SERVSAFE MANAGER NEWEST EXAM LATEST
2026 WITH ACTUAL QUESTIONS AND
CORRECT VERIFIED DETAILED ANSWERS
ALREADY GRADED A
◉What foods are linked with Salmonella Typhi? Answer: Beverages
Ready to eat food
◉What foods are linked with Nontyphoidal Salmonell? Answer: Poultry
and eggs
meat
milk and dairy products
produce
◉What foods are linked with shigella spp? Answer: Produce
contaminated water
◉What foods are linked with E. coli? Answer: Ground beef
contaminated produce
◉What foods are linked with Hepatitis A? Answer: Ready-to-eat food
,shellfish from contaminated water
◉What foods are linked with Norovirus? Answer: Ready-to-eat food
shellfish from contaminated water
◉What should you do if a food handler has an infected wound or boil
that is not properly covered? Answer: Restrict from working with
exposed food, utensils and equipment
◉What should you do if a food handler has a sore throat and a fever?
Answer: Restrict from working with exposed food, utensils and
equipment
Exclude from ops if you work in a high-risk population
◉What should you do if a food handler has persistent sneezing,
coughing, or a runny nose? Answer: Restrict from working with exposed
food, utensils and equipment
◉What should you do if a food handler is vomiting and/or has diarrhea?
Answer: Exclude from ops
Must be 24hrs symptom-free or have a written release from doctor
◉What should you do if a food handler has jaundice? Answer: Exclude
from ops
, Report to regulatory authority
Must have written release from doctor and approval from regulatory
authority
◉What should you do if a food handler has vomiting and/or diarrhea
and has been diagnosed with one of the big 6 pathogens? Answer:
Exclude from ops
Report to regulatory authority
Work with doctor and regulatory authority to determine outcome and
when handler can return to work
◉Cold TCS food should be received at what temperature? Answer: 41°
F or lower
◉Live shellfish should be received at what temperature? Answer: 45℉
air temp, 50℉ internal temp or lower
Must be cooled to 41℉ in four hours
◉Shucked shellfish should be received at what temperature? Answer:
45℉ or lower
Must be cooled to 41℉ in four hours
◉Milk should be received at what temperature? Answer: 45℉ or lower
cool to 41℉ in four hours
2026 WITH ACTUAL QUESTIONS AND
CORRECT VERIFIED DETAILED ANSWERS
ALREADY GRADED A
◉What foods are linked with Salmonella Typhi? Answer: Beverages
Ready to eat food
◉What foods are linked with Nontyphoidal Salmonell? Answer: Poultry
and eggs
meat
milk and dairy products
produce
◉What foods are linked with shigella spp? Answer: Produce
contaminated water
◉What foods are linked with E. coli? Answer: Ground beef
contaminated produce
◉What foods are linked with Hepatitis A? Answer: Ready-to-eat food
,shellfish from contaminated water
◉What foods are linked with Norovirus? Answer: Ready-to-eat food
shellfish from contaminated water
◉What should you do if a food handler has an infected wound or boil
that is not properly covered? Answer: Restrict from working with
exposed food, utensils and equipment
◉What should you do if a food handler has a sore throat and a fever?
Answer: Restrict from working with exposed food, utensils and
equipment
Exclude from ops if you work in a high-risk population
◉What should you do if a food handler has persistent sneezing,
coughing, or a runny nose? Answer: Restrict from working with exposed
food, utensils and equipment
◉What should you do if a food handler is vomiting and/or has diarrhea?
Answer: Exclude from ops
Must be 24hrs symptom-free or have a written release from doctor
◉What should you do if a food handler has jaundice? Answer: Exclude
from ops
, Report to regulatory authority
Must have written release from doctor and approval from regulatory
authority
◉What should you do if a food handler has vomiting and/or diarrhea
and has been diagnosed with one of the big 6 pathogens? Answer:
Exclude from ops
Report to regulatory authority
Work with doctor and regulatory authority to determine outcome and
when handler can return to work
◉Cold TCS food should be received at what temperature? Answer: 41°
F or lower
◉Live shellfish should be received at what temperature? Answer: 45℉
air temp, 50℉ internal temp or lower
Must be cooled to 41℉ in four hours
◉Shucked shellfish should be received at what temperature? Answer:
45℉ or lower
Must be cooled to 41℉ in four hours
◉Milk should be received at what temperature? Answer: 45℉ or lower
cool to 41℉ in four hours
