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ServSafe ServSafe-Manager Practice Exam Questions
ServSafe Manager Exam
Total Questions : 90
Update Date : October 06, 2026
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Earning your ServSafe ServSafe-Manager certification demonstrates your professional competence, validates your technical skills, and enhances your career opportunities. It’s a globally recognized credential that helps you stand out in the competitive IT industry.
ServSafe ServSafe-Manager Sample Question Answers
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
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