ServSafe ServSafe-Manager Questions Answers
ServSafe Manager Exam- 90 Questions & Answers
- Update Date : August 28, 2026
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ServSafe ServSafe-Manager Sample Questions
Question # 1A cook checks the temperature of soup being held for service, and it is $130^{\circ}F$ ($54^{\circ}C$). The cook reheats the soup to $165^{\circ}F$($74^{\circ}C$). This is an example of
A. taking a corrective action.
B. performing a hazard analysis.
C. establishing a critical limit.
D. verifying safety standards.
Question # 2
Which food must be stored at a temperature of 41°F (5°C) or lower?
A. Ham-and-cheese sandwich
B. Beef jerky and cracker appetizers
C. Cookies-and-brownies tray
D. Fruit basket with uncut fruit
Question # 3
Which of the following documents must be kept on file for 90 days after the last product has been sold?
A. Molluscan shellfish identification tags
B. Meat identification code (IMPS)
C. Farmers Market health certificate
D. Specification written to purveyor
Question # 4
What is the second compartment in a three-compartment sink used for?
A. Rinsing
B. Washing
C. Sanitizing
D. Sterilizing
Question # 5
A Person in Charge (PIC) might ensure that food handlers know correct food-safety procedures by
A. hiring only food handlers who come from other foodservice facilities.
B. scheduling training sessions that reinforce food-safety methods and practices.
C. requiring all food handlers to work on a rotational schedule with all the equipment.
D. bringing attention to examples of unsafe methods of handling food when guests complain.
Question # 6
A food handler must remove what item before working with food?
A. Medical bracelet
B. Plain band ring
C. Clean baseball hat
D. Dry bandage
Question # 7
What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen?
A. Throw the rolls away.
B. Donate the rolls to a local shelter.
C. Repurpose the rolls as croutons.
D. Allow employees to eat.
Question # 8
Which of the following is evidence of deliberate tampering of food?
A. Labels are missing from food containers.
B. Sulfites are added to prevent browning of lettuce.
C. Protective seal or wrapper is missing from a food container.
D. Food employees are handling ready-to-eat foods with bare hands.
Question # 9
Food that is honestly presented is
A. mixed with food coloring to appear fresher.
B. certified by National Sanitation Foundation (NSF).
C. held under a bright light to enhance appearance.
D. offered in a way that is not misleading.
Question # 10
When should food handlers use hand antiseptics?
A. Instead of washing hands
B. Before washing hands
C. After washing hands
D. After putting on gloves
Question # 11
What information does the FDA Food Code contain?
A. Common uses for food and drugs
B. Grading standards for meat and poultry
C. Recommendations for regulatory requirements
D. Nutritional requirements for children and adults
Question # 12
Where should covered raw meat be stored to prevent contamination?
A. Stacked on top of ready-to-eat food
B. On the shelf above ready-to-eat food
C. Directly next to ready-to-eat food on the same shelf
D. Below ready-to-eat food
Question # 13
Which situation is considered an imminent health hazard and requires the restaurant to be closed?
A. A guest slips and falls on gravel in the parking lot, breaks a hip, and requires emergency transport.
B. An employee is rushed to the emergency room unconscious with an unidentified illness.
C. A fire starts in the kitchen and spreads to other areas of the operation.
D. The sanitizer dispensers in the restrooms are empty and delivery of more is expected in the next half hour.
Question # 14
When cooling food, an acceptable alternative to the two-stage cooling method is to use a
A. blast chiller.
B. commercial cooler.
C. heavy-duty freezer.
D. fan blowing on food.
Question # 15
Which food should be stored below all others in a cooler?
A. Raw duck
B. Cooked rice
C. Raw sausage
D. Fresh carrots