SERVSAFE FOOD MANAGER EXAM
SERVSAFE FOOD MANAGER EXAM 2025
QUESTIONS AND ANSWERS (ALREADY
GRADED 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 -
Correct 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 -Correct 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 -Correct 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 -Correct 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
SERVSAFE FOOD MANAGER EXAM
,SERVSAFE FOOD MANAGER EXAM
D. purchasing food from unsafe sources -Correct 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 -Correct 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 -Correct 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 -Correct 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 -Correct 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 -Correct Answer ✔B. Approving a construction
project
SERVSAFE FOOD MANAGER EXAM
, SERVSAFE FOOD MANAGER EXAM
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 -Correct 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 -Correct 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 -Correct 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 -Correct Answer ✔C. Practice good personal
hygiene
2.5 Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food -Correct Answer ✔C. Seafood
2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most
likely caused the illness?
A. Parasites
B. Allergic reaction
C. Biological toxins
D. Chemical contamination -Correct Answer ✔C. Biological toxins
SERVSAFE FOOD MANAGER EXAM
SERVSAFE FOOD MANAGER EXAM 2025
QUESTIONS AND ANSWERS (ALREADY
GRADED 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 -
Correct 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 -Correct 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 -Correct 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 -Correct 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
SERVSAFE FOOD MANAGER EXAM
,SERVSAFE FOOD MANAGER EXAM
D. purchasing food from unsafe sources -Correct 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 -Correct 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 -Correct 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 -Correct 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 -Correct 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 -Correct Answer ✔B. Approving a construction
project
SERVSAFE FOOD MANAGER EXAM
, SERVSAFE FOOD MANAGER EXAM
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 -Correct 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 -Correct 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 -Correct 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 -Correct Answer ✔C. Practice good personal
hygiene
2.5 Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food -Correct Answer ✔C. Seafood
2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most
likely caused the illness?
A. Parasites
B. Allergic reaction
C. Biological toxins
D. Chemical contamination -Correct Answer ✔C. Biological toxins
SERVSAFE FOOD MANAGER EXAM
