SERVSAFE MANAGER 2026/2027
ACTUAL QUESTIONS WITH VERIFIED
ANSWERS.
What do you clean and sanitize? - correct answer-•any surface
that touches food, such as knives, stockpots, cutting boards, or
prep
Tables
Steps to
Cleaning and sanitizing - correct answer-1.scrape or remove
food bits from surface using correct cleaning tool (nylon brush
or pad or cloth towel)
2.wash surface (prepare cleaning solution with approved
cleaner and wash surface with correct cleaning tool (cloth
towel))
3.rinse surface (use clean water and correct cleaning tool (cloth
towel))
4.sanitize surface (use correct solution with concentration per
manufacturer's recommendation;
Correct tool (cloth towel);sanitize entire surface)
5.allow surface to air-dry
,Situations where you need to clean and sanitize food-contact
surfaces - correct answer-•after used
•before food handlers work with different type of food
•when intereupted while doing task
•after four hours if in constant use
Steps for cleaning and sanitizing stationary equipment - correct
answer-•unplug equipment
•take off removable parts and wash, rinse, and sanitize them by
hand or through dishwasher
•scrape or remove food
•wash surface with approved cleaner contained solution and
clean with correct tool (cloth towel, etc)
•sanitize each surface
•let air-dry then put all
Removable parts back
What do you do if you have clean-in place equipment? - correct
answer-•some are designed to
Have cleaning and sanitizing solutions pumped through them
•clean (those that hold and dispense TCS food) everyday
unless otherwise indicated by manufacturer and/ or local
regulatory requirements
,How are tableware and utensils usually
Cleaned and sanitized? - correct answer-dishwashing machine
How are larger items such as pots and pans usually cleaned? -
correct answer-by hand in a three-compartment sink
How do dishwashing machines sanitize? - correct answer-by
using either hot water or a chemical sanitizing solution
High-temp machines - correct answer-•uses hot water for
cleaning and sanitzing
•temp of final sanitizing rinse must be atleast 180*F (82*C)
•stationary rack, single temp machines must be atleast 165*F
(74*C)
•must have built-in thermometer that checks water temp
Dishwasher operation guidelines - correct answer-•keeping
machine clean (clean machine often (as needed); check
machine atleast once a day; clear spray nozzles of food and
foreign
, Objects; remove mineral deposits when needed; fill tanks with
clean water and fill detergent and sanitizer dispensers)
•preparing items for cleaning (scrape, rinse, or soak items
before washing; presoak items with dried-on food)
•loading dish racks (use correct dish racks; load so water spray
reaches all surfaces; NEVER overload dish racks
•drying items (air-dry; don't use towel to dry)
•monitoring (check water temp, pressure, and sanitation levels;
use corrective actions if needed; high temp dishwasher
operations need staff to measure surface temps of items;
method provides irreversible record of highest temp reached
during sanitizing rinse; checking temp
Tools (maximum registering thermometers or heat sensitive
tape))
Manual dishwashing guidelines - correct answer-•clean and
sanitize each sink and drain board
•fill first sink with detergent ane water (atleast 110*F (43*C);
follow manufacturer's recommendations
•fill second sink with clean water (not needed if items will be
spray-rinsed)
•fill third sink with water and sanitizer to correct concentration
(alternative is hot water); follow manufacturer's
recommendations
•provide clock with second hand
ACTUAL QUESTIONS WITH VERIFIED
ANSWERS.
What do you clean and sanitize? - correct answer-•any surface
that touches food, such as knives, stockpots, cutting boards, or
prep
Tables
Steps to
Cleaning and sanitizing - correct answer-1.scrape or remove
food bits from surface using correct cleaning tool (nylon brush
or pad or cloth towel)
2.wash surface (prepare cleaning solution with approved
cleaner and wash surface with correct cleaning tool (cloth
towel))
3.rinse surface (use clean water and correct cleaning tool (cloth
towel))
4.sanitize surface (use correct solution with concentration per
manufacturer's recommendation;
Correct tool (cloth towel);sanitize entire surface)
5.allow surface to air-dry
,Situations where you need to clean and sanitize food-contact
surfaces - correct answer-•after used
•before food handlers work with different type of food
•when intereupted while doing task
•after four hours if in constant use
Steps for cleaning and sanitizing stationary equipment - correct
answer-•unplug equipment
•take off removable parts and wash, rinse, and sanitize them by
hand or through dishwasher
•scrape or remove food
•wash surface with approved cleaner contained solution and
clean with correct tool (cloth towel, etc)
•sanitize each surface
•let air-dry then put all
Removable parts back
What do you do if you have clean-in place equipment? - correct
answer-•some are designed to
Have cleaning and sanitizing solutions pumped through them
•clean (those that hold and dispense TCS food) everyday
unless otherwise indicated by manufacturer and/ or local
regulatory requirements
,How are tableware and utensils usually
Cleaned and sanitized? - correct answer-dishwashing machine
How are larger items such as pots and pans usually cleaned? -
correct answer-by hand in a three-compartment sink
How do dishwashing machines sanitize? - correct answer-by
using either hot water or a chemical sanitizing solution
High-temp machines - correct answer-•uses hot water for
cleaning and sanitzing
•temp of final sanitizing rinse must be atleast 180*F (82*C)
•stationary rack, single temp machines must be atleast 165*F
(74*C)
•must have built-in thermometer that checks water temp
Dishwasher operation guidelines - correct answer-•keeping
machine clean (clean machine often (as needed); check
machine atleast once a day; clear spray nozzles of food and
foreign
, Objects; remove mineral deposits when needed; fill tanks with
clean water and fill detergent and sanitizer dispensers)
•preparing items for cleaning (scrape, rinse, or soak items
before washing; presoak items with dried-on food)
•loading dish racks (use correct dish racks; load so water spray
reaches all surfaces; NEVER overload dish racks
•drying items (air-dry; don't use towel to dry)
•monitoring (check water temp, pressure, and sanitation levels;
use corrective actions if needed; high temp dishwasher
operations need staff to measure surface temps of items;
method provides irreversible record of highest temp reached
during sanitizing rinse; checking temp
Tools (maximum registering thermometers or heat sensitive
tape))
Manual dishwashing guidelines - correct answer-•clean and
sanitize each sink and drain board
•fill first sink with detergent ane water (atleast 110*F (43*C);
follow manufacturer's recommendations
•fill second sink with clean water (not needed if items will be
spray-rinsed)
•fill third sink with water and sanitizer to correct concentration
(alternative is hot water); follow manufacturer's
recommendations
•provide clock with second hand
