Servsafe Manager Domain 1
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
What is the first step in cleaning and sanitizing a food contact surface?
✔✔Remove food debris and wash with soap and water
Why are gloves used when handling ready-to-eat food?
✔✔To prevent direct contact between hands and food, reducing contamination risk
What is the minimum internal temperature for cooking ground beef?
✔✔155°F (68°C) for 15 seconds
Why is it unsafe to thaw food at room temperature?
✔✔It allows pathogens to grow rapidly in the temperature danger zone
Why is it important to calibrate thermometers regularly?
✔✔To ensure accurate temperature readings for food safety
1
,What should a manager do if a food delivery is above safe temperatures?
✔✔Reject the shipment to prevent foodborne illness
What is a critical control point in a HACCP plan?
✔✔A step where hazards can be prevented, eliminated, or reduced to safe levels
Why is handwashing considered the most important personal hygiene practice?
✔✔It removes pathogens and prevents cross-contamination
What temperature range is known as the “danger zone” for bacterial growth?
✔✔41°F to 135°F (5°C to 57°C)
Why must food be stored away from chemicals?
✔✔To prevent chemical contamination of food
What is the minimum internal cooking temperature for poultry?
✔✔165°F (74°C) for 15 seconds
2
, Why is cross-contamination a major concern in foodservice?
✔✔It allows pathogens to spread from one food item to another
What is the proper procedure for washing hands in a foodservice setting?
✔✔Use warm water, soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel
Why should food contact surfaces be sanitized after cleaning?
✔✔To kill pathogens that may remain after washing
What is a TCS food?
✔✔A food that requires time and temperature control for safety
Why is it important to monitor food temperatures during storage?
✔✔To ensure food remains out of the temperature danger zone and safe for consumption
What is the purpose of a HACCP plan?
✔✔To identify and control hazards that can cause foodborne illness
3
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
What is the first step in cleaning and sanitizing a food contact surface?
✔✔Remove food debris and wash with soap and water
Why are gloves used when handling ready-to-eat food?
✔✔To prevent direct contact between hands and food, reducing contamination risk
What is the minimum internal temperature for cooking ground beef?
✔✔155°F (68°C) for 15 seconds
Why is it unsafe to thaw food at room temperature?
✔✔It allows pathogens to grow rapidly in the temperature danger zone
Why is it important to calibrate thermometers regularly?
✔✔To ensure accurate temperature readings for food safety
1
,What should a manager do if a food delivery is above safe temperatures?
✔✔Reject the shipment to prevent foodborne illness
What is a critical control point in a HACCP plan?
✔✔A step where hazards can be prevented, eliminated, or reduced to safe levels
Why is handwashing considered the most important personal hygiene practice?
✔✔It removes pathogens and prevents cross-contamination
What temperature range is known as the “danger zone” for bacterial growth?
✔✔41°F to 135°F (5°C to 57°C)
Why must food be stored away from chemicals?
✔✔To prevent chemical contamination of food
What is the minimum internal cooking temperature for poultry?
✔✔165°F (74°C) for 15 seconds
2
, Why is cross-contamination a major concern in foodservice?
✔✔It allows pathogens to spread from one food item to another
What is the proper procedure for washing hands in a foodservice setting?
✔✔Use warm water, soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel
Why should food contact surfaces be sanitized after cleaning?
✔✔To kill pathogens that may remain after washing
What is a TCS food?
✔✔A food that requires time and temperature control for safety
Why is it important to monitor food temperatures during storage?
✔✔To ensure food remains out of the temperature danger zone and safe for consumption
What is the purpose of a HACCP plan?
✔✔To identify and control hazards that can cause foodborne illness
3
