SERVSAFE MANAGER EXAM QUESTIONS AND ANSWERS (VERIFIED
AND WELL DETAILED ANSWERS GRADED A+) LATEST UPDATE
2025/2026
using food coloring to make ground beef appear fresher is:
a) not allowed by the CDC
b) not allowed by the regulatory authority
c) allowed with a retail food license
d) allowed if a HACCP plan in place -- CORRECT ANSWER -b) not allowed by
the regulatory authority
freezing food keeps it safe because freezing:
a) allows food to be stored for several years
b) destroys chemical contaminants in food
c) provides an easy way to transport raw food
d) slows the growth of pathogens in food -- CORRECT ANSWER -d) slows the
growth of pathogens in food
later in the shift a food handler complains about a sore throat and fever. what
should the manager do with the food that the food handler prepared earlier in the
day?
,a) serve it
b) throw it out
c) freeze it
d) slows the growth of pathogens -- CORRECT ANSWER -b) throw it out
fresh fruits and vegetables must be washed:
a) after being cut
b) before being cut
c) in sanitizing solution
d) if they are organic -- CORRECT ANSWER -b) before being cut
food that has NOT been honestly presented must be:
a) thrown out
b) re-labeled
c) repurposed
d) frozen -- CORRECT ANSWER -a) thrown out
what agency is responsible for inspecting meat, poultry, egg, fruits and vegetables
that are shipped across state lines?
a) FDA
b) USDA
c) CDC
,d) NSF -- CORRECT ANSWER -b) USDA
food handler may wear fingernail polish or artificial nails if they:
a) wash hands frequently
b) wear intact gloves in good repair
c) clean and trim nails daily
d) work with ready to eat food only -- CORRECT ANSWER -b) wear intact
gloves in good repair
tabletop foodservice equipment on legs should have a space between the base of
the equipment and the tabletop of at least:
a) 2 in
b) 3 in
c) 4 in
d) 8 in -- CORRECT ANSWER -c) 4 in
one of the major food allergens is:
a) latex
b) tomatoes
c) soybeans
d) corn oil -- CORRECT ANSWER -c) soybeans
, floor coving is used to:
a) reduce sharp corners on hard-to-clean floors
b) eliminate the risk of slips and falls
c) increase the resiliency of hard surface flooring
d) improve noise reduction capabilities -- CORRECT ANSWER -a) reduce sharp
corners on hard-to-clean floors
tuna salad in a cooler must be held at or below an internal temperature of
a) 32ºF
b) 41ºF
c) 45ºF
d) 70ºF -- CORRECT ANSWER -b) 41ºF
which is a TCS food?
a) packets of mayonnaise
b) alfalfa sprouts
c) canned tomatoes
d) iced tea -- CORRECT ANSWER -b) alfalfa sprouts
to which minimum internal temperature should gravy be reheated in a microwave?
a) 70ºF
AND WELL DETAILED ANSWERS GRADED A+) LATEST UPDATE
2025/2026
using food coloring to make ground beef appear fresher is:
a) not allowed by the CDC
b) not allowed by the regulatory authority
c) allowed with a retail food license
d) allowed if a HACCP plan in place -- CORRECT ANSWER -b) not allowed by
the regulatory authority
freezing food keeps it safe because freezing:
a) allows food to be stored for several years
b) destroys chemical contaminants in food
c) provides an easy way to transport raw food
d) slows the growth of pathogens in food -- CORRECT ANSWER -d) slows the
growth of pathogens in food
later in the shift a food handler complains about a sore throat and fever. what
should the manager do with the food that the food handler prepared earlier in the
day?
,a) serve it
b) throw it out
c) freeze it
d) slows the growth of pathogens -- CORRECT ANSWER -b) throw it out
fresh fruits and vegetables must be washed:
a) after being cut
b) before being cut
c) in sanitizing solution
d) if they are organic -- CORRECT ANSWER -b) before being cut
food that has NOT been honestly presented must be:
a) thrown out
b) re-labeled
c) repurposed
d) frozen -- CORRECT ANSWER -a) thrown out
what agency is responsible for inspecting meat, poultry, egg, fruits and vegetables
that are shipped across state lines?
a) FDA
b) USDA
c) CDC
,d) NSF -- CORRECT ANSWER -b) USDA
food handler may wear fingernail polish or artificial nails if they:
a) wash hands frequently
b) wear intact gloves in good repair
c) clean and trim nails daily
d) work with ready to eat food only -- CORRECT ANSWER -b) wear intact
gloves in good repair
tabletop foodservice equipment on legs should have a space between the base of
the equipment and the tabletop of at least:
a) 2 in
b) 3 in
c) 4 in
d) 8 in -- CORRECT ANSWER -c) 4 in
one of the major food allergens is:
a) latex
b) tomatoes
c) soybeans
d) corn oil -- CORRECT ANSWER -c) soybeans
, floor coving is used to:
a) reduce sharp corners on hard-to-clean floors
b) eliminate the risk of slips and falls
c) increase the resiliency of hard surface flooring
d) improve noise reduction capabilities -- CORRECT ANSWER -a) reduce sharp
corners on hard-to-clean floors
tuna salad in a cooler must be held at or below an internal temperature of
a) 32ºF
b) 41ºF
c) 45ºF
d) 70ºF -- CORRECT ANSWER -b) 41ºF
which is a TCS food?
a) packets of mayonnaise
b) alfalfa sprouts
c) canned tomatoes
d) iced tea -- CORRECT ANSWER -b) alfalfa sprouts
to which minimum internal temperature should gravy be reheated in a microwave?
a) 70ºF
