SERVSAFE MANAGER Practice Exam
Questions and Answers Best Graded A+
Latest Versions 2025
What is the Acronym the FDA has created as a food defense program? -
ANSWER: A.L.E.R.T
What does A.L.E.R.T stand for? - ANSWER: A: Assure the products you receive
are from approved suppliers
L: Look. Monitor the security of products in the facility
E: Employees. Know who is in the facility
R: Reports. Keep info related to food defense accessible
T: Threat. Identify what you will do & who you will contact if there is suspicious
activity or a threat at your operation
What are the steps in responding to a Foodborne Illness outbreak? - ANSWER: 1.
Gather info.
2. Notify authorities
3. Segregate product
4. Document info
5. Identifying staff
6. Cooperating with authorities
7. Review procedures
pg. 2.18
Name Allergy Symptoms - ANSWER: 1. Nausea
2. Wheezing or shortness of breath
3. Hives or itchy rashes
4. Itchy throat
,5. Swelling of various parts of the body
7|P a g e
6. ANAPHYLAXIS CAN CAUSE DEATH! (severe allergic reaction)
The Big 8 Allergens - ANSWER: 1. Milk
2. Soy
3. Eggs
4. Wheat
5. Fish
6. Crustacean
7. Peanuts
8. Tree nuts (walnuts & pecans)
How do you prevent Allergic reactions? - ANSWER: 1. Describe dishes: tell
customers how food is made
2. Identify Ingredients: Tell customers if food they are allergic to is on the menu
3. Suggest items: menu that does not contain the allergen the customer is allergic to
4. Identify the allergen special order: Clearly mark the allergen special order
5. Deliver food: Confirm the special order when picking it up from kitchen staff.
Deliver food separate from the other orders at the table
Cross-Contact - ANSWER: Allergens transferred from food or food-contact
surfaces containing an allergen to the food served to the customer
Hand Washing Procedure - ANSWER: 1. Wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10-15 seconds
4. Rinse hands and arms thoroughly
,8|P a g e
5. Dry hands and arms
When should you wear gloves? - ANSWER: Should always be worn when
handling RTE foods.
When can you not wear gloves? - ANSWER: When washing produce
When handling RTE ingredients for a dish that will be cooked to the right internal
temperature
How should you hold the glove while putting it on? - ANSWER: Hold gloves by
the edge when putting them on. Avoid touching the glove as much as possible
When do you need to change your gloves? - ANSWER: When switching tasks
When gloves are dirty
After 4 hours of use
before handling RTE food
When should you exclude staff from the operation? - ANSWER: 1. Vomiting
2. Diarrhea
3. Jaundice
4. Sore throat with fever
The food handler has an infected wound or cut that is not properly covered. You
should.. - ANSWER: Restrict the handler from working with exposed food
The food handler has a sore throat with a fever you should.. - ANSWER: Restrict
the handler from working with exposed food
, 9|P a g e
Exclude the handler if you serve a high-risk pop
The food handler has persistent sneezing, coughing, or a runny nose that causes
discharges from the eyes, nose, or mouth. You should.. - ANSWER: Restrict the
handler from working with exposed food
The food handler has at least one of these symptoms from an infectious condition:
1. vomiting
2. diarrhea
3. juandice
you should.. - ANSWER: Exclude the handler from the operation
Flow of food - ANSWER: The path that food takes in an operation. It begins when
you buy the food and ends when you serve it.
What is the order of the flow of food? - ANSWER: Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
Reheating
Serving
What is the most basic way to prevent cross-contamination? - ANSWER: Keep
raw and RTE food away from each other
Questions and Answers Best Graded A+
Latest Versions 2025
What is the Acronym the FDA has created as a food defense program? -
ANSWER: A.L.E.R.T
What does A.L.E.R.T stand for? - ANSWER: A: Assure the products you receive
are from approved suppliers
L: Look. Monitor the security of products in the facility
E: Employees. Know who is in the facility
R: Reports. Keep info related to food defense accessible
T: Threat. Identify what you will do & who you will contact if there is suspicious
activity or a threat at your operation
What are the steps in responding to a Foodborne Illness outbreak? - ANSWER: 1.
Gather info.
2. Notify authorities
3. Segregate product
4. Document info
5. Identifying staff
6. Cooperating with authorities
7. Review procedures
pg. 2.18
Name Allergy Symptoms - ANSWER: 1. Nausea
2. Wheezing or shortness of breath
3. Hives or itchy rashes
4. Itchy throat
,5. Swelling of various parts of the body
7|P a g e
6. ANAPHYLAXIS CAN CAUSE DEATH! (severe allergic reaction)
The Big 8 Allergens - ANSWER: 1. Milk
2. Soy
3. Eggs
4. Wheat
5. Fish
6. Crustacean
7. Peanuts
8. Tree nuts (walnuts & pecans)
How do you prevent Allergic reactions? - ANSWER: 1. Describe dishes: tell
customers how food is made
2. Identify Ingredients: Tell customers if food they are allergic to is on the menu
3. Suggest items: menu that does not contain the allergen the customer is allergic to
4. Identify the allergen special order: Clearly mark the allergen special order
5. Deliver food: Confirm the special order when picking it up from kitchen staff.
Deliver food separate from the other orders at the table
Cross-Contact - ANSWER: Allergens transferred from food or food-contact
surfaces containing an allergen to the food served to the customer
Hand Washing Procedure - ANSWER: 1. Wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10-15 seconds
4. Rinse hands and arms thoroughly
,8|P a g e
5. Dry hands and arms
When should you wear gloves? - ANSWER: Should always be worn when
handling RTE foods.
When can you not wear gloves? - ANSWER: When washing produce
When handling RTE ingredients for a dish that will be cooked to the right internal
temperature
How should you hold the glove while putting it on? - ANSWER: Hold gloves by
the edge when putting them on. Avoid touching the glove as much as possible
When do you need to change your gloves? - ANSWER: When switching tasks
When gloves are dirty
After 4 hours of use
before handling RTE food
When should you exclude staff from the operation? - ANSWER: 1. Vomiting
2. Diarrhea
3. Jaundice
4. Sore throat with fever
The food handler has an infected wound or cut that is not properly covered. You
should.. - ANSWER: Restrict the handler from working with exposed food
The food handler has a sore throat with a fever you should.. - ANSWER: Restrict
the handler from working with exposed food
, 9|P a g e
Exclude the handler if you serve a high-risk pop
The food handler has persistent sneezing, coughing, or a runny nose that causes
discharges from the eyes, nose, or mouth. You should.. - ANSWER: Restrict the
handler from working with exposed food
The food handler has at least one of these symptoms from an infectious condition:
1. vomiting
2. diarrhea
3. juandice
you should.. - ANSWER: Exclude the handler from the operation
Flow of food - ANSWER: The path that food takes in an operation. It begins when
you buy the food and ends when you serve it.
What is the order of the flow of food? - ANSWER: Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Cooling
Reheating
Serving
What is the most basic way to prevent cross-contamination? - ANSWER: Keep
raw and RTE food away from each other
