ServSafe Manager 7th Edition - Study
Guide Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
What is the first step a manager should take when an employee reports feeling sick at work?
✔✔Exclude the employee from handling food and assess symptoms according to policy.
How often should food-contact surfaces be cleaned and sanitized in a busy kitchen?
✔✔At least every four hours or after each task that may cause contamination.
How can a manager prevent cross-contamination between raw and ready-to-eat foods?
✔✔Use separate cutting boards, utensils, and storage areas for raw and ready-to-eat items.
What is the first action to take if a customer reports a suspected foodborne illness?
✔✔Document the complaint and notify local regulatory authorities if required.
What is the maximum time TCS (time/temperature control for safety) food can be in the
temperature danger zone?
✔✔4 hours.
1
,How should food be stored in a refrigerator to prevent cross-contamination?
✔✔Ready-to-eat foods on top, whole cuts of meat below, ground meats next, and poultry on the
bottom.
What is the proper handwashing procedure in a foodservice operation?
✔✔Wash hands with warm water and soap for at least 20 seconds, rinse, and dry with a
disposable towel.
When should gloves be used in a foodservice setting?
✔✔Whenever handling ready-to-eat food and after proper handwashing.
What is the correct procedure for cooling large batches of hot food safely?
✔✔Divide into smaller portions, use shallow pans, and cool from 135°F to 70°F within 2 hours,
then to 41°F within an additional 4 hours.
Which method is most effective for preventing food allergens from contaminating other foods?
✔✔Clean and sanitize equipment, utensils, and surfaces between preparation of allergen-
containing foods.
2
, What is the best way to prevent norovirus in a foodservice operation?
✔✔Ensure proper handwashing, exclude sick employees, and disinfect contaminated surfaces.
How should thermometers be calibrated?
✔✔Using the ice-point method with crushed ice and water, adjusting to 32°F, or the boiling-
point method at 212°F.
What is the main reason for implementing a HACCP plan in a foodservice operation?
✔✔To identify, monitor, and control critical points where food safety hazards can occur.
How should a food handler handle a minor cut or wound on their hand?
✔✔Cover the wound with a bandage and glove before handling food.
What is the minimum internal cooking temperature for ground beef?
✔✔155°F (68°C) for 15 seconds.
What is the first step in responding to a chemical contamination in food?
3
Guide Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
What is the first step a manager should take when an employee reports feeling sick at work?
✔✔Exclude the employee from handling food and assess symptoms according to policy.
How often should food-contact surfaces be cleaned and sanitized in a busy kitchen?
✔✔At least every four hours or after each task that may cause contamination.
How can a manager prevent cross-contamination between raw and ready-to-eat foods?
✔✔Use separate cutting boards, utensils, and storage areas for raw and ready-to-eat items.
What is the first action to take if a customer reports a suspected foodborne illness?
✔✔Document the complaint and notify local regulatory authorities if required.
What is the maximum time TCS (time/temperature control for safety) food can be in the
temperature danger zone?
✔✔4 hours.
1
,How should food be stored in a refrigerator to prevent cross-contamination?
✔✔Ready-to-eat foods on top, whole cuts of meat below, ground meats next, and poultry on the
bottom.
What is the proper handwashing procedure in a foodservice operation?
✔✔Wash hands with warm water and soap for at least 20 seconds, rinse, and dry with a
disposable towel.
When should gloves be used in a foodservice setting?
✔✔Whenever handling ready-to-eat food and after proper handwashing.
What is the correct procedure for cooling large batches of hot food safely?
✔✔Divide into smaller portions, use shallow pans, and cool from 135°F to 70°F within 2 hours,
then to 41°F within an additional 4 hours.
Which method is most effective for preventing food allergens from contaminating other foods?
✔✔Clean and sanitize equipment, utensils, and surfaces between preparation of allergen-
containing foods.
2
, What is the best way to prevent norovirus in a foodservice operation?
✔✔Ensure proper handwashing, exclude sick employees, and disinfect contaminated surfaces.
How should thermometers be calibrated?
✔✔Using the ice-point method with crushed ice and water, adjusting to 32°F, or the boiling-
point method at 212°F.
What is the main reason for implementing a HACCP plan in a foodservice operation?
✔✔To identify, monitor, and control critical points where food safety hazards can occur.
How should a food handler handle a minor cut or wound on their hand?
✔✔Cover the wound with a bandage and glove before handling food.
What is the minimum internal cooking temperature for ground beef?
✔✔155°F (68°C) for 15 seconds.
What is the first step in responding to a chemical contamination in food?
3
