SERVSAFE MANAGER 2024/2025
EXAM QUESTIONS WITH 100%
VERIFIED ANSWERS.
1) what should you do when taking a food order from customers
who have concerns about food allergies -- Correct Answer ✔✔
Describe each menu item to the customer who ask, including any
"secret" ingredients
2) What temperature should the water be for manual dishwashing?
-- Correct Answer ✔✔ Must be at least 110 F
3) A food handler just finished storing a dry food delivery, which
step was done correctly? -- Correct Answer ✔✔ Stored food away
from the wall
4) What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation
due to illness? -- Correct Answer ✔✔ Throw it out
5) Single use gloves are not required when -- Correct Answer ✔✔
Washing product
6) What should a food handler do to make gloves easier to put on? --
Correct Answer ✔✔ Select the right size gloves
7) What should food handlers do after leaving and returning to the
prep area? -- Correct Answer ✔✔ Wash hands
8) What rule for serving bread should food handlers practice? --
Correct Answer ✔✔ Do not re-serve uneaten bread
,9) What does the L stand for in the FDA'S ALERT tool? -- Correct
Answer ✔✔ Look
10) What is the minimum internal cooking temp for chicken
breasts? -- Correct Answer ✔✔ 165°F (74 °C) for 15 seconds
11) What factors influence the effectiveness of a chemical
sanitizer? -- Correct Answer ✔✔ Concentration, temperature,
contact time, pH and water hardness.
12) Ready to eat TCS foods prepped in house must be date
marked if it is held for more than how many hours? -- Correct
Answer ✔✔ 24 Hours
13) What is the minimum internal cooking temperature for a
veal chop? -- Correct Answer ✔✔ 135°F(57 °C)
14) Why should food temperature be taken in 2 different
locations? -- Correct Answer ✔✔ Temperature may vary in the
food
15) What causes Preschool age children to be at risk for
foodborne illness? -- Correct Answer ✔✔ Their immune systems
are not strong
16) How should staff make sure the chemical sanitizer being
used on a food prep surface is at the correct strength? -- Correct
Answer ✔✔ Use a test kit to check the sanitizers concentration
when mixing it
17) When can a glass thermometers be used? -- Correct Answer
✔✔ When enclosed in a shatter proof casing
18) A tuna salad removed from the cooler at 9 am and put out
for a buffet at 11 am. By what time must the tuna salad be
served or thrown out? -- Correct Answer ✔✔ 3 p,
, 19) What practice should be used to prevent seafood toxins
from causing foodborne illness? -- Correct Answer ✔✔ Purchasing
food from approved , reputable suppliers
20) What should a server do after clearing a table? -- Correct
Answer ✔✔ Wash hands
21) What must food handlers do when handling ready to eat
food? -- Correct Answer ✔✔ Wear single use gloves
22) What is the first step in developing a HACCP plan? -- Correct
Answer ✔✔ Conduct a hazard analysis
23) A Food handler has cooled a container of chili to 70 degree
F in 1 hour. How much time is left to cool the chili to 41? --
Correct Answer ✔✔ 5 Hours
24) Nursing home staff are creating a new menu for a breakfast
item for residents and their family members. What item is not
safe to serve? -- Correct Answer ✔✔ Soft boiled eggs
25) What practice is useful for preventing Norovirus from
causing foodborne illness? -- Correct Answer ✔✔ Correct
handwashing
26) What condition promotes the growth of bacteria? -- Correct
Answer ✔✔ Food helb between 70 degrees F and 125 degrees F
27) What is the purpose of hand antiseptic? -- Correct Answer
✔✔ Lower the number of pathogens on the skin
28) A food handler is prepping a seafood dish on April 4, using
shrimp and scallops. The shrimp has a use-by date of April 8, and
the scallops have a use-by date of April 10. What is the use-by
date for the seafood dish? -- Correct Answer ✔✔
EXAM QUESTIONS WITH 100%
VERIFIED ANSWERS.
