SERVSAFE MANAGER EXAM QUESTIONS WITH
VERIFIED ANSWERS 2026 LATEST UPDATE
34 Multiple choice questions
Term 1 of 34
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to
cool the chili to 41?
5 Hours
24 Hours
4 Hours
2 Hours
Term 2 of 34
What practice should be used to prevent seafood toxins from causing foodborne illness?
Stored food away from the wall
Buy food that does not require prepping
Purchasing food from approved , reputable suppliers
Term 3 of 34
What temperature should the water be for manual dishwashing?
Must be at least 70 F
Must be at least 55 F
Must be at least 90 F
1/12
, 3/24/23, 8:18 AM Test: ServSafe Manager Exam(80 Questions) | Quizlet
Term 4 of 34
When can a glass thermometers be used?
When approved by the regulatory authority
When enclosed in a shatter proof casing
Buy food that does not require prepping
Term 5 of 34
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?
Soft boiled eggs
Wash hands
135°F(57 °C)
Term 6 of 34
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
Their immune systems are not strong
Temperature may vary in the food
When enclosed in a shatter proof casing
https://quizlet.com/211385301/test?answerTermSides=4&promptTermSides=6&questionCount=35&questionTypes=4&showImages=true 2/12
VERIFIED ANSWERS 2026 LATEST UPDATE
34 Multiple choice questions
Term 1 of 34
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to
cool the chili to 41?
5 Hours
24 Hours
4 Hours
2 Hours
Term 2 of 34
What practice should be used to prevent seafood toxins from causing foodborne illness?
Stored food away from the wall
Buy food that does not require prepping
Purchasing food from approved , reputable suppliers
Term 3 of 34
What temperature should the water be for manual dishwashing?
Must be at least 70 F
Must be at least 55 F
Must be at least 90 F
1/12
, 3/24/23, 8:18 AM Test: ServSafe Manager Exam(80 Questions) | Quizlet
Term 4 of 34
When can a glass thermometers be used?
When approved by the regulatory authority
When enclosed in a shatter proof casing
Buy food that does not require prepping
Term 5 of 34
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?
Soft boiled eggs
Wash hands
135°F(57 °C)
Term 6 of 34
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
Their immune systems are not strong
Temperature may vary in the food
When enclosed in a shatter proof casing
https://quizlet.com/211385301/test?answerTermSides=4&promptTermSides=6&questionCount=35&questionTypes=4&showImages=true 2/12
