SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENT V s s s s s s s
ERSIONS EACH WITH 100 QS AND ANS ) 2022-2024 s s s s s s s s
/SERVSAFE MANAGER EXAM 2022- s s s
2024| COMPLETE STUDY GUIDE GRADED A s s s s s
VERSION 1 s
1.1 What is a foodborne-illness outbreak?
s s s s
A. When two or more food handlers contaminate multiple food items
s s s s s s s s s
B. When an operation serves contaminated food to two or more people
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C. When two or more people report the same illness from eating the same food
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D. When the CDC receives information on two or more people with the same illn
s s s s s s s s s s s s s
ess - CORRECT ANSWER-
s s s
C. When two or more people report the same illness from eating the same food
s s s s s s s s s s s s s s s
1.2 Which is a ready to eat food? s s s s s s
A. Uncooked rice s
B. Raw deboned chicken
s s
C. Sea salt s
D. Unwashed green beans - CORRECT ANSWER- C. Sea salt s s s s s s s s
1.3 Why are preschool-age children at a higher risk for foodborne illness?
s s s s s s s s s s
A. They have not built up strong immune systems
s s s s s s s
B. They are more likely to spend time in a hospital
s s s s s s s s s
C. They are more likely to suffer allergic reactions
s s s s s s s
D. Their appetites have increased since birth - CORRECT ANSWER-
s s s s s s s s
A. They have not built up strong immune systems
s s s s s s s s s
1.4 Which is a TCS food? s s s s
A. Bread
B. Flour
C. Sprouts
,D. Strawberries - CORRECT ANSWER- C. Sprouts s s s s s
1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook foo
s s s s s s s s s s s s s s s
d adequately, holding food at incorrect temperatures, using contaminated equipment,
s s s s s s s s s s
practicing poor personal hygiene, and s s s s
A. reheating leftover food s s
B. serving ready-to-eat food s s
C. using single-use, disposable gloves
s s s
D. purchasing food from unsafe sources - CORRECT ANSWER- s s s s s s s
D. purchasing food from unsafe sources
s s s s s s
1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk
s s s s s s s s s s s s s s s s s s
that could cause a foodborne illness?
s s s s s
A. Cross-contamination
B. Poor personal hygiene s s
C. Time-termperature abuse s
D. Poor cleaning and sanitizing - CORRECT ANSWER- C. Time-
s s s s s s s s
temperature abuse s
1.7 What is TCS food? s s s
A. Food requiring thermometer checks for security
s s s s s s
B. Food requiring trustworthy conditions for service
s s s s s s
C. Food requiring training commitments for standards
s s s s s s
D. Food requiring time and temperature control for safety - CORRECT ANSWER-
s s s s s s s s s s s
D. Food requiring time and temperature control for safety
s s s s s s s s
1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature ove
s s s s s s s s s s s s s s s
rnight. In addition to throwing away the turkey, what is an appropriate corrective acti
s s s s s s s s s s s s s
on?
A. Complete an incident report s s s
B. Order additional turkey breasts s s s
C. Deduct the cost from the food handler's pay s s s s s s s
D. Make sure the food handler understands safe cooling practices -
s s s s s s s s s
CORRECT ANSWER-
s s
D. Make sure the food handler understands safe cooling practices
s s s s s s s s s s
1.9 What is an important measure for preventing foodborne illness?
s s s s s s s s
,A. Using new equipment
s s
B. Measuring pathogens s
C. Preventing cross-contamination s
D. Serving locally grown, organic food - CORRECT ANSWER-
s s s s s s s
C. Preventing cross-contamination
s s s
1.10 What is one possible function of a government agency that is responsible for foo
s s s s s s s s s s s s s
d safety?
s
A. Ensuring a product's appeal s s s
B. Approving a construction project s s s
C. Monitoring an operation's revenue s s s
D. Protecting a product's brand name - CORRECT ANSWER-
s s s s s s s
B. Approving a construction project
s s s s s
2.1 What are the most common symptoms of a foodborne illness?
s s s s s s s s s
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
s s s s s s s
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
s s s s s s s
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
s s s s s s s
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness -
s s s s s s s s
CORRECT ANSWER-
s s
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
s s s s s s s s s
2.2 How does most contamination of food happen?
s s s s s s
A. Through contaminated water
s s
B. When contaminants are airborne
s s s
C. When people cause the contamination
s s s s
D. Through the use of contaminated animal products - CORRECT ANSWER-
s s s s s s s s s
C. When people cause the contamination
s s s s s s
2.3 What is the most important way to prevent a foodborne illness from bacteria?
s s s s s s s s s s s s
A. Control time and temperature
s s s
B. Prevent cross-contamination
s
C. Practice good personal hygiene
s s s
D. Practice good cleaning and sanitizing - CORRECT ANSWER-
s s s s s s s
A. Control time and temperature
s s s s s
, 2.4 What is the most important way to prevent a foodborne illness from viruses?
