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SERVSAFE MANAGER PRACTICE TEST 2025
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: NSF-certified equipment is
Answer:
designed for foodservice Question 2: mold in a walk-in-cooler indicates:
Answer:
excess moisture
Question 3: the correct concentration for chlorine sanitizer is
Answer:
50-100 ppm
Question 4: allergen cross-contact occurs when
Answer:
allergen proteins transfer
Question 5: eating is allowed
Answer:
in designated areas only
Question 6: backup sewage systems are
Answer:
never allowed Question 7: shellfish tags must be kept for:
Answer:
90 days
Question 8: test strips check
Answer:
sanitizer concentration Question 9: reheating food for hot holding requires:
Answer:
165°F within 2 hours Question 10: store clean utensils:
Answer:
inverted or covered
Question 11: frozen food should be stored at
Answer:
0°F or below
Question 12: when microwaving, food should reach
Answer:
165°F
Question 13: leftovers should be cooled from 135°F to 70°F within:
Answer:
- hours
Question 14: infrared thermometers measure
Answer:
surface temperature
Question 15: store food to deter pests
Answer:
6" off floor in sealed containers
Question 16: poultry must be cooked to
Answer:
165°F
Question 17: corrective actions might include:
Answer:
discarding unsafe foods
Question 18: mold growth on food means
Answer:
some can be cut off if it's hard food Question 19: a food safety inspection checks:
Answer:
temperatures, storage, hygiene
Question 20: an imminent health hazard requires
Answer:
immediate closure
Question 21: floor coving is used to
Answer:
allow easy cleaning
Question 22: grease buildup is best removed with:
Answer:
bleach Question 23: jewelry policy allows:
Answer:
plain wedding band
Question 24: bare-hand contact is allowed with
Answer:
no RTE foods Question 25: a customer complains of tingling lips after eating. this likely indicates:
Answer:
food allergy Question 26: fly strips in a kitchen are:
Answer:
not allowed near food
Question 27: a recall is initiated by
Answer:
manufacturer or government
Question 28: smoking is permitted
Answer:
in designated areas only Question 29: a food defense program prevents:
Answer:
intentional contamination
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