ServSafe FOOD MANAGER EXAM |ACTUAL
QUESTIONS AND VERIFIED ANSWERS|BRAND NEW
2026-2027 UPDATE|GRADED A+
Question 1
Which food item has been associated with Salmonella Typhi?
CORRECT ANSWER
Beverages
Question 2
What symptom requires a food handler to be excluded from the operation?
CORRECT ANSWER
Jaundice
Question 3
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.
CORRECT ANSWER
C. Bones in fish
1
,Question 4
What practice is useful for preventing Norovirus from causing foodborne illness?
CORRECT ANSWER
Correct Handwashing
Question 5
What condition promotes the growth of bacteria?
CORRECT ANSWER
Food held between 70°F and 125°F
Question 6
Parasites are commonly associated with what food?
CORRECT ANSWER
Wild game
Question 7
What practice should be used to prevent seafood toxins from causing a foodborne illness?
CORRECT ANSWER
Purchasing food from approved, reputable suppliers
Question 8
How should chemicals be stored?
CORRECT ANSWER
2
, Away from food prep areas
Question 9
What does the L stand for in the FDA's ALERT tool?
CORRECT ANSWER
Look
Question 10
What symptom can indicate a customer is having an allergic reaction?
CORRECT ANSWER
Wheezing or shortness of breath
Question 11
Where should a food handler wash his or her hands after prepping food?
CORRECT ANSWER
Designated sink for handwashing
Question 12
When should a food handler with a sore throat and fever be excluded from the operation?
CORRECT ANSWER
When the customers served are primarily a high-risk population
3
QUESTIONS AND VERIFIED ANSWERS|BRAND NEW
2026-2027 UPDATE|GRADED A+
Question 1
Which food item has been associated with Salmonella Typhi?
CORRECT ANSWER
Beverages
Question 2
What symptom requires a food handler to be excluded from the operation?
CORRECT ANSWER
Jaundice
Question 3
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.
CORRECT ANSWER
C. Bones in fish
1
,Question 4
What practice is useful for preventing Norovirus from causing foodborne illness?
CORRECT ANSWER
Correct Handwashing
Question 5
What condition promotes the growth of bacteria?
CORRECT ANSWER
Food held between 70°F and 125°F
Question 6
Parasites are commonly associated with what food?
CORRECT ANSWER
Wild game
Question 7
What practice should be used to prevent seafood toxins from causing a foodborne illness?
CORRECT ANSWER
Purchasing food from approved, reputable suppliers
Question 8
How should chemicals be stored?
CORRECT ANSWER
2
, Away from food prep areas
Question 9
What does the L stand for in the FDA's ALERT tool?
CORRECT ANSWER
Look
Question 10
What symptom can indicate a customer is having an allergic reaction?
CORRECT ANSWER
Wheezing or shortness of breath
Question 11
Where should a food handler wash his or her hands after prepping food?
CORRECT ANSWER
Designated sink for handwashing
Question 12
When should a food handler with a sore throat and fever be excluded from the operation?
CORRECT ANSWER
When the customers served are primarily a high-risk population
3
