SERVSAFE MANAGER EXAM 2025
What should you do when taking a food order from customers who have concerns about food
allergies - correct reply -describe each menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? - correct reply -must be at least
110 f
A food handler just finished storing a dry food delivery, which step was done correctly? - correct
reply -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? - correct reply -throw it out
Single use gloves are not required when - correct reply -washing product
What should a food handler do to make gloves easier to put on? - correct reply -select the right size
gloves
What should food handlers do after leaving and returning to the prep area? - correct reply -wash
hands
What rule for serving bread should food handlers practice? - correct reply -do not re-serve uneaten
bread
, What does the l stand for in the fda's alert tool? - correct reply -look
What is the minimum internal cooking temp for chicken breasts? - correct reply -165°f (74 °c) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer? - correct reply -
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? - correct reply -24 hours
What is the minimum internal cooking temperature for a veal chop? - correct reply -135°f(57 °c)
Why should food temperature be taken in 2 different locations? - correct reply -temperature may
vary in the food
What causes preschool age children to be at risk for foodborne illness? - correct reply -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? - correct reply -use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used? - correct reply -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? - correct reply -3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness? - correct
reply -purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - correct reply -wash hands
What should you do when taking a food order from customers who have concerns about food
allergies - correct reply -describe each menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? - correct reply -must be at least
110 f
A food handler just finished storing a dry food delivery, which step was done correctly? - correct
reply -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? - correct reply -throw it out
Single use gloves are not required when - correct reply -washing product
What should a food handler do to make gloves easier to put on? - correct reply -select the right size
gloves
What should food handlers do after leaving and returning to the prep area? - correct reply -wash
hands
What rule for serving bread should food handlers practice? - correct reply -do not re-serve uneaten
bread
, What does the l stand for in the fda's alert tool? - correct reply -look
What is the minimum internal cooking temp for chicken breasts? - correct reply -165°f (74 °c) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer? - correct reply -
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? - correct reply -24 hours
What is the minimum internal cooking temperature for a veal chop? - correct reply -135°f(57 °c)
Why should food temperature be taken in 2 different locations? - correct reply -temperature may
vary in the food
What causes preschool age children to be at risk for foodborne illness? - correct reply -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? - correct reply -use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used? - correct reply -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? - correct reply -3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness? - correct
reply -purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - correct reply -wash hands
