ServSafe Manager

ServSafe Manager Exam Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the first step a manager should take when a food employee reports symptoms of vomiting? Exclude the employee from working with food until cleared. What is the minimum internal temperature for cooking poultry to ensure safety? 165°F (74°C) for 15 seconds. Which bacteria can grow at refrigeration temperatures and is especially dangerous for pregnant women? Listeria monocytog...

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 prope...

SERVSAFE MANAGER EXAM QUESTIONS AND CORRECT ANSWERS| ACCURATE REAL EXAM WITH FREQUENTLY TESTED QUESTIONS |ALREADY A GRADED|GUARANTEED PASS|LATEST UPDATE 2025.

ServSafe Manager 2024–2025 Study Guide – Foodborne Illness, Safety Challenges, Contaminants, and O ServSafe Manager 2024–2025 Study Guide – Foodborne Illness, Safety Challenges, Contaminants, and O

Servsafe Manager Test Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Which foodborne illness is caused by toxins produced in improperly stored cooked rice? A. Salmonella B. Norovirus C. Bacillus cereus D. Listeria Which practice is most important for preventing cross-contamination in a salad bar? A. Using wooden cutting boards B. Wiping hands on apron C. Using separate utensils for each food item D. Storing food at room temperature Which food ite...

ServSafe Manager Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the correct way to measure food temperature? Use a calibrated thermometer in the thickest part of the food. How should a manager prevent time-temperature abuse in delivery trucks? Monitor temperatures, minimize delivery times, and use insulated containers. What is the correct procedure for washing hands? Use soap and warm water, scrub for at least 20 seconds, rinse, and dry with a cle...

SERVSAFE MANAGER EXAM 2025 ACCURATE QUESTIONS AND VERIFIED ANSWERS

ServSafe Manager Exam 2025/2026 | Questions with 100% Verified Correct Answers

SERVSAFE MANAGER TEST 2023 (ALL 80 QUESTIONS AND VERIFIED ANSWERS LATEST UPDATE 2025

Define the requirements for the designation "foodborne-illness outbreak" - ANS - Two+ people have the same symptoms after eating the same food. - An investigation is conducted by state & local regulatory authorities - The outbreak is confirmed by a laboratory analysis 2. List the groups that are included in the high risk population for contracting a foodborne illness? - ANS - Elderly people - Preschool-age children - People w/ compromised immune systems (patients in hospitals, takin...