1) what should you do when taking a food order from customers
who have concerns about food allergies -- Correct Answer ✔✔
Describe each menu item to the customer who ask, including any
"secret" ingredients
2) What temperature should the water be for manual dishwashing?
-- Correct Answer ✔✔ Must be at least 110 F
3) A food handler just finished storing a dry food delivery, which
step was done correctly? -- Correct Answer ✔✔ Stored food away
from the wall
4) What should be done with food that has been handled by a food
handler who has been restricted or excluded from the operation
due to illness? -- Correct Answer ✔✔ Throw it out
5) Single use gloves are not required when -- Correct Answer ✔✔
Washing product
6) What should a food handler do to make gloves easier to put on? --
Correct Answer ✔✔ Select the right size gloves
7) What should food handlers do after leaving and returning to the
prep area? -- Correct Answer ✔✔ Wash hands
8) What rule for serving bread should food handlers practice? --
Correct Answer ✔✔ Do not re-serve uneaten bread
,9) What does the L stand for in the FDA'S ALERT tool? -- Correct
Answer ✔✔ Look
10) What is the minimum internal cooking temp for chicken
breasts? -- Correct Answer ✔✔ 165°F (74 °C) for 15 seconds
11) What factors influence the effectiveness of a chemical
sanitizer? -- Correct Answer ✔✔ Concentration, temperature,
contact time, pH and water hardness.
12) Ready to eat TCS foods prepped in house must be date
marked if it is held for more than how many hours? -- Correct
Answer ✔✔ 24 Hours
13) What is the minimum internal cooking temperature for a
veal chop? -- Correct Answer ✔✔ 135°F(57 °C)
14) Why should food temperature be taken in 2 different
locations? -- Correct Answer ✔✔ Temperature may vary in the
food
15) What causes Preschool age children to be at risk for
foodborne illness? -- Correct Answer ✔✔ Their immune systems
are not strong
16) How should staff make sure the chemical sanitizer being
used on a food prep surface is at the correct strength? -- Correct
Answer ✔✔ Use a test kit to check the sanitizers concentration
when mixing it
17) When can a glass thermometers be used? -- Correct Answer
✔✔ When enclosed in a shatter proof casing
18) A tuna salad removed from the cooler at 9 am and put out
for a buffet at 11 am. By what time must the tuna salad be
served or thrown out? -- Correct Answer ✔✔ 3 p,
, 19) What practice should be used to prevent seafood toxins
from causing foodborne illness? -- Correct Answer ✔✔ Purchasing
food from approved , reputable suppliers
20) What should a server do after clearing a table? -- Correct
Answer ✔✔ Wash hands
21) What must food handlers do when handling ready to eat
food? -- Correct Answer ✔✔ Wear single use gloves
22) What is the first step in developing a HACCP plan? -- Correct
Answer ✔✔ Conduct a hazard analysis
23) A Food handler has cooled a container of chili to 70 degree
F in 1 hour. How much time is left to cool the chili to 41? --
Correct Answer ✔✔ 5 Hours
24) Nursing home staff are creating a new menu for a breakfast
item for residents and their family members. What item is not
safe to serve? -- Correct Answer ✔✔ Soft boiled eggs
25) What practice is useful for preventing Norovirus from
causing foodborne illness? -- Correct Answer ✔✔ Correct
handwashing
26) What condition promotes the growth of bacteria? -- Correct
Answer ✔✔ Food helb between 70 degrees F and 125 degrees F
27) What is the purpose of hand antiseptic? -- Correct Answer
✔✔ Lower the number of pathogens on the skin
28) A food handler is prepping a seafood dish on April 4, using
shrimp and scallops. The shrimp has a use-by date of April 8, and
the scallops have a use-by date of April 10. What is the use-by
date for the seafood dish? -- Correct Answer ✔✔
