ServSafe Manager Practice Exam
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which pathogen is most commonly linked to deli meats and soft cheeses?
✔✔ Listeria monocytogenes.
Which practice is most important to prevent cross-contamination?
✔✔ Using separate cutting boards and utensils for raw and ready-to-eat foods.
How should chemicals be stored in a foodservice operation?
✔✔ Away from food, in labeled containers, and separate from food prep areas.
What is the minimum internal cooking temperature for seafood?
✔✔ 145°F (63°C) for 15 seconds.
Which microorganism causes rapid-onset vomiting after eating contaminated foods?
✔✔ Staphylococcus aureus.
1
,What is the maximum internal temperature for cold holding foods?
✔✔ 41°F (5°C).
Which employees should wash hands most frequently?
✔✔ Before handling food, after using the restroom, after handling raw foods, and after touching
hair, face, or body.
What is the proper way to store utensils to prevent contamination?
✔✔ Clean, sanitized, and stored off the floor in covered containers if possible.
Which pathogen is commonly linked to undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the most important step in preventing foodborne illness in a foodservice operation?
✔✔ Proper handwashing and personal hygiene.
At what minimum internal temperature should poultry be cooked?
✔✔ 165°F (74°C) for 15 seconds.
2
,Which employees must be excluded from working with food?
✔✔ Employees with vomiting, diarrhea, or jaundice.
What is the maximum time that TCS foods can safely remain in the temperature danger zone?
✔✔ 4 hours.
How should ready-to-eat foods be stored in a refrigerator with raw meats?
✔✔ Above raw meats to prevent cross-contamination.
Which type of thermometer is most accurate for checking the internal temperature of cooked
food?
✔✔ Thermocouple thermometer.
What is the correct temperature range for hot holding foods?
✔✔ 135°F (57°C) or higher.
Which cleaning chemical is most effective for sanitizing food-contact surfaces?
3
, ✔✔ Chlorine-based sanitizer at the proper concentration.
How should hands be washed in a foodservice operation?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
What is the minimum internal cooking temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
How should food be cooled safely from 135°F to 70°F?
✔✔ Within 2 hours using shallow pans or ice baths.
What is the proper method for thawing frozen foods?
✔✔ In the refrigerator, under cold running water, or during the cooking process.
What is the required internal temperature for reheating TCS foods for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
4
Questions and Answers | Latest
Version | 2025/2026 | Correct & Verified
Which pathogen is most commonly linked to deli meats and soft cheeses?
✔✔ Listeria monocytogenes.
Which practice is most important to prevent cross-contamination?
✔✔ Using separate cutting boards and utensils for raw and ready-to-eat foods.
How should chemicals be stored in a foodservice operation?
✔✔ Away from food, in labeled containers, and separate from food prep areas.
What is the minimum internal cooking temperature for seafood?
✔✔ 145°F (63°C) for 15 seconds.
Which microorganism causes rapid-onset vomiting after eating contaminated foods?
✔✔ Staphylococcus aureus.
1
,What is the maximum internal temperature for cold holding foods?
✔✔ 41°F (5°C).
Which employees should wash hands most frequently?
✔✔ Before handling food, after using the restroom, after handling raw foods, and after touching
hair, face, or body.
What is the proper way to store utensils to prevent contamination?
✔✔ Clean, sanitized, and stored off the floor in covered containers if possible.
Which pathogen is commonly linked to undercooked eggs?
✔✔ Salmonella Enteritidis.
What is the most important step in preventing foodborne illness in a foodservice operation?
✔✔ Proper handwashing and personal hygiene.
At what minimum internal temperature should poultry be cooked?
✔✔ 165°F (74°C) for 15 seconds.
2
,Which employees must be excluded from working with food?
✔✔ Employees with vomiting, diarrhea, or jaundice.
What is the maximum time that TCS foods can safely remain in the temperature danger zone?
✔✔ 4 hours.
How should ready-to-eat foods be stored in a refrigerator with raw meats?
✔✔ Above raw meats to prevent cross-contamination.
Which type of thermometer is most accurate for checking the internal temperature of cooked
food?
✔✔ Thermocouple thermometer.
What is the correct temperature range for hot holding foods?
✔✔ 135°F (57°C) or higher.
Which cleaning chemical is most effective for sanitizing food-contact surfaces?
3
, ✔✔ Chlorine-based sanitizer at the proper concentration.
How should hands be washed in a foodservice operation?
✔✔ Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single-
use towel.
What is the minimum internal cooking temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
How should food be cooled safely from 135°F to 70°F?
✔✔ Within 2 hours using shallow pans or ice baths.
What is the proper method for thawing frozen foods?
✔✔ In the refrigerator, under cold running water, or during the cooking process.
What is the required internal temperature for reheating TCS foods for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
4
