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 #11

What are job aids?

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

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

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

Correct Answer: B Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #12

As part of an operation's food defense program, the Person in Charge (PIC) should

A. accept deliveries from unapproved suppliers.

B. report suspicious activity to the FDA.

C. restrict access by unauthorized personnel.

D. allow staff to store personal items in the food prep area.

Discussion 0

Correct Answer: C Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #13

Which of the following is a major food allergen?

A. Mushrooms

B. Celery

C. Apples

D. Shrimp

Discussion 0

Correct Answer: D Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #14

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. Wait until told to clean it.

B. Find out when the next inspection is scheduled.

C. Review the cleaning duty roster worksheet.

D. Check the master cleaning schedule.

Discussion 0

Correct Answer: D Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #15

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

A. requiring all food handlers to work on a rotational schedule with all the equipment.

B. bringing attention to examples of unsafe methods of handling food when guests complain.

C. scheduling training sessions that reinforce food-safety methods and practices.

D. hiring only food handlers who come from other foodservice facilities.

Discussion 0

Correct Answer: C Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #16

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

A. furnace room, as long as the temperature does not exceed $70^{\circ}F$ ($21^{\circ}C$).

B. food prep area, as long as it is clearly labeled.

C. dry-storage area as long as it is clearly labeled "Do Not Use" in red marker.

D. separate area until it can be returned to the distributor for credit.

Discussion 0

Correct Answer: D Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #17

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

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

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

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

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

Discussion 0

Correct Answer: D Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #18

Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

A. No, because raw vegetables are not considered potentially hazardous.

B. Yes, because they switched tasks.

C. Yes, because the gloves may have become dirty by handling raw vegetables.

D. No, because there was no risk of cross-contamination when removing garbage.

Discussion 0

Correct Answer: D Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #19

What is the second compartment in a three-compartment sink used for?

A. Sanitizing

B. Washing

C. Rinsing

D. Sterilizing

Discussion 0

Correct Answer: C Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Question #20

Customers experiencing allergic reactions often show which symptom?

A. Hives

B. Fever

C. Jaundice

D. Sneezing

Discussion 0

Correct Answer: A Vote an answer

Explanation: Only visible for EduDump members. You can sign-up / login (it's free).

Download Free ServSafe ServSafe-Manager Demo

Simply submit your e-mail address below to get started with our free demo of your ServSafe ServSafe-Manager exam.