servsafe 90 QUESTIONS, ServSafe Manager Exam(80
Questions), Managers ServSafe Exam Flash Cards |
Questions with 100% Verified Answers | Latest Update
2026/2027
Question: which action could lead to cross contamination?
Answer: touching more than one TCS food before washing your hands
Question: the primary risk associated with transporting ice in containers
originally used to store chemicals is that they
Answer: may still have residue after they have been cleaned
Question: which procedure would help protect food from contamination
by food handlers and customers?
Answer: installing sneeze guards above the salad bar
Question: the third compartment in a three compartment sink is for
Answer: sanitizing
Question: why should training documentation reports be kept?
Answer: they verify that training has been completed
Question: a correctly designed and installed three compartment sink
must have which type of backflow prevention?
Answer: air gap
Question: if found during a food safety inspection, which hazard is
grounds for closing a foodservice operation?
Answer: significant lack of refrigeration
Question: a food handler must remove what item before working with
food?
Answer: medical bracelet
Question: the only acceptable jewelry for a food handler is a
Answer: plain metal ring
Question: mineral buildup has formed on the steam table. which
cleaning agent would best remove it?
Answer: delimer
,Question: a food handler is slicing roast beef continuously on a slicer for
6 hours. after 4 hours, the roast beef is removed and set aside
while the slicer parts are washed, rinsed, and sanitized. the
meat is then put back on the slicer to continue slicing. what is
the most serious risk of this procedure?
Answer: time temperature abuse of the roast beef
Question: which is the best location for chemical detergents and
sanitizers to be stored?
Answer: on shelves in the dishwashing area
Question: the hair, nose, throat, and infected cuts of an average healthy
person
Answer: may carry Staphyloccocus
Question: who should the manager contact when reporting a suspected
foodborne illness?
Answer: local regulatory authority
Question: waste water backs up into the kitchen. who should be
contacted after the regulatory authority suspends the permit
to operate?
Answer: licensed plumber
Question: what is the first thing a person in charge should do when
someone arrives at the foodservice operation and says that
they are there to conduct an inspection of the operation?
Answer: ask for identifiction
Question: what is the reaction of the immune system to a specific food
called?
Answer: food intolerance
Question: tabletop equipment on legs requires a clearance of at least
Answer: 4 inches
Question: shucked oysters must be
Answer: purchased from an approved supplier
Question: which food should be stored below all others in a cooler?
Answer: raw poultry
Question: a food handler has opened a container of commercially
prepared potato salad. after how many days must the potato
salad be discarded if it has been properly stored?
Answer: 7
, Question: what is the correct way to clean a cutting board?
Answer: wash, rinse, and sanitize
Question: an illness caused by what pathogen must be reported to the
regulatory authority?
Answer: norovirus
Question: which temperature is acceptable for cold storing potato
salad?
Answer: 46 F
Question: cross contact is a concern with
Answer: allergens in food
Question: when prepping food for customers with a food allergy, food
handlers must
Answer: wash, rinse, and sanitize cookware and utensils first
Question: hand antiseptics may only be used if they are
Answer: approved by the FDA
Question: in order from top to bottom, how should a pan of fresh
chicken breasts, fresh salmon, a carton of broccoli, and fresh
ground beef be stored on shelves in a cooler?
Answer: broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
Question: which sink should be used to empty mop buckets and rinse
cleaning tools and brushes?
Answer: service
Question: a food handler should recalibrate a thermometer after
Answer: it falls on the floor
Question: sinks must be used for the correct intended purpose to
prevent
Answer: cross contamination
Question: the most effective way to prevent pest problems is by
Answer: maintaining a clean environment
Question: A delivery of rice boxes should be rejected if the
Answer: Box bottoms are water stained
Questions), Managers ServSafe Exam Flash Cards |
Questions with 100% Verified Answers | Latest Update
2026/2027
Question: which action could lead to cross contamination?
Answer: touching more than one TCS food before washing your hands
Question: the primary risk associated with transporting ice in containers
originally used to store chemicals is that they
Answer: may still have residue after they have been cleaned
Question: which procedure would help protect food from contamination
by food handlers and customers?
Answer: installing sneeze guards above the salad bar
Question: the third compartment in a three compartment sink is for
Answer: sanitizing
Question: why should training documentation reports be kept?
Answer: they verify that training has been completed
Question: a correctly designed and installed three compartment sink
must have which type of backflow prevention?
Answer: air gap
Question: if found during a food safety inspection, which hazard is
grounds for closing a foodservice operation?
Answer: significant lack of refrigeration
Question: a food handler must remove what item before working with
food?
Answer: medical bracelet
Question: the only acceptable jewelry for a food handler is a
Answer: plain metal ring
Question: mineral buildup has formed on the steam table. which
cleaning agent would best remove it?
Answer: delimer
,Question: a food handler is slicing roast beef continuously on a slicer for
6 hours. after 4 hours, the roast beef is removed and set aside
while the slicer parts are washed, rinsed, and sanitized. the
meat is then put back on the slicer to continue slicing. what is
the most serious risk of this procedure?
Answer: time temperature abuse of the roast beef
Question: which is the best location for chemical detergents and
sanitizers to be stored?
Answer: on shelves in the dishwashing area
Question: the hair, nose, throat, and infected cuts of an average healthy
person
Answer: may carry Staphyloccocus
Question: who should the manager contact when reporting a suspected
foodborne illness?
Answer: local regulatory authority
Question: waste water backs up into the kitchen. who should be
contacted after the regulatory authority suspends the permit
to operate?
Answer: licensed plumber
Question: what is the first thing a person in charge should do when
someone arrives at the foodservice operation and says that
they are there to conduct an inspection of the operation?
Answer: ask for identifiction
Question: what is the reaction of the immune system to a specific food
called?
Answer: food intolerance
Question: tabletop equipment on legs requires a clearance of at least
Answer: 4 inches
Question: shucked oysters must be
Answer: purchased from an approved supplier
Question: which food should be stored below all others in a cooler?
Answer: raw poultry
Question: a food handler has opened a container of commercially
prepared potato salad. after how many days must the potato
salad be discarded if it has been properly stored?
Answer: 7
, Question: what is the correct way to clean a cutting board?
Answer: wash, rinse, and sanitize
Question: an illness caused by what pathogen must be reported to the
regulatory authority?
Answer: norovirus
Question: which temperature is acceptable for cold storing potato
salad?
Answer: 46 F
Question: cross contact is a concern with
Answer: allergens in food
Question: when prepping food for customers with a food allergy, food
handlers must
Answer: wash, rinse, and sanitize cookware and utensils first
Question: hand antiseptics may only be used if they are
Answer: approved by the FDA
Question: in order from top to bottom, how should a pan of fresh
chicken breasts, fresh salmon, a carton of broccoli, and fresh
ground beef be stored on shelves in a cooler?
Answer: broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
Question: which sink should be used to empty mop buckets and rinse
cleaning tools and brushes?
Answer: service
Question: a food handler should recalibrate a thermometer after
Answer: it falls on the floor
Question: sinks must be used for the correct intended purpose to
prevent
Answer: cross contamination
Question: the most effective way to prevent pest problems is by
Answer: maintaining a clean environment
Question: A delivery of rice boxes should be rejected if the
Answer: Box bottoms are water stained
