ServSafe Manager Exam 2026 Questions
and Verified Answers Graded A+
what should you do when taking a food order from customers who have concerns
about food allergies - Correct answer-Describe each menu item to the customer
who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing? - Correct answer-
Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done
correctly? - Correct 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? - Correct answer-
Throw it out
Single use gloves are not required when - Correct answer-Washing product
What should a food handler do to make gloves easier to put on? - Correct answer-
Select the right size gloves
,What should food handlers do after leaving and returning to the prep area? -
Correct answer-Wash hands
What rule for serving bread should food handlers practice? - Correct answer-Do
not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - Correct answer-Look
What is the minimum internal cooking temp for chicken breasts? - Correct answer-
165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - Correct 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? - Correct answer-24 Hours
What is the minimum internal cooking temperature for a veal chop? - Correct
answer-135°F(57 °C)
Why should food temperature be taken in 2 different locations? - Correct answer-
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - Correct
answer-Their immune systems are not strong
, How should staff make sure the chemical sanitizer being used on a food prep
surface is at the correct strength? - Correct answer-Use a test kit to check the
sanitizers concentration when mixing it
When can a glass thermometers be used? - Correct answer-When enclosed in a
shatter proof casing
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? - Correct answer-3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - Correct answer-Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Correct answer-Wash hands
What must food handlers do when handling ready to eat food? - Correct answer-
Wear single use gloves
What is the first step in developing a HACCP plan? - Correct answer-Conduct a
hazard analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much
time is left to cool the chili to 41? - Correct answer-5 Hours
and Verified Answers Graded A+
what should you do when taking a food order from customers who have concerns
about food allergies - Correct answer-Describe each menu item to the customer
who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing? - Correct answer-
Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done
correctly? - Correct 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? - Correct answer-
Throw it out
Single use gloves are not required when - Correct answer-Washing product
What should a food handler do to make gloves easier to put on? - Correct answer-
Select the right size gloves
,What should food handlers do after leaving and returning to the prep area? -
Correct answer-Wash hands
What rule for serving bread should food handlers practice? - Correct answer-Do
not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - Correct answer-Look
What is the minimum internal cooking temp for chicken breasts? - Correct answer-
165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - Correct 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? - Correct answer-24 Hours
What is the minimum internal cooking temperature for a veal chop? - Correct
answer-135°F(57 °C)
Why should food temperature be taken in 2 different locations? - Correct answer-
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - Correct
answer-Their immune systems are not strong
, How should staff make sure the chemical sanitizer being used on a food prep
surface is at the correct strength? - Correct answer-Use a test kit to check the
sanitizers concentration when mixing it
When can a glass thermometers be used? - Correct answer-When enclosed in a
shatter proof casing
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? - Correct answer-3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - Correct answer-Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Correct answer-Wash hands
What must food handlers do when handling ready to eat food? - Correct answer-
Wear single use gloves
What is the first step in developing a HACCP plan? - Correct answer-Conduct a
hazard analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much
time is left to cool the chili to 41? - Correct answer-5 Hours
