Servsafe Manager EXAM 100% VERIFIED ANSWERS
2025/2026 CORRECT
What does the FDA do? - correct answer -Inspects all food except meat, poultry, and eggs
What does the USDA do? - correct answer -Inspects meat, poultry, and eggs
What do state and local regulatory authorities do? - correct answer -Write code that regulates retail
and foodservice operations
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries - correct answer -C. Sprouts
Name the Big 6 - correct answer -1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
Which of the Big 6 are bacteria? - correct answer -1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
What are the symptoms are foodborne illness? (6) - correct answer -1. Diarrhea
, Servsafe Manager EXAM 100% VERIFIED ANSWERS
2025/2026 CORRECT
2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
Bacteria grow best in..... - correct answer -FAT TOM conditions
What does the acronym "FAT TOM" stand for? - correct answer -F: food
A: Acidity
T: Temperature
T: Time
O: Oxygen
M: Moisture
Salmonella Typhi:
Name the Source, food linked with bacteria, Symptoms, and prevention measures. - correct answer -
Source: Humans
Food linked: RTE food & beverages
Symptoms: Bloody diarrhea, abdominal pain, Fever
Prevention: Cook food to minimum internal temps
Nontyphoidal Salmonella:
Name the Source, food linked with bacteria, Symptoms, and prevention measures. - correct answer -
Source: Farm animals
Food linked: poultry, eggs, meat, milk & dairy products, produce.
Symptoms: Diarrhea, cramps, vomiting, fever
, Servsafe Manager EXAM 100% VERIFIED ANSWERS
2025/2026 CORRECT
using food coloring to make ground beef appear fresher is:
a) not allowed by the CDC
b) not allowed by the regulatory authority
c) allowed with a retail food license
d) allowed if a HACCP plan in place - correct answer -b) not allowed by the regulatory authority
freezing food keeps it safe because freezing:
a) allows food to be stored for several years
b) destroys chemical contaminants in food
c) provides an easy way to transport raw food
d) slows the growth of pathogens in food - correct answer -d) slows the growth of pathogens in food
later in the shift a food handler complains about a sore throat and fever. what should the manager do
with the food that the food handler prepared earlier in the day?
a) serve it
b) throw it out
c) freeze it
d) slows the growth of pathogens - correct answer -b) throw it out
fresh fruits and vegetables must be washed:
a) after being cut
b) before being cut
c) in sanitizing solution
d) if they are organic - correct answer -b) before being cut
, Servsafe Manager EXAM 100% VERIFIED ANSWERS
2025/2026 CORRECT
food that has NOT been honestly presented must be:
a) thrown out
b) re-labeled
c) repurposed
d) frozen - correct answer -a) thrown out
what agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped
across state lines?
a) FDA
b) USDA
c) CDC
d) NSF - correct answer -b) USDA
food handler may wear fingernail polish or artificial nails if they:
a) wash hands frequently
b) wear intact gloves in good repair
c) clean and trim nails daily
d) work with ready to eat food only - correct answer -b) wear intact gloves in good repair
tabletop foodservice equipment on legs should have a space between the base of the equipment and
the tabletop of at least:
a) 2 in
b) 3 in
2025/2026 CORRECT
What does the FDA do? - correct answer -Inspects all food except meat, poultry, and eggs
What does the USDA do? - correct answer -Inspects meat, poultry, and eggs
What do state and local regulatory authorities do? - correct answer -Write code that regulates retail
and foodservice operations
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries - correct answer -C. Sprouts
Name the Big 6 - correct answer -1. Shigella spp.
2. salmonella Typhi
3. Nontyphoidal salmonella
4. E. coli
5. Hepatitis A
6. Norovirus
Which of the Big 6 are bacteria? - correct answer -1. Shigella spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. E. coli
What are the symptoms are foodborne illness? (6) - correct answer -1. Diarrhea
, Servsafe Manager EXAM 100% VERIFIED ANSWERS
2025/2026 CORRECT
2. Vomiting
3. Jaundice
4. Abdominal pains
5. Nausea
6. Fever
Bacteria grow best in..... - correct answer -FAT TOM conditions
What does the acronym "FAT TOM" stand for? - correct answer -F: food
A: Acidity
T: Temperature
T: Time
O: Oxygen
M: Moisture
Salmonella Typhi:
Name the Source, food linked with bacteria, Symptoms, and prevention measures. - correct answer -
Source: Humans
Food linked: RTE food & beverages
Symptoms: Bloody diarrhea, abdominal pain, Fever
Prevention: Cook food to minimum internal temps
Nontyphoidal Salmonella:
Name the Source, food linked with bacteria, Symptoms, and prevention measures. - correct answer -
Source: Farm animals
Food linked: poultry, eggs, meat, milk & dairy products, produce.
Symptoms: Diarrhea, cramps, vomiting, fever
, Servsafe Manager EXAM 100% VERIFIED ANSWERS
2025/2026 CORRECT
using food coloring to make ground beef appear fresher is:
a) not allowed by the CDC
b) not allowed by the regulatory authority
c) allowed with a retail food license
d) allowed if a HACCP plan in place - correct answer -b) not allowed by the regulatory authority
freezing food keeps it safe because freezing:
a) allows food to be stored for several years
b) destroys chemical contaminants in food
c) provides an easy way to transport raw food
d) slows the growth of pathogens in food - correct answer -d) slows the growth of pathogens in food
later in the shift a food handler complains about a sore throat and fever. what should the manager do
with the food that the food handler prepared earlier in the day?
a) serve it
b) throw it out
c) freeze it
d) slows the growth of pathogens - correct answer -b) throw it out
fresh fruits and vegetables must be washed:
a) after being cut
b) before being cut
c) in sanitizing solution
d) if they are organic - correct answer -b) before being cut
, Servsafe Manager EXAM 100% VERIFIED ANSWERS
2025/2026 CORRECT
food that has NOT been honestly presented must be:
a) thrown out
b) re-labeled
c) repurposed
d) frozen - correct answer -a) thrown out
what agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped
across state lines?
a) FDA
b) USDA
c) CDC
d) NSF - correct answer -b) USDA
food handler may wear fingernail polish or artificial nails if they:
a) wash hands frequently
b) wear intact gloves in good repair
c) clean and trim nails daily
d) work with ready to eat food only - correct answer -b) wear intact gloves in good repair
tabletop foodservice equipment on legs should have a space between the base of the equipment and
the tabletop of at least:
a) 2 in
b) 3 in
