ServSafe Manager 2020 Exam Review Study
Guide / Newest Actual Exam Questions Bank /
Complete Accurate Quizzes with Detailed Verified
Answers / 2025
Terms in this set (98)
1.1 What is a C. When two or more people report the same illness from
foodborneillness outbreak? eating the same food
A. When two or more food
handlers contaminate
multiple food items B. When
an operation serves
contaminated food to two or
more people C. When two or
more people report the same
illness from eating the same
food
D. When the CDC receives
information on two or more
people with the same illness
,1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
1.3 Why are preschool-age A. They have not built up strong immune systems
children at a higher risk for
foodborne illness?
A. They have not built up
strong immune systems B.
They are more likely to
spend time in a hospital C.
They are more likely to
suffer allergic reactions D.
Their appetites have
increased since birth
1.4 Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
, D. purchasing food from unsafe sources
1.5 The 5 common risk
factors that can lead to
foodborne illness are failing
to cook food adequately,
holding food at incorrect
temperatures, using
contaminated equipment,
practicing poor personal
hygiene, and
A. reheating leftover food B.
serving ready-to-eat food
C. using single-
use,disposable gloves
D. purchasing food
fromunsafe sources
1.6 Raw chicken breasts are C. Time-temperature abuse
left out at room temp on a
prep table. What is the main
risk that could cause a
foodborne illness?
A. Cross-contamination
B. Poor personal
hygieneC. Time-
termperature abuse
D. Poor cleaning and
sanitizing
, D. Food requiring time and temperature control for safety
1.7 What is TCS food?
A. Food
requiringthermometer
checks for security
B. Food
requiringtrustworthy
conditions for service
C. Food requiring
trainingcommitments for
standards
D. Food requiring time
andtemperature control for
safety
1.8 A food handler left a pan D. Make sure the food handler understands safe cooling
of roasted turkey breasts to practices
cool at room temperature
overnight. In addition to
throwing away the turkey,
what is an appropriate
corrective action?
A. Complete an
incidentreport
B. Order additional
turkeybreasts
C. Deduct the cost
fromthe food handler's pay
D. Make sure the food
handler understands safe
cooling practices
Guide / Newest Actual Exam Questions Bank /
Complete Accurate Quizzes with Detailed Verified
Answers / 2025
Terms in this set (98)
1.1 What is a C. When two or more people report the same illness from
foodborneillness outbreak? eating the same food
A. When two or more food
handlers contaminate
multiple food items B. When
an operation serves
contaminated food to two or
more people C. When two or
more people report the same
illness from eating the same
food
D. When the CDC receives
information on two or more
people with the same illness
,1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
1.3 Why are preschool-age A. They have not built up strong immune systems
children at a higher risk for
foodborne illness?
A. They have not built up
strong immune systems B.
They are more likely to
spend time in a hospital C.
They are more likely to
suffer allergic reactions D.
Their appetites have
increased since birth
1.4 Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
, D. purchasing food from unsafe sources
1.5 The 5 common risk
factors that can lead to
foodborne illness are failing
to cook food adequately,
holding food at incorrect
temperatures, using
contaminated equipment,
practicing poor personal
hygiene, and
A. reheating leftover food B.
serving ready-to-eat food
C. using single-
use,disposable gloves
D. purchasing food
fromunsafe sources
1.6 Raw chicken breasts are C. Time-temperature abuse
left out at room temp on a
prep table. What is the main
risk that could cause a
foodborne illness?
A. Cross-contamination
B. Poor personal
hygieneC. Time-
termperature abuse
D. Poor cleaning and
sanitizing
, D. Food requiring time and temperature control for safety
1.7 What is TCS food?
A. Food
requiringthermometer
checks for security
B. Food
requiringtrustworthy
conditions for service
C. Food requiring
trainingcommitments for
standards
D. Food requiring time
andtemperature control for
safety
1.8 A food handler left a pan D. Make sure the food handler understands safe cooling
of roasted turkey breasts to practices
cool at room temperature
overnight. In addition to
throwing away the turkey,
what is an appropriate
corrective action?
A. Complete an
incidentreport
B. Order additional
turkeybreasts
C. Deduct the cost
fromthe food handler's pay
D. Make sure the food
handler understands safe
cooling practices
