ServSafe Manager Exam Questions
and Answers | Latest Version |
2025/2026 | Correct & Verified
How should ice used in beverages be stored?
✔✔ In clean, sanitized containers and never in contact with raw meat or unclean surfaces.
Which step is critical to prevent foodborne illness when receiving food shipments?
✔✔ Inspect temperature, packaging, and signs of contamination.
Which practice helps prevent pest infestations in a foodservice facility?
✔✔ Keep the facility clean, store food properly, and seal entry points.
Which bacteria is commonly associated with improperly canned foods?
✔✔ Clostridium botulinum.
Which practice is essential when handling ready-to-eat foods?
✔✔ Avoid bare-hand contact, use gloves, utensils, or deli tissue.
1
,What is the proper procedure for storing live shellfish?
✔✔ At 41°F (5°C) or lower in original container with proper air circulation.
How should leftovers be handled for safe storage?
✔✔ Cool quickly, store in shallow containers, and label with date.
Which food is at highest risk for Staphylococcus aureus contamination?
✔✔ Ready-to-eat foods handled frequently, such as sandwiches and salads.
Which temperature must hot foods be held at during service to remain safe?
✔✔ 135°F (57°C) or higher.
Which type of hazard occurs from foreign objects like glass, metal, or hair?
✔✔ Physical hazard.
How should utensils be stored to prevent contamination?
✔✔ Clean and sanitized, off the floor, and covered when possible.
2
,What is the proper internal temperature for cooking seafood?
✔✔ 145°F (63°C) for 15 seconds.
What is the minimum internal temperature for cooking poultry to ensure it is safe to eat?
✔✔ 165°F (74°C).
How long can TCS foods safely remain in the temperature danger zone before they must be
discarded?
✔✔ 4 hours.
Which type of contamination occurs when harmful microorganisms are transferred from one
food or surface to another?
✔✔ Cross-contamination.
What is the first step in preventing foodborne illness in a foodservice operation?
✔✔ Proper handwashing and employee hygiene.
Which symptom requires an employee to be excluded from working with food?
3
, ✔✔ Vomiting, diarrhea, or jaundice.
At what temperature should cold TCS foods be held to prevent bacterial growth?
✔✔ 41°F (5°C) or lower.
What is the proper procedure for cooling large quantities of hot food?
✔✔ Divide into smaller portions, place in shallow containers, and refrigerate.
Which type of hazard is caused by chemical contamination such as cleaning agents or pesticides?
✔✔ Chemical hazard.
Which bacteria is commonly associated with ready-to-eat deli meats and soft cheeses?
✔✔ Listeria monocytogenes.
How should raw meat be stored in the refrigerator relative to ready-to-eat foods?
✔✔ Below ready-to-eat foods to prevent dripping and cross-contamination.
What is the minimum internal temperature for cooking ground beef?
4
and Answers | Latest Version |
2025/2026 | Correct & Verified
How should ice used in beverages be stored?
✔✔ In clean, sanitized containers and never in contact with raw meat or unclean surfaces.
Which step is critical to prevent foodborne illness when receiving food shipments?
✔✔ Inspect temperature, packaging, and signs of contamination.
Which practice helps prevent pest infestations in a foodservice facility?
✔✔ Keep the facility clean, store food properly, and seal entry points.
Which bacteria is commonly associated with improperly canned foods?
✔✔ Clostridium botulinum.
Which practice is essential when handling ready-to-eat foods?
✔✔ Avoid bare-hand contact, use gloves, utensils, or deli tissue.
1
,What is the proper procedure for storing live shellfish?
✔✔ At 41°F (5°C) or lower in original container with proper air circulation.
How should leftovers be handled for safe storage?
✔✔ Cool quickly, store in shallow containers, and label with date.
Which food is at highest risk for Staphylococcus aureus contamination?
✔✔ Ready-to-eat foods handled frequently, such as sandwiches and salads.
Which temperature must hot foods be held at during service to remain safe?
✔✔ 135°F (57°C) or higher.
Which type of hazard occurs from foreign objects like glass, metal, or hair?
✔✔ Physical hazard.
How should utensils be stored to prevent contamination?
✔✔ Clean and sanitized, off the floor, and covered when possible.
2
,What is the proper internal temperature for cooking seafood?
✔✔ 145°F (63°C) for 15 seconds.
What is the minimum internal temperature for cooking poultry to ensure it is safe to eat?
✔✔ 165°F (74°C).
How long can TCS foods safely remain in the temperature danger zone before they must be
discarded?
✔✔ 4 hours.
Which type of contamination occurs when harmful microorganisms are transferred from one
food or surface to another?
✔✔ Cross-contamination.
What is the first step in preventing foodborne illness in a foodservice operation?
✔✔ Proper handwashing and employee hygiene.
Which symptom requires an employee to be excluded from working with food?
3
, ✔✔ Vomiting, diarrhea, or jaundice.
At what temperature should cold TCS foods be held to prevent bacterial growth?
✔✔ 41°F (5°C) or lower.
What is the proper procedure for cooling large quantities of hot food?
✔✔ Divide into smaller portions, place in shallow containers, and refrigerate.
Which type of hazard is caused by chemical contamination such as cleaning agents or pesticides?
✔✔ Chemical hazard.
Which bacteria is commonly associated with ready-to-eat deli meats and soft cheeses?
✔✔ Listeria monocytogenes.
How should raw meat be stored in the refrigerator relative to ready-to-eat foods?
✔✔ Below ready-to-eat foods to prevent dripping and cross-contamination.
What is the minimum internal temperature for cooking ground beef?
4
