ServSafe Manager Exam 2024/2025 updated
questions with verified answers
1. what should you do when taking a food Describe each menu
order from customers who have concerns item to the customer
about food allergies
who ask, including
any "secret" in-
gredients
2. What temperature should the water be for
Must be at least 110 F
manual dishwashing?
3. A food handler just finished storing a dry food
deliv- ery, which step was done correctly? Stored food away from
the wall
4. What should be done with food that has
been han- dled by a food handler who has Throw it out
been restricted or excluded from the
operation due to illness?
5. Single use gloves are not required when Washing product
6. What should a food handler do to make gloves easier Select the right
size gloves
to put on?
7. What should food handlers do after leaving Wash hands
and re- turning to the prep area?
8. What rule for serving bread should food
Do not re-serve uneaten
handlers practice?
bread
9. What does the L stand for in the FDA'S ALERT tool?Look
10. What is the minimum internal cooking temp for chick- 165°F (74 °C)
for 15 sec-
en breasts? onds
1/
30
,ServSafe Manager Exam 2024/2025 updated
questions with verified answers
11. What factors influence the effectiveness of a chemical
Concentration,tempera-
sanitizer ture,contact time, pH and
? water hardness.
2/
30
, ServSafe Manager Exam 2024/2025 updated
questions with verified answers
12. Ready to eat TCS foods prepped in house 24 Hours
must be date marked if it is held for more
than how many hours?
13. What is the minimum internal cooking
135°F(57 °C)
temperature for a veal chop?
14. Why should food temperature be taken in 2 different Temperature
may vary in
locations? food
15. What causes Preschool age children to be Their
at immune systems are
risk for foodborne illness? not strong
16. How should staff make sure the chemical Use a test kit to check
sanitizer being used on a food prep surface the
is sanitizers concentration
at the correct strength? when mixing it
17. When can a glass thermometers be used? When enclosed in a
shatter
proof casing
18. A tuna salad removed from the cooler at 9 am and
put 3 p, out for a buffet at 11 am. By what time
must the tuna salad be served or thrown out?
19. What practice should be used to prevent Purchasing food from
seafood toxins from causing foodborne
ap- proved , reputable
illness?
suppli- ers
20. What should a server do after clearing a table? Wash hands
21. What must food handlers do when handling ready to Wear single
3/
30
questions with verified answers
1. what should you do when taking a food Describe each menu
order from customers who have concerns item to the customer
about food allergies
who ask, including
any "secret" in-
gredients
2. What temperature should the water be for
Must be at least 110 F
manual dishwashing?
3. A food handler just finished storing a dry food
deliv- ery, which step was done correctly? Stored food away from
the wall
4. What should be done with food that has
been han- dled by a food handler who has Throw it out
been restricted or excluded from the
operation due to illness?
5. Single use gloves are not required when Washing product
6. What should a food handler do to make gloves easier Select the right
size gloves
to put on?
7. What should food handlers do after leaving Wash hands
and re- turning to the prep area?
8. What rule for serving bread should food
Do not re-serve uneaten
handlers practice?
bread
9. What does the L stand for in the FDA'S ALERT tool?Look
10. What is the minimum internal cooking temp for chick- 165°F (74 °C)
for 15 sec-
en breasts? onds
1/
30
,ServSafe Manager Exam 2024/2025 updated
questions with verified answers
11. What factors influence the effectiveness of a chemical
Concentration,tempera-
sanitizer ture,contact time, pH and
? water hardness.
2/
30
, ServSafe Manager Exam 2024/2025 updated
questions with verified answers
12. Ready to eat TCS foods prepped in house 24 Hours
must be date marked if it is held for more
than how many hours?
13. What is the minimum internal cooking
135°F(57 °C)
temperature for a veal chop?
14. Why should food temperature be taken in 2 different Temperature
may vary in
locations? food
15. What causes Preschool age children to be Their
at immune systems are
risk for foodborne illness? not strong
16. How should staff make sure the chemical Use a test kit to check
sanitizer being used on a food prep surface the
is sanitizers concentration
at the correct strength? when mixing it
17. When can a glass thermometers be used? When enclosed in a
shatter
proof casing
18. A tuna salad removed from the cooler at 9 am and
put 3 p, out for a buffet at 11 am. By what time
must the tuna salad be served or thrown out?
19. What practice should be used to prevent Purchasing food from
seafood toxins from causing foodborne
ap- proved , reputable
illness?
suppli- ers
20. What should a server do after clearing a table? Wash hands
21. What must food handlers do when handling ready to Wear single
3/
30
