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ServSafe Food Manager Exam Review
Questions and Correct Answers/ Latest
Update / Already Graded
Which of the following types of food carries the highest risk of
causing a foodborne illness?
Ans: Milk and dairy products
When two or more people display the same symptoms of illness after
eating the same food, it is considered to be a(n):
Ans: outbreak.
Language differences can create a conflict in maintaining food
safety, as can differences in an employee's:
Ans: culture.
Why does staff turnover challenge the ability to follow food safety
rules?
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Ans: More time has to be spent in job training, so there is less available for
food safety.
Which of the following is one of the costs a foodborne illness brings to
an operation?
Ans: lawsuits and legal costs
What is one element that tends to increase for a business after a
foodborne-illness outbreak?
Ans: insurance premiums
Which type of contaminant is responsible for the majority of
foodborne illnesses?
Ans: biological
Which of the following is an example of a physical contaminant?
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Ans: bandages
Almost all food-handling mistakes are related to time-temperature
abuse, cross-contamination, poor personal hygiene, or poor
cleaning and sanitizing. Which of the following mistakes is NOT
related to these practices?
Ans: purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is
the common result?
Ans: cross-contamination
Which statement is the most accurate about the list of high-risk TCS
foods?
Ans: Virtually all types of meat and animal products are on the list.
What is the primary reason a food is on the high-risk list of TCS foods?
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Ans: It is at risk for developing pathogens depending on its temperature.
Why are some populations at a higher risk for developing a
foodborne illness?
Ans: They have compromised immune systems.
The best protection against foodborne illness is:
Ans: having a strong immune system.
The manager of a foodservice operation is responsible for monitoring
all of the following:
Ans: staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to
ensure that the handlers are:
ServSafe Food Manager Exam Review
Questions and Correct Answers/ Latest
Update / Already Graded
Which of the following types of food carries the highest risk of
causing a foodborne illness?
Ans: Milk and dairy products
When two or more people display the same symptoms of illness after
eating the same food, it is considered to be a(n):
Ans: outbreak.
Language differences can create a conflict in maintaining food
safety, as can differences in an employee's:
Ans: culture.
Why does staff turnover challenge the ability to follow food safety
rules?
,2 | Page
Ans: More time has to be spent in job training, so there is less available for
food safety.
Which of the following is one of the costs a foodborne illness brings to
an operation?
Ans: lawsuits and legal costs
What is one element that tends to increase for a business after a
foodborne-illness outbreak?
Ans: insurance premiums
Which type of contaminant is responsible for the majority of
foodborne illnesses?
Ans: biological
Which of the following is an example of a physical contaminant?
,3 | Page
Ans: bandages
Almost all food-handling mistakes are related to time-temperature
abuse, cross-contamination, poor personal hygiene, or poor
cleaning and sanitizing. Which of the following mistakes is NOT
related to these practices?
Ans: purchasing food from unsafe sources
When spoiled food drips onto cooked or ready-to-eat food, what is
the common result?
Ans: cross-contamination
Which statement is the most accurate about the list of high-risk TCS
foods?
Ans: Virtually all types of meat and animal products are on the list.
What is the primary reason a food is on the high-risk list of TCS foods?
, 4 | Page
Ans: It is at risk for developing pathogens depending on its temperature.
Why are some populations at a higher risk for developing a
foodborne illness?
Ans: They have compromised immune systems.
The best protection against foodborne illness is:
Ans: having a strong immune system.
The manager of a foodservice operation is responsible for monitoring
all of the following:
Ans: staff hand washing practices
delivery of food after-hours.
inspection of deliveries from approved sources.
Food handlers are typically monitored by foodservice managers to
ensure that the handlers are:
