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- Total Questions: 93
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- Total Questions: 93
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ServSafe-Manager PDF Practice Q&A's
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- Total Questions: 93
- Updated on: Oct 16, 2026
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Reference: https://www.servsafe.com/ServSafe-Manager
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ServSafe Manager Sample Questions:
A food establishment must have specific procedures for employees to follow when cleaning up which of the following substances?
- A. Mold and mildew
- B. Vomit and diarrhea
- C. Rodent droppings and dead cockroaches
- D. Food spills and beverage machine leaks
Correct Answer: B 🗳️
Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).
Where must a food handler clean mops?
- A. Three-compartment sink
- B. Prep sink
- C. Handwashing sink
- D. Service sink
Correct Answer: D 🗳️
Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).
If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's
- A. usage instructions.
- B. common name.
- C. Safety Data Sheet (SDS).
- D. expiration date.
Correct Answer: B 🗳️
Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).
As part of an operation's food defense program, the Person in Charge (PIC) should
- A. allow staff to store personal items in the food prep area.
- B. accept deliveries from unapproved suppliers.
- C. restrict access by unauthorized personnel.
- D. report suspicious activity to the FD
Correct Answer: C 🗳️
Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).
A consumer advisory must be given when an operation serves
- A. poached salmon.
- B. raw oysters.
- C. roasted pork.
- D. steamed mussels.
Correct Answer: B 🗳️
Explanation: Only visible for PassLeaderVCE members. You can sign-up / login (it's free).
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