ServSafe ServSafe-Manager Actual Free Exam Questions & Community Discussion

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

Exam Questions: 93
Updated On: Jul 17, 2026

Question #41

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

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

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

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

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

Discussion 0

Correct Answer: B Vote an answer

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Question #42

How many days can refrigerated, ready-to-eat time/temperature control for safety (TCS) foods be stored safely at $41^{\circ}F$ ($5^{\circ}C$)?

A. 6

B. 4

C. 7

D. 3

Discussion 0

Correct Answer: C Vote an answer

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Question #43

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

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

B. Close the operation immediately.

C. Report the recall to the FDA.

D. Separate recalled food from other food and equipment.

Discussion 0

Correct Answer: D Vote an answer

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Question #44

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

A. Alfalfa sprouts

B. Chocolate sauce

C. Medium-rare steak

D. Poached eggs

Discussion 0

Correct Answer: B Vote an answer

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Question #45

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

A. makes the eggs difficult to portion.

B. might allow shells to be mixed in.

C. increases the risk of bacterial growth and contamination.

D. can cause the chemistry of the eggs to change.

Discussion 0

Correct Answer: C Vote an answer

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Question #46

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

A. Posting strongly worded signs about inappropriate customer behavior56

B. Providing fresh plates for return visits by customers12

C. Providing a handwashing sink for customers

D. Assigning food handlers to follow customers through the self-service area34

Discussion 0

Correct Answer: B Vote an answer

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Question #47

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

A. excluded from the operation.

B. restricted from working around food.

C. allowed to stay off work for 12 hours.

D. terminated as soon as possible.

Discussion 0

Correct Answer: A Vote an answer

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Question #48

An operation must hire a pest control operator who is

A. bonded.

B. experienced.

C. insured.

D. licensed.

Discussion 0

Correct Answer: D Vote an answer

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Question #49

A consumer advisory must be given when an operation serves

A. steamed mussels.

B. roasted pork.

C. raw oysters.

D. poached salmon.

Discussion 0

Correct Answer: C Vote an answer

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Question #50

Which step is required as a part of proper handwashing?

A. Scrubbing hands for 10-15 seconds

B. Rinsing hands for 20 seconds after washing

C. Using a nail brush to scrub fingernails

D. Using hand antiseptic after drying hands

Discussion 0

Correct Answer: A Vote an answer

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