SERVSAFE MANAGER 7TH EDITION
QESTIONS ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ what should you do when taking a food order from customers who have
concerns about food allergies.
Answer: Describe each menu item to the customer who ask, including any
"secret" ingredients
◍ What temperature should the water be for manual dishwashing?.
Answer: Must be at least 110 F
◍ A food handler just finished storing a dry food delivery, which step was
done correctly?.
Answer: Stored food away from the wall
◍ What should be done with food that has been handled by a food handler who
has been restricted or excluded from the operation due to illness?.
Answer: Throw it out
◍ Single use gloves are not required when.
Answer: Washing product
◍ What should a food handler do to make gloves easier to put on?.
Answer: Select the right size gloves
◍ what is a foodborne illness?.
Answer: a disease transmitted to people by food
◍ When is a foodborne illness outbreak considered an outbreak?.
Answer: two or more people have the same symptoms after eating the same
, food
◍ what is the 3 ways foodborne ilnesses occur?.
Answer: biological, chemical, and physical
◍ what is an important measure for preventing foodbrne illness?.
Answer: Preventing cross contamination
◍ What should food handlers do after leaving and returning to the prep area?.
Answer: Wash hands
◍ what is TCS food?.
Answer: food requiring time and temperature control to limit growth of
pathogens
◍ What rule for serving bread should food handlers practice?.
Answer: Do not re-serve uneaten bread
◍ Which of the following is NOT considered a TCS food?a. Milkb. Cooked
ricec. Whole applesd. Baked potatoes.
Answer: c. Whole apples
◍ What does the L stand for in the FDA'S ALERT tool?.
Answer: Look
◍ Which of the following is an example of a TCS food?a. Crackersb. Sliced
melonsc. Dried pastad. Uncooked rice.
Answer: b. Sliced melons
◍ What is the minimum internal cooking temp for chicken breasts?.
Answer: 165°F (74 °C) for 15 seconds
◍ Raw, unwashed vegetables are considered TCS foods.true or false.
Answer: False
◍ Cooked meat, poultry, and fish are TCS foods..
Answer: True
◍ What factors influence the effectiveness of a chemical sanitizer?.
Answer: Concentration,temperature,contact time, pH and water hardness.
,◍ Ready to eat TCS foods prepped in house must be date marked if it is held
for more than how many hours?.
Answer: 24 Hours
◍ What is the minimum internal cooking temperature for a veal chop?.
Answer: 135°F(57 °C)
◍ Cheese, eggs, and tofu are examples of TCS foods.true or false.
Answer: True
◍ Why should food temperature be taken in 2 different locations?.
Answer: Temperature may vary in the food
◍ which of these needs time and temperature control to keep it safe?1.
chopped lettuce2. sliced watermelon3. dry rice4. flour5. cooked carrots6.
cheese.
Answer: 1, 2,5 and 6
◍ which is a TCS food?.
Answer: sprouts
◍ what is ready-to-eat food.
Answer: Food that can be eaten without further preparation, washing, or
cooking.
◍ What causes Preschool age children to be at risk for foodborne illness?.
Answer: Their immune systems are not strong
◍ what are the 5 COMMON risks factors for foodborne illness?.
Answer: 1. purchasing food from unsafe sources2. failing to cook food
correctly3. holding food at incorrect temperatures4. using contaminated
equipment5. practicing poor personal hygiene
◍ which populations have a higher risk for foodborn ilnesss?.
Answer: elderly people, preschool-age children, and people with
compromised immune system
◍ How should staff make sure the chemical sanitizer being used on a food
, prep surface is at the correct strength?.
Answer: Use a test kit to check the sanitizers concentration when mixing it
◍ what does the FDA inspect?.
Answer: All food except meat, poultry, and eggsthey regulate all food
transported across state lines
◍ what does the FDA issue?.
Answer: Food Code
◍ what does the USDA regulate and inspect?.
Answer: meat, poultry, eggs
◍ When can a glass thermometers be used?.
Answer: When enclosed in a shatter proof casing
◍ what does the CDC and PHS conduct?.
Answer: research into the causes of foodborne ilness outbreaks
◍ A tuna salad removed from the cooler at 9 am and put out for a buffet at 11
am. By what time must the tuna salad be served or thrown out?.
Answer: 3 p,
◍ What practice should be used to prevent seafood toxins from causing
foodborne illness?.
Answer: Purchasing food from approved , reputable suppliers
◍ What should a server do after clearing a table?.
Answer: Wash hands
◍ What must food handlers do when handling ready to eat food?.
Answer: Wear single use gloves
◍ What is the first step in developing a HACCP plan?.
Answer: Conduct a hazard analysis
◍ What do state and local regulatory authorities do?.
Answer: Write or adopt codes that regulate retail and foodservice operations.
