ServSafe Practice Test 2025 (Questions) Answered
5 steps to Active Managerial Control
Consider 5 risk factors, identify issues, develop policies and procedures, monitor, verify policies and procedures work,
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Rinsing
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is
being served?
70°F
Food must be cold from 135°F to ____ within two hours.
70°F
A handwashing station should have hot and cold water, soap, a way to dry hands , and a
Garbage container.
, ServSafe Practice Test 2025 (Questions) Answered
Hot TCS food being hot held for service must be at what temperature.
135°F
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
An imminent health hazard, such as a water supply interruption, requires immediate correction or
Closure of the operation.
In a heat sanitizing dishwasher what is the minimum temperature for the final rinse?
180°F
A manager's responsibility to actively control risk factors for food borne illnesses is called
Active managerial control
5 steps to Active Managerial Control
Consider 5 risk factors, identify issues, develop policies and procedures, monitor, verify policies and procedures work,
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Rinsing
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is
being served?
70°F
Food must be cold from 135°F to ____ within two hours.
70°F
A handwashing station should have hot and cold water, soap, a way to dry hands , and a
Garbage container.
, ServSafe Practice Test 2025 (Questions) Answered
Hot TCS food being hot held for service must be at what temperature.
135°F
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream.
An imminent health hazard, such as a water supply interruption, requires immediate correction or
Closure of the operation.
In a heat sanitizing dishwasher what is the minimum temperature for the final rinse?
180°F
A manager's responsibility to actively control risk factors for food borne illnesses is called
Active managerial control
