ServSafe Manager Exam 2025 | Complete Questions
and Correct Answers | Graded A+ | Verified Answers |
Brand New Version!
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
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
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
and Correct Answers | Graded A+ | Verified Answers |
Brand New Version!
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
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
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
