SERVSAFE MANAGER TEST 90+ QUESTIONS &
CORRECT ANSWERS LATEST 2025
A package food with a PH of 4.8 or less and the water activity of ______or less is
considered a non-time temperature control for safety food. - ANSWER-0.95
What is the minimum internal cooking temp for raw foods cooked in a microwave
- ANSWER-165F
The permit holder must require food employee to report exposure to norovirus
within the past ____ hours of the last exposure - ANSWER-48hrs
The permit holder must require food employees to report exposure to typhoid
fever within the past _____days of exposure - ANSWER-14 days
Unless provided with medical documentation,a person in charge must exclude an
employee whose onset of jaundice occurred within the last ____ days - ANSWER-
7days
During food prep or dispensing, utensils may be stored in a container of standing
water at a temperature of at least ___F? - ANSWER-135F
Which may not be used for pest prevention in a food establishment ? - ANSWER-
Pesticides containing tracking powder
, Food cooked in a microwave must be allowed to stand covered for ___ mins after
cooking to obtain temperature equilibrium - ANSWER-2mins
A critical control point is - ANSWER-A point or procedure in a specific food system
where loss of control may result in an unacceptable health risk.
To ensure parasite distraction, ready to eat raw or partially cooked fish must be
frozen and stored at a temperature of -4° or below for a minimum of ____ hours
in the freezer: - ANSWER-168hours 7days total
Milk used in permitted food establishment must be - ANSWER-Grade A
RTE Time/temperature control for safety food that is being reheated for hot
holding must reach a temperature of____ for 15 seconds - ANSWER-165 F
Reheating for hot holding must not exceed a period of ___ hours - ANSWER-2 hrs
The curved, sealed edge placed between the floor and the wall that makes this
area easier to clean is known as - ANSWER-coving
When cooling cooked tcs food, it must be cooled from 135 to 70 within the first
____ hrs - ANSWER-2 hrs
Raw egg must be received in refrigerated equipment that maintains and ambient
air temp of - ANSWER-45 F
CORRECT ANSWERS LATEST 2025
A package food with a PH of 4.8 or less and the water activity of ______or less is
considered a non-time temperature control for safety food. - ANSWER-0.95
What is the minimum internal cooking temp for raw foods cooked in a microwave
- ANSWER-165F
The permit holder must require food employee to report exposure to norovirus
within the past ____ hours of the last exposure - ANSWER-48hrs
The permit holder must require food employees to report exposure to typhoid
fever within the past _____days of exposure - ANSWER-14 days
Unless provided with medical documentation,a person in charge must exclude an
employee whose onset of jaundice occurred within the last ____ days - ANSWER-
7days
During food prep or dispensing, utensils may be stored in a container of standing
water at a temperature of at least ___F? - ANSWER-135F
Which may not be used for pest prevention in a food establishment ? - ANSWER-
Pesticides containing tracking powder
, Food cooked in a microwave must be allowed to stand covered for ___ mins after
cooking to obtain temperature equilibrium - ANSWER-2mins
A critical control point is - ANSWER-A point or procedure in a specific food system
where loss of control may result in an unacceptable health risk.
To ensure parasite distraction, ready to eat raw or partially cooked fish must be
frozen and stored at a temperature of -4° or below for a minimum of ____ hours
in the freezer: - ANSWER-168hours 7days total
Milk used in permitted food establishment must be - ANSWER-Grade A
RTE Time/temperature control for safety food that is being reheated for hot
holding must reach a temperature of____ for 15 seconds - ANSWER-165 F
Reheating for hot holding must not exceed a period of ___ hours - ANSWER-2 hrs
The curved, sealed edge placed between the floor and the wall that makes this
area easier to clean is known as - ANSWER-coving
When cooling cooked tcs food, it must be cooled from 135 to 70 within the first
____ hrs - ANSWER-2 hrs
Raw egg must be received in refrigerated equipment that maintains and ambient
air temp of - ANSWER-45 F
