ServSafe 2/3/2026 Exam | Questions
and Verified Answers | 100% Correct
| Grade A
This ServSafe Manager Exam is a multiple-choice test, It covers food safety,
personal hygiene, cross-contamination, allergens, and cleaning.
Contains breakdown of key Q&A themes and content, including questions likely to
appear in the 2/3/2026 period based on current study materials:
1. Key 2026 Exam Topics & Q&A
Time-Temperature Abuse (TCS Food): The most crucial topic.
Question: What is the danger zone? Answer: \(41^{\circ }\text{F}\) to \(135^{\circ
}\text{F}\) (\(5^{\circ }\text{C}\) to \(57^{\circ }\text{C}\)).
Question: Total cooling time from \(135^{\circ }\text{F}\) to \(41^{\circ }\text{F}\)?
Answer: 6 hours.
Question: What is the main risk of leaving raw chicken on a prep table? Answer:
Time-temperature abuse.
Personal Hygiene & Handwashing:
Question: Proper handwashing duration? Answer: 10-15 seconds for scrubbing.
Question: What should be done with a food handler with a sore throat and fever?
Answer: Restrict them from working with food or exclude them if serving high-risk
populations.
Contamination & Allergens:
Question: Top Allergens? Answer: Soy is a key "big" allergen.
Question: What is a TCS food? Answer: Sprouts, raw chicken, cooked rice.
1
, Quiz_________________?
When should a food handler with a sore throat and fever be excluded from the
operation? -
Answer
Customers served are primarily a high-risk population
Quiz_________________?
Which is an example of physical contamination? -
Answer
Bones in fish
Quiz_________________?
In addition to other criteria, how many people must have the same symptoms in
order for a foodborne illness to be considered an outbreak? -
Answer
At least 2
Quiz_________________?
Food must be cooled from 135°F (57°C) to ______ within 2 hours. -
Answer
70°F (21°C)
2
and Verified Answers | 100% Correct
| Grade A
This ServSafe Manager Exam is a multiple-choice test, It covers food safety,
personal hygiene, cross-contamination, allergens, and cleaning.
Contains breakdown of key Q&A themes and content, including questions likely to
appear in the 2/3/2026 period based on current study materials:
1. Key 2026 Exam Topics & Q&A
Time-Temperature Abuse (TCS Food): The most crucial topic.
Question: What is the danger zone? Answer: \(41^{\circ }\text{F}\) to \(135^{\circ
}\text{F}\) (\(5^{\circ }\text{C}\) to \(57^{\circ }\text{C}\)).
Question: Total cooling time from \(135^{\circ }\text{F}\) to \(41^{\circ }\text{F}\)?
Answer: 6 hours.
Question: What is the main risk of leaving raw chicken on a prep table? Answer:
Time-temperature abuse.
Personal Hygiene & Handwashing:
Question: Proper handwashing duration? Answer: 10-15 seconds for scrubbing.
Question: What should be done with a food handler with a sore throat and fever?
Answer: Restrict them from working with food or exclude them if serving high-risk
populations.
Contamination & Allergens:
Question: Top Allergens? Answer: Soy is a key "big" allergen.
Question: What is a TCS food? Answer: Sprouts, raw chicken, cooked rice.
1
, Quiz_________________?
When should a food handler with a sore throat and fever be excluded from the
operation? -
Answer
Customers served are primarily a high-risk population
Quiz_________________?
Which is an example of physical contamination? -
Answer
Bones in fish
Quiz_________________?
In addition to other criteria, how many people must have the same symptoms in
order for a foodborne illness to be considered an outbreak? -
Answer
At least 2
Quiz_________________?
Food must be cooled from 135°F (57°C) to ______ within 2 hours. -
Answer
70°F (21°C)
2
