ServSafe Manager Exam 2025 with Questions and Answers
what should you do when taking a food order from customers who have
concerns about food allergies
Describe each menu item to the customer who ask, including any "secret"
ingredients
We have an expert-written solution to this problem!
What temperature should the water be for manual dishwashing?
Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was
done correctly?
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?
Throw it out
We have an expert-written solution to this problem!
Single use gloves are not required when
Washing product
What should a food handler do to make gloves easier to put on?
Select the right size gloves
What should food handlers do after leaving and returning to the prep area?
Wash hands
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool?
Look
, ServSafe Manager Exam 2025 with Questions and Answers
What is the minimum internal cooking temp for chicken breasts?
165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer?
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?
24 Hours
What is the minimum internal cooking temperature for a veal chop?
135°F(57 °C)
Why should food temperature be taken in 2 different locations?
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness?
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?
Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used?
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?
3 p,
, ServSafe Manager Exam 2025 with Questions and Answers
What practice should be used to prevent seafood toxins from causing
foodborne illness?
Purchasing food from approved , reputable suppliers
We have an expert-written solution to this problem!
What should a server do after clearing a table?
Wash hands
What must food handlers do when handling ready to eat food?
Wear single use gloves
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
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?
5 Hours
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?
Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne
illness?
Correct handwashing
What condition promotes the growth of bacteria?
FoOd helb between 70 degrees F and 125 degrees F
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
what should you do when taking a food order from customers who have
concerns about food allergies
Describe each menu item to the customer who ask, including any "secret"
ingredients
We have an expert-written solution to this problem!
What temperature should the water be for manual dishwashing?
Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was
done correctly?
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?
Throw it out
We have an expert-written solution to this problem!
Single use gloves are not required when
Washing product
What should a food handler do to make gloves easier to put on?
Select the right size gloves
What should food handlers do after leaving and returning to the prep area?
Wash hands
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool?
Look
, ServSafe Manager Exam 2025 with Questions and Answers
What is the minimum internal cooking temp for chicken breasts?
165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer?
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?
24 Hours
What is the minimum internal cooking temperature for a veal chop?
135°F(57 °C)
Why should food temperature be taken in 2 different locations?
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness?
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?
Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used?
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?
3 p,
, ServSafe Manager Exam 2025 with Questions and Answers
What practice should be used to prevent seafood toxins from causing
foodborne illness?
Purchasing food from approved , reputable suppliers
We have an expert-written solution to this problem!
What should a server do after clearing a table?
Wash hands
What must food handlers do when handling ready to eat food?
Wear single use gloves
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
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?
5 Hours
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?
Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne
illness?
Correct handwashing
What condition promotes the growth of bacteria?
FoOd helb between 70 degrees F and 125 degrees F
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
