SERVSAFE MANAGER EXAM – QUESTIONS WITH VERIFIED ANSWERS (2025
EDITION) – COMPLETE FOOD SAFETY CERTIFICATION STUDY GUIDE
what should you do when taking a food order from customers who have concerns about food allergies -
(answers)Describe each menu item to the customer who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing? - (answers)Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? - (answers)Stored
food away from the wall
What should be done with food that has been handled by a food handler who has been restricted or
excluded from the operation due to illness? - (answers)Throw it out
Single use gloves are not required when - (answers)Washing product
What should a food handler do to make gloves easier to put on? - (answers)Select the right size gloves
What should food handlers do after leaving and returning to the prep area? - (answers)Wash hands
What rule for serving bread should food handlers practice? - (answers)Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - (answers)Look
What is the minimum internal cooking temp for chicken breasts? - (answers)165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? -
(answers)Concentration,temperature,contact time, pH and water hardness.
, Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many
hours? - (answers)24 Hours
What is the minimum internal cooking temperature for a veal chop? - (answers)135°F(57 °C)
Why should food temperature be taken in 2 different locations? - (answers)Temperature may vary in the
food
What causes Preschool age children to be at risk for foodborne illness? - (answers)Their immune systems
are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct
strength? - (answers)Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used? - (answers)When enclosed in a shatter proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the
tuna salad be served or thrown out? - (answers)3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness? -
(answers)Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - (answers)Wash hands
What must food handlers do when handling ready to eat food? - (answers)Wear single use gloves
What is the first step in developing a HACCP plan? - (answers)Conduct a hazard analysis
EDITION) – COMPLETE FOOD SAFETY CERTIFICATION STUDY GUIDE
what should you do when taking a food order from customers who have concerns about food allergies -
(answers)Describe each menu item to the customer who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing? - (answers)Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? - (answers)Stored
food away from the wall
What should be done with food that has been handled by a food handler who has been restricted or
excluded from the operation due to illness? - (answers)Throw it out
Single use gloves are not required when - (answers)Washing product
What should a food handler do to make gloves easier to put on? - (answers)Select the right size gloves
What should food handlers do after leaving and returning to the prep area? - (answers)Wash hands
What rule for serving bread should food handlers practice? - (answers)Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - (answers)Look
What is the minimum internal cooking temp for chicken breasts? - (answers)165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? -
(answers)Concentration,temperature,contact time, pH and water hardness.
, Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many
hours? - (answers)24 Hours
What is the minimum internal cooking temperature for a veal chop? - (answers)135°F(57 °C)
Why should food temperature be taken in 2 different locations? - (answers)Temperature may vary in the
food
What causes Preschool age children to be at risk for foodborne illness? - (answers)Their immune systems
are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct
strength? - (answers)Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used? - (answers)When enclosed in a shatter proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the
tuna salad be served or thrown out? - (answers)3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness? -
(answers)Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - (answers)Wash hands
What must food handlers do when handling ready to eat food? - (answers)Wear single use gloves
What is the first step in developing a HACCP plan? - (answers)Conduct a hazard analysis
