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 #21

The Person in Charge (PIC) notices that a food handler has an infected wound on his or her hand. They must require the food handler to

A. work in the office until the wound heals.

B. get a release from a medical practitioner.

C. cover the wound with a waterproof bandage and single-use glove.

D. apply antibacterial cream to the wound.

Discussion 0

Correct Answer: C Vote an answer

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Question #22

A non-food-contact surface must be

A. nonabsorbent.

B. Underwriters Laboratories (UL) certified.

C. color coded.

D. Occupational Safety and Health Agency (OSHA) approved.

Discussion 0

Correct Answer: A Vote an answer

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Question #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?

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

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

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

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

Discussion 0

Correct Answer: A Vote an answer

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Question #24

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

A. Inspector

B. Person in Charge (PIC)

C. CDC

D. Employee

Discussion 0

Correct Answer: B Vote an answer

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Question #25

Which of the following is evidence of deliberate tampering of food?

A. Labels are missing from food containers.

B. Sulfites are added to prevent browning of lettuce.

C. Protective seal or wrapper is missing from a food container.

D. Food employees are handling ready-to-eat foods with bare hands.

Discussion 0

Correct Answer: C Vote an answer

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Question #26

A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the FDA Food Code, what should the server do with the rolls and napkin?

A. Remove the napkin and discard the rolls.

B. Reuse the napkin but replace the rolls with fresh ones.

C. Replace the napkin and donate the unused rolls to charity.

D. Replace the napkin and give the unused rolls to employees for staff meal.

Discussion 0

Correct Answer: A Vote an answer

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Question #27

A label on foods prepared and packaged onsite for retail sales must list which information?

A. A copy of the recipe used to prep the product

B. Inspection score of the prep facility

C. A list of all ingredients used in descending order by weight

D. Use-by dates that are 5 days after product prep

Discussion 0

Correct Answer: C Vote an answer

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Question #28

Sinks must be used for the correct intended purpose to prevent

A. high water usage.

B. cross-contact.

C. equipment damage.

D. cross-contamination.

Discussion 0

Correct Answer: D Vote an answer

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Question #29

What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen?

A. Donate the rolls to a local shelter.

B. Throw the rolls away.

C. Repurpose the rolls as croutons.

D. Allow employees to eat.

Discussion 0

Correct Answer: B Vote an answer

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Question #30

Which food must be stored at a temperature of 41°F (5°C) or lower?

A. Fruit basket with uncut fruit

B. Cookies-and-brownies tray

C. Beef jerky and cracker appetizers

D. Ham-and-cheese sandwich

Discussion 0

Correct Answer: D Vote an answer

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