SERVSAFE MANAGER ACTUAL EXAM
QUESTIONS & ANSWERS LATEST 2024-
2025|GRADED A+|100% SOLVED A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a
hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a
hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
A 12:00 p.m.
B 2:00 p.m.
C 3:00 p.m.
D 4:00p.m. - C 3:00 p.m.
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to
cool the chili to 41°F (5 °C)?
A 2 hours
B 3 hours
C 4 hours
D 5 hours - D 5 hours
A food handler has just finished storing a dry food delivery. Which step was done correctly?
A Stored food underneath a stairwell
B Stored food in an empty chemical container
,C Stored food away from the wall
D Stored food 4 inches off the floor - C Stored food away from wall
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a
use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date
for the seafood dish?
A April 12
B. April 8
C April 10
D April 4 - B. April 8
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In
addition to throwing away the turkey, what is an appropriate corrective action? - make sure the
food handler understands safe cooling practices
A food handler who has just bused tables must do what before handling food?
A Change apron
B Wash hands
C Put disposable gloves back on
D Wipe hands on a cloth towel - B. Wash hands
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused
the illness? - biological toxins
,A handwashing station should have a garbage container, hot and cold water, signage, a way to
dry hands, and
A soap.
B a timer.
C a clock.
D gloves - A. soap
A local nursing home has a yearly barbecue for its residents. Which food item should not be
served?
A Raw carrots
B Potato salad
C Deviled eggs
D Rare hamburgers - D rare hamburgers
A pan of lasagna at 165 F was packed in a heated cabinet for off site delivery. what is the
minimum information that should be on the pan label? - use by date and time and reheating
instructions and serving instructions
a prep cook stores a bottle of sanitizer above a prep table. to prevent chemical contamination
what should be done differently? - store away from prep area
A recall has been issued for a specific brand of orange juice. The store manager has matched the
information from the recall notice to the item, removed the item from inventory, and stored it in
a secure location. What should the manager do next?
, A Refer to the vendor notification for next steps
B Contact the supplier and arrange for the product to be picked up
C Label the item to prevent it from accidentally being placed back in inventory
D Inform the local media, customers, and employees of the reason for the recall - C. Label itemto
prevent it from accidentally being placed back into inventory
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By
what time must the tuna salad be served or thrown out?
A 2:00 p.m.
B 12:00 p.m.
c 3:00 p.m.
D 4:00 p.m - C 3:00 pm
A water main has caused the water in the operation to appear brown. What should the
managerdo?
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except hand washing. - A. Contact local regulatory authority
before use
An operation has a self service salad bar with 8 different items on it. How many serving utensils
are needed to serve items on the salad bar - 8
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