ServSafe Manager Practice Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Manager Practice Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the correct procedure for cooling cooked TCS food? Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours. How should a manager respond to a pest sighting in the kitchen? Notify a licensed pest control professional immediately and eliminate conditions attracting pests. Why is monitoring critical control points important in food safety? It ensures hazards are controlled and food is safe for consumption. What should be done if a food handler has jaundice? Exclude the employee from working with food and notify regulatory authorities. How can temperature abuse be prevented during food delivery? 2 Use insulated containers and monitor temperatures upon receipt. What is the maximum time TCS food can be in the danger zone before it must be discarded? 4 hours total, including preparation and holding time. What is the proper way to store chemicals in a food operation? Separate from food, food-contact surfaces, and utensils, and label them clearly. What is the first step a manager should take when a foodborne illness outbreak is suspected? Notify local regulatory authorities and gather information about the suspected foods and symptoms. How often should a food manager review temperature logs for TCS foods? At least once per day or more frequently depending on the operation. What is the proper internal temperature for cooking poultry? 165°F (74°C) for 15 seconds. 3 How can a manager prevent cross-contamination during food prep? By using separate cutting boards, utensils, and storage containers for raw and ready-to-eat foods. What should be done if a food handler shows symptoms of vomiting or diarrhea? Exclude the employee from working with food until cleared by a medical professional. Why is it important to maintain proper handwashing procedures in a food operation? Proper handwashing prevents the transfer of pathogens to food and surfaces. How should ready-to-eat TCS foods be stored in a refrigerator? Above raw meats, poultry, and seafood to prevent drips and cross-contamination. What is the minimum internal cooking temperature for ground beef? 155°F (68°C) for 15 seconds. How often should sanitizer solution be tested in a restaurant? At the beginning of each shift and whenever the solution is changed. 4 What is the correct action if a chemical contaminant is found in food? Discard the contaminated food and identify the source to prevent further contamination. How should a manager handle a food recall