SERVSAFE MANAGER EXAM
2026/2027 ACTUAL QUESTIONS
WITH VERIFIED ANSWERS.
Nursing home staff are creating a new menu for a breakfast
item for residents and their family members. What item is not
safe to serve? - correct answer-Soft boiled eggs
What practice is useful for preventing Norovirus from causing
foodborne illness? - correct answer-Correct handwashing
What condition promotes the growth of bacteria? - correct
answer-food helb between 70 degrees F and 125 degrees F
What is the purpose of hand antiseptic? - correct answer-Lower
the number of pathogens on the skin
A food handler is prepping a seafood dish on April 4, using
shrimp and scallops. The shrimp has a use-by date of April 8,
and the scallops have a use-by date of April 10. What is the
use-by date for the seafood dish? - correct answer-
, When can a food handler diagnosed with jaundice return to
work? - correct answer-When approved by the regulatory
authority
Parasites are commonly associated with what food? - correct
answer-Wild game
When should a food handler with a sore throat and fever be
excluded from the operation? - correct answer-When the
customers served are primarily a high-risk population
Which organization includes inspecting food as one of its
primary responsibilities? - correct answer-U.S. Department of
Agriculture
What must an operation do before packaging fresh juice on-site
for later sale? - correct answer-Obtain a variance
2026/2027 ACTUAL QUESTIONS
WITH VERIFIED ANSWERS.
Nursing home staff are creating a new menu for a breakfast
item for residents and their family members. What item is not
safe to serve? - correct answer-Soft boiled eggs
What practice is useful for preventing Norovirus from causing
foodborne illness? - correct answer-Correct handwashing
What condition promotes the growth of bacteria? - correct
answer-food helb between 70 degrees F and 125 degrees F
What is the purpose of hand antiseptic? - correct answer-Lower
the number of pathogens on the skin
A food handler is prepping a seafood dish on April 4, using
shrimp and scallops. The shrimp has a use-by date of April 8,
and the scallops have a use-by date of April 10. What is the
use-by date for the seafood dish? - correct answer-
, When can a food handler diagnosed with jaundice return to
work? - correct answer-When approved by the regulatory
authority
Parasites are commonly associated with what food? - correct
answer-Wild game
When should a food handler with a sore throat and fever be
excluded from the operation? - correct answer-When the
customers served are primarily a high-risk population
Which organization includes inspecting food as one of its
primary responsibilities? - correct answer-U.S. Department of
Agriculture
What must an operation do before packaging fresh juice on-site
for later sale? - correct answer-Obtain a variance
