ServSafe Manager Exam Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Manager Exam Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the first step in developing a HACCP plan? Conduct a hazard analysis to identify potential food safety risks. How often should a manager check the temperature of TCS foods during service? At least every 2 hours or according to the operation’s policy. How can cross-contamination be prevented in a kitchen? By using separate cutting boards, utensils, and storage for raw and ready-to-eat foods. When should handwashing be performed in a foodservice operation? Before handling food, after handling raw food, after using the restroom, and after touching face, hair, or body. What should a manager do if a food handler shows symptoms of vomiting or diarrhea? Exclude the food handler from working until cleared by a medical professional. 2 What is the correct temperature range for holding hot TCS food? 135°F (57°C) or higher. What is the proper way to cool large batches of cooked food? Use shallow pans, ice baths, or blast chillers to cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours. How often should sanitizer solution be checked for effectiveness? Regularly throughout the day using test strips or according to manufacturer instructions. What is the minimum temperature for reheating previously cooked TCS food for hot holding? 165°F (74°C) for 15 seconds within 2 hours. How should chemicals be stored in a foodservice operation? Away from food, food-contact surfaces, and utensils in a clearly labeled and separate area. What is the correct method for storing raw meat in a refrigerator? 3 Below ready-to-eat foods, in sealed containers, and in order to prevent dripping onto other foods. When should a food contact surface be cleaned and sanitized? After each use, after handling raw TCS food, and any time contamination occurs. What is the minimum internal cooking temperature for ground beef? 155°F (68°C) for 15 seconds. What is a critical control point in food safety? A step in the process where a hazard can be prevented, eliminated, or reduced to a safe level. How should a manager handle a confirmed case of foodborne illness in an employee? Notify local regulatory authorities and follow exclusion or restriction guidelines. What is the purpose of a FIFO system in food storage? To ensure older stock is used before newer stock, reducing the risk of foodborne illness. 4 What is the proper way to thaw frozen meat safely? In the refrigerator, under running cold water,