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ServSafe Manager Exam 2025 Questions and
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Practice questions for this set
Learn 1 /7 Study with Learn
What is the storage order in a cooler based on?
Choose an answer
The internal cooking temperature for each
1 2 The color coding for each food type
food
3 The expiration date for each food 4 The weight category for each food
Don't know?
what should you do when taking a food Describe each menu item to the customer who ask, including any "secret" ingredients
order from customers who have concerns
about food allergies
See an expert-written answer!
, What temperature should the water be for Must be at least 110 F
manual dishwashing?
A food handler just finished storing a dry Stored food away from the wall
food delivery, which step was done
correctly?
What should be done with food that has Throw it out
been handled by a food handler who has
been restricted or excluded from the
operation due to illness?
See an expert-written answer!
Single use gloves are not required when Washing product
What should a food handler do to make Select the right size gloves
gloves easier to put on?
What should food handlers do after leaving Wash hands
and returning to the prep area?
What rule for serving bread should food Do not re-serve uneaten bread
handlers practice?
What does the L stand for in the FDA'S Look
ALERT tool?
What is the minimum internal cooking temp 165°F (74 °C) for 15 seconds
for chicken breasts?
What factors influence the effectiveness of Concentration,temperature,contact time, pH and water hardness.
a chemical sanitizer?
Ready to eat TCS foods prepped in house 24 Hours
must be date marked if it is held for more
than how many hours?
What is the minimum internal cooking 135°F(57 °C)
temperature for a veal chop?
Why should food temperature be taken in 2 Temperature may vary in the food
different locations?
What causes Preschool age children to be Their immune systems are not strong
at risk for foodborne illness?
How should staff make sure the chemical Use a test kit to check the sanitizers concentration when mixing it
sanitizer being used on a food prep
surface is at the correct strength?
When can a glass thermometers be used? When enclosed in a shatter proof casing
A tuna salad removed from the cooler at 9 3 p,
am and put out for a buffet at 11 am. By
what time must the tuna salad be served or
thrown out?
What practice should be used to prevent Purchasing food from approved , reputable suppliers
seafood toxins from causing foodborne
illness?
See an expert-written answer!
ServSafe Manager Exam 2025 Questions and
Verified Answers
Save
Students also studied
Flashcard sets Study guides Practice tests
ABC Bartending School Test -TAP Series Practice Exam- ServSafe Manager Exam 2024 Nutritio
Teacher 70 terms Teacher 100 terms 150 terms Teacher
Mary_Muthoni66 Preview wacekedoris Preview Jex_Jenga Preview mui
Practice questions for this set
Learn 1 /7 Study with Learn
What is the storage order in a cooler based on?
Choose an answer
The internal cooking temperature for each
1 2 The color coding for each food type
food
3 The expiration date for each food 4 The weight category for each food
Don't know?
what should you do when taking a food Describe each menu item to the customer who ask, including any "secret" ingredients
order from customers who have concerns
about food allergies
See an expert-written answer!
, What temperature should the water be for Must be at least 110 F
manual dishwashing?
A food handler just finished storing a dry Stored food away from the wall
food delivery, which step was done
correctly?
What should be done with food that has Throw it out
been handled by a food handler who has
been restricted or excluded from the
operation due to illness?
See an expert-written answer!
Single use gloves are not required when Washing product
What should a food handler do to make Select the right size gloves
gloves easier to put on?
What should food handlers do after leaving Wash hands
and returning to the prep area?
What rule for serving bread should food Do not re-serve uneaten bread
handlers practice?
What does the L stand for in the FDA'S Look
ALERT tool?
What is the minimum internal cooking temp 165°F (74 °C) for 15 seconds
for chicken breasts?
What factors influence the effectiveness of Concentration,temperature,contact time, pH and water hardness.
a chemical sanitizer?
Ready to eat TCS foods prepped in house 24 Hours
must be date marked if it is held for more
than how many hours?
What is the minimum internal cooking 135°F(57 °C)
temperature for a veal chop?
Why should food temperature be taken in 2 Temperature may vary in the food
different locations?
What causes Preschool age children to be Their immune systems are not strong
at risk for foodborne illness?
How should staff make sure the chemical Use a test kit to check the sanitizers concentration when mixing it
sanitizer being used on a food prep
surface is at the correct strength?
When can a glass thermometers be used? When enclosed in a shatter proof casing
A tuna salad removed from the cooler at 9 3 p,
am and put out for a buffet at 11 am. By
what time must the tuna salad be served or
thrown out?
What practice should be used to prevent Purchasing food from approved , reputable suppliers
seafood toxins from causing foodborne
illness?
See an expert-written answer!
