ServSafe ServSafe-Manager Exam Dumps

ServSafe Manager Exam

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Exam Code	ServSafe-Manager
Exam Name	ServSafe Manager Exam
Questions	90 Questions Answers With Explanation
Update Date	06, 30, 2026
Price	Was : $142.2 Today : $79 Was : $160.2 Today : $89 Was : $178.2 Today : $99

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Demo Questions

Question # 1

Where should mop water be disposed?

A. Toilet bowl
B. Service sink
C. Outside the establishment
D. Three-compartment sink

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Question # 2

A shipment of unbroken shell eggs should be rejected when the

A. eggs are not Grade A.
B. yolk does not break easily.
C. egg shells are soiled.
D. white of the egg clings to the yolk.

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Question # 3

Which of the following is a major food allergen?

A. Shrimp 
B. Mushrooms
C. Celery
D. Apples

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Question # 4

As part of an operation's food defense program, the Person in Charge (PIC) should

A. report suspicious activity to the FDA.
B. allow staff to store personal items in the food prep area.
C. restrict access by unauthorized personnel.
D. accept deliveries from unapproved suppliers.

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Question # 5

Cloth napkins used to line a container for the service of foods should be replaced

A. at the beginning of each shift when containers are filled.
B. each time the consumer asks for the container to be refilled.
C. each time the container is refilled for a new consumer.
D. at the end of each shift when containers are refilled.

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Question # 6

What level of involvement do food workers have in executing a master cleaning schedule?

A. Rare
B. Planning
C. Voluntary
D. Mandatory

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Question # 7

In a cooler, which item should be stored on the bottom shelf?

A. Raw pork
B. Ground beef
C. Raw poultry
D. Salmon steaks

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Question # 8

When the water supply has been disrupted due to a natural disaster, an acceptable alternative is

A. buying commercially bottled drinking water.
B. sanitizing water with a 50-50 mixture of bleach.
C. securing water from a private well tested every 2 years.
D. using clean water from the air conditioning system.

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Question # 9

Sinks must be used for the correct intended purpose to prevent

A. cross-contact.
B. cross-contamination.
C. equipment damage.
D. high water usage.

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Question # 10

The minimum internal cooking temperature for scrambled eggs for immediate service is

A. $135^{\circ}F$ ($57^{\circ}C$).
B. $145^{\circ}F$ ($63^{\circ}C$).
C. $155^{\circ}F$ ($68^{\circ}C$). 
D. $165^{\circ}F$ ($74^{\circ}C$).

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Question # 11

Which is a way to prevent contamination of hot food on display in a self-service area?

A. Providing a handwashing sink for customers
B. Providing fresh plates for return visits by customers12
C. Assigning food handlers to follow customers through the self-service area34
D. Posting strongly worded signs about inappropriate customer behavior56

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Question # 12

If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

A. Quickly heat the dish to $165^{\circ}F$ ($74^{\circ}C$).
B. Throw out the dish and prepare it again.
C. Serve the dish if the customer's allergy is not severe.
D. Warn the customer that cross contact may have occurred.

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Question # 13

Time as a food safety control is used to hold a time/temperature control for safet (TCS) food at room temperature. It is marked with a start time of 4 p.m. By 8 p.m. it was not sold or served. What should the food handler do with the food?

A. Throw it out.
B. Serve it immediately.
C. Increase heat and serve it.
D. Cool and store it immediately.

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Question # 14

Before which activity should a food handler apply gloves?

A. Taking out the trash
B. Opening the cooler
C. Receiving a delivery
D. Handling raw carrots

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Question # 15

There has been a recall of chicken tenders due to intentional tampering. The Person in Charge (PIC) has determined that the operation serves the type of chicken tenders recalled. What should the PIC do?

A. Tell food handlers to cook the tenders longer.
B. Continue serving, since the probability of having received tainted food is slim.
C. Immediately locate and isolate all of the chicken tenders and call the regulatory authority.
D. Donate all of the chicken tenders to a local food bank.

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Question # 16

A chemical sanitizing solution's effectiveness depends on the

A. water hardness, pH, and temperature of the solution.
B. color, odor, and scent of the solution.
C. type of test strips used to test the solution.
D. number of surfaces to be sanitized with the solution.

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Question # 17

Eggs should not be pooled for high-risk populations because pooling

A. increases the risk of bacterial growth and contamination.
B. might allow shells to be mixed in.
C. can cause the chemistry of the eggs to change.
D. makes the eggs difficult to portion.

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Question # 18

When receiving fresh meat, its temperature at the time of receipt must not be higher than

A. $32^{\circ}F$ ($0^{\circ}C$).
B. $41^{\circ}F$ ($5^{\circ}C$).
C. $55^{\circ}F$ ($13^{\circ}C$).
D. $70^{\circ}F$ ($21^{\circ}C$).

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Question # 19

When a regulatory authority finds a critical violation, what should the Person in Charge (PIC) do first?

A. Immediately close the operation.
B. Review restaurant training program.
C. Discuss corrections with the inspector.
D. Seek guidance from upper management.

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Question # 20

A food handler who is diagnosed with norovirus and is symptomatic should be

A. terminated as soon as possible.
B. excluded from the operation.
C. allowed to stay off work for 12 hours.
D. restricted from working around food. 

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Question # 21

If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?

A. 2
B. 4
C. 6
D. 8

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Question # 22

NSF International is an organization that

A. writes the Food Code.
B. evaluates and tests foodservice equipment.
C. provides safety data sheets.
D. enforces food safety regulations.

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Question # 23

Which is an example of possible chemical contamination?

A. Sauerkraut stored in a glass jar
B. Tomato juice stored in a plastic jar
C. Orange juice stored in a copper pitcher
D. Grapefruit juice stored in a china pitcher

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Question # 24

Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

A. Yes, because they switched tasks.
B. Yes, because the gloves may have become dirty by handling raw vegetables.
C. No, because raw vegetables are not considered potentially hazardous.
D. No, because there was no risk of cross-contamination when removing garbage.

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Question # 25

A manager should store canned soup that has been recalled in a

A. dry-storage area as long as it is clearly labeled “Do Not Use" in red marker.
B. separate area until it can be returned to the distributor for credit.
C. furnace room, as long as the temperature does not exceed $70^{\circ}F$ ($21^{\circ}C$).
D. food prep area, as long as it is clearly labeled.

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