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ServSafe Manager 2026 Exam With
Solution
1. Fresh fruits and vegetables should be washed: Before cutting
2. Adding food coloring to ground beef to make it look fresher is: Prohibited by the regulatory authroity
3. Which condition promotes the growth of bacteria: Temperature between 41 and 135 degrees
4. What is the most effective way to prevent viral foodborne diseases: Frequent handwashing
5. What agency is tasked with insoecting meat, poultry, eggs, fruit, and vegeta- bles transported
across state lines?: USDA
6. Food handlers are premitted to wear fingernail polish or artificial nails when they: Use intact, well-
maintained gloves
7. What is the minimum internal temperature to which gravy should be reheat- ed in a microwave:
165 degrees
8. Game animals received for sale in an operation should: Be commercially raised for food purposes
9. What is the first step in proper handwashing?: Wet hands and arms
10. What is minimum internal cooking temperature for poultry?: 165 degrees
11. Freezing food maintaines its safety because: Ut inhibits the growth of pathogens
12. Which of the following is most likely to be contaminated with the virus that causes
Hepatitis A?: Raw oysters on the half shell
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13. Which method is NOT recommended for cooling food safely?: Storing food in deep containers
14. What is the safe temperature for holding hot foods?: At or above 135 degrees
15. Which pathogen is classified as a parisite commonly associated with under- cooked pork?:
Trichinella
16. Whcih policy should be followed when a food handler is sick?: Send them home immediately
and report it to a supervisor
17. If a food handler later in the shfit complains fo a sore throat and a fever, what should the
manager dow ith the food prepared by this individual earlier in the day?: Discard it
18. Which practice reduces the risk of cross-contamination?: Using seperate cutting boards for raw
meat and vegetables
19. Which food was cooled properly?: Cooked poultry that cooled from 135 to 70 within 2 hours and from 70 to 41
within an additional 4 hours
20. Which action can lead to chemical contamination in a restaurant?: /storing cleaning
chemicals near food
21. Ready-to-eat food must be discarded if it has: Been handled by sick food handlers who are later excluded
22. Which item is permissible for a food handler to wear on their hjands or arms?: Plain
metal band ring
23. Fresh beed must be received at or below which temperature?: 41 degrees
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36. What is the primary purpose of the Hazard Analysis and Critical Control Points
system?: To prevent food safety hazards from occuring
37. Which organization is primarly responsible for the inspection and compli- ance of
meat, poultry, and eggs in the US?: USDA
38. When must food hndlers wash their hands?: Before starting work, after any contamination risk, and before
resuming work after any break
39. Failure to follow local food safety regulations can result in: Fines or closure of the restaurant
40. How often should you check the temperatures of hot and col held foods>: -
Every 2 hours
41. Why is proper ventilation crucial in a food storage facility?: It helps control the temperature
and huminity
42. What should be used to cover cuts on a food handlers hand?: Gloves, bandage, or finger cot
43. What temperature should hot food be held at a prevent foodborne illness: At or above 135
degrees
44. Floor coving is utilized to: Soften sharp angles on floors tat are diflcult to clean
45. During a health inspection, inspectors primarily focus on what aspect of the restaurant?:
Food safety practices
46. Which step is essential when developing an effective HACCP plam?: Confucting a hazard
5 / analysis to identify potential hazards that could occur
47. How can cross-contamination be prevented between raw and cooked foods in a commercial
kitchen: Use seperate, color-coded cutting boards and utensils
48. What type of hand drying method is recommended in food service?: Paer owels
49. Which layout feature is most important in a storag facility to prevent food
contamination?: Shelves at least six inches ott the floor
50. What is the recommended way to calibrate a thermometer?: In an ice slurry
51. Why is person hygeine important in food service?: It prevents the contamination of food, the spread of
illness, is mandated by food and safety regulations, andhelps in maintaining a professional appearance
52. Which practice best helps to manage allergenic contaminants in food ser- vice?: Clearly
labeling dishes that contain common allergens
53. What is the correct order of steps for effectively sanitizing a kitchen surface?-
: Wash, rinse, sanitize
54. What does the FIFO system entail?: First in first out; stock is roatated so older items are sold first
55. What is the ideal temperature range for refrigerated storage to ensure food safety?: 32 to 41
degrees
56. Wat behavior is not acceptable for food handlers?: Chewing gum while cooking, smoking in designated
areas, tasting food with the same spoon used for serving
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70. Under which condition can a food handler with a beard work?: Wearing a beard net
71. The presence of what microorganism is a common indicator of food conta- mination by
fecal matter?: E. coli
72. Food handlers should avoid which action to maintain person hygeine?: Eating over prep areas
73. Which practice reduces the risk of cross contamination in a kitchen?: Keeing raw oultry in a
seperate, designated refrigerator bin
74. Name a TSC food that requires careful temperature managment.: Milk
75. Cross-contamination can be best prevented by: Using seperate cutting boards for raw meat and vegetables
76. How should a large pot of chili be cooked to meet food safety standards?: -
Divide into smaller containers and place in an ice-water bath
77. What is not a requirement in a personal health policy for food handlers?: Reg- ular medical
check-ups
78. Cooked vegetables should be: Maintained at 135 degrees or higher
79. What is the minimum internal temperature to which previously hot-held, cooked
food must be reheated for at least 15 seconds?: 165 degrees
80. Which of the following is not one of the seven principles of HACCP?: Personl hygeine
training
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81. /tabletop food service equipment raised on legs must maintain a minimum clearance
between the equipment base and the tabletop of: 4 inches
82. When preparing gluten-free meals, what is the most important factor to consider to
prevent allergenic contamination?: Seperate preperation areas
83. Which food is most vulnerable to time-temperature abuse?: Raw chicken breats
84. Which thermometer is best suited for checking thin foods like hamburger patties?:
Thermocouple
85. Food that ha snot been accurately represented must be: Discarded
86. What is the role of the HACCP team in development an effictive HACCP plan?: To
identify critical points and establish critical limits
87. If a dish prepared for a customer with a food allergy accidentally comes into contact wiht
the allergen, what is the appropriate actice?: Set the dish aside to prevent service and inform managment
