ServSafe FOOD MANAGER EXAM PREP |ACTUAL
QUESTIONS AND VERIFIED ANSWERS|BRAND NEW
2026-2027 UPDATE|GRADED A+
Question 1
What is a foodborne-illness outbreak?
A) When two or more food handlers contaminate multiple food items
B) When an operation serves contaminated food to two or more people
C) When two or more people report the same illness from eating the same food
D) When the CDC receives information on two or more people with the same illness
CORRECT ANSWER
C, When two or more people report the same illness from eating the same food.
Question 2
Which is ready-to-eat food?
A) Uncooked rice
B) Raw deboned chicken
C) Sea salt
1
,D) Unwashed green beans
CORRECT ANSWER
C, Sea salt
Question 3
Why are preschool-age children at a higher risk for foodbourne illnesses?
A) They have not built up strong immune systems.
B) They are more likely to spend time in a hospital.
C) They are more likely to suffer allergic reactions.
D) Their appetites have increased since birth.
CORRECT ANSWER
A, They have not built up strong immune systems.
Question 4
Which is a TCS (time/temperture control for safety) food?
A) Bread
B) Flour
C) Sprouts
2
,D) Strawberries
CORRECT ANSWER
C, Sprouts
Question 5
The 5 common risk factors that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene, and
A) Reheating leftover food.
B) Serving ready-to-eat food.
C) Using single-use, disposable gloves.
D) Purchasing food from unsafe sources.
CORRECT ANSWER
D, Purchasing food from unsafe sources.
Question 6
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that
could cause a foodborne illness?
A) Cross-contamination
3
, B) Poor personal hygiene
C) Time-temperature abuse
D) Poor cleaning and sanitizing
CORRECT ANSWER
C, Time-temperature abuse
Question 7
What is TCS food?
A) Food requiring thermometer checks for security
B) Food requiring trustworthy conditions for service
C) Food requiring training commitments for standards
D) Food requiring time and temperature control for safety
CORRECT ANSWER
D, Food requiring time and temperature control for safety
Question 8
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight.
In addition to throwing away the turkey, what is an appropriate corrective action?
A) Complete an incident report.
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QUESTIONS AND VERIFIED ANSWERS|BRAND NEW
2026-2027 UPDATE|GRADED A+
Question 1
What is a foodborne-illness outbreak?
A) When two or more food handlers contaminate multiple food items
B) When an operation serves contaminated food to two or more people
C) When two or more people report the same illness from eating the same food
D) When the CDC receives information on two or more people with the same illness
CORRECT ANSWER
C, When two or more people report the same illness from eating the same food.
Question 2
Which is ready-to-eat food?
A) Uncooked rice
B) Raw deboned chicken
C) Sea salt
1
,D) Unwashed green beans
CORRECT ANSWER
C, Sea salt
Question 3
Why are preschool-age children at a higher risk for foodbourne illnesses?
A) They have not built up strong immune systems.
B) They are more likely to spend time in a hospital.
C) They are more likely to suffer allergic reactions.
D) Their appetites have increased since birth.
CORRECT ANSWER
A, They have not built up strong immune systems.
Question 4
Which is a TCS (time/temperture control for safety) food?
A) Bread
B) Flour
C) Sprouts
2
,D) Strawberries
CORRECT ANSWER
C, Sprouts
Question 5
The 5 common risk factors that can lead to foodborne illness are failing to cook food
adequately, holding food at incorrect temperatures, using contaminated equipment,
practicing poor personal hygiene, and
A) Reheating leftover food.
B) Serving ready-to-eat food.
C) Using single-use, disposable gloves.
D) Purchasing food from unsafe sources.
CORRECT ANSWER
D, Purchasing food from unsafe sources.
Question 6
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that
could cause a foodborne illness?
A) Cross-contamination
3
, B) Poor personal hygiene
C) Time-temperature abuse
D) Poor cleaning and sanitizing
CORRECT ANSWER
C, Time-temperature abuse
Question 7
What is TCS food?
A) Food requiring thermometer checks for security
B) Food requiring trustworthy conditions for service
C) Food requiring training commitments for standards
D) Food requiring time and temperature control for safety
CORRECT ANSWER
D, Food requiring time and temperature control for safety
Question 8
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight.
In addition to throwing away the turkey, what is an appropriate corrective action?
A) Complete an incident report.
4
