SERUSAFE MANAGER EXAM ACTUAL EXAM QUESTIONS
AND ANSWERS 2025/2026 | COMPLETE QUESTIONS AND
CORRECT ANSWERS | UPDATED VERSION
which action could lead to cross contamination? - (Correct
Answer) -touching more than one TCS food before washing your
hands
the primary risk associated with transporting ice in containers
originally used to store chemicals is that they - (Correct Answer)
-may still have residue after they have been cleaned
which procedure would help protect food from contamination by
food handlers and customers? - (Correct Answer) -installing
sneeze guards above the salad bar
the third compartment in a three compartment sink is for -
(Correct Answer) -sanitizing
why should training documentation reports be kept? - (Correct
Answer) -they verify that training has been completed
a correctly designed and installed three compartment sink must
have which type of backflow prevention? - (Correct Answer) -air
gap
if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? - (Correct Answer) -
significant lack of refrigeration
, a food handler must remove what item before working with food?
- (Correct Answer) -medical bracelet
the only acceptable jewelry for a food handler is a - (Correct
Answer) -plain metal ring
mineral buildup has formed on the steam table. which cleaning
agent would best remove it? - (Correct Answer) -delimer
a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside
while the slicer parts are washed, rinsed, and sanitized. the meat
is then put back on the slicer to continue slicing. what is the
most serious risk of this procedure? - (Correct Answer) -time
temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers
to be stored? - (Correct Answer) -on shelves in the dishwashing
area
the hair, nose, throat, and infected cuts of an average healthy
person - (Correct Answer) -may carry Staphyloccocus
who should the manager contact when reporting a suspected
foodborne illness? - (Correct Answer) -local regulatory authority
AND ANSWERS 2025/2026 | COMPLETE QUESTIONS AND
CORRECT ANSWERS | UPDATED VERSION
which action could lead to cross contamination? - (Correct
Answer) -touching more than one TCS food before washing your
hands
the primary risk associated with transporting ice in containers
originally used to store chemicals is that they - (Correct Answer)
-may still have residue after they have been cleaned
which procedure would help protect food from contamination by
food handlers and customers? - (Correct Answer) -installing
sneeze guards above the salad bar
the third compartment in a three compartment sink is for -
(Correct Answer) -sanitizing
why should training documentation reports be kept? - (Correct
Answer) -they verify that training has been completed
a correctly designed and installed three compartment sink must
have which type of backflow prevention? - (Correct Answer) -air
gap
if found during a food safety inspection, which hazard is grounds
for closing a foodservice operation? - (Correct Answer) -
significant lack of refrigeration
, a food handler must remove what item before working with food?
- (Correct Answer) -medical bracelet
the only acceptable jewelry for a food handler is a - (Correct
Answer) -plain metal ring
mineral buildup has formed on the steam table. which cleaning
agent would best remove it? - (Correct Answer) -delimer
a food handler is slicing roast beef continuously on a slicer for 6
hours. after 4 hours, the roast beef is removed and set aside
while the slicer parts are washed, rinsed, and sanitized. the meat
is then put back on the slicer to continue slicing. what is the
most serious risk of this procedure? - (Correct Answer) -time
temperature abuse of the roast beef
which is the best location for chemical detergents and sanitizers
to be stored? - (Correct Answer) -on shelves in the dishwashing
area
the hair, nose, throat, and infected cuts of an average healthy
person - (Correct Answer) -may carry Staphyloccocus
who should the manager contact when reporting a suspected
foodborne illness? - (Correct Answer) -local regulatory authority
