SERVSAFE MANAGER PRACTICE EXAM EVALUATION
QUESTIONS WITH ANSWERS 2025/2026 GRADED A+
what is a way to prevent foodborne illnesses? - recognize the contaminants that can
make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices
in your operation)
How many categories are contaminants divided into? - 3
What is the first category of contaminants - Biological (Pathogens are the greatest
threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some
plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included
im this group.) This category is responsible for most foodborne illnesses.
What is the second category of contaminants? - Chemical (Foodservice chemicals can
contaminate food if they are used incorrectly. Chemical contaminates may include
cleaners, sanitizers, and polishes.)
What is the third category of contaminants? - Physical (Foreign objects such as metal
shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag
ties. Naturally occuring objects, such as fish bones in fillets, are another example.)
What are the five most commom food-handling mistakes, or risk factors, that can cause
a foodborne illness? - •Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
What is the first of the four main factors that 4 of the 5 risk factors or mistakes are
related to? - Time-temperature abuse (Food has been time-temperature abused when it
has stayed too long at temperatures that are good for the growth of pathogens which
can result in foodborne illnesses. This an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are
related to? - Cross-Contamination ( This is when pathogens can be transferred from
one surface to another. It can cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food
•A food handler touches contaminated food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
,What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related
to? - Poor Personal Hygiene ( Actions that food handlers do that cause foodborne
illnesses include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are
related to? - Poor cleaning and sanitizing (pathogens can be spread to food if
equipment has not been cleaned and sanitized correctly between uses. This can
happen in the following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
•Sanitizing solutions are not at the required level to sanitize objects
What is TCS food? - food requiring time and temperature control to limit growth of
pathogens
What foods are categorized as TCS food? - •milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella)
•Meat: beaf, pork, and lamb
•poultry
•fish
•shellfish and crustaceans
•baked potatoes
•heat-treated plant food, such as cooked rice, beans, and vegetables
•tofu or other soy protein
•synthetic ingredients, such as textured soy protein in meat alternatives
•sprouts and sprout seeds
•sliced melons
•cut tomatoes
•cut leafy greans
•untreated garlic-and-oil mixtures
What food also needs careful handling to prevent contamination? - Ready-to-eat food
(food that can be eaten without further preparation, washing, or cooking. Including
cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar,
spices, and seasonings.
What is the first group of
people that have a high risk of getting a foodborne illness? - Elderly people (People's
immune systems weaken with age.)
,What is the second group of people that have a high risk of getting a foodborne illness?
- Preschool-age children (Very young children have not built up strong immune
systems)
What is the third group of people that have a high risk of getting a foodborne illness? -
People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - Staff should be trained when they are first hired and on an
ongoing basis. Your entire staff needs general food safety knowledge and knowledge
on specific tasks performed on the job. Staff need to be retrained in food safety
regularly, and document when a food handler completes this training. Once staff are
trained, monitor them.
Government agencies helping - The Food and Drug Administration (FDA) and the U.S
Department of Agriculture (USDA) inspect food and perform other critical duties. State
and local regulatory authorities create regulations and inspect operations. Agencies
such as the Centers for Disease Control and Prevention (CDC) and the US Public
Health Service (PHS) help as well.
FDA Role - •inspects all food except meat, poultry, and eggs
•regulates food transported across state lines
•issues a Food Code (provides recommendations for food safety regulations/ created for
city, country, state, and tribal agencies (regulate foodservice for:
•restaurants and retail food stores
•vending operations
•schools and day care centers
•hospitals and nursing homes)
•provide technical support and training for industry and regulatory industries
USDA role - •regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - •assist FDA, USDA, and state and local health departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
state and local regulatory authorities - •write or adopt code that regulates retail and
foodservice operations (may differ from Food Code because these agencies aren't
required to adopt it)
Regulatory authorities responsibilities:
•inspecting operations
•enforcing regulations
, •investigating complaints and illnesses
•issuing licenses and permits
•approving construction
•reviewing and approving HACCP plans
What is a contaminate? - •the presence of harmful substances in food
•can be biological, chemical, or physical
•most cause foodborne illnesses while the others result in physical injury
Where do contaminates come from? - •many are found in the animals we use for food
•air, contaminated water, and dirt
• some occur naturally in food (bones in fish)
How does food become contaminated? - Usually it's contaminated accidentally because
most
contaminants get into food and onto food-contact surfaces because of the way
people handle it.
What is the fecal-oral route of contamimation? - When food handlers (who don't wash
their hands after using the restroom) contaminate food and surfaces with feces from
their fingers. Once the contaminated food is eaten, a foodborne illness may result
How do food handlers pass on contaminants when they are in contact with a person
who is ill? - •From person to person
•Through sneezing or vomiting onto
food or food-contact surfaces
•From touching dirty food-contact surfaces and equipment, and then touching food
How can simple mistakes result on contamination? - •allowing ready-to-eat food to
touch surfaces that have come in contact with raw meat, seafood, and poultry can lead
to contamination
•storing food incorrectly or cleaning produce incorrectly can lead to contamination
•failure to spot signs of pests in the establishment, because pests are a major source of
disease
What are microorganisms? - small, living organisms that can be seen
only through a microscope
What are pathogens? - Harmful microorganisms that make you sick when you eat them
or produce poisons (or toxins) that make you sick
What is the first step to preventing foodborne-illness outbreaks? - understanding
biological contaminants
What are the four types of pathogens? - bacteria, viruses, parasites, and fungi (includes
mold and yeast)
QUESTIONS WITH ANSWERS 2025/2026 GRADED A+
what is a way to prevent foodborne illnesses? - recognize the contaminants that can
make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices
in your operation)
How many categories are contaminants divided into? - 3
What is the first category of contaminants - Biological (Pathogens are the greatest
threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some
plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included
im this group.) This category is responsible for most foodborne illnesses.
