SERVSAFE MANAGER (LATEST 2025/2026) – ACTUAL
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
What information must be included on the label of food packaged on-site for
retail sale?
A Pack date
B List of ingredients
C Serving size
D Storage guidelines
- B List of ingredients
What information must be posted on a dishwasher?
A Correct settings
B Recommended sanitizing amounts
C Schedule for cleaning
D Manufacturer phone number
- A Correct Settings
What is a cross-connection?
A Backflow of clean water into dirty water
B Water transport vehicle
C The physical link between safe water and dirty water
,SERVSAFE MANAGER (LATEST 2025/2026) – ACTUAL
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
D Approved public water main
- C the physical link between safe water and dirty water
What is the best way to eliminate pests that have entered the operation?
A Raise the heat in the operation after-hours.
B Lower the heat in the operation after-hours.
C Work with a licensed pest control operator (PCO).
D Apply over-the-counter pesticides around the operation.
- C. work with a licensed pest control operator
What is the definition of sanitizing?
A 2 days
B 5 days
C 7 days
D 9 days
- C. 7 days
,SERVSAFE MANAGER (LATEST 2025/2026) – ACTUAL
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
What is the minimum internal cooking temperature for a veal chop?
A 145 F̊ (63 C̊)
B 155 F̊ (68 C̊)
C 165 F̊ (74 C̊)
D 135 F̊ (57 C̊
- A 145 F
A Eliminate the need for handwashing
B Eliminate the need for use of gloves
C Lower the number of pathogens on the skin
D Increase the use of sanitizing solutions
- C Lower the number of pathogens on the skin
What item must customers take each time they return to a self-service area for
more food? - Clean Plate
What practice can help prevent allergic reactions?
A Cooking different food types in the same oil
, SERVSAFE MANAGER (LATEST 2025/2026) – ACTUAL
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
B Providing home delivery service
C Using parchment paper when baking cookies
D Identifying ingredients for customers –
D Identifying ingredients for customers
What practice is useful for preventing Norovirus from causing foodborne illness?
A Encouraging staff to get flu shots
B Cooking food to a minimum internal temperature
C Correct handwashing
D Cooling food rapidly
- C Correct hand washing
What practice should be used to prevent seafood toxins from causing a foodborne
illness?
A Cooking food to correct internal temperatures
B Microwaving fish to be served raw for 15 seconds
C Purchasing food from approved, reputable suppliers
D Handwashing throughout the day
- C Purchasing food from approved reputable suppliers
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
What information must be included on the label of food packaged on-site for
retail sale?
A Pack date
B List of ingredients
C Serving size
D Storage guidelines
- B List of ingredients
What information must be posted on a dishwasher?
A Correct settings
B Recommended sanitizing amounts
C Schedule for cleaning
D Manufacturer phone number
- A Correct Settings
What is a cross-connection?
A Backflow of clean water into dirty water
B Water transport vehicle
C The physical link between safe water and dirty water
,SERVSAFE MANAGER (LATEST 2025/2026) – ACTUAL
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
D Approved public water main
- C the physical link between safe water and dirty water
What is the best way to eliminate pests that have entered the operation?
A Raise the heat in the operation after-hours.
B Lower the heat in the operation after-hours.
C Work with a licensed pest control operator (PCO).
D Apply over-the-counter pesticides around the operation.
- C. work with a licensed pest control operator
What is the definition of sanitizing?
A 2 days
B 5 days
C 7 days
D 9 days
- C. 7 days
,SERVSAFE MANAGER (LATEST 2025/2026) – ACTUAL
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
What is the minimum internal cooking temperature for a veal chop?
A 145 F̊ (63 C̊)
B 155 F̊ (68 C̊)
C 165 F̊ (74 C̊)
D 135 F̊ (57 C̊
- A 145 F
A Eliminate the need for handwashing
B Eliminate the need for use of gloves
C Lower the number of pathogens on the skin
D Increase the use of sanitizing solutions
- C Lower the number of pathogens on the skin
What item must customers take each time they return to a self-service area for
more food? - Clean Plate
What practice can help prevent allergic reactions?
A Cooking different food types in the same oil
, SERVSAFE MANAGER (LATEST 2025/2026) – ACTUAL
PRACTICE EXAM | FREQUENTLY TESTED Q&A | 100%
CORRECT ANSWERS | GRADED PASS
B Providing home delivery service
C Using parchment paper when baking cookies
D Identifying ingredients for customers –
D Identifying ingredients for customers
What practice is useful for preventing Norovirus from causing foodborne illness?
A Encouraging staff to get flu shots
B Cooking food to a minimum internal temperature
C Correct handwashing
D Cooling food rapidly
- C Correct hand washing
What practice should be used to prevent seafood toxins from causing a foodborne
illness?
A Cooking food to correct internal temperatures
B Microwaving fish to be served raw for 15 seconds
C Purchasing food from approved, reputable suppliers
D Handwashing throughout the day
- C Purchasing food from approved reputable suppliers
