ServSafe Manager Exam(80 Questions) 2025
1. what should you do when taking a food order from customers who have
concerns about food allergies: Describe each menu item to the customer
who ask, including any "secret" ingredients
2. What temperature should the water be for manual dishwashing?: Must be
at least 110 F
3. A food handler just finished storing a dry food delivery, which step was
done correctly?: Stored food away from the wall
4. 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?:
Throw it out
5. Single use gloves are not required when: Washing product
6. What should a food handler do to make gloves easier to put on?: Select
the right size gloves
7. What should food handlers do after leaving and returning to the prep
area?: Wash hands
8. What rule for serving bread should food handlers practice?: Do not re-
serve uneaten bread
9. What does the L stand for in the FDA'S ALERT tool?: Look
10. What is the minimum internal cooking temp for chicken breasts?: 165°F
(74 °C) for 15 seconds
11. What factors influence the effectiveness of a chemical sanitizer?:
Concentration,temperature,contact time, pH and water hardness.
12. Ready to eat TCS foods prepped in house must be date marked if it is
held for more than how many hours?: 24 Hours
13. What is the minimum internal cooking temperature for a veal chop?:
135°F(57 °C)
14. Why should food temperature be taken in 2 different locations?:
Temperature may vary in the food
15. What causes Preschool age children to be at risk for foodborne illness?:
-
Their immune systems are not strong
16. How should staff make sure the chemical sanitizer being used on a food
prep surface is at the correct strength?: Use a test kit to check the
sanitizers concentration when mixing it
17. When can a glass thermometers be used?: When enclosed in a shatter
proof casing
18. A tuna salad removed from the cooler at 9 am and put out for a buffet at
11 am. By what time must the tuna salad be served or thrown out?: 3 p,
1. what should you do when taking a food order from customers who have
concerns about food allergies: Describe each menu item to the customer
who ask, including any "secret" ingredients
2. What temperature should the water be for manual dishwashing?: Must be
at least 110 F
3. A food handler just finished storing a dry food delivery, which step was
done correctly?: Stored food away from the wall
4. 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?:
Throw it out
5. Single use gloves are not required when: Washing product
6. What should a food handler do to make gloves easier to put on?: Select
the right size gloves
7. What should food handlers do after leaving and returning to the prep
area?: Wash hands
8. What rule for serving bread should food handlers practice?: Do not re-
serve uneaten bread
9. What does the L stand for in the FDA'S ALERT tool?: Look
10. What is the minimum internal cooking temp for chicken breasts?: 165°F
(74 °C) for 15 seconds
11. What factors influence the effectiveness of a chemical sanitizer?:
Concentration,temperature,contact time, pH and water hardness.
12. Ready to eat TCS foods prepped in house must be date marked if it is
held for more than how many hours?: 24 Hours
13. What is the minimum internal cooking temperature for a veal chop?:
135°F(57 °C)
14. Why should food temperature be taken in 2 different locations?:
Temperature may vary in the food
15. What causes Preschool age children to be at risk for foodborne illness?:
-
Their immune systems are not strong
16. How should staff make sure the chemical sanitizer being used on a food
prep surface is at the correct strength?: Use a test kit to check the
sanitizers concentration when mixing it
17. When can a glass thermometers be used?: When enclosed in a shatter
proof casing
18. A tuna salad removed from the cooler at 9 am and put out for a buffet at
11 am. By what time must the tuna salad be served or thrown out?: 3 p,
