SERVSAFE MANAGER STUDY GUIDE APPROVED QUESTIONS WITH
ANSWERS 2025/2026 GRADED A+
Biological Toxins:
Origin, Symptoms, & Prevention - Origin: Certain plants. mushrooms, and seafood
Symptoms: Occur within minutes. Diarrhea, vomiting, hot & cold sensations
Prevention: TCS when handling fish. Purchase from approved suppliers
Chemical Contaminants:
Sources, Symptoms, & Prevention - Sources: Chemicals that are stored incorrectly
Symptoms: Occur within minutes. Vomiting & Diarrhea. If illness is suspected, call the
emergency # in your area & the poison control #.
Prevention: Store chemicals away from food. Store below food/food- contact surfaces.
Physical Contaminants:
Sources, Symptoms, & Prevention - Sources: Metal shavings from cans
Symptoms: Mild to fatal injuries
Prevention: Closely inspect food you receive Practice good personal hygiene
Fungi - Include Yeasts, Molds, and Mushrooms
Some molds & mushrooms produce toxins that cause food borne illnesses
Prevention: Purchase from approved reputable suppliers
What is the Acronym the FDA has created as a food defense program? - A.L.E.R.T
What does A.L.E.R.T stand for? - A: Assure the products you receive are from approved
suppliers
L: Look. Monitor the security of products in the facility
E: Employees. Know who is in the facility
R: Reports. Keep info related to food defense accessible
T: Threat. Identify what you will do & who you will contact if there is suspicious activity
or a threat at your operation
What are the steps in responding to a Foodborne Illness outbreak? - 1. Gather info.
2. Notify authorities
3. Segregate product
4. Document info
5. Identifying staff
6. Cooperating with authorities
7. Review procedures
pg. 2.18
Name Allergy Symptoms - 1. Nausea
2. Wheezing or shortness of breath
3. Hives or itchy rashes
4. Itchy throat
, 5. Swelling of various parts of the body
6. ANAPHYLAXIS CAN CAUSE DEATH! (severe allergic reaction)
The Big 8 Allergens - 1. Milk
2. Soy
3. Eggs
4. Wheat
5. Fish
6. Crustacean
7. Peanuts
8. Tree nuts (walnuts & pecans)
How do you prevent Allergic reactions? - 1. Describe dishes: tell customers how food is
made
2. Identify Ingredients: Tell customers if food they are allergic to is on the menu
3. Suggest items: menu that does not contain the allergen the customer is allergic to
4. Identify the allergen special order: Clearly mark the allergen special order
5. Deliver food: Confirm the special order when picking it up from kitchen staff. Deliver
food separate from the other orders at the table
Cross-Contact - Allergens transferred from food or food-contact surfaces containing an
allergen to the food served to the customer
Hand Washing Procedure - 1. Wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10-15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
When should you wear gloves? - Should always be worn when handling RTE foods.
When can you not wear gloves? - When washing produce
When handling RTE ingredients for a dish that will be cooked to the right internal
temperature
How should you hold the glove while putting it on? - Hold gloves by the edge when
putting them on. Avoid touching the glove as much as possible
When do you need to change your gloves? - When switching tasks
When gloves are dirty
After 4 hours of use
before handling RTE food
When should you exclude staff from the operation? - 1. Vomiting
2.Diarrhea
3. Jaundice
ANSWERS 2025/2026 GRADED A+
Biological Toxins:
Origin, Symptoms, & Prevention - Origin: Certain plants. mushrooms, and seafood
Symptoms: Occur within minutes. Diarrhea, vomiting, hot & cold sensations
Prevention: TCS when handling fish. Purchase from approved suppliers
Chemical Contaminants:
Sources, Symptoms, & Prevention - Sources: Chemicals that are stored incorrectly
Symptoms: Occur within minutes. Vomiting & Diarrhea. If illness is suspected, call the
emergency # in your area & the poison control #.
Prevention: Store chemicals away from food. Store below food/food- contact surfaces.
Physical Contaminants:
Sources, Symptoms, & Prevention - Sources: Metal shavings from cans
Symptoms: Mild to fatal injuries
Prevention: Closely inspect food you receive Practice good personal hygiene
Fungi - Include Yeasts, Molds, and Mushrooms
Some molds & mushrooms produce toxins that cause food borne illnesses
Prevention: Purchase from approved reputable suppliers
What is the Acronym the FDA has created as a food defense program? - A.L.E.R.T
What does A.L.E.R.T stand for? - A: Assure the products you receive are from approved
suppliers
L: Look. Monitor the security of products in the facility
E: Employees. Know who is in the facility
R: Reports. Keep info related to food defense accessible
T: Threat. Identify what you will do & who you will contact if there is suspicious activity
or a threat at your operation
What are the steps in responding to a Foodborne Illness outbreak? - 1. Gather info.
2. Notify authorities
3. Segregate product
4. Document info
5. Identifying staff
6. Cooperating with authorities
7. Review procedures
pg. 2.18
Name Allergy Symptoms - 1. Nausea
2. Wheezing or shortness of breath
3. Hives or itchy rashes
4. Itchy throat
, 5. Swelling of various parts of the body
6. ANAPHYLAXIS CAN CAUSE DEATH! (severe allergic reaction)
The Big 8 Allergens - 1. Milk
2. Soy
3. Eggs
4. Wheat
5. Fish
6. Crustacean
7. Peanuts
8. Tree nuts (walnuts & pecans)
How do you prevent Allergic reactions? - 1. Describe dishes: tell customers how food is
made
2. Identify Ingredients: Tell customers if food they are allergic to is on the menu
3. Suggest items: menu that does not contain the allergen the customer is allergic to
4. Identify the allergen special order: Clearly mark the allergen special order
5. Deliver food: Confirm the special order when picking it up from kitchen staff. Deliver
food separate from the other orders at the table
Cross-Contact - Allergens transferred from food or food-contact surfaces containing an
allergen to the food served to the customer
Hand Washing Procedure - 1. Wet hands and arms
2. Apply soap
3. Scrub hands vigorously for 10-15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms
When should you wear gloves? - Should always be worn when handling RTE foods.
When can you not wear gloves? - When washing produce
When handling RTE ingredients for a dish that will be cooked to the right internal
temperature
How should you hold the glove while putting it on? - Hold gloves by the edge when
putting them on. Avoid touching the glove as much as possible
When do you need to change your gloves? - When switching tasks
When gloves are dirty
After 4 hours of use
before handling RTE food
When should you exclude staff from the operation? - 1. Vomiting
2.Diarrhea
3. Jaundice
