ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
One of the FDA-recommended food safety responsibilities of a manager is:
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
How can a food handlers reduce or e...
servsafe manager exam questions and answers update
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ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
One of the FDA-recommended food safety responsibilities of a manager is:
Supervising food handlers to ensure hot and cold food holding temperatures are
regularly monitored
How can a food handlers reduce or eliminate the risk of food contamination?
Washing their hands after using the restroom
How long should hands and arm be scrubbed during handwashing?
10-15 seconds
Ready-to-eat food should NEVER be handled with bare hands in what situation?
When food is being served to a high-risk population, like children or the elderly
When should a delivery be inspected?
Immediately 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?
To prevent time-temp abuse was correct
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?
Discard 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 each week are examples of which principle
in the HAACP system?
Verifying that the system works
What can hand sinks be used for?
Handwashing only
When heat sanitizing items, they must be submerged in water that is at least 171F
for a least____:
30 seconds
,Name the four (4) types of pathogens that can contaminate food and cause
foodborne-illness:
Bacteria, Viruses, Parasites, and Fungi
You see an employee preparing food directly after cleaning the grease trap. What
correct action should be taken?
Dispose of any potentially contaminated food, and instruct the employee on proper hand
washing procedure immediately was correct
Why should food handlers not wear false eyelashes?
They can become a physical contaminant
Cold TCS food should be received at or under____
41F
A ready to eat pasta salad is taken out of the cooler at 2:00 pm and placed on an
outdoor buffet. At what time should the salad be discarded?
8:00 pm
What would be classified as an imminent health hazard?
A broken water main the facility
Cooler and freezer thermonmeters should be accurate to within:
+_ 3F (or 1.5C)
A running faucet below the rim of a sink is an example of:
Cross-Connection
What is the sanitizer concentration range for chlorine sanitizers
50-99 ppm
The final sanitizing rinse of a high-temperature dishwasher must be at least___:
180F
A chef wants to put a seared tuna dish on the menu. How can she best ensure a
safe product for service?
Order the tuna from an approved and reputable suppler
Which of the following is an example of a physical contaminate?
A piece of wood found in a customer's salad
What is an accepted covering for an infected cut on the hand?
A plastic Band-Aid under a single-use glove
, Where should employee coats and backpacks be stored?
In a closet or room away from food prep areas
A package of frozen arrives with large ice crystals present on the outside of the
food, and water damage on the box. What is this indicative of?
The product has undergone thawing and refreezing
What would be the minimum internal cooking temperature of a chopped salmon
burger?
155F
Which food item does NOT need to be behind a sneeze guard or in a case in a
shelf-service area?
Whole, unpeeled bananas
A customer calls to report that they contacted a foodborne-illness after they ate
at your establishment. What information should you get from the customer?
General contact information and a description of what food and drink the customer
consumed was correct
Where should recycling containers be located?
Outside, next to the trash cans
Identify the correct set-up of a three-compartment sink:
Detergent and water (atleast 110F), clean water, sanitizer and water
Where should chemicals be stored in a food service operation?
In a closet or shelving area away from food preparation areas
What is an acceptable container for an employee beverage?
A disposable coffee cup with a sip-top lid
An employee is coughing and complaining of experiencing vomiting and
diarrhea. How should the situation be handled?
Send the employee home immediately, and require a not from their doctor before they
return to work
A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented,
but not punctured or leaking. What should be done with the items?
Return the damaged cans to the delivery driver and request a credit slip for the
unusable items
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