Servsafe Manager exam ACTUAL
UPDATED Exam Questions and CORRECT
Answers
Biological Contamination - CORRECT ANSWER - Bacteria, viruses, parasites, fungi (e.g.
Salmonella, Norovirus, E. coli)
Chemical Contamination - CORRECT ANSWER - Cleaners, sanitizers, toxic metals
Physical Contamination - CORRECT ANSWER - Hair, glass, bandages, metal shavings
TCS Foods - CORRECT ANSWER - Foods that require control to prevent bacterial growth.
Examples of TCS Foods - CORRECT ANSWER - Milk, eggs, poultry, meat, cooked
rice/pasta, tofu, sliced melons, leafy greens, cut tomatoes.
Temperature Danger Zone - CORRECT ANSWER - 41°F - 135°F
Pathogen Danger Zone - CORRECT ANSWER - 70°F - 125°F (bacteria grow most rapidly)
Food Discard Time in Danger Zone - CORRECT ANSWER - Food must be discarded after 4
hours in this zone
Cold Holding Temperature - CORRECT ANSWER - ≤ 41°F
Hot Holding Temperature - CORRECT ANSWER - ≥ 135°F
Freezing Temperature - CORRECT ANSWER - 0°F or lower
, Reheat for Hot Holding - CORRECT ANSWER - 165°F for 15 seconds
Poultry Cooking Temperature - CORRECT ANSWER - 165°F for <1 second
Ground Meat Cooking Temperature - CORRECT ANSWER - 155°F for 17 seconds
Seafood & Whole Cuts Cooking Temperature - CORRECT ANSWER - 145°F for 15 seconds
Roasts Cooking Temperature - CORRECT ANSWER - 145°F for 4 minutes
Fruits/Veggies for Hot Holding Temperature - CORRECT ANSWER - 135°F
Cooling Process for TCS Foods - CORRECT ANSWER - 135°F → 70°F within 2 hours;
70°F → 41°F within the next 4 hours; Total cooling time: max 6 hours
Immersion Probe - CORRECT ANSWER - Used for liquids (soups, sauces, oil)
Penetration Probe - CORRECT ANSWER - Used for internal temp of meats
Surface Probe - CORRECT ANSWER - Used for flat cooking equipment
Infrared Thermometer - CORRECT ANSWER - Measures surface of food only
Max Registering Thermometer - CORRECT ANSWER - Records max temp (e.g.,
dishwashers)
UPDATED Exam Questions and CORRECT
Answers
Biological Contamination - CORRECT ANSWER - Bacteria, viruses, parasites, fungi (e.g.
Salmonella, Norovirus, E. coli)
Chemical Contamination - CORRECT ANSWER - Cleaners, sanitizers, toxic metals
Physical Contamination - CORRECT ANSWER - Hair, glass, bandages, metal shavings
TCS Foods - CORRECT ANSWER - Foods that require control to prevent bacterial growth.
Examples of TCS Foods - CORRECT ANSWER - Milk, eggs, poultry, meat, cooked
rice/pasta, tofu, sliced melons, leafy greens, cut tomatoes.
Temperature Danger Zone - CORRECT ANSWER - 41°F - 135°F
Pathogen Danger Zone - CORRECT ANSWER - 70°F - 125°F (bacteria grow most rapidly)
Food Discard Time in Danger Zone - CORRECT ANSWER - Food must be discarded after 4
hours in this zone
Cold Holding Temperature - CORRECT ANSWER - ≤ 41°F
Hot Holding Temperature - CORRECT ANSWER - ≥ 135°F
Freezing Temperature - CORRECT ANSWER - 0°F or lower
, Reheat for Hot Holding - CORRECT ANSWER - 165°F for 15 seconds
Poultry Cooking Temperature - CORRECT ANSWER - 165°F for <1 second
Ground Meat Cooking Temperature - CORRECT ANSWER - 155°F for 17 seconds
Seafood & Whole Cuts Cooking Temperature - CORRECT ANSWER - 145°F for 15 seconds
Roasts Cooking Temperature - CORRECT ANSWER - 145°F for 4 minutes
Fruits/Veggies for Hot Holding Temperature - CORRECT ANSWER - 135°F
Cooling Process for TCS Foods - CORRECT ANSWER - 135°F → 70°F within 2 hours;
70°F → 41°F within the next 4 hours; Total cooling time: max 6 hours
Immersion Probe - CORRECT ANSWER - Used for liquids (soups, sauces, oil)
Penetration Probe - CORRECT ANSWER - Used for internal temp of meats
Surface Probe - CORRECT ANSWER - Used for flat cooking equipment
Infrared Thermometer - CORRECT ANSWER - Measures surface of food only
Max Registering Thermometer - CORRECT ANSWER - Records max temp (e.g.,
dishwashers)
