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SERVSAFE FINAL EXAM | EXPERT VERIFIED 2025/2026 TEST PREP WITH 100% CORRECT ANSWERS

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Course ServSafe Food Manager
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◉ Staph. Answer: Open sores, wounds, spit and snot ◉ E. Coli. Answer: Typically found in undercooked beef ◉ Immune system. Answer: Pre-school age children are at higher risk for foodborne illness because their ___ is weak ◉ TCS. Answer: Sprouts is a __ food ◉ Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?. Answer: TimeTemperature abuse ◉ Poor sanitizing. Answer: A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk for foodborne illness? ◉ Foodborne illness. Answer: Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of ◉ Time, temperature control. Answer: What is the most important way to prevent a foodborne illness from bacteria? ◉ Norovirus. Answer: A customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness? ◉ Food allergies. Answer: Eggs and peanuts are dangerous for people with ___ ◉ Allergic reaction. Answer: Wheezing and shortness of breath are symptoms of ◉ Frozen. Answer: Fish must be correctly ___ before you receive it

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ServSafe final exam | expert verified
2025/2026 teSt prep with 100% CorreCt
anSwerS



◉ Staph. Answer: Open sores, wounds, spit and snot



◉ E. Coli. Answer: Typically found in undercooked beef



◉ Immune system. Answer: Pre-school age children are at higher risk for
foodborne illness because their ___ is weak



◉ TCS. Answer: Sprouts is a __ food



◉ Raw chicken breasts are left out at room temperature on a prep table. What
is the main risk that could cause a foodborne illness?. Answer: Time-
Temperature abuse

, ◉ Poor sanitizing. Answer: A server cleans a dining table with a wiping cloth
and then puts the wiping cloth in an apron pocket. What is the risk for
foodborne illness?



◉ Foodborne illness. Answer: Diarrhea, vomiting, fever, nausea, abdominal
cramps and jaundice are all common symptoms of



◉ Time, temperature control. Answer: What is the most important way to
prevent a foodborne illness from bacteria?



◉ Norovirus. Answer: A customer complained of vomiting and diarrhea a few
hours after eating raw oysters. What pathogen probably caused the illness?



◉ Food allergies. Answer: Eggs and peanuts are dangerous for people with ___



◉ Allergic reaction. Answer: Wheezing and shortness of breath are symptoms
of



◉ Frozen. Answer: Fish must be correctly ___ before you receive it



◉ 7 days. Answer: How long can ready to eat TCS food that was prepped in
house be stored if it was held at 41F or lower?

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