ServSafe FOOD MANAGER TEST |ACTUAL QUESTIONS AND VERIFIED ANSWERS|BRAND NEW UPDATE|GRADED A+

ServSafe FOOD MANAGER TEST |ACTUAL
QUESTIONS AND VERIFIED ANSWERS|BRAND NEW
2026-2027 UPDATE|GRADED A+


Question 1

What should foodservice operators do to prevent customer illness from Shigella spp.?



A. Freeze food at temperatures below 0˚

B. Exclude food handlers diagnosed with jaundice

C. Purchase shellfish from approved suppliers

D. Control flies inside and outside the operation

CORRECT ANSWER

D. Control flies inside and outside the operation




Question 2

What is the most likely cause of wheezing and hives?



A. Norovirus

B. Food allergies

C. Shigella spp.

D. Hepatitis A

CORRECT ANSWER




Question 3




1

,What is the minimum time an iodine sanitizer solution must be in contact with the object
being sanitized?



A. 60 seconds

B. 30 seconds

C. 15 seconds

D. 45 seconds

CORRECT ANSWER




Question 4



What is the third step in cleaning and sanitizing items in a three-compartment sink?



A Rinsing

B Sanitizing

C Air-drying

D Washing

CORRECT ANSWER




Question 5



What is the minimum water temperature required when using hot water to sanitize
objects?



A 176F̊ (80C̊)

B 173F̊ (78C̊)


2

, C 179F̊ (81C̊)

D 171F̊ (77C̊)

CORRECT ANSWER




Question 6



What is a basic characteristic of a virus?



A Destroyed by cooking

B Grows in food

C Requires a living host to grow

D Commonly found in cattle intestines

CORRECT ANSWER




Question 7



To wash hands correctly, a food handler must first



A apply soap

B use a single-use paper towel to dry hands

C wet hands and arms

D scrub hands and arms vigorously

CORRECT ANSWER




Question 8

3