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Practicing with ServSafe ServSafe-Manager Exam questions will help you to become an expert, ServSafe ServSafe-Manager and acquire the ServSafe ServSafe-Manager Certification. ServSafe ServSafe-Manager Exam Questions allow you to verify your skills as a professional, prepared by ServSafe ServSafe-Manager. You have to pass the ServSafe Manager Exam ServSafe-Manager exam to achieve the ServSafe ServSafe-Manager certification on the first attempt, which is organized by ServSafe.
| Certification Vendor: | ServSafe |
|---|---|
| Exam Name: | ServSafe Manager Exam |
| Exam Number: | ServSafe-Manager |
| Certificate Validity Period: | 5 years |
| Exam Price: | $36 USD |
| Passing Score: | 75% |
| Available Languages: | Chinese, English, Spanish |
| Exam Format: | Multiple Choice |
| Real Exam Qty: | 90 |
| Related Certifications: | ServSafe Food Protection Manager Certification |
| Exam Duration: | 120 minutes |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored exam or in-person paper-based exam |
| Pre Condition: | No formal prerequisite required |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
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NEW QUESTION # 83
Which step is required as a part of proper handwashing?
Answer: C
Explanation:
Proper handwashing is the most critical task a food handler performs to prevent the transfer of pathogens.
ServSafe and the FDA Food Code outline a very specific five-step process that must take a total of at least 20 seconds. The most critical part of this process is the mechanical action ofscrubbing hands and arms for 10 to 15 seconds. This vigorous scrubbing, combined with soap, creates the friction necessary to loosen and lift dirt, oils, and microorganisms (likeNorovirusorHepatitis A) from the skin and from under the fingernails.
Image of proper handwashing steps and duration
Getty Images
The full sequence is: (1) Wet hands and arms with warm water, (2) Apply enough soap to build a good lather, (3) Scrub hands and arms vigorously for 10 to 15 seconds, (4) Rinse hands and arms thoroughly under warm running water, and (5) Dry hands and arms with a single-use paper towel or hand dryer. It is a common misconception that the entire washing process must be 20 seconds of scrubbing; the actual friction phase is 10-
15 seconds. Using a nail brush (Option A) is helpful but not a mandatory requirement for every wash under the standard Food Code. Hand antiseptics (Option B) are optional and mustonlybe used after washing, never as a replacement. Rinsing for 20 seconds (Option D) is unnecessary and wasteful. Managers must monitor handwashing stations to ensure they are stocked with soap, single-use towels, and a trash can, and they must verify that employees are not taking shortcuts during the scrubbing phase, as this is where most pathogens are physically removed from the hands.
NEW QUESTION # 84
What is one approved way to preset utensils?
Answer: D
Explanation:
In the "Flow of Food," the service stage involves protecting utensils from contamination before they are used by the guest. According to the ServSafe Manager curriculum and the FDA Food Code, if a table is preset with silverware, the utensils must be protected from contamination.Wrapping them in a napkinis a primary approved method because it provides a physical barrier against dust, droplets from coughs or sneezes, and accidental contact by other guests or staff.
The regulation states that if utensils are preset and not wrapped, they must be removed and replaced when a new customer is seated, regardless of whether they appear to have been used. However, if the utensils are wrapped-such as in a "roll-up" where the napkin completely covers the items-they do not need to be swapped out if the previous guest did not use them. This is because the wrapping ensures the "sanitary status" of the items remains intact. Other approved methods include using a dispenser that only allows the user to touch the handle of the utensil. Options such as "presetting indoors only" (Option B) or "removing at the end of the day" (Option C) do not provide specific protection against contamination during the hours of operation.
Proper handling of utensils is a critical part of the service phase to prevent the transmission of pathogens like Staphylococcus aureusfrom human contact or environmental debris. Managers must ensure that staff who prepare these roll-ups wash their hands thoroughly before touching the clean silverware.
NEW QUESTION # 85
A food handler who is diagnosed with norovirus and is symptomatic should be
Answer: C
Explanation:
The "Big 6" pathogens, which includeNorovirus, are highly contagious and can cause severe foodborne illness even in small doses. According to the ServSafe Manager curriculum, there is a strict distinction between "restricting" and "excluding" an employee. If an employee is diagnosed with Norovirus and is exhibiting symptoms (such as vomiting or diarrhea), the Person in Charge (PIC)must excludethem from the operation entirely. This means they are not allowed to be in the building, as they pose a high risk of spreading the virus through the air or surface contact.
Norovirus is the leading cause of foodborne illness in the U.S. and is often spread through the fecal-oral route.
An excluded employee cannot return to work until they have been asymptomatic for at least24 hours(some jurisdictions require 48 hours) or provide a written release from a medical practitioner. Managers must report these diagnoses to the local regulatory authority. Simply "restricting" the employee (Option D)-which would mean letting them do non-food tasks like taking out the trash-is insufficient for Norovirus because of its high transmissibility. Correct management of sick employees is a primary component of "Active Managerial Control." By following the mandatory exclusion rules, the manager protects the health of the customers and the reputation of the business.
NEW QUESTION # 86
For a foodborne illness to be considered a confirmed outbreak, at least how many people must become sick?
Answer: B
Explanation:
According to the National Restaurant Association and the CDC standards used by ServSafe, a foodborne- illness outbreak is defined by three specific criteria. First,two or more peoplemust experience the same symptoms after eating the same food. Second, an investigation must be conducted by state or local regulatory authorities (such as the health department). Third, the outbreak must be confirmed by laboratory analysis, which identifies the specific pathogen (likeSalmonellaorNorovirus) in both the affected individuals and the food source.
Understanding this definition is vital for a Food Protection Manager because the reporting and investigation process only "confirms" an outbreak when that second person is linked to the event. A single case (Option A) is considered an "illness" but not an "outbreak," though it should still be taken seriously. There are rare exceptions-such as cases of Botulism or Scombroid poisoning-where even a single case may trigger an immediate emergency investigation, but for the general purposes of the ServSafe exam and standard regulatory definitions, the number is two. When a suspected outbreak occurs, the Manager's role is to cooperate with the authorities, isolate any remaining suspected food (labeling it "Do Not Use/Do Not Discard"), and provide records like temperature logs and staff schedules. This helps investigators trace the source of the contamination, whether it was a failure in the "Flow of Food" (like improper cooling) or a sick employee. Proactive management and adherence to the FDA Food Code are designed to prevent these outbreaks from occurring by breaking the chain of contamination before it can affect multiple guests.
NEW QUESTION # 87
Sinks must be used for the correct intended purpose to prevent
Answer: D
Explanation:
To maintain a sanitary environment, a foodservice facility must have dedicated sinks for specific tasks:
handwashing, food preparation, and warewashing (cleaning and sanitizing). Using a sink for anything other than its intended purpose leads tocross-contamination, which is the transfer of pathogens from one surface or food to another. For example, if a food handler washes their hands or cleans a floor mop in a prep sink used for rinsing lettuce, bacteria such asE. coliorSalmonellacan be transferred to the produce.
The FDA Food Code is very strict about this: handwashing sinks are for hands only; prep sinks are for food only; and service (mop) sinks are for facility cleaning. Cross-contamination is one of the "Big Five" risk factors for foodborne illness identified by the CDC. By ensuring sinks are used correctly, the manager creates a physical barrier between "dirty" tasks and "clean" food production. While "cross-contact" (Option A) specifically refers to the transfer of allergens, the broader concern with improper sink use is the spread of biological pathogens. Proper sink management is an "Active Managerial Control" measure that protects the integrity of the food throughout its journey in the kitchen.
NEW QUESTION # 88
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