SERVSAFE FOOD MANAGER Actual Exam
Questions with 100% Correct Answers Latest
Updated 2025 GRADED A+
What is the second category of contaminants? - ANSWER - 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? - ANSWER - 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? - ANSWER - •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? - ANSWER
- 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? -
ANSWER - 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
pg. 1
,•Ready-to-eat food touches contaminated surfaces
pg. 2
,•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? - ANSWER -
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? - ANSWER
- 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? - ANSWER - food requiring time and temperature control to limit growth of pathogens
What foods are categorized as TCS food? - ANSWER - •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
pg. 3
, •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? - ANSWER - 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? - ANSWER - 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? - ANSWER -
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? - ANSWER - People
with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - ANSWER - Staff should be trained when they are first hired and on an ongoing
basis. Your entire staf f needs general food safety knowledge and knowledge on specific tasks performed
on the job. Staf f need to be retrained in food safety regularly, and document when a food handler
completes this training. Once staf f are trained, monitor them.
Government agencies helping - ANSWER - The Food and Drug Administration (FDA) and the U.S
Department of Agriculture (USDA) inspect food and perform other critical duties. State and local
pg. 4
Questions with 100% Correct Answers Latest
Updated 2025 GRADED A+
What is the second category of contaminants? - ANSWER - 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? - ANSWER - 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? - ANSWER - •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? - ANSWER
- 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? -
ANSWER - 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
pg. 1
,•Ready-to-eat food touches contaminated surfaces
pg. 2
,•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? - ANSWER -
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? - ANSWER
- 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? - ANSWER - food requiring time and temperature control to limit growth of pathogens
What foods are categorized as TCS food? - ANSWER - •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
pg. 3
, •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? - ANSWER - 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? - ANSWER - 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? - ANSWER -
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? - ANSWER - People
with compromised immune systems
(•People with cancer or on chemotherapy)
•People with HIV/AIDS
•Transplant recipients
•People taking certain medications
Training and Monitoring - ANSWER - Staff should be trained when they are first hired and on an ongoing
basis. Your entire staf f needs general food safety knowledge and knowledge on specific tasks performed
on the job. Staf f need to be retrained in food safety regularly, and document when a food handler
completes this training. Once staf f are trained, monitor them.
Government agencies helping - ANSWER - The Food and Drug Administration (FDA) and the U.S
Department of Agriculture (USDA) inspect food and perform other critical duties. State and local
pg. 4
