ServSafe Manager Exam (2024/2025) With Correct
Answers, Already Graded A
What symptom requires a food handler to be excluded from the operation?
A Sore throat
B Jaundice
C Coughing
D Stomach cramps - B 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 - C Bones in fish
What practice is useful for preventing Norovirus from causing foodborne
illness?
A Cooking food to minimum internal temperature
B Correct Handwashing
C Cooling food rapidly
D Encouraging staff to get flu shots - B Correct Handwashing
Which food item has been associated with Salmonella Typhi?
A Beverages
B Produce
C Shellfish from contaminated water
D Undercooked ground beef - A Beverages
What condition promotes the growth of bacteria?
A High acidity
,B Low levels of moisture
C Food held between 70°F and 125°F (21°C and 52°C)
D Food with a pH that is highly alkaline - C Food held between 70°F and 125°F
(21°C and 52°C)
Parasites are commonly associated with what food?
A Mushrooms
B Wild game
C Whole wheat
D Dairy products - B Wild game
What practice should be used to prevent seafood toxins from causing a
foodborne illness?
A Cooking food to correct internal temperatures
B Hand washing throughout the day
C Purchasing food from approved, reputable suppliers
D Microwaving fish to be served raw for 15 seconds - C Purchasing food from
approved, reputable suppliers
How should chemicals be stored?
A Above food
B Away from prep areas
C In food storage areas
D With kitchenware - B Away from prep areas
What does the L stand for in the FDA's ALERT tool?
A Listen
B Leave
c Limit
,D Look - D Look
What practice can help prevent allergic reactions?
A Cooking different food types in the same oil
B Identifying Ingredients for customers
C Using parchment paper when baking cookies
D Providing home delivery service - B Identifying Ingredients for customers
What symptom can indicate a customer is having an allergic reaction?
A Wheezing or shortness of breath
B Left arm pain
C Appetite loss
D Coughing blood - A Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food?
A Three-compartment sink
B Utility sink
C Designated sink for hand washing
D Food prep sink - C Designated sink for hand washing
When should a food handler with a sore throat and fever be excluded from the
operation?
A When the customers served are primarily a high-risk population B When the
food handler's fever is over 100°F (38°C)
C After the food handler has a sore throat that has lasted for more than 5 days
D Before the regulatory authority is notified - A 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?
A Do not work with food
B Go home
C Clean the restroom after each use
D Only bus tables - B Go home
What should a food handler do to make gloves easier to put on?
A Sprinkle flour in the gloves
B Blow into gloves
C Select the correct size gloves
D Roll the gloves up - C Select the correct size gloves
When can a food handler diagnosed with jaundice return to work?
A After 1 week
B When his or her skin returns to a natural color
C Seven days after the last symptom is observed
D When approved by the regulatory authority - D When approved by the
regulatory authority
Which item is a potential physical contaminant?
A Sanitizer
B Jewelry
C Sweat
D Hand sanitizer - B Jewelry
What is the purpose of handantiseptic?
A Eliminate the need for hand washing
B Increase the use of sanitizing solutions
Answers, Already Graded A
What symptom requires a food handler to be excluded from the operation?
A Sore throat
B Jaundice
C Coughing
D Stomach cramps - B 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 - C Bones in fish
What practice is useful for preventing Norovirus from causing foodborne
illness?
A Cooking food to minimum internal temperature
B Correct Handwashing
C Cooling food rapidly
D Encouraging staff to get flu shots - B Correct Handwashing
Which food item has been associated with Salmonella Typhi?
A Beverages
B Produce
C Shellfish from contaminated water
D Undercooked ground beef - A Beverages
What condition promotes the growth of bacteria?
A High acidity
,B Low levels of moisture
C Food held between 70°F and 125°F (21°C and 52°C)
D Food with a pH that is highly alkaline - C Food held between 70°F and 125°F
(21°C and 52°C)
Parasites are commonly associated with what food?
A Mushrooms
B Wild game
C Whole wheat
D Dairy products - B Wild game
What practice should be used to prevent seafood toxins from causing a
foodborne illness?
A Cooking food to correct internal temperatures
B Hand washing throughout the day
C Purchasing food from approved, reputable suppliers
D Microwaving fish to be served raw for 15 seconds - C Purchasing food from
approved, reputable suppliers
How should chemicals be stored?
A Above food
B Away from prep areas
C In food storage areas
D With kitchenware - B Away from prep areas
What does the L stand for in the FDA's ALERT tool?
A Listen
B Leave
c Limit
,D Look - D Look
What practice can help prevent allergic reactions?
A Cooking different food types in the same oil
B Identifying Ingredients for customers
C Using parchment paper when baking cookies
D Providing home delivery service - B Identifying Ingredients for customers
What symptom can indicate a customer is having an allergic reaction?
A Wheezing or shortness of breath
B Left arm pain
C Appetite loss
D Coughing blood - A Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food?
A Three-compartment sink
B Utility sink
C Designated sink for hand washing
D Food prep sink - C Designated sink for hand washing
When should a food handler with a sore throat and fever be excluded from the
operation?
A When the customers served are primarily a high-risk population B When the
food handler's fever is over 100°F (38°C)
C After the food handler has a sore throat that has lasted for more than 5 days
D Before the regulatory authority is notified - A 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?
A Do not work with food
B Go home
C Clean the restroom after each use
D Only bus tables - B Go home
What should a food handler do to make gloves easier to put on?
A Sprinkle flour in the gloves
B Blow into gloves
C Select the correct size gloves
D Roll the gloves up - C Select the correct size gloves
When can a food handler diagnosed with jaundice return to work?
A After 1 week
B When his or her skin returns to a natural color
C Seven days after the last symptom is observed
D When approved by the regulatory authority - D When approved by the
regulatory authority
Which item is a potential physical contaminant?
A Sanitizer
B Jewelry
C Sweat
D Hand sanitizer - B Jewelry
What is the purpose of handantiseptic?
A Eliminate the need for hand washing
B Increase the use of sanitizing solutions
