SERVSAFE MANAGER EXAM WITH
CORRECT QUESTIONS AND ANSWERS
2025
One of the FDA-recommended food safety responsibilities of a manager is: - CORRECT-
ANSWERSSupervising 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? - CORRECT-
ANSWERSWashing their hands after using the restroom.
How long should hands and arms be scrubbed during handwashing? - CORRECT-
ANSWERS10-15 seconds
Ready-to-eat foods should NEVER be handled with bare hands in what situation? - CORRECT-
ANSWERSWhen food is being served to a high-risk population, like children or elderly.
,When should a delivery be inspected? - CORRECT-ANSWERSImmediately 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? - CORRECT-ANSWERSTo prevent time-temperature 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? - CORRECT-
ANSWERSDiscard the soup, heat a new batch to 135F and place it in a working steam 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? -
CORRECT-ANSWERSPrinciple 6- Verifying that the system works
What can hand sinks be used for?
, A. Handwashing only
B. Rinsing fresh produce
C. Thawing frozen product
D. Rinsing bar towels and sanitizer towels - CORRECT-ANSWERSHandwashing only
When heat sanitizing items, they must be submerged in water that is at least 171˚F for at
least ______: - CORRECT-ANSWERS30 seconds
Time-temperature abuse happens when:
A. Foods are not cooked or reheated to the proper temperature to kill pathogens.
B. Foods are held at the proper temperature.
C. Foods are cooled properly.
CORRECT QUESTIONS AND ANSWERS
2025
One of the FDA-recommended food safety responsibilities of a manager is: - CORRECT-
ANSWERSSupervising 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? - CORRECT-
ANSWERSWashing their hands after using the restroom.
How long should hands and arms be scrubbed during handwashing? - CORRECT-
ANSWERS10-15 seconds
Ready-to-eat foods should NEVER be handled with bare hands in what situation? - CORRECT-
ANSWERSWhen food is being served to a high-risk population, like children or elderly.
,When should a delivery be inspected? - CORRECT-ANSWERSImmediately 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? - CORRECT-ANSWERSTo prevent time-temperature 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? - CORRECT-
ANSWERSDiscard the soup, heat a new batch to 135F and place it in a working steam 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? -
CORRECT-ANSWERSPrinciple 6- Verifying that the system works
What can hand sinks be used for?
, A. Handwashing only
B. Rinsing fresh produce
C. Thawing frozen product
D. Rinsing bar towels and sanitizer towels - CORRECT-ANSWERSHandwashing only
When heat sanitizing items, they must be submerged in water that is at least 171˚F for at
least ______: - CORRECT-ANSWERS30 seconds
Time-temperature abuse happens when:
A. Foods are not cooked or reheated to the proper temperature to kill pathogens.
B. Foods are held at the proper temperature.
C. Foods are cooled properly.
