SERVSAFE MANAGER EXAM LATEST
UPDATED WITH QUESTIONS AND
ANSWERS RATED A+
1.1 What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food
items
B. When an operation serves contaminated food to two or more
people
C. When two or more people report the same illness from eating
the same food
D. When the CDC receives information on two or more people with
the same illness - ANSWER >>>>>C. When two or more people
report the same illness from eating the same food
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
2.3 What is the most important way to prevent a foodborne illness
from bacteria?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing - ANSWER >>>>>A. Control
time and temperature
2.4 What is the most important way to prevent a foodborne illness
from viruses?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing - ANSWER >>>>>C.
Practice good personal hygiene
2.5 Parasites are commonly linked with what type of food?
A. Rice
UPDATED WITH QUESTIONS AND
ANSWERS RATED A+
1.1 What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food
items
B. When an operation serves contaminated food to two or more
people
C. When two or more people report the same illness from eating
the same food
D. When the CDC receives information on two or more people with
the same illness - ANSWER >>>>>C. When two or more people
report the same illness from eating the same food
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
2.3 What is the most important way to prevent a foodborne illness
from bacteria?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing - ANSWER >>>>>A. Control
time and temperature
2.4 What is the most important way to prevent a foodborne illness
from viruses?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing - ANSWER >>>>>C.
Practice good personal hygiene
2.5 Parasites are commonly linked with what type of food?
A. Rice
