SERVSAFE MANAGER FINAL PAPER 2026
TESTED QUESTIONS WITH FULL SOLUTION
GRADED A+
◉ Three components of active managerial control include Answer:
identifying risks, corrective action, and training.
◉ A broken water main has caused the water in an operation to
appear brown. What should the manager do? Answer: Contact the
local regulatory authority before use.
◉ To prevent the deliberate contamination of food, a manager
should know who is in the facility, monitor the security of products,
keep information related to food security on file, and know Answer:
whom to contact about suspicious activity.
◉ As part of handwashing, food handlers must scrub their hands
and arms for at least Answer: 10 seconds
◉ To work with food, a food handler with an infected hand wound
must Answer: cover the wound with an impermeable cover and
wear a single-use glove.
,◉ How should food handlers keep their fingernails? Answer: short
and unpolished
◉ What should a manager of a quick-service operation do if a food
handler reports having a sore throat and a fever? Answer: Restrict
the food handler from working with food.
◉ What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne illness
caused by Shigella spp.? Answer: Exclude the food handler from the
operation.
◉ Where should staff members eat, drink, smoke, or chew gum?
Answer: Designated areas
◉ How long must shellstock tags be kept on file? Answer: 90 days
after the last shellfish was sold or served from the container
◉ When receiving a delivery of food for an operation, it is important
to Answer: inspect all food immediately before storing it.
◉ Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
, C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks Answer: A. Macaroni
salad stored above raw salmon
◉ Ready-to-eat TCS must be date marked if it will be stored for
longer than Answer: 24 hours
◉ A food handler who has just bused tables must do what before
handling food? Answer: Wash hands
◉ A recall has been issued for a specific brand of orange juice. The
store manager has matched the information from the recall notice to
the item, removed it from inventory, and stored it in a secure
location. What should the manager do next? Answer: Label the item
to prevent it from accidentally being placed back in inventory
◉ What is the maximum amount of time that ready-to-eat TCS food
can be stored in a cooler at 41°F (5°C) before it must be sold, served,
or thrown out? Answer: 7 days
◉ Pathogens are likely to grow well in a meat stew that is Answer:
between 41°F and 135°F (5°C and 57°C) - Temperature Danger Zone
◉ Which is a TCS food? Answer: Sprouts
TESTED QUESTIONS WITH FULL SOLUTION
GRADED A+
◉ Three components of active managerial control include Answer:
identifying risks, corrective action, and training.
◉ A broken water main has caused the water in an operation to
appear brown. What should the manager do? Answer: Contact the
local regulatory authority before use.
◉ To prevent the deliberate contamination of food, a manager
should know who is in the facility, monitor the security of products,
keep information related to food security on file, and know Answer:
whom to contact about suspicious activity.
◉ As part of handwashing, food handlers must scrub their hands
and arms for at least Answer: 10 seconds
◉ To work with food, a food handler with an infected hand wound
must Answer: cover the wound with an impermeable cover and
wear a single-use glove.
,◉ How should food handlers keep their fingernails? Answer: short
and unpolished
◉ What should a manager of a quick-service operation do if a food
handler reports having a sore throat and a fever? Answer: Restrict
the food handler from working with food.
◉ What action should a manager take when a food handler reports
having diarrhea and being diagnosed with a foodborne illness
caused by Shigella spp.? Answer: Exclude the food handler from the
operation.
◉ Where should staff members eat, drink, smoke, or chew gum?
Answer: Designated areas
◉ How long must shellstock tags be kept on file? Answer: 90 days
after the last shellfish was sold or served from the container
◉ When receiving a delivery of food for an operation, it is important
to Answer: inspect all food immediately before storing it.
◉ Which item is stored correctly in the cooler?
A. Macaroni salad stored above raw salmon
B. Raw ground pork stored below raw poultry
, C. Raw poultry stored above raw pork roasts
D. Sliced pineapple stored below raw steaks Answer: A. Macaroni
salad stored above raw salmon
◉ Ready-to-eat TCS must be date marked if it will be stored for
longer than Answer: 24 hours
◉ A food handler who has just bused tables must do what before
handling food? Answer: Wash hands
◉ A recall has been issued for a specific brand of orange juice. The
store manager has matched the information from the recall notice to
the item, removed it from inventory, and stored it in a secure
location. What should the manager do next? Answer: Label the item
to prevent it from accidentally being placed back in inventory
◉ What is the maximum amount of time that ready-to-eat TCS food
can be stored in a cooler at 41°F (5°C) before it must be sold, served,
or thrown out? Answer: 7 days
◉ Pathogens are likely to grow well in a meat stew that is Answer:
between 41°F and 135°F (5°C and 57°C) - Temperature Danger Zone
◉ Which is a TCS food? Answer: Sprouts
