ServSafe Manager Exam 2026 Full
Practice Questions and Detailed
Rationales Latest Update
‣ Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. Answer: C. Bones in fish
‣ What practice is useful for preventing Norovirus from causing
foodborne illness? Answer: Correct Handwashing
‣ What condition promotes the growth of bacteria? Answer: Food held
between 70°F and 125°F
‣ Parasites are commonly associated with what food? Answer: Wild
game
,‣ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: Purchasing food from approved, reputable
suppliers
‣ How should chemicals be stored? Answer: Away from food prep areas
‣ What does the L stand for in the FDA's ALERT tool? Answer: Look
‣ What symptom can indicate a customer is having an allergic reaction?
Answer: Wheezing or shortness of breath
‣ Where should a food handler wash his or her hands after prepping
food? Answer: Designated sink for handwashing
‣ When should a food handler with a sore throat and fever be excluded
from the operation? Answer: When the customers served are primarily a
high-risk population
‣ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: Go home
‣ What should a food handler do to make gloves easier to put on?
Answer: Select the correct size gloves
‣ When can a food handler diagnosed with jaundice return to work?
Answer: When approved by the regulatory authority
, ‣ Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. Answer: Jewelry
‣ What is the purpose of hand antiseptic? Answer: Lower the number of
pathogens on the skin
‣ Single-use gloves are not required when ... Answer: Washing produce
‣ What should food handlers do after leaving and returning to the prep
area? Answer: Wash hands
‣ What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations? Answer: Pausterized
‣ What causes preschool-age children to be at risk for foodborne illness?
Answer: Their immune systems are not strong
‣ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S Department of Agriculture (USDA)
Practice Questions and Detailed
Rationales Latest Update
‣ Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. Answer: C. Bones in fish
‣ What practice is useful for preventing Norovirus from causing
foodborne illness? Answer: Correct Handwashing
‣ What condition promotes the growth of bacteria? Answer: Food held
between 70°F and 125°F
‣ Parasites are commonly associated with what food? Answer: Wild
game
,‣ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: Purchasing food from approved, reputable
suppliers
‣ How should chemicals be stored? Answer: Away from food prep areas
‣ What does the L stand for in the FDA's ALERT tool? Answer: Look
‣ What symptom can indicate a customer is having an allergic reaction?
Answer: Wheezing or shortness of breath
‣ Where should a food handler wash his or her hands after prepping
food? Answer: Designated sink for handwashing
‣ When should a food handler with a sore throat and fever be excluded
from the operation? Answer: When the customers served are primarily a
high-risk population
‣ A food handler comes to work with diarrhea. What should the manager
tell the food handler to do? Answer: Go home
‣ What should a food handler do to make gloves easier to put on?
Answer: Select the correct size gloves
‣ When can a food handler diagnosed with jaundice return to work?
Answer: When approved by the regulatory authority
, ‣ Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. Answer: Jewelry
‣ What is the purpose of hand antiseptic? Answer: Lower the number of
pathogens on the skin
‣ Single-use gloves are not required when ... Answer: Washing produce
‣ What should food handlers do after leaving and returning to the prep
area? Answer: Wash hands
‣ What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations? Answer: Pausterized
‣ What causes preschool-age children to be at risk for foodborne illness?
Answer: Their immune systems are not strong
‣ Which organization includes inspecting food as one of its primary
responsibilities? Answer: U.S Department of Agriculture (USDA)
