SERVSAFE MANAGER EXAM 2025 UPDATE QUESTIONS AND CORRECT
VERIFIED ANSWERS ALREADY GRADED A+ (BRAND NEW VISION)
When should packaging on ROP fish be removed? - answersBefore thawing it under
refrigeration
Before or immediately after thawing it under running water
When soaking or storing produce in standing water or an Ice-water slurry do NOT - answersMix
different items or multiple batches of the same item
You should consider using pasteurized shell eggs or egg products when prepping egg dishes -
answersthat need little to no cooking
If you serve high risk populations you should use - answerspasteurized eggs or egg products
when serving dishes that are raw or undercooked
Cooking requirements for poultry-including whole or ground chicken, turkey, or duck , stuffing
made with fish, meat, or poultry, stuffed meat, seafood, poultry, or pasta, dishes that include
previously cooked TCS ingredients - answers165 F for 15 seconds
Cooking requirements for Ground meat (including beef, pork, and other meat), injected meat
(including brined ham and flavor injected roasts), mechanically tenderized meat, ratites
(flightless birds), ground seafood, shell eggs that will be held hot for service - answers155 F for
15 seconds
Cooking requirements for seafood, steaks, commercially raised game, shell eggs that will be
served immediately - answers145 F for 15 seconds
Cooking requirements for Roasts, pork, beef, veal, and lamb - answers145 F for 4 minutes
,Cooking requirements for Fruit, vegs, grains, and legumes - answers135 F for food that will be
held for hot service (no minimum time)
Partial cooking/parcooking - answersPartially cook food during prep and then finish cooking it
just before service
Rules for parcooking - answers1. do not cook food for longer than 60 min during initial cooking
2. cool food immediately after initial cooking
3. freeze/refrigerate the food after cooling it. make sure its held at 41 F or lower
4. heat food to minimum internal temps
5. cool food if it will not be served immediately or held for service
You should cool TCS foods from 135 F to 70 F or lower within answers6 hour- s
Steps for cooling TCS foods - answers1. cool food from 135 F to 70 F within 2 hours
2. The cool from 70 F to 41 F or lower in the next 4 hours
If food has not cooled to 70 F within two hours it must be - answersreheated and cooled again
Ice water bath - answersMethod of cooling food in which a container holding hot food is
placed into a clean prep sink or larger pot of ice water.
Blast chiller - answersBlast cold air across food at high speeds to remove heat. Typically used
to cool large amounts of food
, Ice paddle - answersPlastic paddle filled with ice or water and then frozen. Used to stir hot
food to cool it quickly
Ice or cold water used as an ingredient - answersWhen cooling soups or stews. Recipe is made
with less water than required. Cold water or ice is then added after cooking to cook the food
and provide the remaining water
Food reheated for hot holding - answers165°F for 15 seconds
make sure the food reaches this temperature within two hours from start to finish
Reheat commercially processed and packaged food to an internal temperature of at least -
answers135 F
Identify the minimum internal cooking temp of pork roast - answers145 F
Identify the minimum internal cooking temp of Brined ham - answers155 F
Identify the minimum internal cooking temp of catfish fillets - answers145 F
Identify the minimum internal cooking temp of ground beef burger - answers155 F
Identify the minimum internal cooking temp of stuffing made with oysters - answers165 F
Identify the minimum internal cooking temp of roasted potatoes that will be held hot -
answers135 F
Identify the minimum internal cooking temp of scrambled shell eggs that will be hot held -
answers155 F
VERIFIED ANSWERS ALREADY GRADED A+ (BRAND NEW VISION)
When should packaging on ROP fish be removed? - answersBefore thawing it under
refrigeration
Before or immediately after thawing it under running water
When soaking or storing produce in standing water or an Ice-water slurry do NOT - answersMix
different items or multiple batches of the same item
You should consider using pasteurized shell eggs or egg products when prepping egg dishes -
answersthat need little to no cooking
If you serve high risk populations you should use - answerspasteurized eggs or egg products
when serving dishes that are raw or undercooked
Cooking requirements for poultry-including whole or ground chicken, turkey, or duck , stuffing
made with fish, meat, or poultry, stuffed meat, seafood, poultry, or pasta, dishes that include
previously cooked TCS ingredients - answers165 F for 15 seconds
Cooking requirements for Ground meat (including beef, pork, and other meat), injected meat
(including brined ham and flavor injected roasts), mechanically tenderized meat, ratites
(flightless birds), ground seafood, shell eggs that will be held hot for service - answers155 F for
15 seconds
Cooking requirements for seafood, steaks, commercially raised game, shell eggs that will be
served immediately - answers145 F for 15 seconds
Cooking requirements for Roasts, pork, beef, veal, and lamb - answers145 F for 4 minutes
,Cooking requirements for Fruit, vegs, grains, and legumes - answers135 F for food that will be
held for hot service (no minimum time)
Partial cooking/parcooking - answersPartially cook food during prep and then finish cooking it
just before service
Rules for parcooking - answers1. do not cook food for longer than 60 min during initial cooking
2. cool food immediately after initial cooking
3. freeze/refrigerate the food after cooling it. make sure its held at 41 F or lower
4. heat food to minimum internal temps
5. cool food if it will not be served immediately or held for service
You should cool TCS foods from 135 F to 70 F or lower within answers6 hour- s
Steps for cooling TCS foods - answers1. cool food from 135 F to 70 F within 2 hours
2. The cool from 70 F to 41 F or lower in the next 4 hours
If food has not cooled to 70 F within two hours it must be - answersreheated and cooled again
Ice water bath - answersMethod of cooling food in which a container holding hot food is
placed into a clean prep sink or larger pot of ice water.
Blast chiller - answersBlast cold air across food at high speeds to remove heat. Typically used
to cool large amounts of food
, Ice paddle - answersPlastic paddle filled with ice or water and then frozen. Used to stir hot
food to cool it quickly
Ice or cold water used as an ingredient - answersWhen cooling soups or stews. Recipe is made
with less water than required. Cold water or ice is then added after cooking to cook the food
and provide the remaining water
Food reheated for hot holding - answers165°F for 15 seconds
make sure the food reaches this temperature within two hours from start to finish
Reheat commercially processed and packaged food to an internal temperature of at least -
answers135 F
Identify the minimum internal cooking temp of pork roast - answers145 F
Identify the minimum internal cooking temp of Brined ham - answers155 F
Identify the minimum internal cooking temp of catfish fillets - answers145 F
Identify the minimum internal cooking temp of ground beef burger - answers155 F
Identify the minimum internal cooking temp of stuffing made with oysters - answers165 F
Identify the minimum internal cooking temp of roasted potatoes that will be held hot -
answers135 F
Identify the minimum internal cooking temp of scrambled shell eggs that will be hot held -
answers155 F
