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SERVSAFE MANAGER EXAM |BRAND NEW
ACTUAL QUESTIONS WITH VERIFIED
ANSWERS 2026
When transporting food off-site, how should information such as use-by date and
time be communicated to the off-site staff? - correct-answer -Labels on food
What is the minimum internal cooking temperature for a veal chop? - correct-
answer -145°F
How many hours can cold food be held without refrigeration before it must be
sold, served, or thrown out? - correct-answer -6 hours
Lasagna was removed from hot holding for service at 11:00 am. By what time
must it be served or thrown out? - correct-answer -3:00 pm
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What should be done with preset, unwrapped utensils that appear to be unused
after guests have left the table? - correct-answer -Clean and sanitize the utensils
What rule for serving bread should food handlers practice? - correct-answer -Do
not reserve uneaten bread
In a self-service area, bulk unpackaged food does not need a label if the product?
- correct-answer -Does not make a claim about health or nutrient content
The temperature of duck breast is checked during cooking. According to the
operation's policy, the duck breast must be cooked for 16 minutes to allow the
internal temperature to reach 165°F. What HACCP principle is addressed by
cooking the duck breast to 165°F? - correct-answer -Critical limit
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What must a food handler with an infected hand wound do to work safe!y with
food? - correct-answer -Cover the wound with an impermeable cover and wear a
single-use glove
Which of these food processes does not require a variance from regulatory
authority?
A. Smoking food as a method to preserve it.
B. Buying bean sprouts from a reputable supplier
C. Curing food.
D. Pasteurizing juice on site. - correct-answer -B. Buying brand from a reputable
supplier
What is a cross-connection? - correct-answer -Physical link between safe water
and dirty water.
SERVSAFE MANAGER EXAM |BRAND NEW
ACTUAL QUESTIONS WITH VERIFIED
ANSWERS 2026
When transporting food off-site, how should information such as use-by date and
time be communicated to the off-site staff? - correct-answer -Labels on food
What is the minimum internal cooking temperature for a veal chop? - correct-
answer -145°F
How many hours can cold food be held without refrigeration before it must be
sold, served, or thrown out? - correct-answer -6 hours
Lasagna was removed from hot holding for service at 11:00 am. By what time
must it be served or thrown out? - correct-answer -3:00 pm
,2|Page
What should be done with preset, unwrapped utensils that appear to be unused
after guests have left the table? - correct-answer -Clean and sanitize the utensils
What rule for serving bread should food handlers practice? - correct-answer -Do
not reserve uneaten bread
In a self-service area, bulk unpackaged food does not need a label if the product?
- correct-answer -Does not make a claim about health or nutrient content
The temperature of duck breast is checked during cooking. According to the
operation's policy, the duck breast must be cooked for 16 minutes to allow the
internal temperature to reach 165°F. What HACCP principle is addressed by
cooking the duck breast to 165°F? - correct-answer -Critical limit
, 3|Page
What must a food handler with an infected hand wound do to work safe!y with
food? - correct-answer -Cover the wound with an impermeable cover and wear a
single-use glove
Which of these food processes does not require a variance from regulatory
authority?
A. Smoking food as a method to preserve it.
B. Buying bean sprouts from a reputable supplier
C. Curing food.
D. Pasteurizing juice on site. - correct-answer -B. Buying brand from a reputable
supplier
What is a cross-connection? - correct-answer -Physical link between safe water
and dirty water.
