2024 7TH EDITION SERVSAFE
MANAGER STUDY GUIDE QUESTIONS
AND ANSWERS WITH VERIFIED
SOLUTIONS
One of the FDA-recommended food safety responsibilities of a manager is: - ANSWER Supervising food
handlers to ensure hot and cold food holding temperatures are regularly monitored.
How can a food handler reduce or eliminate the risk of food contamination? - ANSWER Washing their
hands after using the restroom.
How long should hands and arms be scrubbed during handwashing? - ANSWER 10-15 seconds
Ready-to-eat food should NEVER be handled with bare hands in what situation? - ANSWER When food is
being served to a high-risk population like children or the elderly
When should delivery be inspected? - ANSWER Immediately upon receiving the delivery
Why is it advisable to only remove the amount of food you can prep in a short period of time from the
cooler? - ANSWER To prevent time-temp abuse
It is discovered that a steam table holding hot soup has broken down and the soup may have been
unheated for as long as 3 hours. What should be done with the soup? - ANSWER Discard the soup, heat a
new batch to 135F̊ and place it in a working steam tables (i.e: steam tables are to keep hot foods warm,
you can not reheat food on the table.)
Performing procedural checks every shift to identify problems and comparing and analyzing temperature
logs each week are examples of which principle in the HAACP system? - ANSWER Principle 6 - Verifying
that the system works
What are hand sinks used for? - ANSWER Handwashing Only
, When heating sanitizing items, they must be submerged in water that is at least 171F̊ for at least_____ -
ANSWER 30 seconds
Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness: - ANSWER
Bacteria, Virus, Parasites, and Fungi
You see an employee preparing food directly after cleaning the grease trap. What corrective action
should be taken? - ANSWER Dispose any potentially contaminated food and instruct the employee on
proper handwashing procedures immediately.
Why should food handlers not wear false eyelashes? - ANSWER They can become a physical contaminant
Cold TCS food should be received at or under_____ - ANSWER 41F̊ (Cold TCS foods are to be temped and
inspected upon delivery, check for any time-temp abuse)
A ready to eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what
time should the salad be discarded? - ANSWER 8:00 pm (Food without temperature control can be
served for up to 6 hours if properly prepared and stored beforehand. If the 6hr window exceeds 70F̊, it
must be thrown out)
What should be classified as an imminent health hazard? - ANSWER Broken water main in the facility
(Poses a significant threat or danger that results immediate correction or closure of establishment)
Cooler and freezer thermometers should be accurate within: - ANSWER ± 3F̊ (or 1.5C̊)
A running facet below the rim of a sink is an example of: - ANSWER Cross-Connection (Any physical
connection between safe water and dirty water. If below the rim of a sink, it will rise above the faucet
and cause a back-flow of dirty water into the clean water)
What is the sanitizer concentration range for chlorine sanitizers? - ANSWER 50-99 ppm (Chlorine
sanitizers, like bleach, require the same concentration in hot and cold water, and water with high or low
pH, making them effective and versatile)
MANAGER STUDY GUIDE QUESTIONS
AND ANSWERS WITH VERIFIED
SOLUTIONS
One of the FDA-recommended food safety responsibilities of a manager is: - ANSWER Supervising food
handlers to ensure hot and cold food holding temperatures are regularly monitored.
How can a food handler reduce or eliminate the risk of food contamination? - ANSWER Washing their
hands after using the restroom.
How long should hands and arms be scrubbed during handwashing? - ANSWER 10-15 seconds
Ready-to-eat food should NEVER be handled with bare hands in what situation? - ANSWER When food is
being served to a high-risk population like children or the elderly
When should delivery be inspected? - ANSWER Immediately upon receiving the delivery
Why is it advisable to only remove the amount of food you can prep in a short period of time from the
cooler? - ANSWER To prevent time-temp abuse
It is discovered that a steam table holding hot soup has broken down and the soup may have been
unheated for as long as 3 hours. What should be done with the soup? - ANSWER Discard the soup, heat a
new batch to 135F̊ and place it in a working steam tables (i.e: steam tables are to keep hot foods warm,
you can not reheat food on the table.)
Performing procedural checks every shift to identify problems and comparing and analyzing temperature
logs each week are examples of which principle in the HAACP system? - ANSWER Principle 6 - Verifying
that the system works
What are hand sinks used for? - ANSWER Handwashing Only
, When heating sanitizing items, they must be submerged in water that is at least 171F̊ for at least_____ -
ANSWER 30 seconds
Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness: - ANSWER
Bacteria, Virus, Parasites, and Fungi
You see an employee preparing food directly after cleaning the grease trap. What corrective action
should be taken? - ANSWER Dispose any potentially contaminated food and instruct the employee on
proper handwashing procedures immediately.
Why should food handlers not wear false eyelashes? - ANSWER They can become a physical contaminant
Cold TCS food should be received at or under_____ - ANSWER 41F̊ (Cold TCS foods are to be temped and
inspected upon delivery, check for any time-temp abuse)
A ready to eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what
time should the salad be discarded? - ANSWER 8:00 pm (Food without temperature control can be
served for up to 6 hours if properly prepared and stored beforehand. If the 6hr window exceeds 70F̊, it
must be thrown out)
What should be classified as an imminent health hazard? - ANSWER Broken water main in the facility
(Poses a significant threat or danger that results immediate correction or closure of establishment)
Cooler and freezer thermometers should be accurate within: - ANSWER ± 3F̊ (or 1.5C̊)
A running facet below the rim of a sink is an example of: - ANSWER Cross-Connection (Any physical
connection between safe water and dirty water. If below the rim of a sink, it will rise above the faucet
and cause a back-flow of dirty water into the clean water)
What is the sanitizer concentration range for chlorine sanitizers? - ANSWER 50-99 ppm (Chlorine
sanitizers, like bleach, require the same concentration in hot and cold water, and water with high or low
pH, making them effective and versatile)
