1
SERVSAFE MANAGER PRACTICE 2021 EXAM NEWEST VERSION
-2025/2026- 100+ QUESTIONS AND VERIFIED ANSWERS 100%
CORRECT GUARANTEED SUCCESS
Hand washing stations are required in which areas?
In food prep, service, and dishwashing areas.
What is the best approach to dealing with pests?
Deny pests food, water, and shelter.
What is an acceptable method for cooling hot TCS food before storage?
In an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of
meat?
More pathogens reside on the outside of meat and grinding redistributes the
pathogens throughout the meat.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling
practices?
The Certified Food Manager
Which symptom must be reported to your regulatory authority when it afflicts a
food handler?
Jaundice.
What is a thermocouple?
, 2
A metal probed thermometer.
If a TCS food will be hot held for service, what is the minimum internal
temperature that this food must maintain while being held?
135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F
for how many seconds before serving?
17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action?
Wear an impermeable bandage and cover with a single-use glove.
What is the FIFO method (first-in, first-out)?
Storing food items so that the oldest is used first.
What symptom is most commonly associated with foodborne illness?
Diarrhea.
What is an example of a physical contaminant?
Bones in chili.
What should you do if food shipments are not delivered at the correct
temperatures?
Reject the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and
equipment?
Scrape, wash, rinse, sanitize, air dry.
When is a foodborne illness considered an outbreak?
When at least two people experience the same symptoms after eating the same
food.
, 3
All items should be stored away from the walls and how many inches from the
floor?
6 inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish
must include a label stating what?
That it must remain frozen until used.
What activity requires a food handler to wear single-use gloves?
Handling ready to eat foods.
The temperature danger zone refers to which range of temperatures?
41° F - 135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What
type of food safety risk does this refer to?
The deliberate contamination of food.
Where is the best place to store cleaning tools and chemicals?
In an area only used for this purpose.
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne
illness?
Hepatitis A.
To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in
hot water that is what minimum temperature?
171° F
Hot TCS food needs to be cooled before storage. What is the maximum amount of
time you should allow when bringing food down from 135° F to the storage
temperature of 41° F or lower?
6 hours.
SERVSAFE MANAGER PRACTICE 2021 EXAM NEWEST VERSION
-2025/2026- 100+ QUESTIONS AND VERIFIED ANSWERS 100%
CORRECT GUARANTEED SUCCESS
Hand washing stations are required in which areas?
In food prep, service, and dishwashing areas.
What is the best approach to dealing with pests?
Deny pests food, water, and shelter.
What is an acceptable method for cooling hot TCS food before storage?
In an ice water bath.
Why must ground meats be cooked to a higher temperature than whole cuts of
meat?
More pathogens reside on the outside of meat and grinding redistributes the
pathogens throughout the meat.
Work with a licensed pest control operator (PCO).
Deny pests access to the operation.
What or who is most responsible for training new staff about safe food handling
practices?
The Certified Food Manager
Which symptom must be reported to your regulatory authority when it afflicts a
food handler?
Jaundice.
What is a thermocouple?
, 2
A metal probed thermometer.
If a TCS food will be hot held for service, what is the minimum internal
temperature that this food must maintain while being held?
135° F
Raw ground beef and pork should be cooked to an internal temperature of 155° F
for how many seconds before serving?
17 seconds.
A food handler has a wound or a boil on their hand or wrist. What is an
appropriate course of action?
Wear an impermeable bandage and cover with a single-use glove.
What is the FIFO method (first-in, first-out)?
Storing food items so that the oldest is used first.
What symptom is most commonly associated with foodborne illness?
Diarrhea.
What is an example of a physical contaminant?
Bones in chili.
What should you do if food shipments are not delivered at the correct
temperatures?
Reject the delivery.
What is the proper sequence to effectively sanitize dishware, utensils, and
equipment?
Scrape, wash, rinse, sanitize, air dry.
When is a foodborne illness considered an outbreak?
When at least two people experience the same symptoms after eating the same
food.
, 3
All items should be stored away from the walls and how many inches from the
floor?
6 inches.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish
must include a label stating what?
That it must remain frozen until used.
What activity requires a food handler to wear single-use gloves?
Handling ready to eat foods.
The temperature danger zone refers to which range of temperatures?
41° F - 135° F
The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What
type of food safety risk does this refer to?
The deliberate contamination of food.
Where is the best place to store cleaning tools and chemicals?
In an area only used for this purpose.
Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne
illness?
Hepatitis A.
To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in
hot water that is what minimum temperature?
171° F
Hot TCS food needs to be cooled before storage. What is the maximum amount of
time you should allow when bringing food down from 135° F to the storage
temperature of 41° F or lower?
6 hours.