What is the second category of contaminants? - Chemical (Foodservice chemicals can
contaminate food if they are used incorrectly. Chemical contaminates may include
cleaners, sanitizers, and polishes.)
What is the third category of contaminants? - Physical (Foreign objects such as metal
shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag
ties. Naturally occuring objects, such as fish bones in fillets, are another example.)
What are the five most commom food-handling mistakes, or risk factors, that can cause
a foodborne illness? - •Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
What is the first of the four main factors that 4 of the 5 risk factors or mistakes are
related to? - Time-temperature abuse (Food has been time-temperature abused when it
has stayed too long at temperatures that are good for the growth of pathogens which
can result in foodborne illnesses. This an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are
related to? - Cross-Contamination ( This is when pathogens can be transferred from
one surface to another. It can cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food
•A food handler touches contaminated food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
,What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related
to? - Poor Personal Hygiene ( Actions that food handlers do that cause foodborne
illnesses include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are
related to? - Poor cleaning and sanitizing (pathogens can be spread to food if
equipment has not been cleaned and sanitized correctly between uses. This can
happen in the following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
•Sanitizing solutions are not at the required level to sanitize objects
What is TCS food? - food requiring time and temperature control to limit growth of
pathogens
What foods are categorized as TCS food? - •milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella)
•Meat: beaf, pork, and lamb
•poultry
•fish
•shellfish and crustaceans
•baked potatoes
•heat-treated plant food, such as cooked rice, beans, and vegetables
•tofu or other soy protein
•synthetic ingredients, such as textured soy protein in meat alternatives
•sprouts and sprout seeds
•sliced melons
•cut tomatoes
•cut leafy greans
•untreated garlic-and-oil mixtures
What food also needs careful handling to prevent contamination? - Ready-to-eat food
(food that can be eaten without further preparation, washing, or cooking. Including
cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar,
spices, and seasonings.
What is the first group of
people that have a high risk of getting a foodborne illness? - Elderly people (People's
immune systems weaken with age.)
,What is the second group of people that have a high risk of getting a foodborne illness?
- Preschool-age children (Very young children have not built up strong immune
systems)
What is the third group of people that have a high risk of getting a foodborne illness? -
People with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - Staff should be trained when they are first hired and on an
ongoing basis. Your entire staff needs general food safety knowledge and knowledge
on specific tasks performed on the job. Staff need to be retrained in food safety
regularly, and document when a food handler completes this training. Once staff are
trained, monitor them.
Government agencies helping - The Food and Drug Administration (FDA) and the U.S
Department of Agriculture (USDA) inspect food and perform other critical duties. State
and local regulatory authorities create regulations and inspect operations. Agencies
such as the Centers for Disease Control and Prevention (CDC) and the US Public
Health Service (PHS) help as well.
FDA Role - •inspects all food except meat, poultry, and eggs
•regulates food transported across state lines
•issues a Food Code (provides recommendations for food safety regulations/ created for
city, country, state, and tribal agencies (regulate foodservice for:
•restaurants and retail food stores
•vending operations
•schools and day care centers
•hospitals and nursing homes)
•provide technical support and training for industry and regulatory industries
USDA role - •regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - •assist FDA, USDA, and state and local health departments
•conduct research into the causes of foodborne-illness outbreaks
•assist in investigating outbreaks
state and local regulatory authorities - •write or adopt code that regulates retail and
foodservice operations (may differ from Food Code because these agencies aren't
required to adopt it)
Regulatory authorities responsibilities:
•inspecting operations
•enforcing regulations
, •investigating complaints and illnesses
•issuing licenses and permits
•approving construction
•reviewing and approving HACCP plans
What is a contaminate? - •the presence of harmful substances in food
•can be biological, chemical, or physical
•most cause foodborne illnesses while the others result in physical injury
Where do contaminates come from? - •many are found in the animals we use for food
•air, contaminated water, and dirt
• some occur naturally in food (bones in fish)
How does food become contaminated? - Usually it's contaminated accidentally because
most
contaminants get into food and onto food-contact surfaces because of the way
people handle it.
What is the fecal-oral route of contamimation? - When food handlers (who don't wash
their hands after using the restroom) contaminate food and surfaces with feces from
their fingers. Once the contaminated food is eaten, a foodborne illness may result
How do food handlers pass on contaminants when they are in contact with a person
who is ill? - •From person to person
•Through sneezing or vomiting onto
food or food-contact surfaces
•From touching dirty food-contact surfaces and equipment, and then touching food
How can simple mistakes result on contamination? - •allowing ready-to-eat food to
touch surfaces that have come in contact with raw meat, seafood, and poultry can lead
to contamination
•storing food incorrectly or cleaning produce incorrectly can lead to contamination
•failure to spot signs of pests in the establishment, because pests are a major source of
disease
What are microorganisms? - small, living organisms that can be seen
only through a microscope
What are pathogens? - Harmful microorganisms that make you sick when you eat them
or produce poisons (or toxins) that make you sick
What is the first step to preventing foodborne-illness outbreaks? - understanding
biological contaminants
What are the four types of pathogens? - bacteria, viruses, parasites, and fungi (includes
mold and yeast)
