
1
,c. Eggs
d. Raw fish
Which action prevents cross-contamination?
a. Using the same cutting board for meat and vegetables
✔✔ b. Using separate cutting boards for raw meat and ready-to-eat foods
c. Storing raw meat above ready-to-eat foods
d. Tasting food while cooking
Which symptom requires an employee to be excluded from work?
✔✔ a. Vomiting, diarrhea, or jaundice
b. Sneezing without fever
c. Coughing lightly
d. Mild headache
What is the minimum internal temperature for cooking ground beef?
a. 145°F (63°C)
✔✔ b. 155°F (68°C) for 15 seconds
2
,c. 165°F (74°C)
d. 135°F (57°C)
Which microorganism can grow at refrigeration temperatures?
✔✔ a. Listeria monocytogenes
b. Salmonella
c. Norovirus
d. Clostridium perfringens
Which practice is most important to prevent foodborne illness?
a. Tasting food for quality
✔✔ b. Proper handwashing
c. Wearing jewelry while cooking
d. Using extra salt
What is the minimum internal cooking temperature for poultry?
a. 145°F (63°C)
✔✔ b. 165°F (74°C)
3
, c. 155°F (68°C)
d. 135°F (57°C)
Which type of contamination comes from cleaning chemicals?
✔✔ a. Chemical
b. Biological
c. Physical
d. Microbial
How often should food-contact surfaces be cleaned and sanitized?
a. Once per day
✔✔ b. After each use or when switching food types
c. Weekly
d. Monthly
What is the proper way to thaw frozen food?
✔✔ a. In the refrigerator, under cold running water, or during cooking
b. At room temperature
4
Exam Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which temperature range is considered the danger zone for bacterial growth?
a. 32°F–40°F (0°C–4°C)
✔✔ b. 41°F–135°F (5°C–57°C)
c. 136°F–165°F (58°C–74°C)
d. 0°F–32°F (-18°C–0°C)
What is the minimum temperature for hot holding of food?
a. 120°F (49°C)
✔✔ b. 135°F (57°C)
c. 140°F (60°C)
d. 130°F (54°C)
Which food is most commonly associated with Listeria monocytogenes?
a. Raw chicken
✔✔ b. Deli meats and soft cheeses
1
,c. Eggs
d. Raw fish
Which action prevents cross-contamination?
a. Using the same cutting board for meat and vegetables
✔✔ b. Using separate cutting boards for raw meat and ready-to-eat foods
c. Storing raw meat above ready-to-eat foods
d. Tasting food while cooking
Which symptom requires an employee to be excluded from work?
✔✔ a. Vomiting, diarrhea, or jaundice
b. Sneezing without fever
c. Coughing lightly
d. Mild headache
What is the minimum internal temperature for cooking ground beef?
a. 145°F (63°C)
✔✔ b. 155°F (68°C) for 15 seconds
2
,c. 165°F (74°C)
d. 135°F (57°C)
Which microorganism can grow at refrigeration temperatures?
✔✔ a. Listeria monocytogenes
b. Salmonella
c. Norovirus
d. Clostridium perfringens
Which practice is most important to prevent foodborne illness?
a. Tasting food for quality
✔✔ b. Proper handwashing
c. Wearing jewelry while cooking
d. Using extra salt
What is the minimum internal cooking temperature for poultry?
a. 145°F (63°C)
✔✔ b. 165°F (74°C)
3
, c. 155°F (68°C)
d. 135°F (57°C)
Which type of contamination comes from cleaning chemicals?
✔✔ a. Chemical
b. Biological
c. Physical
d. Microbial
How often should food-contact surfaces be cleaned and sanitized?
a. Once per day
✔✔ b. After each use or when switching food types
c. Weekly
d. Monthly
What is the proper way to thaw frozen food?
✔✔ a. In the refrigerator, under cold running water, or during cooking
b. At room temperature
4
