1|Page
SERVSAFE MANAGER EXAM 2026 ||VERIFIED
EXAM!!!|| MOST RECENT EXAM ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) ALREADY GRADED A+ |
GUARANTEED SUCCESS!! NEWEST EXAM!!!
What agency is tasked with inspecting meat, poultry, eggs,
fruit, and vegetables transported across state lines? -
Answer-USDA
Food handlers are premitted to wear fingernail polish or
artificial nails when they - Answer-Use intact, well-
maintained gloves
What is the minimum internal temperature to which gravy
should be reheated in a microwave - Answer-165 degrees
Game animals received for sale in an operation should -
Answer-Be commercially raised for food purposes
What is the first step in proper handwashing? - Answer-
Wet hands and arms
,2|Page
What is minimum internal cooking temperature for poultry?
- Answer-165 degrees
Freezing food maintaines its safety because - Answer-Ut
inhibits the growth of pathogens
Which of the following is most likely to be contaminated
with the virus that causes Hepatitis A? - Answer-Raw
oysters on the half shell
Which method is NOT recommended for cooling food
safely? - Answer-Storing food in deep containers
What is the safe temperature for holding hot foods? -
Answer-At or above 135 degrees
Fresh fruits and vegetables should be washed - Answer-
Before cutting
Adding food coloring to ground beef to make it look fresher
is - Answer-Prohibited by the regulatory authroity
,3|Page
Which condition promotes the growth of bacteria - Answer-
Temperature between 41 and 135 degrees
What is the most effective way to prevent viral foodborne
diseases - Answer-Frequent handwashing
Which pathogen is classified as a parisite commonly
associated with undercooked pork? - Answer-Trichinella
Which policy should be followed when a food handler is
sick? - Answer-Send them home immediately and report it
to a supervisor
If a food handler later in the shift complains fo a sore
throat and a fever, what should the manager do with the
food prepared by this individual earlier in the day? -
Answer-Discard it
Which practice reduces the risk of cross-contamination? -
Answer-Using seperate cutting boards for raw meat and
vegetables
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Which food was cooled properly? - Answer-Cooked poultry
that cooled from 135 to 70 within 2 hours and from 70 to
41 within an additional 4 hours
Which action can lead to chemical contamination in a
restaurant? - Answer-/storing cleaning chemicals near
food
Ready-to-eat food must be discarded if it has - Answer-
Been handled by sick food handlers who are later
excluded
Which item is permissible for a food handler to wear on
their hjands or arms? - Answer-Plain metal band ring
Fresh beed must be received at or below which
temperature? - Answer-41 degrees
A chef uses bleach to sanitize a countertop and then
immediately prepares a salad on the same surface. This
practice could lead to - Answer-Chemical contamination
SERVSAFE MANAGER EXAM 2026 ||VERIFIED
EXAM!!!|| MOST RECENT EXAM ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT ANSWERS
(VERIFIED ANSWERS) ALREADY GRADED A+ |
GUARANTEED SUCCESS!! NEWEST EXAM!!!
What agency is tasked with inspecting meat, poultry, eggs,
fruit, and vegetables transported across state lines? -
Answer-USDA
Food handlers are premitted to wear fingernail polish or
artificial nails when they - Answer-Use intact, well-
maintained gloves
What is the minimum internal temperature to which gravy
should be reheated in a microwave - Answer-165 degrees
Game animals received for sale in an operation should -
Answer-Be commercially raised for food purposes
What is the first step in proper handwashing? - Answer-
Wet hands and arms
,2|Page
What is minimum internal cooking temperature for poultry?
- Answer-165 degrees
Freezing food maintaines its safety because - Answer-Ut
inhibits the growth of pathogens
Which of the following is most likely to be contaminated
with the virus that causes Hepatitis A? - Answer-Raw
oysters on the half shell
Which method is NOT recommended for cooling food
safely? - Answer-Storing food in deep containers
What is the safe temperature for holding hot foods? -
Answer-At or above 135 degrees
Fresh fruits and vegetables should be washed - Answer-
Before cutting
Adding food coloring to ground beef to make it look fresher
is - Answer-Prohibited by the regulatory authroity
,3|Page
Which condition promotes the growth of bacteria - Answer-
Temperature between 41 and 135 degrees
What is the most effective way to prevent viral foodborne
diseases - Answer-Frequent handwashing
Which pathogen is classified as a parisite commonly
associated with undercooked pork? - Answer-Trichinella
Which policy should be followed when a food handler is
sick? - Answer-Send them home immediately and report it
to a supervisor
If a food handler later in the shift complains fo a sore
throat and a fever, what should the manager do with the
food prepared by this individual earlier in the day? -
Answer-Discard it
Which practice reduces the risk of cross-contamination? -
Answer-Using seperate cutting boards for raw meat and
vegetables
, 4|Page
Which food was cooled properly? - Answer-Cooked poultry
that cooled from 135 to 70 within 2 hours and from 70 to
41 within an additional 4 hours
Which action can lead to chemical contamination in a
restaurant? - Answer-/storing cleaning chemicals near
food
Ready-to-eat food must be discarded if it has - Answer-
Been handled by sick food handlers who are later
excluded
Which item is permissible for a food handler to wear on
their hjands or arms? - Answer-Plain metal band ring
Fresh beed must be received at or below which
temperature? - Answer-41 degrees
A chef uses bleach to sanitize a countertop and then
immediately prepares a salad on the same surface. This
practice could lead to - Answer-Chemical contamination
