SERVSAFE MANAGER EXAM 2025
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
What should your procedures describe? - ANSWERS-•how requirements will be
monitored and documented
•which corrective actions will be taken if requirements aren't met
•how food will be marked to indicate need further cooking
•how food will be
seperated from ready to eat food during storage when inital cooling is completed
QUESTION 2
consumer advisories - ANSWERS-•include statements telling customers if item is
raw or undercooked
•advise customers of increased risk of foodborne illness
QUESTION 3
What is not allowed on a children's menu? - ANSWERS-raw or undercooked meat,
poultry, seafood, or eggs (especially undercooked ground beef)
END OF
PAGE 1
,SERVSAFE MANAGER EXAM 2025
QUESTION 3
What are operations that serve high risk
populations not allowed to
serve? - ANSWERS-raw seed sprouts, raw or undercooked eggs, meat, or sea food
QUESTION 4
What do you do if you don't serve food immediately? - ANSWERS-•get it out of
temp. danger zone quickly
•cool quickly
•reheat correctly if you're going to hold it
QUESTION 5
Temp. Requirments for
Cooling food - ANSWERS-•cool food from 135oF (57oC) to 70oF (21oC) within
2 hours
•then cool from 70oF (21oC) to 41oF (5oC) or lower in next 4 hours
END OF
PAGE 2
,SERVSAFE MANAGER EXAM 2025
QUESTION 6
What happens if I don't have enough time to cool or to much time? - ANSWERS-
•reheat andcool again if run out of time
•use remainder of 2 hrs to do step 2
QUESTION 7
What factors affect how quickly food cools? - ANSWERS-•thickness or density of
food (the more dense, more slowly it will cool)
•size of food (large food cools slower than smaller food; reduce size to reduce cool
time)
•storage container (stainless steel heats food quickly than plastic; shallow pans
disperse heat faster than deep pans; NEVER cool large amounts of food in cooler)
QUESTION 8
Methods for cooling food quickly and safely - ANSWERS-•Ice-water bath (after
dividing into smaller containers, place in proper sink or large pot filled with ice
water; stir frequently to cool faster and more
evenly)
•Blast chiller (blasts cold air at high speed; for large amounts of food)
•Ice paddle (frozen paddles filled with ice or water (frozen) (paddle is plastic); stir
with paddles
END OF
PAGE 3
, SERVSAFE MANAGER EXAM 2025
•Ice or cold water as ingredient (if food has less water than required make
remaining water cold water or ice)
QUESTION 9
How do you store food for further cooling? - ANSWERS-•loosely cover containers
•store uncovered food above other food
QUESTION 10
Guidelines for reheating food - ANSWERS-•food reheated for immediate service
(reheat immediately served food to any temp but food must be cooked and cooled
correctly)
•food reheated for hot-holding (heat TCS food to internal temp of 165oF (74oC)
for 15 sec (reaches within 2 hours from start to finish)
•reheat commercially processed and packaged ready to eat food to internal temp of
at least 135oF (57oC)
QUESTION 11
Holding food guidelines - ANSWERS-•Food cover and sneeze guards (cover food
and install sneeze guards to protect food from
contaminants)
END OF
PAGE 4
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
What should your procedures describe? - ANSWERS-•how requirements will be
monitored and documented
•which corrective actions will be taken if requirements aren't met
•how food will be marked to indicate need further cooking
•how food will be
seperated from ready to eat food during storage when inital cooling is completed
QUESTION 2
consumer advisories - ANSWERS-•include statements telling customers if item is
raw or undercooked
•advise customers of increased risk of foodborne illness
QUESTION 3
What is not allowed on a children's menu? - ANSWERS-raw or undercooked meat,
poultry, seafood, or eggs (especially undercooked ground beef)
END OF
PAGE 1
,SERVSAFE MANAGER EXAM 2025
QUESTION 3
What are operations that serve high risk
populations not allowed to
serve? - ANSWERS-raw seed sprouts, raw or undercooked eggs, meat, or sea food
QUESTION 4
What do you do if you don't serve food immediately? - ANSWERS-•get it out of
temp. danger zone quickly
•cool quickly
•reheat correctly if you're going to hold it
QUESTION 5
Temp. Requirments for
Cooling food - ANSWERS-•cool food from 135oF (57oC) to 70oF (21oC) within
2 hours
•then cool from 70oF (21oC) to 41oF (5oC) or lower in next 4 hours
END OF
PAGE 2
,SERVSAFE MANAGER EXAM 2025
QUESTION 6
What happens if I don't have enough time to cool or to much time? - ANSWERS-
•reheat andcool again if run out of time
•use remainder of 2 hrs to do step 2
QUESTION 7
What factors affect how quickly food cools? - ANSWERS-•thickness or density of
food (the more dense, more slowly it will cool)
•size of food (large food cools slower than smaller food; reduce size to reduce cool
time)
•storage container (stainless steel heats food quickly than plastic; shallow pans
disperse heat faster than deep pans; NEVER cool large amounts of food in cooler)
QUESTION 8
Methods for cooling food quickly and safely - ANSWERS-•Ice-water bath (after
dividing into smaller containers, place in proper sink or large pot filled with ice
water; stir frequently to cool faster and more
evenly)
•Blast chiller (blasts cold air at high speed; for large amounts of food)
•Ice paddle (frozen paddles filled with ice or water (frozen) (paddle is plastic); stir
with paddles
END OF
PAGE 3
, SERVSAFE MANAGER EXAM 2025
•Ice or cold water as ingredient (if food has less water than required make
remaining water cold water or ice)
QUESTION 9
How do you store food for further cooling? - ANSWERS-•loosely cover containers
•store uncovered food above other food
QUESTION 10
Guidelines for reheating food - ANSWERS-•food reheated for immediate service
(reheat immediately served food to any temp but food must be cooked and cooled
correctly)
•food reheated for hot-holding (heat TCS food to internal temp of 165oF (74oC)
for 15 sec (reaches within 2 hours from start to finish)
•reheat commercially processed and packaged ready to eat food to internal temp of
at least 135oF (57oC)
QUESTION 11
Holding food guidelines - ANSWERS-•Food cover and sneeze guards (cover food
and install sneeze guards to protect food from
contaminants)
END OF
PAGE 4
