ServSafe: Manager Practice Test EXAM 2026 || MOST RECENT
EXAM ACTUAL COMPLETE REAL EXAM QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS) ALREADY GRADED A+ |
GUARANTEED SUCCESS!! NEWEST EXAM | JUST
What should food handlers do after leaving and returning to the prep area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic
A. wash hands
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
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
A. obtain a variance
A food handler has just finished storing a dry food delivery. Which step was done
correctly?
A. stored food underneath a stairwell
B. stored food in an empty chemical container
C. stored food 4 inches off the floor
D. stored food away from the wall
D. stored food away from the wall
, What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
C. 145ºF
D. 165ºF
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
B. regulating food transported across state lines
What practice is useful for preventing Norovirus from causing foodborne illness?
A. cooling food rapidly
B. cooking food to minimum internal temperature
C. encouraging staff to get flu shots
D. correct handwashing
D. correct handwashing
EXAM ACTUAL COMPLETE REAL EXAM QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS) ALREADY GRADED A+ |
GUARANTEED SUCCESS!! NEWEST EXAM | JUST
What should food handlers do after leaving and returning to the prep area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic
A. wash hands
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
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
A. obtain a variance
A food handler has just finished storing a dry food delivery. Which step was done
correctly?
A. stored food underneath a stairwell
B. stored food in an empty chemical container
C. stored food 4 inches off the floor
D. stored food away from the wall
D. stored food away from the wall
, What is the minimum internal temperature for a veal chop?
A. 155ºF
B. 135ºF
C. 145ºF
D. 165ºF
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
B. regulating food transported across state lines
What practice is useful for preventing Norovirus from causing foodborne illness?
A. cooling food rapidly
B. cooking food to minimum internal temperature
C. encouraging staff to get flu shots
D. correct handwashing
D. correct handwashing