◍ A. FDA
QESTIONS ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ what should you do when taking a food order from customers who have
concerns about food allergies.
Answer: Describe each menu item to the customer who ask, including any
"secret" ingredients
◍ What temperature should the water be for manual dishwashing?.
Answer: Must be at least 110 F
◍ A food handler just finished storing a dry food delivery, which step was
done correctly?.
Answer: Stored food away from the wall
◍ What should be done with food that has been handled by a food handler who
has been restricted or excluded from the operation due to illness?.
Answer: Throw it out
◍ Single use gloves are not required when.
Answer: Washing product
◍ What should a food handler do to make gloves easier to put on?.
Answer: Select the right size gloves
◍ what is a foodborne illness?.
Answer: a disease transmitted to people by food
◍ When is a foodborne illness outbreak considered an outbreak?.
Answer: two or more people have the same symptoms after eating the same
, food
◍ what is the 3 ways foodborne ilnesses occur?.
Answer: biological, chemical, and physical
◍ what is an important measure for preventing foodbrne illness?.
Answer: Preventing cross contamination
◍ What should food handlers do after leaving and returning to the prep area?.
Answer: Wash hands
◍ what is TCS food?.
Answer: food requiring time and temperature control to limit growth of
pathogens
◍ What rule for serving bread should food handlers practice?.
Answer: Do not re-serve uneaten bread
◍ Which of the following is NOT considered a TCS food?a. Milkb. Cooked
ricec. Whole applesd. Baked potatoes.
Answer: c. Whole apples
◍ What does the L stand for in the FDA'S ALERT tool?.
Answer: Look
◍ Which of the following is an example of a TCS food?a. Crackersb. Sliced
melonsc. Dried pastad. Uncooked rice.
Answer: b. Sliced melons
◍ What is the minimum internal cooking temp for chicken breasts?.
Answer: 165°F (74 °C) for 15 seconds
◍ Raw, unwashed vegetables are considered TCS foods.true or false.
Answer: False
◍ Cooked meat, poultry, and fish are TCS foods..
Answer: True
◍ What factors influence the effectiveness of a chemical sanitizer?.
Answer: Concentration,temperature,contact time, pH and water hardness.
,◍ Ready to eat TCS foods prepped in house must be date marked if it is held
for more than how many hours?.
Answer: 24 Hours
◍ What is the minimum internal cooking temperature for a veal chop?.
Answer: 135°F(57 °C)
◍ Cheese, eggs, and tofu are examples of TCS foods.true or false.
Answer: True
◍ Why should food temperature be taken in 2 different locations?.
Answer: Temperature may vary in the food
◍ which of these needs time and temperature control to keep it safe?1.
chopped lettuce2. sliced watermelon3. dry rice4. flour5. cooked carrots6.
cheese.
Answer: 1, 2,5 and 6
◍ which is a TCS food?.
Answer: sprouts
◍ what is ready-to-eat food.
Answer: Food that can be eaten without further preparation, washing, or
cooking.
◍ What causes Preschool age children to be at risk for foodborne illness?.
Answer: Their immune systems are not strong
◍ what are the 5 COMMON risks factors for foodborne illness?.
Answer: 1. purchasing food from unsafe sources2. failing to cook food
correctly3. holding food at incorrect temperatures4. using contaminated
equipment5. practicing poor personal hygiene
◍ which populations have a higher risk for foodborn ilnesss?.
Answer: elderly people, preschool-age children, and people with
compromised immune system
◍ How should staff make sure the chemical sanitizer being used on a food
, prep surface is at the correct strength?.
Answer: Use a test kit to check the sanitizers concentration when mixing it
◍ what does the FDA inspect?.
Answer: All food except meat, poultry, and eggsthey regulate all food
transported across state lines
◍ what does the FDA issue?.
Answer: Food Code
◍ what does the USDA regulate and inspect?.
Answer: meat, poultry, eggs
◍ When can a glass thermometers be used?.
Answer: When enclosed in a shatter proof casing
◍ what does the CDC and PHS conduct?.
Answer: research into the causes of foodborne ilness outbreaks
◍ A tuna salad removed from the cooler at 9 am and put out for a buffet at 11
am. By what time must the tuna salad be served or thrown out?.
Answer: 3 p,
◍ What practice should be used to prevent seafood toxins from causing
foodborne illness?.
Answer: Purchasing food from approved , reputable suppliers
◍ What should a server do after clearing a table?.
Answer: Wash hands
◍ What must food handlers do when handling ready to eat food?.
Answer: Wear single use gloves
◍ What is the first step in developing a HACCP plan?.
Answer: Conduct a hazard analysis
◍ What do state and local regulatory authorities do?.
Answer: Write or adopt codes that regulate retail and foodservice operations.
◍ A. FDA
