SERVSAFE FOOD MANAGER EXAM 2025–2026 – 100%
CORRECT ANSWERS, STUDY GUIDE & PRACTICE Q&A
| FOOD SAFETY, CRITICAL CONTROL POINTS,
CLEANING, TEMPERATURE LOGS | ANSI-ACCREDITED
The purpose of a food safety management system is to
prevent foodborne illness by controlling risks and hazards
A manager’s responsibility to activity control risk factors for foodborne illness is called
active managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to a
incorrect temperature. This is an example of which step in active managerial control?
corrective action
A manager walks around the kitchen every hour to answer questions and to see if staff
members are following procedures. This is an example of which step in active managerial
control?
management oversight
One way for managers to show that they know how to keep food safe is to
become certified in food safety
A power outage has left hot TCS food out of temperature control for 6 hours. What must be
done with the food?
throw the food away
In the event of an imminent health hazard, such as a water supply interruption, the
operation must
notify the regulatory authority
What is the best way to protect food from deliberate tampering?
make it as difficult as possible for someone to tamper with it
To prevent the deliberate contamination of food, a manager should know whom to contact
about suspicious activity, monitor the security of products, keep information related to food
security on file, and know
,who is in the facility
Where should food handlers wash their hands?
designated sink for handwashing
What must food handlers do after touching their body or clothing?
wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands
and arms with soap?
10 seconds
After which activity must food handlers wash their hands?
clearing tables
What is the main reason for food handlers to avoid scratching their scalps?
spreading pathogens to the food
When may food handlers wear plain-band rings?
at any time
What should a food handler do when working with an infected cut on the finger?
cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food?
plain-band ring
In addition to other criteria, how many people must have the same symptoms in order for a
foodborne illness to be considered an outbreak?
at least 2
When should a food handler with a sore throat and fever be excluded from the operation?
customers served are primarily a high-risk population
What is a basic characteristic of a virus?
requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with
their gloves?
wash hands and change them
, Where should personal items, like a coat, be stored in the operation?
in a designated area, away from food
What should food handlers do after prepping food and before using the restroom?
take off their aprons
How should the temperature of shipment of sour cream be taken when it arrives at an
operation?
remove the lid of a container and put the thermometer stem into the sour cream
Ice crystals on a frozen food item indicate
time-temperature abuse
What is the most important factor in choosing an approved food supplier?
it has been inspected and complies with local, state, and federal laws
Which item should be rejected?
bags of organic cookies in torn packaging
Supplies should be stored away from the walls and at least ___________ off of the floor
6 in (15 cm)
Soup that is being hot-held on a buffet should be labeled with the
name of the food
How should chemicals be stored?
away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on-site and held for
longer than 24 hrs?
date mark it
What must a manager do with a recalled food item in the operation?
store the recalled item separately from other foods
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 the item from
inventory, and stored it in a secure location. What should the manager do next?
label the item to prevent it from accidently being placed back in inventory
CORRECT ANSWERS, STUDY GUIDE & PRACTICE Q&A
| FOOD SAFETY, CRITICAL CONTROL POINTS,
CLEANING, TEMPERATURE LOGS | ANSI-ACCREDITED
The purpose of a food safety management system is to
prevent foodborne illness by controlling risks and hazards
A manager’s responsibility to activity control risk factors for foodborne illness is called
active managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to a
incorrect temperature. This is an example of which step in active managerial control?
corrective action
A manager walks around the kitchen every hour to answer questions and to see if staff
members are following procedures. This is an example of which step in active managerial
control?
management oversight
One way for managers to show that they know how to keep food safe is to
become certified in food safety
A power outage has left hot TCS food out of temperature control for 6 hours. What must be
done with the food?
throw the food away
In the event of an imminent health hazard, such as a water supply interruption, the
operation must
notify the regulatory authority
What is the best way to protect food from deliberate tampering?
make it as difficult as possible for someone to tamper with it
To prevent the deliberate contamination of food, a manager should know whom to contact
about suspicious activity, monitor the security of products, keep information related to food
security on file, and know
,who is in the facility
Where should food handlers wash their hands?
designated sink for handwashing
What must food handlers do after touching their body or clothing?
wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands
and arms with soap?
10 seconds
After which activity must food handlers wash their hands?
clearing tables
What is the main reason for food handlers to avoid scratching their scalps?
spreading pathogens to the food
When may food handlers wear plain-band rings?
at any time
What should a food handler do when working with an infected cut on the finger?
cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food?
plain-band ring
In addition to other criteria, how many people must have the same symptoms in order for a
foodborne illness to be considered an outbreak?
at least 2
When should a food handler with a sore throat and fever be excluded from the operation?
customers served are primarily a high-risk population
What is a basic characteristic of a virus?
requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with
their gloves?
wash hands and change them
, Where should personal items, like a coat, be stored in the operation?
in a designated area, away from food
What should food handlers do after prepping food and before using the restroom?
take off their aprons
How should the temperature of shipment of sour cream be taken when it arrives at an
operation?
remove the lid of a container and put the thermometer stem into the sour cream
Ice crystals on a frozen food item indicate
time-temperature abuse
What is the most important factor in choosing an approved food supplier?
it has been inspected and complies with local, state, and federal laws
Which item should be rejected?
bags of organic cookies in torn packaging
Supplies should be stored away from the walls and at least ___________ off of the floor
6 in (15 cm)
Soup that is being hot-held on a buffet should be labeled with the
name of the food
How should chemicals be stored?
away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on-site and held for
longer than 24 hrs?
date mark it
What must a manager do with a recalled food item in the operation?
store the recalled item separately from other foods
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 the item from
inventory, and stored it in a secure location. What should the manager do next?
label the item to prevent it from accidently being placed back in inventory
