2026 ServSafe ServSafe-Manager–Reliable Actual Test
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The ServSafe Manager Exam (ServSafe-Manager) certification exam is one of the top-rated career advancement certifications in the market. This ServSafe Manager Exam (ServSafe-Manager) exam dumps have been inspiring beginners and experienced professionals since its beginning. There are several personal and professional benefits that you can gain after passing the ServSafe ServSafe-Manager Exam. The validation of expertise, more career opportunities, salary enhancement, instant promotion, and membership of ServSafe certified professional community.
ServSafe Manager Exam Sample Questions (Q85-Q90):
NEW QUESTION # 85
A label on foods prepared and packaged onsite for retail sales must list which information?
- A. Use-by dates that are 5 days after product prep
- B. Inspection score of the prep facility
- C. A copy of the recipe used to prep the product
- D. A list of all ingredients used in descending order by weight
Answer: D
Explanation:
When a food establishment packages food for retail sale (such as a "grab-and-go" cooler), it must comply with strict labeling requirements mandated by the FDA Food Code. The label must include the common name of the food, the quantity (weight), the name and place of business of the manufacturer, and, crucially, alist of all ingredients in descending order by weight. This transparency is vital for consumer safety, particularly regarding food allergies.
The label must also clearly identify any of theBig 9 major allergenscontained in the food. If an ingredient (like bread) contains other sub-ingredients, those must also be listed. Option A is incorrect because the specific recipe is proprietary and not required for a safety label. Option C is incorrect as inspection scores are public record but not required on food labels. Option D is incorrect because the standard shelf life for TCS food is 7 days, not 5, and the specific date must be calculated based on the earliest expiring ingredient. Proper labeling allows guests to make informed decisions and protects the establishment from liability in the event of an allergic reaction. Managers must verify that every packaged item is accurately labeled before it is placed in the retail area to ensure compliance with both federal and local health laws.
NEW QUESTION # 86
Which food must be stored at a temperature of 41°F (5°C) or lower?
- A. Ham-and-cheese sandwich
- B. Beef jerky and cracker appetizers
- C. Cookies-and-brownies tray
- D. Fruit basket with uncut fruit
Answer: A
Explanation:
According to the ServSafe Manager curriculum and the FDA Food Code, foods that require Time
/Temperature Control for Safety (TCS food) must be stored at an internal temperature of $41