ServSafe Manager 2026 Exam
Questions and Verified Answers |
Already Graded A+
An illness is considered an outbreak when: (3) - 🧠ANSWER ✔✔1) 2 or
more people have the same symptoms after eating the same food, 2) An
investigation is conducted by state and local regulatory authorities, 3) the
outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety - 🧠ANSWER ✔✔1) Time constraints for
training and food prep, 2) language and culture differences, 3) literacy and
,education levels, 4) microorganisms, 5) unapproved suppliers not
practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks - 🧠ANSWER ✔✔1) loss of sales
and customers, 2) negative media exposure, 3) lawsuits, 4) increasing
insurance premiums, 5) loss of reputation, 6) staff retraining or turnover, 7)
Victims' loss of work, medical costs, long-term disabilities, and even death
3 Types of Contaminants to Food - 🧠ANSWER ✔✔1) Biological (greatest
threat), 2) Chemical, 3) Physical
Biological contaminants - 🧠ANSWER ✔✔Pathogens, harmful
microorganisms, pose the greatest threat to food safety. Ex: viruses,
parasites, fungi, bacteria
Chemical contaminants - 🧠ANSWER ✔✔Ex: cleaners, polishes, sanitizers,
etc.
Physical contaminants - 🧠ANSWER ✔✔Foreign objects that can get into
food. Ex: metal shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes - 🧠ANSWER ✔✔1) Unsafe
sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3)
,incorrect temperatures, 4) contaminated equipment, 5) poor personal
hygiene
Time-temperature abuse - 🧠ANSWER ✔✔Food is not held or stored at
correct temp, or not reheated or cooled correctly
Cross-contamination - 🧠ANSWER ✔✔contaminated ingredients added to
food that receives no further cooking. Ex: raw chicken touching salad
ingredients
TCS Food - 🧠ANSWER ✔✔Food that contains moisture and protein and
has a neutral or slightly acidic pH. Such food requires time-temperature
control to prevent the growth of microorganisms and the production of
toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food - 🧠ANSWER ✔✔food that can be eaten without further
preparation, washing, or cooking. Ex: cooked food, washed fruit and
vegetables (whole and cut), deli meat, bakery items, etc.)
High-risk populations - 🧠ANSWER ✔✔Older people (weakened immune
system), preschool-age children or younger (don't have strong immune
systems yet), sick patients with compromised immune symptoms (those
with cancer, HIV, transplants, etc.)
3
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY
STATEMENT. ALL RIGHTS RESERVED
, 5 Measures to Keep Food Safe - 🧠ANSWER ✔✔1) Control time and
temperature, 2) Preventing cross contamination, 3) Practicing personal
hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning and
sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses -
🧠ANSWER ✔✔1) FDA (Food and Drug Administration), 2) USDA (US
Department of Agriculture), 3) CDC (Center for Disease Control), 4) PHS
(Public Health Service), 5) State and local regulatory authorities
FDA - 🧠ANSWER ✔✔the Food and Drug Administration regulates all food
except meat, poultry, and eggs. Issues Food Code (recommendations for
food safety), and regulates food transported across state lines, provides
support and training to industry and agencies
USDA - 🧠ANSWER ✔✔The US Department of Agriculture inspects meat,
poultry, and eggs. Also regulates food that crosses state lines.
CDC and PHS - 🧠ANSWER ✔✔Center for Disease Control and Public
Health Service assist the FDA and USDA, and conduct research into the
causes of foodborne illness outbreaks
Questions and Verified Answers |
Already Graded A+
An illness is considered an outbreak when: (3) - 🧠ANSWER ✔✔1) 2 or
more people have the same symptoms after eating the same food, 2) An
investigation is conducted by state and local regulatory authorities, 3) the
outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety - 🧠ANSWER ✔✔1) Time constraints for
training and food prep, 2) language and culture differences, 3) literacy and
,education levels, 4) microorganisms, 5) unapproved suppliers not
practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks - 🧠ANSWER ✔✔1) loss of sales
and customers, 2) negative media exposure, 3) lawsuits, 4) increasing
insurance premiums, 5) loss of reputation, 6) staff retraining or turnover, 7)
Victims' loss of work, medical costs, long-term disabilities, and even death
3 Types of Contaminants to Food - 🧠ANSWER ✔✔1) Biological (greatest
threat), 2) Chemical, 3) Physical
Biological contaminants - 🧠ANSWER ✔✔Pathogens, harmful
microorganisms, pose the greatest threat to food safety. Ex: viruses,
parasites, fungi, bacteria
Chemical contaminants - 🧠ANSWER ✔✔Ex: cleaners, polishes, sanitizers,
etc.
Physical contaminants - 🧠ANSWER ✔✔Foreign objects that can get into
food. Ex: metal shavings, jewelry, fish bones
5 Most Common Food-Handling Mistakes - 🧠ANSWER ✔✔1) Unsafe
sources (ex. unapproved suppliers), 2) Cooking food incorrectly, 3)
,incorrect temperatures, 4) contaminated equipment, 5) poor personal
hygiene
Time-temperature abuse - 🧠ANSWER ✔✔Food is not held or stored at
correct temp, or not reheated or cooled correctly
Cross-contamination - 🧠ANSWER ✔✔contaminated ingredients added to
food that receives no further cooking. Ex: raw chicken touching salad
ingredients
TCS Food - 🧠ANSWER ✔✔Food that contains moisture and protein and
has a neutral or slightly acidic pH. Such food requires time-temperature
control to prevent the growth of microorganisms and the production of
toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food - 🧠ANSWER ✔✔food that can be eaten without further
preparation, washing, or cooking. Ex: cooked food, washed fruit and
vegetables (whole and cut), deli meat, bakery items, etc.)
High-risk populations - 🧠ANSWER ✔✔Older people (weakened immune
system), preschool-age children or younger (don't have strong immune
systems yet), sick patients with compromised immune symptoms (those
with cancer, HIV, transplants, etc.)
3
COPYRIGHT©JOSHCLAY 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE. PRIVACY
STATEMENT. ALL RIGHTS RESERVED
, 5 Measures to Keep Food Safe - 🧠ANSWER ✔✔1) Control time and
temperature, 2) Preventing cross contamination, 3) Practicing personal
hygiene, 4) Purchasing from approved, reputable suppliers, 5) cleaning and
sanitizing
5 Types of Government Agencies that Prevent Foodborne Illnesses -
🧠ANSWER ✔✔1) FDA (Food and Drug Administration), 2) USDA (US
Department of Agriculture), 3) CDC (Center for Disease Control), 4) PHS
(Public Health Service), 5) State and local regulatory authorities
FDA - 🧠ANSWER ✔✔the Food and Drug Administration regulates all food
except meat, poultry, and eggs. Issues Food Code (recommendations for
food safety), and regulates food transported across state lines, provides
support and training to industry and agencies
USDA - 🧠ANSWER ✔✔The US Department of Agriculture inspects meat,
poultry, and eggs. Also regulates food that crosses state lines.
CDC and PHS - 🧠ANSWER ✔✔Center for Disease Control and Public
Health Service assist the FDA and USDA, and conduct research into the
causes of foodborne illness outbreaks
