ServSafe Manager Exam | Questions with 100% Verified Answers | Latest Update 2026/2027

ServSafe Manager Exam | Questions with 100% Verified
Answers | Latest Update 2026/2027
Question: 5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
...
Answer: 5. Purchasing from unsafe sources.




Question: 4 main factors for risk of FBI
Answer: Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing

Question: Raw chicken is left out at room temp on prep table. What is the
risk that could cause a FBI?
Answer: Time-temp abuse

Question: A waiter cleans a table with a cloth he puts back in his apron.
What is the risk that could cause FBI?
Answer: Poor cleaning and sanitizing

Question: A measure to preventing FBI is controlling ______ and ______________.
Answer: time/temperature

Question: Most important way to prevent a FBI outbreak d/t bacteria?
Answer: Control time and temperature.

Question: Most important way to prevent FBI d/t virus?
Answer: Good personal hygiene.

Question: Important way to prevent FBI d/t parasites, fungi, plant toxins,
mushroom toxins, or shellfish toxins?
Answer: Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR
FREEZING)

,Question: Parasites
Answer: Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.

Question: Fungi
Answer: Yeast, molds, mushrooms

Question: Ciguatera toxin
Answer: Found in fish among the tropics & reefs (eg barracuda, snapper, groupers, amberjack.
shellfish) from eating algae w/ the toxin

Question: Histamine
Answer: Pathogens on fish produce this toxin if fish time & temp abused (tuna, bonito,
mahimahi)

Question: YOPI are people higher at risk for FBI:
Answer: Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant
recipients)

Question: Why are preschool children at risk for FBI?
Answer: Immune systems not built up strong yet.

Question: What are TCS foods?
Answer: Temperature Control for Safety foods are meant to be kept out of Danger Zone as
they
pose most risk for FBI

Question: Danger Zone (in general)
Answer: 41-135*F (so TCS foods must be stored either below or above these two temps)




Question: At what temps to FB pathogens grow most quickly?
Answer: 70-125*F

, Question: Common TCS foods...
Answer: Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant
food
(rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced melons,
tomatoes, & leafy greens, and untreated garlic-oil mix

Question: Challenges you'll face as a manager that put operations @ risk
for a FBI outbreak:
Answer: Time (rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)

Question: Factors promoting bacterial growth...
Answer: Food
Acidity
Temp
Time
Oxygen (SOME GROW BEST WITH OR WITHOUT)
Moisture




Question: Big 6 bacteria/virus by the FDA
Answer: 1. Shigellla
2. Salmnomella
3. Nontyphoidal Salmonella
4. E. coli
5. Hep A
6. Norovirus




Question: 3 types of contaminants (think Hughes' apple reaction)...
Answer: Biological, chemical, & physical