Servesafe Test 2025 Prep Test Bank With 400 Actual Questions and Correct Answers (100% Correct) Servesafe Food Handler Exam 2025| Servesafe Food Manager Exam 2025 (Brand New!)

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Servesafe Test 2025 Prep Test Bank With
400 Actual Questions and Correct
Answers (100% Correct) Servesafe Food
Handler Exam 2025| Servesafe Food
Manager Exam 2025 (Brand New!)




What is a foodborne-illness outbreak?
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A. When two or more lood handlers contaminate multiple
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food itemsV




B. When an operation serves contaminated food to two or more people
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C. When two or more people report the same illness from eating the sa
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me food
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D. When the CDC receives information on two or more people with the same
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illness ......answer.....C. When two or more people report the same illness fro
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m eating the same food
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Which is a ready-to-eat food?
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A. Uncooked rice
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B. Raw deboned chicken
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C. Sea salt
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D. Unwashed green beans ......answer.....C. Sea salt
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Why are preschool-age children at a higher risk for foodborne illnesses?
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A. They have not built up strong immune systems.
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B. They are more likely to spend time in a hospital.
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C. They are more likely to suffer allergic reactions.
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D. Their appetites have increased since birth. ......answer.....A. They have not
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built up strong immune systems.
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Which is a TCS food?
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A Bread
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B Flour
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C. Sprouts
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D Strawberries ......answer.....C. Sprouts
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The 5 common risk factors that can lead to foodborne illness are failing to co
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ok food adequately, holding food at incorrect temperatures, using contamina
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ted equipment, practicing poor personal hygiene, and
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A. reheating leftover food.
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B. serving ready-to-eat food.
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C. using single-use, disposable gloves.
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D. purchasing food from unsafe sources. ......answer.....D. purchasing f
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ood from unsafe sources.
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Raw chicken breasts are left out at room temperature on a prep table. What i
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s the risk that could cause a foodborne illness?
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A. Cross-contamination
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B. Poor personal hygiene
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C. Time-temperature abuse
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D. Poor cleaning and sanitizing ......answer.....C. Time-temperature abuse
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What is TCS food?
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A. Food requiring thermometer checks for security
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B. Food requiring trustworthy conditions for service
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C. Food requiring training commitments for standards
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D. Food requiring time and temperature control for safety ......answer.
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....D. Food requiring time and temperature control for safety
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A food handler left a pan of roasted turkey breasts to cool at room temperatu
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re overnight. In addition to throwing away the turkey, what is an appropriate
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corrective action?
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A. Complete an incident report.
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B. Order additional turkey breasts.
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C. Deduct the cost from the food handler's pay.
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D. Make sure the food handler understands safe cooling practices. ......answ
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er.....D. Make sure the food handler understands safe cooling practices
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.