ServSafe Manager, Ch. 1 Questions
and Answers | Latest Version |
2025/2026 | Correct & Verified
Which symptom requires reporting to the regulatory authority?
A. Headache
B. Sore throat
✔✔C. Jaundice
D. Muscle aches
Which is a common physical hazard in foodservice?
A. E. coli
B. Pesticides
✔✔C. Metal shavings
D. Mold
Which action is most important to prevent contamination during food preparation?
A. Using plastic containers
✔✔B. Washing hands frequently
1
,C. Using labels
D. Cooking quickly
Which is an example of a biological hazard?
A. Broken glass
B. Bleach
✔✔C. Salmonella
D. Metal fragment
Which is a critical control point in food safety?
A. Food presentation
B. Customer seating
✔✔C. Cooking temperature
D. Marketing
Which practice prevents cross-contamination in the kitchen?
A. Using the same cutting board for all foods
✔✔B. Storing raw meat below ready-to-eat foods
2
, C. Serving food immediately
D. Reheating cold beverages
Which practice is required for food handlers with a sore throat and fever?
A. Wear gloves only
✔✔B. Exclude from work
C. Take vitamins
D. Work in storage room
Which type of contamination occurs when foreign objects get into food?
A. Biological
B. Chemical
✔✔C. Physical
D. Viral
Which pathogen is commonly associated with shellfish from contaminated water?
A. Salmonella
✔✔B. Vibrio
3
and Answers | Latest Version |
2025/2026 | Correct & Verified
Which symptom requires reporting to the regulatory authority?
A. Headache
B. Sore throat
✔✔C. Jaundice
D. Muscle aches
Which is a common physical hazard in foodservice?
A. E. coli
B. Pesticides
✔✔C. Metal shavings
D. Mold
Which action is most important to prevent contamination during food preparation?
A. Using plastic containers
✔✔B. Washing hands frequently
1
,C. Using labels
D. Cooking quickly
Which is an example of a biological hazard?
A. Broken glass
B. Bleach
✔✔C. Salmonella
D. Metal fragment
Which is a critical control point in food safety?
A. Food presentation
B. Customer seating
✔✔C. Cooking temperature
D. Marketing
Which practice prevents cross-contamination in the kitchen?
A. Using the same cutting board for all foods
✔✔B. Storing raw meat below ready-to-eat foods
2
, C. Serving food immediately
D. Reheating cold beverages
Which practice is required for food handlers with a sore throat and fever?
A. Wear gloves only
✔✔B. Exclude from work
C. Take vitamins
D. Work in storage room
Which type of contamination occurs when foreign objects get into food?
A. Biological
B. Chemical
✔✔C. Physical
D. Viral
Which pathogen is commonly associated with shellfish from contaminated water?
A. Salmonella
✔✔B. Vibrio
3
