SERVSAFE COMPREHENSIVE EXAM 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◉ What is a basic characteristic of a virus?
a. Destroyed by freezing
b. Grows in food
c. Requires a living host to grow
d.Commonly found in cattle intestines. Answer: c. Requires a living
host to grow
◉ What types of food are commonly associated with yeast?
a. Fatty
b. Acidic
c. Alkaline
d. Proteins Answer: b. Acidic
◉ Which pathogen is one of the leading causes of foodborne illness?
a. Norovirus
b. Clostridium botulinum
c. Listeria monocytogenes
d.Campylobacter jejuni Answer: a. Norovirus
,◉ This parasite is linked to berries and lettuce
a. Anisakis simplex
b. Giardia duodenalis
c. Cryptosporidium parvum
d. Cyclospora cayetanensis Answer: b. Giardia duodenalis
◉ People with this illness may cough up worms
a. Anisakiasis
b. Giardiasis
c. Cyclosporiasis
d. Cryptosporidiosis Answer: a. Anisakiasis
◉ What are the most common symptoms of a foodborne illness?
a. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
dizziness
b. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
headache
c. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
d.Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
Answer: c. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
,◉ Parasites are commonly linked with what type of food?
a. Rice
b. Poultry
c. Seafood
d. Canned food Answer: c. Seafood
◉ What is the most important measure for preventing shigella spp.
from causing a foodborne illness?
a. Practicing good personal hygiene
b. Preventing cross-contamination
c. Preventing time-temperature abuse
d.Purchasing from approved, reputable suppliers Answer: a.
Practicing good personal hygiene
◉ What is the most important measure for preventing Hepatitis A
from causing a foodborne illness?
a. Practicing good personal hygiene
b. Preventing cross-contamination
c. Preventing time-temperature abuse
d. Purchasing from approved, reputable suppliers Answer: a.
Practicing good personal hygiene
, ◉ What is the most important measure for preventing Nontyphoidal
Salmonella from causing a foodborne illness?
a. Practicing good personal hygiene
b. Preventing cross-contamination
c. Preventing time-temperature abuse
d.Purchasing from approved, reputable suppliers Answer: b.
preventing cross-contamination
◉ Handwashing is an important measure for preventing this
pathogen from causing a foodborne illness.
a. Campylobacter jejuni
b. Listeria monocytogenes
c. Clostridium botulinum
d.Staphylococcus aureus Answer: d. Staphylococcus aureus
◉ When cutting away mold from hard cheese, the FDA recommends
removing this much from around the affected area
a. ½ inch
b. 1 inch
c. 2 inches
d. 6 inches Answer: d. 6 inches
◉ Aflatoxins are linked to this pathogen
QUESTIONS WITH SOLUTIONS GRADED A+
◉ What is a basic characteristic of a virus?
a. Destroyed by freezing
b. Grows in food
c. Requires a living host to grow
d.Commonly found in cattle intestines. Answer: c. Requires a living
host to grow
◉ What types of food are commonly associated with yeast?
a. Fatty
b. Acidic
c. Alkaline
d. Proteins Answer: b. Acidic
◉ Which pathogen is one of the leading causes of foodborne illness?
a. Norovirus
b. Clostridium botulinum
c. Listeria monocytogenes
d.Campylobacter jejuni Answer: a. Norovirus
,◉ This parasite is linked to berries and lettuce
a. Anisakis simplex
b. Giardia duodenalis
c. Cryptosporidium parvum
d. Cyclospora cayetanensis Answer: b. Giardia duodenalis
◉ People with this illness may cough up worms
a. Anisakiasis
b. Giardiasis
c. Cyclosporiasis
d. Cryptosporidiosis Answer: a. Anisakiasis
◉ What are the most common symptoms of a foodborne illness?
a. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
dizziness
b. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
headache
c. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
d.Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
Answer: c. Diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
,◉ Parasites are commonly linked with what type of food?
a. Rice
b. Poultry
c. Seafood
d. Canned food Answer: c. Seafood
◉ What is the most important measure for preventing shigella spp.
from causing a foodborne illness?
a. Practicing good personal hygiene
b. Preventing cross-contamination
c. Preventing time-temperature abuse
d.Purchasing from approved, reputable suppliers Answer: a.
Practicing good personal hygiene
◉ What is the most important measure for preventing Hepatitis A
from causing a foodborne illness?
a. Practicing good personal hygiene
b. Preventing cross-contamination
c. Preventing time-temperature abuse
d. Purchasing from approved, reputable suppliers Answer: a.
Practicing good personal hygiene
, ◉ What is the most important measure for preventing Nontyphoidal
Salmonella from causing a foodborne illness?
a. Practicing good personal hygiene
b. Preventing cross-contamination
c. Preventing time-temperature abuse
d.Purchasing from approved, reputable suppliers Answer: b.
preventing cross-contamination
◉ Handwashing is an important measure for preventing this
pathogen from causing a foodborne illness.
a. Campylobacter jejuni
b. Listeria monocytogenes
c. Clostridium botulinum
d.Staphylococcus aureus Answer: d. Staphylococcus aureus
◉ When cutting away mold from hard cheese, the FDA recommends
removing this much from around the affected area
a. ½ inch
b. 1 inch
c. 2 inches
d. 6 inches Answer: d. 6 inches
◉ Aflatoxins are linked to this pathogen
