ServSafe Manager - ServSafe-Manager Exam Questions [2026]

QUESTION NO: 1
A detergent must be able to

A. remove food residue. B. strip heavy grease. C. eliminate the need for scrubbing. D. kill bacteria.

Correct Answer: A

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QUESTION NO: 2
An operation must hire a pest control operator who is

A. experienced. B. bonded. C. licensed. D. insured.

Correct Answer: C

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QUESTION NO: 3
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. can cause the chemistry of the eggs to change. D. increases the risk of bacterial growth and contamination.

Correct Answer: D

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QUESTION NO: 4
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. Replace the napkin and give the unused rolls to employees for staff meal. B. Remove the napkin and discard the rolls. C. Replace the napkin and donate the unused rolls to charity. D. Reuse the napkin but replace the rolls with fresh ones.

Correct Answer: B

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QUESTION NO: 5
A non-food-contact surface must be

A. nonabsorbent. B. Underwriters Laboratories (UL) certified. C. Occupational Safety and Health Agency (OSHA) approved. D. color coded.

Correct Answer: A

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QUESTION NO: 6
A shipment of unbroken shell eggs should be rejected when the

A. white of the egg clings to the yolk. B. egg shells are soiled. C. yolk does not break easily. D. eggs are not Grade A.

Correct Answer: B

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QUESTION NO: 7
A cook checks the temperature of soup being held for service, and it is $130^{\circ}F$ ($54^{\circ}C$).
The cook reheats the soup to $165^{\circ}F$ ($74^{\circ}C$). This is an example of

A. verifying safety standards. B. performing a hazard analysis. C. taking a corrective action. D. establishing a critical limit.

Correct Answer: C

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QUESTION NO: 8
What is one approved way to preset utensils?

A. Use only clear plastic utensils. B. Preset indoors only. C. Remove them at the end of the day. D. Wrap them in a napkin.

Correct Answer: D

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QUESTION NO: 9
In general, pathogens grow very slowly or not at all at pH levels below

A. 5.0. B. 4.6. C. 6.0. D. 6.4.

Correct Answer: B

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QUESTION NO: 10
Which is an example of possible chemical contamination?

A. Sauerkraut stored in a glass jar B. Orange juice stored in a copper pitcher C. Tomato juice stored in a plastic jar D. Grapefruit juice stored in a china pitcher

Correct Answer: B

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