1|Page
ServSafe Manager 2025 Actual Exam Test Bank| Complete
400 Real Exam Questions and Correct Verified Answers/
Already Graded A+| ServSafe Manager Exam Prep 2025
(Brand New!!)
What organization requires Material Safety Data Sheets?
A Food and Drug Administration
B Occupational Safety and Health Administration
C Environmental Protection Agency
D National Restaurant Association - Correct Answer - B Occupational
Safety and Health Administration
What is the minimum internal cooking temperature for green beans that
are hot-held for service?
A 165 ̊F (74 ̊C)
B 155 ̊F (68 ̊C)
C 145 ̊F (63 ̊C)
D 135 ̊F (57 C
̊ ) - Correct Answer - D 135 ̊F (57 ̊C)
What food item does the Food and Drug Administration advise against
offering on a children's menu?
A Rare cheeseburgers
B Egg salad
C Peanut butter and jelly sandwiches
pg. 1
,2|Page
D Fried shrimp - Correct Answer - A Rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature?
A 135 ̊ (57 ̊C) for 15 seconds
B 145 ̊ (63 ̊C) for 15 seconds
C 155 ̊ (68 ̊C) for 15 seconds
D 165 ̊ (74 ̊C) for 15 seconds - Correct Answer - D 165 ̊ (74 ̊C) for 15
seconds
What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
C. 145ºF
D. 165ºF - Correct Answer - C. 145ºF
Which responsibility is included in the Food and Drug Administration's
role?
A. inspecting meat, poultry, and eggs
B. regulating food transported across state lines
C. approving HACCP plan
D. issuing licenses and permits - Correct Answer - B. regulating food
transported across state lines
pg. 2
,3|Page
What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled - Correct Answer - B. pasteurized
What must an operation do before packaging fresh juice on-site for later
sale?
A. obtain a variance
B. hold produce at 41ºF (5ºC) or lower
C. contact OSHA
D. freeze the juice - Correct Answer - A. obtain a variance
When partial cooking food to be finished later, what is the maximum
cooking time allowed during initial cooking?
A 60 minutes
B 45 minutes
C 30 minutes
D 15 minutes - Correct Answer - A 60 minutes
Food held at 41 ̊F (5 ̊C) or lower before being removed from
refrigeration can be held without temperature control for up to how
many hours?
A2
pg. 3
, 4|Page
B4
C6
D 8 - Correct Answer - C 6
Hot TCS food can be held without temperature control for a maximum
of
A 2 hours.
B 4 hours.
C 6 hours.
D 8 hours. - Correct Answer - B 4 hours.
Which food may be re-served to customers?
A Unused, uncovered condiments
B Uneaten bread
C Unopened pre-packaged food
D Unused whole fruit garnish - Correct Answer - C Unopened pre-
packaged food
What is the purpose of setting critical limits in a HACCP plan?
A To identify potential hazards
B To identify where hazards can be eliminated
C To reduce hazards to safe levels
D To determine if the HACCP plan is working - Correct Answer - C To
reduce hazards to safe levels
pg. 4
ServSafe Manager 2025 Actual Exam Test Bank| Complete
400 Real Exam Questions and Correct Verified Answers/
Already Graded A+| ServSafe Manager Exam Prep 2025
(Brand New!!)
What organization requires Material Safety Data Sheets?
A Food and Drug Administration
B Occupational Safety and Health Administration
C Environmental Protection Agency
D National Restaurant Association - Correct Answer - B Occupational
Safety and Health Administration
What is the minimum internal cooking temperature for green beans that
are hot-held for service?
A 165 ̊F (74 ̊C)
B 155 ̊F (68 ̊C)
C 145 ̊F (63 ̊C)
D 135 ̊F (57 C
̊ ) - Correct Answer - D 135 ̊F (57 ̊C)
What food item does the Food and Drug Administration advise against
offering on a children's menu?
A Rare cheeseburgers
B Egg salad
C Peanut butter and jelly sandwiches
pg. 1
,2|Page
D Fried shrimp - Correct Answer - A Rare cheeseburgers
TCS food reheated for hot-holding must reach what temperature?
A 135 ̊ (57 ̊C) for 15 seconds
B 145 ̊ (63 ̊C) for 15 seconds
C 155 ̊ (68 ̊C) for 15 seconds
D 165 ̊ (74 ̊C) for 15 seconds - Correct Answer - D 165 ̊ (74 ̊C) for 15
seconds
What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
C. 145ºF
D. 165ºF - Correct Answer - C. 145ºF
Which responsibility is included in the Food and Drug Administration's
role?
A. inspecting meat, poultry, and eggs
B. regulating food transported across state lines
C. approving HACCP plan
D. issuing licenses and permits - Correct Answer - B. regulating food
transported across state lines
pg. 2
,3|Page
What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations?
A. pooled
B. pasteurized
C. shelled
D. hard-boiled - Correct Answer - B. pasteurized
What must an operation do before packaging fresh juice on-site for later
sale?
A. obtain a variance
B. hold produce at 41ºF (5ºC) or lower
C. contact OSHA
D. freeze the juice - Correct Answer - A. obtain a variance
When partial cooking food to be finished later, what is the maximum
cooking time allowed during initial cooking?
A 60 minutes
B 45 minutes
C 30 minutes
D 15 minutes - Correct Answer - A 60 minutes
Food held at 41 ̊F (5 ̊C) or lower before being removed from
refrigeration can be held without temperature control for up to how
many hours?
A2
pg. 3
, 4|Page
B4
C6
D 8 - Correct Answer - C 6
Hot TCS food can be held without temperature control for a maximum
of
A 2 hours.
B 4 hours.
C 6 hours.
D 8 hours. - Correct Answer - B 4 hours.
Which food may be re-served to customers?
A Unused, uncovered condiments
B Uneaten bread
C Unopened pre-packaged food
D Unused whole fruit garnish - Correct Answer - C Unopened pre-
packaged food
What is the purpose of setting critical limits in a HACCP plan?
A To identify potential hazards
B To identify where hazards can be eliminated
C To reduce hazards to safe levels
D To determine if the HACCP plan is working - Correct Answer - C To
reduce hazards to safe levels
pg. 4
