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Servesafe Test 2025 Mega Question Bank | Realistic Practice Q&As for
Food Handler & Manager Exams (New Release)
why are elderly people at a higher risk for foodborne illnesses? - ANSWER-their immune systems have
weakened with age
the three categories of food safety hazards are biological, physical, and - ANSWER-chemical
For a foodborne illness to be considered an "outbreak", a minimum of how many people must
experience the same illness after eating the same food? - ANSWER-2
according to the centers for disease control and prevention, the five most common risk factors that
cause foodborne illness are failing to cook food adequately, holding food at incorrect temperatures,
using contaminated equipment, practicing poor personal hygiene, and - ANSWER-purchasing food from
unsafe sources
Foodborne pathogens grow well at temperatures... - ANSWER-below 32 degrees F
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and - ANSWER-moisture
which pathogen is primarily found in the hair, nose, and throat of humans? - ANSWER-staphylococcus
aureus
While commonly linked with contaminated ground beef, what pathogen has also been linked with
contaminated produce? - ANSWER-shiga toxin-producing E. coli
which practice can reduce salmonella spp. in poultry to safe levels? - ANSWER-cooking food to the right
temperature
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Covering wounds can help prevent the spread of which pathogen? - ANSWER-staphylococcus aureus
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
- ANSWER-hepatitis A
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to... - ANSWER-wash
their hands
what is the best way to prevent a foodborne illness caused by seafood toxins? - ANSWER-purchasing
seafood from approved, reputable suppliers
a person who ate raw oysters later became disoriented and suffered memory loss. What illness was
likely the cause? - ANSWER-amnesic shellfish poisoning
foodservice operations should not use mushrooms unless they have been - ANSWER-purchased from an
approved, reputable supplier
eggs and peanuts are dangerous to people with which condition? - ANSWER-food allergies
cooking tomato sauce in a copper pot can cause which foodborne illness? - ANSWER-toxic-metal
poisoning
to prevent chemical contamination, chemicals should be stored ___ food and utensils - ANSWER-
separate from
itching and tightening of the throat are symptoms of what? - ANSWER-food allergy
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To prevent food allergens from being transferred to food, - ANSWER-clean and sanitize utensils before
use
What three points should a food defense program focus on to prevent possible threats to food? -
ANSWER-human elements, building interior, building exterior
what must foodhandlers do after touching their hair, face, or body? - ANSWER-wash their hands
what should foodhandlers do after prepping food and before using the restroom? - ANSWER-take off
their aprons
which piece of jewelry can be worn by a foodhandler? - ANSWER-plain band ring
when should antiseptics be used? - ANSWER-after washing hands
when should foodhandlers who wear gloves wash their hands? - ANSWER-before putting on the gloves
foodhandlers should keep their fingernails - ANSWER-short and unpolished
a cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear
them while slicing hamburger buns. What mistake was made? - ANSWER-the cook did not wash hands
and put on new gloves before slicing the hamburger buns
When a foodhandler has been diagnosed with shigellosis, what steps must be taken? - ANSWER-the
foodhandler must be told to not come in to work
Foodhandlers cannot work in their operation if they have an illness caused by which pathogen? -
ANSWER-salmonella typhi
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foodhandlers who work in a nursing home cannot work in the operation if they have which symptom? -
ANSWER-sore throat with fever
Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while.. - ANSWER-prepping food
what should foodhandlers do if they cut their fingers while preparing food? - ANSWER-cover the wound
with a bandage and a glove or a finger cot
what should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea? -
ANSWER-tell the cook to stay away from work and see a doctor
a foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables.
