ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
Name the four types of pathogen's that can contaminate food and cause foodborne illness
Bacteria
Viruses
Parasites
Fungi
You see an employee preparing food directly after cleaning the grease trap. W...
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ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
Name the four types of pathogen's that can contaminate food and cause
foodborne illness
Bacteria
Viruses
Parasites
Fungi
You see an employee preparing food directly after cleaning the grease trap. What
correct of action should be taken?
Dispose of any potentially contaminated food, and instruct the employee on proper
handwashing procedure immediately
Why should foodhandlers not wear false eyelashes?
They can become a physical contaminant
Cold TCS food should be received out or under ___
41°F
A ready to eat pasta salad is taken out of the cooler at 2 PM and placed on an
outdoor buffet. What time should the salad be discarded?
8:00pm
Food held without temperature control can be served up for six hours, providing it has
been properly prepared and stored before hand. If at any point in the six hour window
the food exceed 70°F, it must be discarded immediately. TCS food being served to
high-risk populations can never be served or stored without temperature control
What would be classified as an imminent health hazard?
, A broken water main in the facility
An eminent health hazard is a situation that poses a significant threat or danger to
health that requires immediate correction or closure.
Cooler and freezer thermometer should be accurate to within
+/-3°F (1.5°C)
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
180°F
One of the FDA recommended food safety responsibilities of a manger is
Supervising food handlers to ensure hot and cold food holding temperatures are
regularly monitored
How can a food handler reduce or eliminate the risk of food contamination?
Washing their hands after using the restroom
How long should hands and arms 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
It is discovered that a steam table holding hot soup has broken down, and the
soup may have been unheeded for as long as three hours. What should be done
with the soup?
Discard the soup, heat a new batch to 135°F and place it in a working steam table
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