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ServSafe Manager Exam Question and Answers

ServSafe Manager Exam

Last Update Jan 6, 2026
Total Questions : 90

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Questions 1

A food handler must remove what item before working with food?

Options:

A.  

Medical bracelet

B.  

Plain band ring

C.  

Clean baseball hat

D.  

Dry bandage

Discussion 0
Questions 2

When purchasing a dishwasher, a manager can tell if it is in compliance with the regulatory authority by

Options:

A.  

looking for an NSF seal of approval or a certification from ANSI on the dishwasher.

B.  

asking the salesperson to assure the dishwasher's quality, reliability, and adherence to code.

C.  

ensuring that the dishwasher’s specifications adhere to commercial equipment requirements.

D.  

searching for approved appliances on the OSHA website.

Discussion 0
Questions 3

A food handler is assigned to monitor self-service food bars because customers may:

Options:

A.  

need help in selecting food.

B.  

attempt to steal food from the line.

C.  

place too much food on their plates.

D.  

contaminate food while moving through the line.

Discussion 0
Questions 4

Which of the following practices of dispensing single-service items prevents contamination?

Options:

A.  

Provide individually wrapped ware.

B.  

Place unwrapped items in clean and sanitary dispensers.

C.  

Distribute the unwrapped items to the customer upon request.

D.  

Display unwrapped and left upright in containers with handles down.

Discussion 0
Questions 5

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

Options:

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.

Discussion 0
Questions 6

A Person in Charge (PIC) might ensure that food handlers know correct food-safety procedures by

Options:

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.

Discussion 0
Questions 7

What are job aids?

Options:

A.  

Tools to remind food handlers of how to perform a certain task

B.  

An electronic presentation used to deliver content to a group of participants

C.  

Temporary employees hired to support a full time worker in a specific role

D.  

Technology-based training methods, including web-based activities

Discussion 0
Questions 8

Food that is honestly presented is

Options:

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.

Discussion 0
Questions 9

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

Options:

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.

Discussion 0
Questions 10

If a food handler discovers mold growing on tomatoes in the walk-in cooler, the tomatoes should be

Options:

A.  

frozen to kill the mold.

B.  

used after scooping out the mold.

C.  

heated to kill the mold.

D.  

thrown out.

Discussion 0
Questions 11

A shipment of unbroken shell eggs should be rejected when the

Options:

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.

Discussion 0
Questions 12

A food handler must wear single-use gloves when

Options:

A.  

washing vegetables for use on a salad bar.

B.  

pouring a beverage from a pitcher into a glass.

C.  

serving a plate of food to a customer.

D.  

making a cold sandwich with ready-to-eat deli meat.

Discussion 0
Questions 13

Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?

Options:

A.  

Inspector

B.  

CDC

C.  

Employee

D.  

Person in Charge (PIC)

Discussion 0
Questions 14

To transport cold time/temperature control for safety (TCS) foods, the maximum temperature of the food should be

Options:

A.  

$41^{\circ}F$ ($5^{\circ}C$).

B.  

$125^{\circ}F$ ($52^{\circ}C$).

C.  

$135^{\circ}F$ ($57^{\circ}C$).

D.  

$145^{\circ}F$ ($63^{\circ}C$).

Discussion 0
Questions 15

Which of the following is a major food allergen?

Options:

A.  

Shrimp

B.  

Mushrooms

C.  

Celery

D.  

Apples

Discussion 0
Questions 16

Cross-contamination can be prevented by:

Options:

A.  

reheating food to $165^{\circ}F$ ($74^{\circ}C$) for 15 seconds.

B.  

purchasing produce only from approved suppliers.

C.  

storing glass thermometers in rubbing alcohol when not in use.

D.  

using color-coded cutting boards and utensils.

Discussion 0
Questions 17

An operation must hire a pest control operator who is

Options:

A.  

bonded.

B.  

licensed.

C.  

experienced.

D.  

insured.

Discussion 0
Questions 18

What is the FDA Food Code recommendation for fingernail maintenance for ungloved food preparation employees?

Options:

A.  

Nails must be professionally maintained and polished.

B.  

Nails must be unpolished, short, and smoothly trimmed.

C.  

Nails may be unpolished, long, and buffed until gleaming.

D.  

False nails are permitted as long as they are firmly affixed.

Discussion 0
Questions 19

Before which activity should a food handler apply gloves?

Options:

A.  

Taking out the trash

B.  

Opening the cooler

C.  

Receiving a delivery

D.  

Handling raw carrots

Discussion 0
Questions 20

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

Options:

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.

Discussion 0
Questions 21

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

Options:

A.  

Immediately close the operation.

B.  

Review restaurant training program.

C.  

Discuss corrections with the inspector.

D.  

Seek guidance from upper management.

Discussion 0
Questions 22

One method of denying pests access to an operation is to

Options:

A.  

install screens on windows and vents.

B.  

check deliveries after they are stored.

C.  

keep garbage cans clean and sanitized.

D.  

leave space between the floor and stationary equipment.

Discussion 0
Questions 23

Maggie's Catering is delivering 10 hot lasagnas to a birthday party. What minimum temperature should they be when they leave the catering kitchen?

Options:

A.  

$130^{\circ}F$ ($54^{\circ}C$)

B.  

$135^{\circ}F$ ($57^{\circ}C$)

C.  

$145^{\circ}F$ ($63^{\circ}C$)

D.  

$160^{\circ}F$ ($71^{\circ}C$)

Discussion 0
Questions 24

Which is the highest air temperature at which shell eggs can be received?

Options:

A.  

$32^{\circ}F$ ($0^{\circ}C$)

B.  

$41^{\circ}F$ ($5^{\circ}C$)

C.  

$45^{\circ}F$ ($7^{\circ}C$)

D.  

$55^{\circ}F$ ($13^{\circ}C$)

Discussion 0
Questions 25

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

Options:

A.  

$135^{\circ}F$ ($57^{\circ}C$).

B.  

$145^{\circ}F$ ($63^{\circ}C$).

C.  

$155^{\circ}F$ ($68^{\circ}C$).

D.  

$165^{\circ}F$ ($74^{\circ}C$).

Discussion 0
Questions 26

A food worker is not sure when the dry-storage area needs to be cleaned. What can be done to find out when to clean it?

Options:

A.  

Wait until told to clean it.

B.  

Check the master cleaning schedule.

C.  

Review the cleaning duty roster worksheet.

D.  

Find out when the next inspection is scheduled.

Discussion 0
Questions 27

After measuring the temperature of raw meat, the same food thermometer can be used to measure temperature of hot-held foods only after it is

Options:

A.  

rinsed with warm water.

B.  

washed and calibrated.

C.  

wiped with a wet cloth.

D.  

washed and sanitized.

Discussion 0