What must be done to the cutting board? - ANSWER-it must be washed, rinsed, and sanitized
Which of these practices can help prevent cross contamination? - ANSWER-using a designated cutting
board when preparing meat
infrared thermometers should be used to measure the - ANSWER-surface temperature of a grill
at what temperature do foodborne pathogens grow most quickly? - ANSWER-between 70 degrees F and
125 degrees F
Which thermocouple probe should be used to check the temperature of a large stockpot of soup? -
ANSWER-immersion probe
When a thermometer is calibrated using the ice point method, it should be adjusted to ___ after the
stem or probe has been placed in the ice water. - ANSWER-32 degrees F
Servesafe Test 2025 Mega Question Bank | Realistic Practice Q&As for
Food Handler & Manager Exams (New Release)
why are elderly people at a higher risk for foodborne illnesses? - ANSWER-their immune systems have
weakened with age
the three categories of food safety hazards are biological, physical, and - ANSWER-chemical
For a foodborne illness to be considered an "outbreak", a minimum of how many people must
experience the same illness after eating the same food? - ANSWER-2
according to the centers for disease control and prevention, the five most common risk factors that
cause foodborne illness are failing to cook food adequately, holding food at incorrect temperatures,
using contaminated equipment, practicing poor personal hygiene, and - ANSWER-purchasing food from
unsafe sources
Foodborne pathogens grow well at temperatures... - ANSWER-below 32 degrees F
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and - ANSWER-moisture
which pathogen is primarily found in the hair, nose, and throat of humans? - ANSWER-staphylococcus
aureus
While commonly linked with contaminated ground beef, what pathogen has also been linked with
contaminated produce? - ANSWER-shiga toxin-producing E. coli
which practice can reduce salmonella spp. in poultry to safe levels? - ANSWER-cooking food to the right
temperature
,2|Page
Covering wounds can help prevent the spread of which pathogen? - ANSWER-staphylococcus aureus
Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?
- ANSWER-hepatitis A
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to... - ANSWER-wash
their hands
what is the best way to prevent a foodborne illness caused by seafood toxins? - ANSWER-purchasing
seafood from approved, reputable suppliers
a person who ate raw oysters later became disoriented and suffered memory loss. What illness was
likely the cause? - ANSWER-amnesic shellfish poisoning
foodservice operations should not use mushrooms unless they have been - ANSWER-purchased from an
approved, reputable supplier
eggs and peanuts are dangerous to people with which condition? - ANSWER-food allergies
cooking tomato sauce in a copper pot can cause which foodborne illness? - ANSWER-toxic-metal
poisoning
to prevent chemical contamination, chemicals should be stored ___ food and utensils - ANSWER-
separate from
itching and tightening of the throat are symptoms of what? - ANSWER-food allergy
,3|Page
To prevent food allergens from being transferred to food, - ANSWER-clean and sanitize utensils before
use
What three points should a food defense program focus on to prevent possible threats to food? -
ANSWER-human elements, building interior, building exterior
what must foodhandlers do after touching their hair, face, or body? - ANSWER-wash their hands
what should foodhandlers do after prepping food and before using the restroom? - ANSWER-take off
their aprons
which piece of jewelry can be worn by a foodhandler? - ANSWER-plain band ring
when should antiseptics be used? - ANSWER-after washing hands
when should foodhandlers who wear gloves wash their hands? - ANSWER-before putting on the gloves
foodhandlers should keep their fingernails - ANSWER-short and unpolished
a cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear
them while slicing hamburger buns. What mistake was made? - ANSWER-the cook did not wash hands
and put on new gloves before slicing the hamburger buns
When a foodhandler has been diagnosed with shigellosis, what steps must be taken? - ANSWER-the
foodhandler must be told to not come in to work
Foodhandlers cannot work in their operation if they have an illness caused by which pathogen? -
ANSWER-salmonella typhi
, 4|Page
foodhandlers who work in a nursing home cannot work in the operation if they have which symptom? -
ANSWER-sore throat with fever
Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while.. - ANSWER-prepping food
what should foodhandlers do if they cut their fingers while preparing food? - ANSWER-cover the wound
with a bandage and a glove or a finger cot
what should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea? -
ANSWER-tell the cook to stay away from work and see a doctor
a foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables.
What must be done to the cutting board? - ANSWER-it must be washed, rinsed, and sanitized
Which of these practices can help prevent cross contamination? - ANSWER-using a designated cutting
board when preparing meat
infrared thermometers should be used to measure the - ANSWER-surface temperature of a grill
at what temperature do foodborne pathogens grow most quickly? - ANSWER-between 70 degrees F and
125 degrees F
Which thermocouple probe should be used to check the temperature of a large stockpot of soup? -
ANSWER-immersion probe
When a thermometer is calibrated using the ice point method, it should be adjusted to ___ after the
stem or probe has been placed in the ice water. - ANSWER-32 degrees F
