SERVSAFE MANAGER EXAM 2026/2027 ACTUAL QUESTIONS WITH VERIFIED ANSWERS.

SERVSAFE MANAGER EXAM 2026/2027 A hg hg hg hg




CTUAL QUESTIONS WITH VERIFIED AN hg hg hg hg




SWERS.

Section 1: Food Safety Fundamentals & Contamination
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1. A nursing home is creating a new breakfast menu for residents. What item is NOT saf
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e to serve to this high-risk population?
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A) Pasteurized eggs
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B) Hard-boiled eggs
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C) Soft-boiled eggs
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D) Scrambled eggs cooked to 165°F
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2. What practice is most useful for preventing Norovirus from causing foodborne illness?
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A) Cooking food to proper temperatures
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B) Correct handwashing
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C) Purchasing from approved suppliers
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D) Using sanitizer on food contact surfaces
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3. Which condition most promotes the growth of bacteria?
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A) Food held between 70°F and 125°F
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B) Food held below 41°F
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C) Food held above 165°F
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D) Food with high acidity
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4. What is the purpose of hand antiseptic in a food service operation?
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A) Replace the need for handwashing
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B) Lower the number of pathogens on the skin
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C) Eliminate all bacteria from hands
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D) Prevent allergic reactions
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5. Parasites are commonly associated with which food?
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,A) Raw chicken
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B) Wild game
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C) Fresh produce
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D) Dairy products
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6. When should a food handler with a sore throat and fever be excluded from the operat
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ion?

A) Immediately regardless of circumstances
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B) Only if they have been diagnosed with a foodborne illness
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C) When the customers served are primarily a high-risk population
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D) When they have had symptoms for more than 24 hours
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7. Which organization includes inspecting food as one of its primary responsibilities?
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A) Food and Drug Administration (FDA)
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B) U.S. Department of Agriculture (USDA)
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C) Centers for Disease Control (CDC)
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D) Occupational Safety and Health Administration (OSHA)
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8. What must an operation do before packaging fresh juice on-site for later sale?
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A) Obtain a variance from the regulatory authority
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B) Pasteurize all juice products
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C) Add preservatives to prevent bacterial growth
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D) Label the juice as "fresh squeezed"
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9. Foodborne illness is defined as:
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A) Any allergic reaction to food
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B) A disease transmitted to people by food
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C) Food that has been contaminated with chemicals
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D) Food that has been held at improper temperatures
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10. An illness is considered an outbreak when:
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A) At least 2 people have the same symptoms after eating the same food
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B) One person becomes severely ill from a foodborne pathogen
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,C) Food is recalled by the manufacturer
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D) A customer complains of food poisoning
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Answer Key - Section 1
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Question Correct Answer hg Explanation


1 C) Soft-boiled eggs
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2 B) Correct handwashing
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3 A) Food held between 70°F and 125°F
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4 B) Lower the number of pathogens on the skin
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5 B) Wild game
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6 C) When customers are primarily high-risk
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7 B) USDA hg The USDA inspects
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8 A) Obtain a variance
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9 B) A disease transmitted to people by food
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10 A) At least 2 people have the same symptoms after eating the same food
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Section 2: Personal Hygiene & Food Handling
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11. What should a server do after clearing a table?
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A) Immediately serve the next table
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B) Wipe hands on a clean towel
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C) Wash hands
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D) Change apron
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, 12. What must food handlers do when handling ready-to-eat food?
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A) Wear single-use gloves
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B) Wash hands every 30 minutes
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C) Wear a hair restraint
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D) Use tongs at all times
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13. Single-use gloves are NOT required when:
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A) Handling cooked food
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B) Washing produce
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C) Preparing salads
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D) Slicing deli meats
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14. What should a food handler do to make gloves easier to put on?
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A) Moisturize hands before gloving
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B) Select the right size gloves
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C) Blow into gloves to open them
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D) Use a glove powder
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15. What should food handlers do after leaving and returning to the prep area?
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A) Change gloves
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B) Wash hands
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C) Sanitize work surface
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D) Put on a new apron
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16. What rule for serving bread should food handlers practice?
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A) Serve bread with tongs only
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B) Do not re-serve uneaten bread
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C) Toast all bread before serving
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D) Cover bread immediately after serving
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17. What does the "L" stand for in the FDA's ALERT tool?
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