ServSafe Manager Exam | Complete Exam Questions, Verified
Correct Answers and Detailed Explanations –2026 Latest
Update |Graded A+.
Question 1
What is the minimum internal temperature required for cooking poultry,
stuffing, stuffed meats, and stuffed pasta?
A. 135°F (57°C) for 15 seconds
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 17 seconds
D. 165°F (74°C) for 15 seconds
Correct Answer: D
Explanation:
Poultry, stuffing, stuffed meats, stuffed seafood, and stuffed pasta must be
cooked to 165°F (74°C) for at least 15 seconds to destroy harmful
pathogens such as Salmonella.
Question 2
A food handler has diarrhea and has been diagnosed with Norovirus. What
should the manager do?
A. Allow the employee to work with gloves.
B. Restrict the employee from working with food.
C. Exclude the employee from the operation.
D. Assign the employee to dishwashing.
Correct Answer: C
Explanation:
1|Page
,Employees diagnosed with Norovirus must be excluded from the
establishment until they meet health department requirements for returning
to work.
Question 3
Which practice best helps prevent cross-contamination?
A. Using the same cutting board for raw chicken and lettuce
B. Washing hands after handling raw meat
C. Storing raw meat above ready-to-eat foods
D. Using one wiping cloth all day
Correct Answer: B
Explanation:
Proper handwashing after handling raw meat prevents harmful
microorganisms from spreading to ready-to-eat foods.
Question 4
What is the acceptable temperature range for refrigerated TCS
(Time/Temperature Control for Safety) food?
A. 32°F–50°F
B. 41°F (5°C) or lower
C. 45°F–55°F
D. Below 60°F
Correct Answer: B
Explanation:
Cold TCS food must be maintained at 41°F (5°C) or below to slow bacterial
growth.
2|Page
,Question 5
How long should hands and arms be scrubbed during proper handwashing?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 45 seconds
Correct Answer: C
Explanation:
Food handlers should scrub hands and exposed portions of their arms for 10–
15 seconds, with the complete handwashing process taking about 20
seconds.
Question 6
Which pathogen is commonly associated with undercooked ground beef?
A. Hepatitis A
B. Listeria monocytogenes
C. Escherichia coli (E. coli)
D. Vibrio vulnificus
Correct Answer: C
Explanation:
Ground beef can contain E. coli O157:H7, making proper cooking
temperatures essential.
Question 7
What is the danger zone for food temperatures?
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, A. 0°F–32°F
B. 32°F–70°F
C. 41°F–135°F
D. 70°F–165°F
Correct Answer: C
Explanation:
The danger zone is 41°F–135°F, where bacteria multiply rapidly.
Question 8
Which item should always be stored on the lowest shelf in a refrigerator?
A. Fresh fruit
B. Cooked vegetables
C. Raw poultry
D. Prepared salads
Correct Answer: C
Explanation:
Raw poultry should be stored below all ready-to-eat foods to prevent juices
from contaminating other foods.
Question 9
When should a food handler wash their hands?
A. After using the restroom
B. After touching raw meat
C. After handling garbage
D. All of the above
Correct Answer: D
4|Page
Correct Answers and Detailed Explanations –2026 Latest
Update |Graded A+.
Question 1
What is the minimum internal temperature required for cooking poultry,
stuffing, stuffed meats, and stuffed pasta?
A. 135°F (57°C) for 15 seconds
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 17 seconds
D. 165°F (74°C) for 15 seconds
Correct Answer: D
Explanation:
Poultry, stuffing, stuffed meats, stuffed seafood, and stuffed pasta must be
cooked to 165°F (74°C) for at least 15 seconds to destroy harmful
pathogens such as Salmonella.
Question 2
A food handler has diarrhea and has been diagnosed with Norovirus. What
should the manager do?
A. Allow the employee to work with gloves.
B. Restrict the employee from working with food.
C. Exclude the employee from the operation.
D. Assign the employee to dishwashing.
Correct Answer: C
Explanation:
1|Page
,Employees diagnosed with Norovirus must be excluded from the
establishment until they meet health department requirements for returning
to work.
Question 3
Which practice best helps prevent cross-contamination?
A. Using the same cutting board for raw chicken and lettuce
B. Washing hands after handling raw meat
C. Storing raw meat above ready-to-eat foods
D. Using one wiping cloth all day
Correct Answer: B
Explanation:
Proper handwashing after handling raw meat prevents harmful
microorganisms from spreading to ready-to-eat foods.
Question 4
What is the acceptable temperature range for refrigerated TCS
(Time/Temperature Control for Safety) food?
A. 32°F–50°F
B. 41°F (5°C) or lower
C. 45°F–55°F
D. Below 60°F
Correct Answer: B
Explanation:
Cold TCS food must be maintained at 41°F (5°C) or below to slow bacterial
growth.
2|Page
,Question 5
How long should hands and arms be scrubbed during proper handwashing?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 45 seconds
Correct Answer: C
Explanation:
Food handlers should scrub hands and exposed portions of their arms for 10–
15 seconds, with the complete handwashing process taking about 20
seconds.
Question 6
Which pathogen is commonly associated with undercooked ground beef?
A. Hepatitis A
B. Listeria monocytogenes
C. Escherichia coli (E. coli)
D. Vibrio vulnificus
Correct Answer: C
Explanation:
Ground beef can contain E. coli O157:H7, making proper cooking
temperatures essential.
Question 7
What is the danger zone for food temperatures?
3|Page
, A. 0°F–32°F
B. 32°F–70°F
C. 41°F–135°F
D. 70°F–165°F
Correct Answer: C
Explanation:
The danger zone is 41°F–135°F, where bacteria multiply rapidly.
Question 8
Which item should always be stored on the lowest shelf in a refrigerator?
A. Fresh fruit
B. Cooked vegetables
C. Raw poultry
D. Prepared salads
Correct Answer: C
Explanation:
Raw poultry should be stored below all ready-to-eat foods to prevent juices
from contaminating other foods.
Question 9
When should a food handler wash their hands?
A. After using the restroom
B. After touching raw meat
C. After handling garbage
D. All of the above
Correct Answer: D
4|Page
