SERVSAFE MANAGER EXAM 2026 | ALL QUESTIONS AND CORRECT ANSWERS | GRADED A+ | VERIFIED ANSWERS | LATEST VERSION (BRAND NEW VERSION)

Which food item has been associated with Salmonella Typhi?

Beverages

What symptom requires a food handler to be excluded from the operation?

Jaundice

Which is an example of physical contamination?

A. Sneezing on food.

B. Touching dirty food-contact surfaces

C. Bones in fish.

D. Cooking tomato sauce in a copper pan.

C. Bones in fish

What practice is useful for preventing Norovirus from causing foodborne illness?

Correct Handwashing

What condition promotes the growth of bacteria?

Food held between 70°F and 125°F

Parasites are commonly associated with what food?

Wild game

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Purchasing food from approved, reputable suppliers

How should chemicals be stored?

Away from food prep areas

What does the L stand for in the FDA's ALERT tool?

Look

What symptom can indicate a customer is having an allergic reaction?

Wheezing or shortness of breath

Where should a food handler wash his or her hands after prepping food?

Designated sink for handwashing

When should a food handler with a sore throat and fever be excluded from the operation?

When the customers served are primarily a high-risk population

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

Go home

What should a food handler do to make gloves easier to put on?

Select the correct size gloves

When can a food handler diagnosed with jaundice return to work?

When approved by the regulatory authority

Which item is a potential physical contaminant?

A. Sanitizer.

B. Jewelry.

C. Sweat.

D. Hand Sanitizer.

Jewelry

What is the purpose of hand antiseptic?

Lower the number of pathogens on the skin

Single-use gloves are not required when ...

Washing produce

What should food handlers do after leaving and returning to the prep area?

Wash hands

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

Pausterized

What causes preschool-age children to be at risk for foodborne illness?

Their immune systems are not strong

Which organization includes inspecting food as one of its primary responsibilities?

U.S Department of Agriculture (USDA)

What should a server do after clearing a table?

Wash hands

What strategy can prevent cross-contamination?

Buy food that does not require prepping

What temperatures do infrared thermometers measure?

Surface

When can glass thermometers be used?

When enclosed in a shatterproof casing

Why should food temperatures be taken in 2 different locations?

Temperature may vary in the food

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?

April 8

What information must be included on the label of food packaged on-site for retail sale?

List of ingredients

How should an item that has been recalled by its manufacturer be stored in an operation?

Separated from food that will be served

A food handler has just finished storing a dry food delivery. Which step was done correctly?

A. Stored food away from wall.

B. Stored food 4 inches off the floor.

C. Stored food underneath a stairwell.

D. Stored food in an empty chemical container.

Stored food away from wall

Which item should be rejected?

A. Bags of organic cookies in torn packaging.

B. Bottled milk at 41°F .

C. Shell eggs at an air temperature of 45°F.

D. Live oysters at 50°F.

A. Bags of organic cookies in torn packaging

Ready-to-eat TCS food prepped in-house must be date marked if its held for more than how many hours?

24 hours

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

A. Deviled eggs.

B. Potato salad .

C. Raw carrots .

D. Rare hamburgers.

D. Rare Hamburgers

When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff?

Labels on food

What is the minimum internal cooking temperature for a veal chop?

145°F

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

6 hours

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

3:00 pm

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

Clean and sanitize the utensils

What rule for serving bread should food handlers practice?

Do not reserve uneaten bread

In a self-service area, bulk unpackaged food does not need a label if the product?

Does not make a claim about health or nutrient content

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F?

Critical limit

What must a food handler with an infected hand wound do to work safe!y with food?

Cover the wound with an impermeable cover and wear a single-use glove

Which of these food processes does not require a variance from regulatory authority?

A. Smoking food as a method to preserve it.

B. Buying bean sprouts from a reputable supplier

C. Curing food.

D. Pasteurizing juice on site.

B. Buying brand from a reputable supplier

What is a cross-connection?

Physical link between safe water and dirty water.

What information must be posted on a dishwasher?

Correct settings

What scenario can lead to pest infestation?

A. Storing recyclables in paper bags.

B. Cleaning up spills around garbage containers

C. Rotating products using the FIFO method

D. Installing air curtains above doors

Storing recyclables in paper bags

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

What factors influence the effectiveness of a chemical sanitizer ?

