ServSafe Manager Study Guide (V8.02) from DumpsBase 2026 – Help You Pass the ServSafe Manager Exam Successfully

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

2. Which is an example of "cleaning"?

3. Which step is required as a part of proper handwashing?

4. A chemical sanitizing solution's effectiveness depends on the

5. What information does the FDA Food Code contain?

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

7. A food handler is assigned to monitor self-service food bars because customers may:

8. What are job aids?

9. A non-food-contact surface must be

10. What level of involvement do food workers have in executing a master cleaning schedule?

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

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

13. For a foodborne illness to be considered a confirmed outbreak, at least how many people must become sick?

14. How many days can refrigerated, ready-to-eat time/temperature control for safety (TCS) foods be stored safely at $41^{circ}F$ ($5^{circ}C$)?

15. When a regulatory authority finds a critical violation, what should the Person in Charge (PIC) do first?

16. In order to prevent food contamination, a food handler must:

17. What is one approved way to preset utensils?

18. 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

19. Which is an example of possible chemical contamination?

20. Cross-contamination can be prevented by:

21. What is the FDA Food Code recommendation for fingernail maintenance for ungloved food preparation employees?

22. The water temperature in the first compartment of a three-compartment sink should be at least:

23. Which action should a food handler take if a sanitizing solution has weakened after 2 hours?

24. Which of the following practices of dispensing single-service items prevents contamination?

25. When should food handlers use hand antiseptics?

26. 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?

27. Barracuda is a type of predatory tropical reef fish implicated as a source of which kind of toxin?

28. If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?

29. Who is required to wear a hair restraint while working?

30. If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?