ServSafe Manager Exam Questions &
Answers Latest Update 2026-2027, 100%
Verified.
What practice is useful for preventing Norovirus from causing foodborne illness? -
ANSWER-Correct Handwashing
What condition promotes the growth of bacteria? - ANSWER-Food held between 70°F
and 125°F
Parasites are commonly associated with what food? - ANSWER-Wild game
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - ANSWER-Purchasing food from approved, reputable suppliers
How should chemicals be stored? - ANSWER-Away from food prep areas
What does the L stand for in the FDA's ALERT tool? - ANSWER-Look
What symptom can indicate a customer is having an allergic reaction? - ANSWER-
Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? - ANSWER-
Designated sink for handwashing
Which food item has been associated with Salmonella Typhi? - ANSWER-Beverages
What symptom requires a food handler to be excluded from the operation? - ANSWER-
Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. - ANSWER-C. Bones in fish
When should a food handler with a sore throat and fever be excluded from the
operation? - ANSWER-When the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - ANSWER-Go home
, What should a food handler do to make gloves easier to put on? - ANSWER-Select the
correct size gloves
When can a food handler diagnosed with jaundice return to work? - ANSWER-When
approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - ANSWER-Jewelry
What is the purpose of hand antiseptic? - ANSWER-Lower the number of pathogens on
the skin
Single-use gloves are not required when ... - ANSWER-Washing produce
What should food handlers do after leaving and returning to the prep area? - ANSWER-
Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations? - ANSWER-Pausterized
What causes preschool-age children to be at risk for foodborne illness? - ANSWER-
Their immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER-U.S Department of Agriculture (USDA)
What should a server do after clearing a table? - ANSWER-Wash hands
What strategy can prevent cross-contamination? - ANSWER-Buy food that does not
require prepping
What temperatures do infrared thermometers measure? - ANSWER-Surface
When can glass thermometers be used? - ANSWER-When enclosed in a shatterproof
casing
Why should food temperatures be taken in 2 different locations? - ANSWER-
Temperature may vary in the food
Answers Latest Update 2026-2027, 100%
Verified.
What practice is useful for preventing Norovirus from causing foodborne illness? -
ANSWER-Correct Handwashing
What condition promotes the growth of bacteria? - ANSWER-Food held between 70°F
and 125°F
Parasites are commonly associated with what food? - ANSWER-Wild game
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - ANSWER-Purchasing food from approved, reputable suppliers
How should chemicals be stored? - ANSWER-Away from food prep areas
What does the L stand for in the FDA's ALERT tool? - ANSWER-Look
What symptom can indicate a customer is having an allergic reaction? - ANSWER-
Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? - ANSWER-
Designated sink for handwashing
Which food item has been associated with Salmonella Typhi? - ANSWER-Beverages
What symptom requires a food handler to be excluded from the operation? - ANSWER-
Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. - ANSWER-C. Bones in fish
When should a food handler with a sore throat and fever be excluded from the
operation? - ANSWER-When the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - ANSWER-Go home
, What should a food handler do to make gloves easier to put on? - ANSWER-Select the
correct size gloves
When can a food handler diagnosed with jaundice return to work? - ANSWER-When
approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - ANSWER-Jewelry
What is the purpose of hand antiseptic? - ANSWER-Lower the number of pathogens on
the skin
Single-use gloves are not required when ... - ANSWER-Washing produce
What should food handlers do after leaving and returning to the prep area? - ANSWER-
Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations? - ANSWER-Pausterized
What causes preschool-age children to be at risk for foodborne illness? - ANSWER-
Their immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER-U.S Department of Agriculture (USDA)
What should a server do after clearing a table? - ANSWER-Wash hands
What strategy can prevent cross-contamination? - ANSWER-Buy food that does not
require prepping
What temperatures do infrared thermometers measure? - ANSWER-Surface
When can glass thermometers be used? - ANSWER-When enclosed in a shatterproof
casing
Why should food temperatures be taken in 2 different locations? - ANSWER-
Temperature may vary in the food
