HOSMERIT
ServSafe MANAGER EXAM 2025 100% CORRECT
QUESTIONS AND ANSWERS
What should you do when taking a food order from customers who have concerns about food
allergies?
Answer: Describe each menu item to the customer who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing?
Answer: Must be at least 110 F`
A food handler just finished storing a dry food delivery, which step was done correctly?
Answer: Stored food away from the wall
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?
Answer: Throw it out
Single use gloves are not required when
Answer: Washing product
What should a food handler do to make gloves easier to put on?
,Answer: Select the right size gloves
What should food handlers do after leaving and returning to the prep area?
Answer: Wash hands
What rule for serving bread should food handlers practice?
Answer: Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool?
Answer: Look
What is the minimum internal cooking temp for chicken breasts?
Answer: 165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer?
Answer: Concentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours?
Answer: 24 Hours
What is the minimum internal cooking temperature for a veal chop?
Answer: 135°F(57 °C)
, Why should food temperature be taken in 2 different locations?
Answer: Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness?
Answer: Their immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the
correct strength?
Answer: Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used?
Answer: When enclosed in a shatter proof casing
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?
Answer: 3 p
What practice should be used to prevent seafood toxins from causing foodborne illness?
Answer: Purchasing food from approved , reputable suppliers
What should a server do after clearing a table?
Answer: Wash hands
ServSafe MANAGER EXAM 2025 100% CORRECT
QUESTIONS AND ANSWERS
What should you do when taking a food order from customers who have concerns about food
allergies?
Answer: Describe each menu item to the customer who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing?
Answer: Must be at least 110 F`
A food handler just finished storing a dry food delivery, which step was done correctly?
Answer: Stored food away from the wall
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?
Answer: Throw it out
Single use gloves are not required when
Answer: Washing product
What should a food handler do to make gloves easier to put on?
,Answer: Select the right size gloves
What should food handlers do after leaving and returning to the prep area?
Answer: Wash hands
What rule for serving bread should food handlers practice?
Answer: Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool?
Answer: Look
What is the minimum internal cooking temp for chicken breasts?
Answer: 165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer?
Answer: Concentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours?
Answer: 24 Hours
What is the minimum internal cooking temperature for a veal chop?
Answer: 135°F(57 °C)
, Why should food temperature be taken in 2 different locations?
Answer: Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness?
Answer: Their immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the
correct strength?
Answer: Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used?
Answer: When enclosed in a shatter proof casing
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?
Answer: 3 p
What practice should be used to prevent seafood toxins from causing foodborne illness?
Answer: Purchasing food from approved , reputable suppliers
What should a server do after clearing a table?
Answer: Wash hands
