ServSafe Manager Exam(80
Questions) with Accurate Answers
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the
chili to 41? correct answer 5 Hours
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by
date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood
dish? correct answer
A food handler just finished storing a dry food delivery, which step was done correctly? correct answer
Stored food away from the wall
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the
tuna salad be served or thrown out? correct answer 3 p,
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct
strength? correct answer Use a test kit to check the sanitizers concentration when mixing it
Nursing home staff are creating a new menu for a breakfast item for residents and their family
members. What item is not safe to serve? correct answer Soft boiled eggs
Parasites are commonly associated with what food? correct answer Wild game
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many
hours? correct answer 24 Hours
Single use gloves are not required when correct answer Washing product
What causes Preschool age children to be at risk for foodborne illness? correct answer Their immune
systems are not strong
