7TH EDITION SERVSAFE MANAGER 2026 2027 || VERIFIED
QUESTIONS & ANSWERS || HIGH-YIELD FOOD SAFETY &
SANITATION REVIEW || HACCP, FOODBORNE ILLNESSES, TIME &
TEMPERATURE CONTROL, PERSONAL HYGIENE &
REGULATIONS || COMPLETE EXAM PREP GUIDE || PASS-READY
TEST BANK || GRADED A+
Raw chicken breasts are left out at room temperature on a prep table. What is
the risk that could cause a
foodborne illness? - CORRECT ANSWER-Time-temperature abuse
What is TCS food? - CORRECT ANSWER-Food requiring time and
temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature
overnight. In addition to throwing away the turkey, what is an appropriate
corrective action? - CORRECT ANSWER-Make sure the food handler
understands safe cooling practices
What is an important measure for preventing foodborne illness? - CORRECT
ANSWER-Preventing cross-contamination
What is one possible function of a government agency that is responsible for
food safety? - CORRECT ANSWER-Approving a construction project
What are the most common symptoms of a foodborne illness? - CORRECT
ANSWER-Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
, How does most contamination of food happen? - CORRECT ANSWERWhen
people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria? -
CORRECT ANSWER-Control time and temperature
What is the most important way to prevent a foodborne illness from viruses? -
CORRECT ANSWER-Practice good personal hygiene
Parasites are commonly linked with what type of food? - CORRECT
ANSWER-Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What
most likely caused the illness? - CORRECT ANSWERBiological toxins
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent
chemical contamination, what should be done differently? - CORRECT
ANSWER-Store sanitizer bottle away from prep area
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know ______? - CORRECT ANSWER-Whom to contact
about suspicious activity
What should food handlers do to prevent food allergens from being transferred
to food? - CORRECT ANSWER-Use clean and sanitized utensils when
prepping the order
What step should be taken if a manager suspects a foodborne illness outbreak? -
CORRECT ANSWER-Set aside the suspected product and label it with "do not
use" and "do not discard"
QUESTIONS & ANSWERS || HIGH-YIELD FOOD SAFETY &
SANITATION REVIEW || HACCP, FOODBORNE ILLNESSES, TIME &
TEMPERATURE CONTROL, PERSONAL HYGIENE &
REGULATIONS || COMPLETE EXAM PREP GUIDE || PASS-READY
TEST BANK || GRADED A+
Raw chicken breasts are left out at room temperature on a prep table. What is
the risk that could cause a
foodborne illness? - CORRECT ANSWER-Time-temperature abuse
What is TCS food? - CORRECT ANSWER-Food requiring time and
temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature
overnight. In addition to throwing away the turkey, what is an appropriate
corrective action? - CORRECT ANSWER-Make sure the food handler
understands safe cooling practices
What is an important measure for preventing foodborne illness? - CORRECT
ANSWER-Preventing cross-contamination
What is one possible function of a government agency that is responsible for
food safety? - CORRECT ANSWER-Approving a construction project
What are the most common symptoms of a foodborne illness? - CORRECT
ANSWER-Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
, How does most contamination of food happen? - CORRECT ANSWERWhen
people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria? -
CORRECT ANSWER-Control time and temperature
What is the most important way to prevent a foodborne illness from viruses? -
CORRECT ANSWER-Practice good personal hygiene
Parasites are commonly linked with what type of food? - CORRECT
ANSWER-Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What
most likely caused the illness? - CORRECT ANSWERBiological toxins
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent
chemical contamination, what should be done differently? - CORRECT
ANSWER-Store sanitizer bottle away from prep area
To prevent the deliberate contamination of food, a manager should know who is
in the facility, monitor the security of products, keep information related to food
security on file, and know ______? - CORRECT ANSWER-Whom to contact
about suspicious activity
What should food handlers do to prevent food allergens from being transferred
to food? - CORRECT ANSWER-Use clean and sanitized utensils when
prepping the order
What step should be taken if a manager suspects a foodborne illness outbreak? -
CORRECT ANSWER-Set aside the suspected product and label it with "do not
use" and "do not discard"
