ServSafe Manager Exam 2026
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• 1.2 Which is a ready to eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans . Answer: C. Sea salt
• 1.3 Why are preschool-age children at a higher risk for foodborne
illness?
A. They have not built up strong immune systems
B. They are more likely to spend time in a hospital
C. They are more likely to suffer allergic reactions
D. Their appetites have increased since birth . Answer: A. They have not
built up strong immune systems
• 1.4 Which is a TCS food?
A. Bread
,B. Flour
C. Sprouts
D. Strawberries . Answer: C. Sprouts
• 1.5 The 5 common risk factors that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect temperatures,
using contaminated equipment, practicing poor personal hygiene, and
A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources . Answer: D. purchasing food
from unsafe sources
• 1.6 Raw chicken breasts are left out at room temp on a prep table.
What is the main risk that could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing . Answer: C. Time-temperature abuse
• 1.7 What is TCS food?
,A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety . Answer: D.
Food requiring time and temperature control for safety
• 1.8 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?
A. Complete an incident report
B. Order additional turkey breasts
C. Deduct the cost from the food handler's pay
D. Make sure the food handler understands safe cooling practices .
Answer: D. Make sure the food handler understands safe cooling
practices
• 1.9 What is an important measure for preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
C. Preventing cross-contamination
D. Serving locally grown, organic food . Answer: C. Preventing cross-
contamination
, • 1.10 What is one possible function of a government agency that is
responsible for food safety?
A. Ensuring a product's appeal
B. Approving a construction project
C. Monitoring an operation's revenue
D. Protecting a product's brand name . Answer: B. Approving a
construction project
• 2.1 What are the most common symptoms of a foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness .
Answer: C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
• 2.2 How does most contamination of food happen?
A. Through contaminated water
B. When contaminants are airborne
C. When people cause the contamination
D. Through the use of contaminated animal products . Answer: C. When
people cause the contamination
Comprehensive Review Pack and
Accurate Solutions Guaranteed
• 1.2 Which is a ready to eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans . Answer: C. Sea salt
• 1.3 Why are preschool-age children at a higher risk for foodborne
illness?
A. They have not built up strong immune systems
B. They are more likely to spend time in a hospital
C. They are more likely to suffer allergic reactions
D. Their appetites have increased since birth . Answer: A. They have not
built up strong immune systems
• 1.4 Which is a TCS food?
A. Bread
,B. Flour
C. Sprouts
D. Strawberries . Answer: C. Sprouts
• 1.5 The 5 common risk factors that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect temperatures,
using contaminated equipment, practicing poor personal hygiene, and
A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources . Answer: D. purchasing food
from unsafe sources
• 1.6 Raw chicken breasts are left out at room temp on a prep table.
What is the main risk that could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing . Answer: C. Time-temperature abuse
• 1.7 What is TCS food?
,A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety . Answer: D.
Food requiring time and temperature control for safety
• 1.8 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?
A. Complete an incident report
B. Order additional turkey breasts
C. Deduct the cost from the food handler's pay
D. Make sure the food handler understands safe cooling practices .
Answer: D. Make sure the food handler understands safe cooling
practices
• 1.9 What is an important measure for preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
C. Preventing cross-contamination
D. Serving locally grown, organic food . Answer: C. Preventing cross-
contamination
, • 1.10 What is one possible function of a government agency that is
responsible for food safety?
A. Ensuring a product's appeal
B. Approving a construction project
C. Monitoring an operation's revenue
D. Protecting a product's brand name . Answer: B. Approving a
construction project
• 2.1 What are the most common symptoms of a foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness .
Answer: C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
• 2.2 How does most contamination of food happen?
A. Through contaminated water
B. When contaminants are airborne
C. When people cause the contamination
D. Through the use of contaminated animal products . Answer: C. When
people cause the contamination
