SERVSAFE MANAGER EXAM FULL SOLUTION
2026 WITH ACTUAL QUESTIONS AND VERIFIED
CORRECT ANSWERS
◉foodborne illness . Answer: disease transmitted by food to people
becomes outbreak when 2 or more people have same symptoms after
eating the same food
◉foodborne illness outbreak costs . Answer: loss of sales, neg media,
lawsuits, increase in insurance, staff returning, loss of reputation,
lowered staff morale, staff missing work
◉five most common food handling mistakes . Answer: Purchasing from
an unsafe source, Failing to cook food correctly, Holding food at correct
temp, Using contaminated equipment, & Poor personal hygiene
◉cross contamination . Answer: transfer of pathogens from one surface
to another; Ex: Raw meat to produce
◉TCS vs ready to eat food . Answer: TCS food- requires time & temp
control for safety vs Ready to eat food- no prep required but gloves or
tongs must be used
,◉FDA . Answer: regulates all food except meat, poultry & eggs;
transport across state lines; Issues food code
◉USDA . Answer: inspects meat, poultry, & eggs transported across
state lines
◉types of contamination . Answer: biological, chemical & physical
◉biological contamination . Answer: harmful microorganisms make
people sick such as pathogens: viruses, toxins, in plants/animals, most
foodborne illness; Big 6
◉Shigella spp . Answer: infected feces, wash hands, control flies/water,
potatoes
◉Samonella typh . Answer: poultry & eggs; cook food thoroughly,
beverages, wash hands
◉Nonthypoidal samonella (NTS) . Answer: human feces, farm animals,
cook food thoroughly, eggs, poultry, meat, cantaloupe
◉Shiga-toxin producing Ecoli . Answer: intestines of cattle (ground bf)
& produce; vomit/diarrhea = no work, cross contact
, ◉Hepatitis A . Answer: human feces, no symptoms for weeks (no work),
ready to eat food; jaundice, shellfish, wash hands & use gloves,
contaminated water
◉norovirus . Answer: very contagious (no work), ready to eat food
(wear gloves), wash hands & use gloves, airborne vomit particles, raw
oysters
◉parasite . Answer: host, avoid cross contamination
Giardia- feces, water, produce, tingling
Cryptosporidum- waterborne, produce
Anisakasis- raw fish, cod, herring, pacific saukon
◉fungi . Answer: yeast (bubbles), mold, & mushroom make toxins
◉virus . Answer: simplest contaminant, need host, poor personal
hygiene, survives freezing & cooking
◉bacteria . Answer: single celled microorganism, can spoil food &
cause foodborne illness, multiply if improperly cooked, cooled, held,
reheated
2026 WITH ACTUAL QUESTIONS AND VERIFIED
CORRECT ANSWERS
◉foodborne illness . Answer: disease transmitted by food to people
becomes outbreak when 2 or more people have same symptoms after
eating the same food
◉foodborne illness outbreak costs . Answer: loss of sales, neg media,
lawsuits, increase in insurance, staff returning, loss of reputation,
lowered staff morale, staff missing work
◉five most common food handling mistakes . Answer: Purchasing from
an unsafe source, Failing to cook food correctly, Holding food at correct
temp, Using contaminated equipment, & Poor personal hygiene
◉cross contamination . Answer: transfer of pathogens from one surface
to another; Ex: Raw meat to produce
◉TCS vs ready to eat food . Answer: TCS food- requires time & temp
control for safety vs Ready to eat food- no prep required but gloves or
tongs must be used
,◉FDA . Answer: regulates all food except meat, poultry & eggs;
transport across state lines; Issues food code
◉USDA . Answer: inspects meat, poultry, & eggs transported across
state lines
◉types of contamination . Answer: biological, chemical & physical
◉biological contamination . Answer: harmful microorganisms make
people sick such as pathogens: viruses, toxins, in plants/animals, most
foodborne illness; Big 6
◉Shigella spp . Answer: infected feces, wash hands, control flies/water,
potatoes
◉Samonella typh . Answer: poultry & eggs; cook food thoroughly,
beverages, wash hands
◉Nonthypoidal samonella (NTS) . Answer: human feces, farm animals,
cook food thoroughly, eggs, poultry, meat, cantaloupe
◉Shiga-toxin producing Ecoli . Answer: intestines of cattle (ground bf)
& produce; vomit/diarrhea = no work, cross contact
, ◉Hepatitis A . Answer: human feces, no symptoms for weeks (no work),
ready to eat food; jaundice, shellfish, wash hands & use gloves,
contaminated water
◉norovirus . Answer: very contagious (no work), ready to eat food
(wear gloves), wash hands & use gloves, airborne vomit particles, raw
oysters
◉parasite . Answer: host, avoid cross contamination
Giardia- feces, water, produce, tingling
Cryptosporidum- waterborne, produce
Anisakasis- raw fish, cod, herring, pacific saukon
◉fungi . Answer: yeast (bubbles), mold, & mushroom make toxins
◉virus . Answer: simplest contaminant, need host, poor personal
hygiene, survives freezing & cooking
◉bacteria . Answer: single celled microorganism, can spoil food &
cause foodborne illness, multiply if improperly cooked, cooled, held,
reheated