Concentration, temperature, contact time, pH, and water hardness

What is the first step of cleaning and sanitizing stationary equipment?

Unplug the unit

What temperature should the water be for manual dishwashing?

110°F

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

Occupational Safety and Health Administration

What must staff members do when transferring chemicals to a new container?

Label the container

What temperature must a high a temperature dishwasher's final sanitizing rinse be?

180°F

What must food handlers do when handling ready to eat food?

Wear single use gloves

Why are people who take certain medications at risk for food borne illnesses ?

Their immune system are compromised

What should be done with a package of flour that is received with signs of dampness on the bag?

Reject the flour and return it to the supplier

Which responsibility is included in the Food and Drug Administration's role?

Regulating food transported across state lines

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

135°F

What should staff do when receiving a delivery of food and supplies?

Visually inspect all food items

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strenght?

Use a test kit to check the sanitizers concentration when mixing it

A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out?

3:00 pm

When can raw, unpackaged meat be offered for self service?

At organic food stands

What rule for serving condiments should be practiced?

Serve condiments in antimicrobial containers

Bulk unpackaged food in self-service areas must be labeled when

The manufacturer claims the food is healthy

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

Corrective action

Which process requires a variance from the regulatory authority?

Sprouting seeds or beans

What information must be included on the label of a container of ready to eat TCS food prepped on site for retail sale?

Potential allergens

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?

Throw it out

What should a food handler do with food after it is thawed in the microwave?

Cook it using conventional cooking equipment

What must an operation do before packaging fresh juice on site for later sale?

Obtain a variance

What temperature must stuffed lobster be cooked to?

165°F

What temperature must cooked vegetables reach to be safely hot held for service?

135°F

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

A. Pancakes.

B. Soft boiled eggs.

C. Corned beef hash.

D. Mayonnaise.

Soft boiled eggs

When must a food handler change gloves?

As soon as they become dirty or torn

A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F?

5 hours

What should a server do when taking a food order from customers who have concerns about food allergies?

Describe each menu item to customers who ask, including any "secret" ingredients

What is the minimum internal cooking temperature for chicken breasts?

165°F

What thermometer us best suited to checking a dishwashing machine's final rinse temperature?

Maximum registering thermometer

Top 5 risk factors of foodborne illness

1. Purchasing food from unsafe sources.

2. Failing to cook food correctly.

3. Holding food at incorrect temperatures.

4. Using contaminated equipment.

5. Practicing poor personal hygiene

A.L.E.R.T.

Assure

Look

Employees

Reports

Threat

How does food become unsafe?

Time temperature abuse

Cross contamination

Poor personal hygiene

Poor cleaning and sanitizing

TCS foods:

Dairy products

Eggs

Meats

Poultry

Fish

Shellfish

Cooked potatoes

Cooked rice

Soy

Bean sprouts

Melons

Oil mixtures

What is ready to eat food?

Food that can be eaten without further preparation,washing and cooking

Bioligical contaminants

Bacteria

Viruses

Parasites

Fungi

Chemical contaminants

Cleaners

Sanitizers

Polishes

Physical contaminants

Metal shavings

Staples

Bandages

Glass

Dirt

Natural objects

Common symptoms of food borne illnesses:

Vomiting

Fever

Diarrhea

Nausea

Abdominal Cramps

Jaundice

F.A T.T.O.M.?

Food

Acidity

Temperature

Time

Oxygen

Moisture

What are 2 major viruses that can cause foodborne illnesses?

Hepatitis A & Norovirus

Common food allergens:

Milk

Eggs

Fish

Shellfish

Wheat

Soy

Peanuts

Tree Nuts

What is the right way to wash your hands?

1. Wet hands

2. Apply soap

3. Scrub hands and arms

4. Rinse thoroughly

5. Dry hands with single use paper towel

How do you keep food safe throughout the flow of food?

Prevent cross contamination & prevent time temperature

What are the 4 acceptable ways for thawing food?

1. Thaw food in a cooler.

2. Under running water.

3. In a microwave.

4. Thaw was part of the cooking process.

Cook poultry (chicken, turkey and duck)?

165°F

Ground meat

155°F

Injected meat

155

Shell eggs that will be hot held...

155

Seafood

145 for 15 seconds

Pork, beef, veal and lamb

145 for 4 minutes