Free ServSafe-Manager Questions for ServSafe Manager ServSafe-Manager Exam as PDF & Practice Test Engine

Exam Code/Number: ServSafe-Manager
Exam Name/Title: ServSafe Manager Exam
Certification Provider: ServSafe
Corresponding Certification: Food Protection Manager

Exam Questions: 93
Updated On: Jun 12, 2026

Question #1

When should food handlers use hand antiseptics?

A. Before washing hands

B. After washing hands

C. Instead of washing hands

D. After putting on gloves

Discussion 0

Correct Answer: B Vote an answer

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Question #2

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?

A. Check the master cleaning schedule.

B. Wait until told to clean it.

C. Find out when the next inspection is scheduled.

D. Review the cleaning duty roster worksheet.

Discussion 0

Correct Answer: A Vote an answer

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Question #3

Which food would be safe to serve to a highly susceptible population?

A. Chocolate sauce

B. Medium-rare steak

C. Poached eggs

D. Alfalfa sprouts

Discussion 0

Correct Answer: A Vote an answer

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Question #4

What information does the FDA Food Code contain?

A. Grading standards for meat and poultry

B. Common uses for food and drugs

C. Nutritional requirements for children and adults

D. Recommendations for regulatory requirements

Discussion 0

Correct Answer: D Vote an answer

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Question #5

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

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

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

C. Nails must be unpolished, short, and smoothly trimmed.

D. Nails must be professionally maintained and polished.

Discussion 0

Correct Answer: C Vote an answer

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Question #6

What are job aids?

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

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

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

D. Technology-based training methods, including web-based activities

Discussion 0

Correct Answer: C Vote an answer

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Question #7

When an operation is notified of a food item recall, what is the best action for the Person in Charge (PIC) to take?

A. Separate recalled food from other food and equipment.

B. Post a sign in the operation warning customers of the recall.

C. Close the operation immediately.

D. Report the recall to the FDA.

Discussion 0

Correct Answer: A Vote an answer

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Question #8

Food that is honestly presented is

A. mixed with food coloring to appear fresher.

B. held under a bright light to enhance appearance.

C. offered in a way that is not misleading.

D. certified by National Sanitation Foundation (NSF).

Discussion 0

Correct Answer: C Vote an answer

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Question #9

When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least

A. $171^{\circ}F$ ($77^{\circ}C$).

B. $180^{\circ}F$ ($82^{\circ}C$).

C. $110^{\circ}F$ ($43^{\circ}C$).

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

Discussion 0

Correct Answer: A Vote an answer

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Question #10

Sinks must be used for the correct intended purpose to prevent

A. cross-contact.

B. equipment damage.

C. high water usage.

D. cross-contamination.

Discussion 0

Correct Answer: D Vote an answer

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Free ServSafe-Manager Questions for ServSafe Manager ServSafe-Manager Exam as PDF & Practice Test Engine

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