7th Edition ServSafe
Manager Study Guide
questions with 100% correct
answers already graded A+
2025-2026
One of the FDA-recommended food safety responsibilities
of a manager is: - answer Supervising food handlers to
ensure hot and cold food holding temperatures are
regularly monitored.
How can a food handler reduce or eliminate the risk of
food contamination? - answer Washing their hands after
using the restroom.
How long should hands and arms be scrubbed during
handwashing? - answer 10-15 seconds
Ready-to-eat food should NEVER be handled with bare
hands in what situation? - answer When food is being
served to a high-risk population like children or the elderly
When should delivery be inspected? - answer Immediately
upon receiving the delivery
, Why is it advisable to only remove the amount of food you
can prep in a short period of time from the cooler? -
answer To prevent time-temp abuse
It is discovered that a steam table holding hot soup has
broken down and the soup may have been unheated for as
long as 3 hours. What should be done with the soup? -
answer Discard the soup, heat a new batch to 135˚F and
place it in a working steam tables (i.e: steam tables are to
keep hot foods warm, you can not reheat food on the
table.)
Performing procedural checks every shift to identify
problems and comparing and analyzing temperature logs
each week are examples of which principle in the HAACP
system? - answer Principle 6 - Verifying that the system
works
What are hand sinks used for? - answer Handwashing Only
When heating sanitizing items, they must be submerged
in water that is at least 171˚F for at least_____ - answer 30
seconds
Name the four (4) types of pathogens that can
contaminate food and cause foodborne-illness: - answer
Bacteria, Virus, Parasites, and Fungi
You see an employee preparing food directly after
cleaning the grease trap. What corrective action should be
taken? - answer Dispose any potentially contaminated
Manager Study Guide
questions with 100% correct
answers already graded A+
2025-2026
One of the FDA-recommended food safety responsibilities
of a manager is: - answer Supervising food handlers to
ensure hot and cold food holding temperatures are
regularly monitored.
How can a food handler reduce or eliminate the risk of
food contamination? - answer Washing their hands after
using the restroom.
How long should hands and arms be scrubbed during
handwashing? - answer 10-15 seconds
Ready-to-eat food should NEVER be handled with bare
hands in what situation? - answer When food is being
served to a high-risk population like children or the elderly
When should delivery be inspected? - answer Immediately
upon receiving the delivery
, Why is it advisable to only remove the amount of food you
can prep in a short period of time from the cooler? -
answer To prevent time-temp abuse
It is discovered that a steam table holding hot soup has
broken down and the soup may have been unheated for as
long as 3 hours. What should be done with the soup? -
answer Discard the soup, heat a new batch to 135˚F and
place it in a working steam tables (i.e: steam tables are to
keep hot foods warm, you can not reheat food on the
table.)
Performing procedural checks every shift to identify
problems and comparing and analyzing temperature logs
each week are examples of which principle in the HAACP
system? - answer Principle 6 - Verifying that the system
works
What are hand sinks used for? - answer Handwashing Only
When heating sanitizing items, they must be submerged
in water that is at least 171˚F for at least_____ - answer 30
seconds
Name the four (4) types of pathogens that can
contaminate food and cause foodborne-illness: - answer
Bacteria, Virus, Parasites, and Fungi
You see an employee preparing food directly after
cleaning the grease trap. What corrective action should be
taken? - answer Dispose any potentially contaminated
