SERVSAFE MANAGER FINAL EXAM NEWEST 2024-
2025 ACTUAL EXAM COMPLETE 180 QUESTIONS
AND CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
Which is an example of "sanitizing"? - ANSWER- Spraying a
solution of quat on slicer parts after washing
Which information must a HACCP plan for spud vide soup
contain? - ANSWER- The materials, ingredients, and equipment
used
Chili is reheated in the microwave to 155 F. Halfway through
cooking, the chili is stirred. It is then allowed to stand for several
minutes after cooking. What was incorrect about this process? -
ANSWER- reheating it to 155 F
Which plumbing device helps prevent a backflow? - ANSWER-
Vacuum breaker
,2|Page
The regulatory authority must be notified when a food handler
has been diagnosed with an illness caused by - ANSWER-
Norovirus
Which best ensures that pathogens are reduced to save levels? -
ANSWER- Cooking food to it's minimum interval temperature
One way a manager can verify that the HACCP system is
working is to - ANSWER- monitor critical limits
Storage containers for recyclables must be designed to -
ANSWER- Prevent the entry of rodents
Which hazard is associated with wild mushrooms? - ANSWER-
Toxins
Which action is effective in preventing the transmission of food
borne viruses and bacteria? - ANSWER- Correct hand washing
procedures
Which storage practice reduces the risk of cross-contamination?
- ANSWER- Carrots stored above ground beef
, 3|Page
When cooking raw food foods in a microwave, food must be -
ANSWER- Stirred midway through the cooking process
Serving utensils are used when serving food in order to -
ANSWER- Keep the food handler's bare hands off the food
A cook checks the temperature of soup being held for service,
and it is 130 Degrees Fahrenheit. The cook reheats the soup to
165 Degrees Fahrenheit
This is an example of - ANSWER- Verifying safety standards
A manager notices a build-up of dust on the ceiling in the prep
area. The most likely source of this contamination is -
ANSWER- air vents that have not been cleaned
Which physical contaminat could could be associated with
salmon? - ANSWER- Fish bone
Sanitized pots and pans should be stored inverted because it -
ANSWER- Prevents possible contamination
Hot food prepared at a central location and delivered to an off-
site event is required to be received at a temperature of -
ANSWER- 135 Degrees Fahrenheit
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