SERVSAFE MANAGER EXAM (TRUE/FALSE REVIEW) - ACTUAL EXAM
2026/2027 | COMPLETE COURSE REVIEW | 50 VERIFIED Q&A | COMPLETE
RATIONALES | PASS GUARANTEED - A+ GRADED
TRUE/FALSE QUESTION 1
Statement: TCS food must be cooled from 135°F to 70°F within 2 hours.
A. False
B. True
Rationale: According to the FDA Food Code, TCS food must be cooled from 135°F to 70°F within 2 hours.
This is the first stage of the two-stage cooling process. The food must then be cooled from 70°F to 41°F within
an additional 4 hours.
TRUE/FALSE QUESTION 2
Statement: Ground beef must be cooked to an internal temperature of 145°F.
A. False
B. True
Rationale: Ground beef must be cooked to an internal temperature of 155°F (68°C) for 15 seconds. Grinding
exposes more surface area to bacteria, making it more susceptible to contamination. Whole cuts of beef may
be cooked to 145°F, but ground beef requires a higher temperature.
TRUE/FALSE QUESTION 3
Statement: Food handlers must wash their hands for a minimum of 20 seconds with soap and warm water.
A. False
B. True
, SERVSAFE MANAGER EXAM (TRUE/FALSE REVIEW) - ACTUAL EXAM
2026/2027 | COMPLETE COURSE REVIEW | 50 VERIFIED Q&A | COMPLETE
RATIONALES | PASS GUARANTEED - A+ GRADED
Rationale: Food handlers must scrub their hands and exposed arms with soap for at least 20 seconds. This is
followed by rinsing and drying with single-use paper towels. Proper handwashing is the most critical practice
for preventing foodborne illness.
TRUE/FALSE QUESTION 4
Statement: The temperature danger zone is between 41°F and 135°F.
A. False
B. True
Rationale: The temperature danger zone is 41°F to 135°F (5°C to 57°C). In this temperature range, bacteria
grow rapidly and can reach dangerous levels. TCS food must be kept out of the temperature danger zone
through proper cooking, cooling, and holding practices.
TRUE/FALSE QUESTION 5
Statement: Poultry must be cooked to an internal temperature of 155°F.
A. False
B. True
Rationale: Poultry (including chicken, turkey, and duck) must be cooked to an internal temperature of 165°F
(74°C) for 15 seconds. This is the highest minimum internal temperature among common meats due to the
risk of Salmonella and Campylobacter.
TRUE/FALSE QUESTION 6
Statement: Food handlers with jaundice must be excluded from working.
A. False
B. True
, SERVSAFE MANAGER EXAM (TRUE/FALSE REVIEW) - ACTUAL EXAM
2026/2027 | COMPLETE COURSE REVIEW | 50 VERIFIED Q&A | COMPLETE
RATIONALES | PASS GUARANTEED - A+ GRADED
Rationale: Jaundice is a symptom of Hepatitis A, a highly contagious foodborne illness. Food handlers with
jaundice must be excluded immediately and the regulatory authority must be notified. The handler cannot
return until approved by a medical professional.
TRUE/FALSE QUESTION 7
Statement: The FIFO method means "First In, First Out."
A. False
B. True
Rationale: FIFO (First In, First Out) ensures that older food is used before newer food, reducing the risk of
food spoilage and waste. This is a critical practice for maintaining food quality and safety. FIFO should be
used for all stored food.
TRUE/FALSE QUESTION 8
Statement: Cleaning and sanitizing are the same process.
A. False
B. True
Rationale: Cleaning removes visible dirt, food particles, and debris. Sanitizing reduces the number of
pathogens on a surface to safe levels. Both are necessary for effective food safety; cleaning must be done before
sanitizing.
TRUE/FALSE QUESTION 9
Statement: The correct order for cleaning and sanitizing is sanitize, clean, rinse.
A. False
2026/2027 | COMPLETE COURSE REVIEW | 50 VERIFIED Q&A | COMPLETE
RATIONALES | PASS GUARANTEED - A+ GRADED
TRUE/FALSE QUESTION 1
Statement: TCS food must be cooled from 135°F to 70°F within 2 hours.
A. False
B. True
Rationale: According to the FDA Food Code, TCS food must be cooled from 135°F to 70°F within 2 hours.
This is the first stage of the two-stage cooling process. The food must then be cooled from 70°F to 41°F within
an additional 4 hours.
TRUE/FALSE QUESTION 2
Statement: Ground beef must be cooked to an internal temperature of 145°F.
A. False
B. True
Rationale: Ground beef must be cooked to an internal temperature of 155°F (68°C) for 15 seconds. Grinding
exposes more surface area to bacteria, making it more susceptible to contamination. Whole cuts of beef may
be cooked to 145°F, but ground beef requires a higher temperature.
TRUE/FALSE QUESTION 3
Statement: Food handlers must wash their hands for a minimum of 20 seconds with soap and warm water.
A. False
B. True
, SERVSAFE MANAGER EXAM (TRUE/FALSE REVIEW) - ACTUAL EXAM
2026/2027 | COMPLETE COURSE REVIEW | 50 VERIFIED Q&A | COMPLETE
RATIONALES | PASS GUARANTEED - A+ GRADED
Rationale: Food handlers must scrub their hands and exposed arms with soap for at least 20 seconds. This is
followed by rinsing and drying with single-use paper towels. Proper handwashing is the most critical practice
for preventing foodborne illness.
TRUE/FALSE QUESTION 4
Statement: The temperature danger zone is between 41°F and 135°F.
A. False
B. True
Rationale: The temperature danger zone is 41°F to 135°F (5°C to 57°C). In this temperature range, bacteria
grow rapidly and can reach dangerous levels. TCS food must be kept out of the temperature danger zone
through proper cooking, cooling, and holding practices.
TRUE/FALSE QUESTION 5
Statement: Poultry must be cooked to an internal temperature of 155°F.
A. False
B. True
Rationale: Poultry (including chicken, turkey, and duck) must be cooked to an internal temperature of 165°F
(74°C) for 15 seconds. This is the highest minimum internal temperature among common meats due to the
risk of Salmonella and Campylobacter.
TRUE/FALSE QUESTION 6
Statement: Food handlers with jaundice must be excluded from working.
A. False
B. True
, SERVSAFE MANAGER EXAM (TRUE/FALSE REVIEW) - ACTUAL EXAM
2026/2027 | COMPLETE COURSE REVIEW | 50 VERIFIED Q&A | COMPLETE
RATIONALES | PASS GUARANTEED - A+ GRADED
Rationale: Jaundice is a symptom of Hepatitis A, a highly contagious foodborne illness. Food handlers with
jaundice must be excluded immediately and the regulatory authority must be notified. The handler cannot
return until approved by a medical professional.
TRUE/FALSE QUESTION 7
Statement: The FIFO method means "First In, First Out."
A. False
B. True
Rationale: FIFO (First In, First Out) ensures that older food is used before newer food, reducing the risk of
food spoilage and waste. This is a critical practice for maintaining food quality and safety. FIFO should be
used for all stored food.
TRUE/FALSE QUESTION 8
Statement: Cleaning and sanitizing are the same process.
A. False
B. True
Rationale: Cleaning removes visible dirt, food particles, and debris. Sanitizing reduces the number of
pathogens on a surface to safe levels. Both are necessary for effective food safety; cleaning must be done before
sanitizing.
TRUE/FALSE QUESTION 9
Statement: The correct order for cleaning and sanitizing is sanitize, clean, rinse.
A. False
