SERVSAFE MANAGER ACTUAL TEST PAPER
2026 COMPLETE QUESTIONS AND
SOLUTIONS GRADED A+
◉ 4 main factors for risk of FBI Answer: Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
◉ Raw chicken is left out at room temp on prep table. What is the
risk that could cause a FBI? Answer: Time-temp abuse
◉ A waiter cleans a table with a cloth he puts back in his apron.
What is the risk that could cause FBI? Answer: Poor cleaning and
sanitizing
◉ A measure to preventing FBI is controlling ______ and ______________.
Answer: time/temperature
◉ Most important way to prevent a FBI outbreak d/t bacteria?
Answer: Control time and temperature.
,◉ Most important way to prevent FBI d/t virus? Answer: Good
personal hygiene.
◉ Important way to prevent FBI d/t parasites, fungi, plant toxins,
mushroom toxins, or shellfish toxins? Answer: Purchase from
reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR
FREEZING)
◉ Parasites Answer: Biological contaminant requiring a host to live
& reproduce.
Associated w/ seafood, wild game, & processed food w/
contaminated water.
◉ Fungi Answer: Yeast, molds, mushrooms
◉ Ciguatera toxin Answer: Found in fish among the tropics & reefs
(eg barracuda, snapper, groupers, amberjack. shellfish) from eating
algae w/ the toxin
◉ Histamine Answer: Pathogens on fish produce this toxin if fish
time & temp abused (tuna, bonito, mahimahi)
◉ YOPI are people higher at risk for FBI: Answer: Young (preschool)
Old
, Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening
drugs, transplant recipients)
◉ Why are preschool children at risk for FBI? Answer: Immune
systems not built up strong yet.
◉ What are TCS foods? Answer: Temperature Control for Safety
foods are meant to be kept out of Danger Zone as they pose most
risk for FBI
◉ Danger Zone (in general) Answer: 41-135*F (so TCS foods must
be stored either below or above these two temps)
◉ At what temps to FB pathogens grow most quickly? Answer: 70-
125*F
◉ Common TCS foods... Answer: Dairy, shell eggs, meat, poultry, fish,
shellfish, baked potatoes, heat-treated plant food (rice, beans, pasta,
veg), tofu and soy protein, sprouts & their seeds, sliced melons,
tomatoes, & leafy greens, and untreated garlic-oil mix
◉ Challenges you'll face as a manager that put operations @ risk for
a FBI outbreak: Answer: Time (rushes work = mistakes)
2026 COMPLETE QUESTIONS AND
SOLUTIONS GRADED A+
◉ 4 main factors for risk of FBI Answer: Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
◉ Raw chicken is left out at room temp on prep table. What is the
risk that could cause a FBI? Answer: Time-temp abuse
◉ A waiter cleans a table with a cloth he puts back in his apron.
What is the risk that could cause FBI? Answer: Poor cleaning and
sanitizing
◉ A measure to preventing FBI is controlling ______ and ______________.
Answer: time/temperature
◉ Most important way to prevent a FBI outbreak d/t bacteria?
Answer: Control time and temperature.
,◉ Most important way to prevent FBI d/t virus? Answer: Good
personal hygiene.
◉ Important way to prevent FBI d/t parasites, fungi, plant toxins,
mushroom toxins, or shellfish toxins? Answer: Purchase from
reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR
FREEZING)
◉ Parasites Answer: Biological contaminant requiring a host to live
& reproduce.
Associated w/ seafood, wild game, & processed food w/
contaminated water.
◉ Fungi Answer: Yeast, molds, mushrooms
◉ Ciguatera toxin Answer: Found in fish among the tropics & reefs
(eg barracuda, snapper, groupers, amberjack. shellfish) from eating
algae w/ the toxin
◉ Histamine Answer: Pathogens on fish produce this toxin if fish
time & temp abused (tuna, bonito, mahimahi)
◉ YOPI are people higher at risk for FBI: Answer: Young (preschool)
Old
, Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening
drugs, transplant recipients)
◉ Why are preschool children at risk for FBI? Answer: Immune
systems not built up strong yet.
◉ What are TCS foods? Answer: Temperature Control for Safety
foods are meant to be kept out of Danger Zone as they pose most
risk for FBI
◉ Danger Zone (in general) Answer: 41-135*F (so TCS foods must
be stored either below or above these two temps)
◉ At what temps to FB pathogens grow most quickly? Answer: 70-
125*F
◉ Common TCS foods... Answer: Dairy, shell eggs, meat, poultry, fish,
shellfish, baked potatoes, heat-treated plant food (rice, beans, pasta,
veg), tofu and soy protein, sprouts & their seeds, sliced melons,
tomatoes, & leafy greens, and untreated garlic-oil mix
◉ Challenges you'll face as a manager that put operations @ risk for
a FBI outbreak: Answer: Time (rushes work = mistakes)
