SERVSAFE MANAGER 7TH EDITION
QESTIONS PRACTICE EXAMINATION
2026 QUESTIONS WITH ANSWERS
GRADED A+
◍ What should a manager know to prevent deliberate contamination of food?.
Answer: Whom to contact about suspicious activity.
◍ What does a manager do when they walk around the kitchen every hour to
ensure staff are following procedures?.
Answer: Management oversight.
◍ What is the answer for question 13 in the diagnostic test?.
Answer: A - When to Wash Hands.
◍ When may food handlers wear plain-band rings?.
Answer: Only if wearing gloves.
◍ Why should a food handler with a sore throat and fever be excluded from
working in a day-care center?.
Answer: Because children are a high-risk population and could become ill.
◍ What temperature range must food being cooled quickly pass through to
reduce pathogen growth?.
Answer: Food must quickly pass through the temperature range of 125°F to
70°F (52°C to 21°C).
◍ Which is an example of physical contamination?.
Answer: Bones in fish.
◍ What is the answer for question 6 in the diagnostic test?.
Answer: D - Hot Food.
,◍ What is the correct answer for question 20 in the diagnostic test?.
Answer: C - Viruses.
◍ What is cross-contamination?.
Answer: The transfer of harmful bacteria from one food item to another,
such as using the same knife for raw chicken and vegetables.
◍ What should be done to ready-to-eat TCS food that will be prepped on-site
and held for longer than 24 hours?.
Answer: Date mark it.
◍ What is the maximum temperature cold food can be held without
temperature control for up to six hours?.
Answer: 41°F (5°C).
◍ What is the correct answer for question 14 in the diagnostic test?.
Answer: B - Actions That Can Contaminate Food.
◍ What is the recommended handling procedure for staff illnesses?.
Answer: Refer to Manager Book, page 3.13
◍ What are the guidelines for preventing allergic reactions?.
Answer: Refer to Manager Book, page 2.18
◍ What is the minimum holding temperature for hot soup?.
Answer: 135°F (57°C).
◍ What should soup on a buffet be labeled with?.
Answer: Name of the food.
◍ What is deliberate contamination of food?.
Answer: Refer to Manager Book, page 2.13
◍ How many serving utensils are needed for a buffet with 8 different items?.
Answer: 8 serving utensils, one for each item to prevent
cross-contamination.
◍ What is the answer for question 20 in the diagnostic test?.
Answer: C - Viruses.
, ◍ What is the correct answer for question 16 in the diagnostic test?.
Answer: D - Infected Wounds or Boils.
◍ What is one of the Big Eight food allergens?.
Answer: Wheat, which is a common allergen that can cause severe reactions
in sensitive individuals.
◍ What are the work attire guidelines?.
Answer: Refer to Manager Book, page 3.11
◍ What is the correct answer for question 3 in the diagnostic test?.
Answer: C - Corrective Action.
◍ What is an example of a biological contaminant?.
Answer: Norovirus in shellfish is an example of a biological contaminant.
◍ What was done incorrectly when an employee placed a full garbage bag on a
prep table?.
Answer: The bag should not have been placed on a prep table, as it poses a
contamination risk.
◍ Which surface does not require sanitizing?.
Answer: Walls.
◍ How high must legs be on table-mounted equipment?.
Answer: At least 4 inches (10 centimeters).
◍ What must a buser do after pouring cleaner into a smaller working
container?.
Answer: Label the working container with its contents.
◍ What is the answer for question 2 in the diagnostic test?.
Answer: D - Active Managerial Control.
◍ When should a food handler with a sore throat and fever be excluded from
the operation?.
Answer: When customers served are primarily a high-risk population.
◍ When must a food-contact surface be cleaned and sanitized?.
QESTIONS PRACTICE EXAMINATION
2026 QUESTIONS WITH ANSWERS
GRADED A+
◍ What should a manager know to prevent deliberate contamination of food?.
Answer: Whom to contact about suspicious activity.
◍ What does a manager do when they walk around the kitchen every hour to
ensure staff are following procedures?.
Answer: Management oversight.
◍ What is the answer for question 13 in the diagnostic test?.
Answer: A - When to Wash Hands.
◍ When may food handlers wear plain-band rings?.
Answer: Only if wearing gloves.
◍ Why should a food handler with a sore throat and fever be excluded from
working in a day-care center?.
Answer: Because children are a high-risk population and could become ill.
◍ What temperature range must food being cooled quickly pass through to
reduce pathogen growth?.
Answer: Food must quickly pass through the temperature range of 125°F to
70°F (52°C to 21°C).
◍ Which is an example of physical contamination?.
Answer: Bones in fish.
◍ What is the answer for question 6 in the diagnostic test?.
Answer: D - Hot Food.
,◍ What is the correct answer for question 20 in the diagnostic test?.
Answer: C - Viruses.
◍ What is cross-contamination?.
Answer: The transfer of harmful bacteria from one food item to another,
such as using the same knife for raw chicken and vegetables.
◍ What should be done to ready-to-eat TCS food that will be prepped on-site
and held for longer than 24 hours?.
Answer: Date mark it.
◍ What is the maximum temperature cold food can be held without
temperature control for up to six hours?.
Answer: 41°F (5°C).
◍ What is the correct answer for question 14 in the diagnostic test?.
Answer: B - Actions That Can Contaminate Food.
◍ What is the recommended handling procedure for staff illnesses?.
Answer: Refer to Manager Book, page 3.13
◍ What are the guidelines for preventing allergic reactions?.
Answer: Refer to Manager Book, page 2.18
◍ What is the minimum holding temperature for hot soup?.
Answer: 135°F (57°C).
◍ What should soup on a buffet be labeled with?.
Answer: Name of the food.
◍ What is deliberate contamination of food?.
Answer: Refer to Manager Book, page 2.13
◍ How many serving utensils are needed for a buffet with 8 different items?.
Answer: 8 serving utensils, one for each item to prevent
cross-contamination.
◍ What is the answer for question 20 in the diagnostic test?.
Answer: C - Viruses.
, ◍ What is the correct answer for question 16 in the diagnostic test?.
Answer: D - Infected Wounds or Boils.
◍ What is one of the Big Eight food allergens?.
Answer: Wheat, which is a common allergen that can cause severe reactions
in sensitive individuals.
◍ What are the work attire guidelines?.
Answer: Refer to Manager Book, page 3.11
◍ What is the correct answer for question 3 in the diagnostic test?.
Answer: C - Corrective Action.
◍ What is an example of a biological contaminant?.
Answer: Norovirus in shellfish is an example of a biological contaminant.
◍ What was done incorrectly when an employee placed a full garbage bag on a
prep table?.
Answer: The bag should not have been placed on a prep table, as it poses a
contamination risk.
◍ Which surface does not require sanitizing?.
Answer: Walls.
◍ How high must legs be on table-mounted equipment?.
Answer: At least 4 inches (10 centimeters).
◍ What must a buser do after pouring cleaner into a smaller working
container?.
Answer: Label the working container with its contents.
◍ What is the answer for question 2 in the diagnostic test?.
Answer: D - Active Managerial Control.
◍ When should a food handler with a sore throat and fever be excluded from
the operation?.
Answer: When customers served are primarily a high-risk population.
◍ When must a food-contact surface be cleaned and sanitized?.
