SERVSAFE FOOD MANAGER Exam Questions
with 100% Correct Answers Latest Updated 2025
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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
pg. 1
,•tofu or other soy protein
pg. 2
,•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. 3
, 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 - ANSWER - •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 - ANSWER - •regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - ANSWER - •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 - ANSWER - •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
pg. 4
with 100% Correct Answers Latest Updated 2025
top rated A+
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
pg. 1
,•tofu or other soy protein
pg. 2
,•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. 3
, 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 - ANSWER - •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 - ANSWER - •regulates and inspects meat, poultry, and eggs
• regulates food that crosses state boundaries or involves more than one state
CDC and PHS role - ANSWER - •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 - ANSWER - •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
pg. 4
