ServSafe Manager Chapter 1 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Manager Chapter 1 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Why is it important to clean and sanitize surfaces regularly? To remove bacteria, viruses, and other contaminants that can cause illness What is the role of a food safety manager in a restaurant? To oversee food safety practices and ensure compliance with regulations Why should employees report illnesses to management? So contaminated food does not reach customers and outbreaks are prevented What is a foodborne pathogen? A microorganism that causes illness when ingested through food or drink Why must proper cooking temperatures be maintained? To destroy harmful bacteria that can cause foodborne illness 2 What is the main cause of foodborne illness? Improper handling, storage, or preparation of food Why is it important for food handlers to practice proper hand hygiene? To prevent the spread of pathogens from hands to food What is a foodborne illness? An illness caused by consuming contaminated food or beverages Name one common symptom of a foodborne illness. Diarrhea Why must managers implement food safety training for staff? To ensure all employees understand safe food handling practices What is cross-contamination? The transfer of harmful bacteria or allergens from one surface or food to another 3 Why should ready-to-eat foods be stored separately from raw foods? To prevent cross-contamination and foodborne illness What is the temperature danger zone? The range between 41°F and 135°F where bacteria grow rapidly Why is it important to monitor food temperatures during storage? To prevent bacterial growth and ensure food safety Name one way to prevent cross-contamination in a kitchen. Use separate cutting boards and utensils for raw and ready-to-eat foods Why should gloves be used when handling ready-to-eat