s s s s s s s s s s s s
A. Control time and temperature s s s
B. Prevent cross-contamination s
C. Practice good personal hygiene s s s
D. Practice good cleaning and sanitizing - CORRECT ANSWER-
s s s s s s s
C. Practice good personal hygiene
s s s s s
2.5 Parasites are commonly linked with what type of food? s s s s s s s s
A. Rice
B. Poultry
C. Seafood
D. Canned food - CORRECT ANSWER- C. Seafood s s s s s s
2.6 A guest had a reversal of hot and cold sensations after eating seafood. What mo
s s s s s s s s s s s s s s
st likely caused the illness?
s s s s
A. Parasites
B. Allergic reaction s
C. Biological toxins s
D. Chemical contamination - CORRECT ANSWER- C. Biological toxinss s s s s s s
2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep table. To pre
s s s s s s s s s s s s s s s s
vent chemical contamination, what should be done differently?
s s s s s s s
A. Store the sanitizer bottle away from the prep area
s s s s s s s s
B. Store the sanitizer bottle on the floor between uses
s s s s s s s s
C. Store the sanitizer bottle on the work surface of the prep table
s s s s s s s s s s s
D. Store the sanitizer bottle with food supplies below the prep table -
s s s s s s s s s s s
CORRECT ANSWER- A. Store the sanitizer bottle away from the prep table
s s s s s s s s s s s s
2.8 To prevent the deliberate contamination of food, a manager should know who is i
s s s s s s s s s s s s s
n the facility, monitor the security of the products, keep information related to food s
s s s s s s s s s s s s s s
ecurity on file, ad know s s s s
A. when to register with the EPA s s s s s
B. how to fill out an incident report
s s s s s s
C. where to find Safety Data Sheets in the operation
s s s s s s s s
ERSIONS EACH WITH 100 QS AND ANS ) 2022-2024 s s s s s s s s
/SERVSAFE MANAGER EXAM 2022- s s s
2024| COMPLETE STUDY GUIDE GRADED A s s s s s
VERSION 1 s
1.1 What is a foodborne-illness outbreak?
s s s s
A. When two or more food handlers contaminate multiple food items
s s s s s s s s s
B. When an operation serves contaminated food to two or more people
s s s s s s s s s s
C. When two or more people report the same illness from eating the same food
s s s s s s s s s s s s s
D. When the CDC receives information on two or more people with the same illn
s s s s s s s s s s s s s
ess - CORRECT ANSWER-
s s s
C. When two or more people report the same illness from eating the same food
s s s s s s s s s s s s s s s
1.2 Which is a ready to eat food? s s s s s s
A. Uncooked rice s
B. Raw deboned chicken
s s
C. Sea salt s
D. Unwashed green beans - CORRECT ANSWER- C. Sea salt s s s s s s s s
1.3 Why are preschool-age children at a higher risk for foodborne illness?
s s s s s s s s s s
A. They have not built up strong immune systems
s s s s s s s
B. They are more likely to spend time in a hospital
s s s s s s s s s
C. They are more likely to suffer allergic reactions
s s s s s s s
D. Their appetites have increased since birth - CORRECT ANSWER-
s s s s s s s s
A. They have not built up strong immune systems
s s s s s s s s s
1.4 Which is a TCS food? s s s s
A. Bread
B. Flour
C. Sprouts
,D. Strawberries - CORRECT ANSWER- C. Sprouts s s s s s
1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook foo
s s s s s s s s s s s s s s s
d adequately, holding food at incorrect temperatures, using contaminated equipment,
s s s s s s s s s s
practicing poor personal hygiene, and s s s s
A. reheating leftover food s s
B. serving ready-to-eat food s s
C. using single-use, disposable gloves
s s s
D. purchasing food from unsafe sources - CORRECT ANSWER- s s s s s s s
D. purchasing food from unsafe sources
s s s s s s
1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk
s s s s s s s s s s s s s s s s s s
that could cause a foodborne illness?
s s s s s
A. Cross-contamination
B. Poor personal hygiene s s
C. Time-termperature abuse s
D. Poor cleaning and sanitizing - CORRECT ANSWER- C. Time-
s s s s s s s s
temperature abuse s
1.7 What is TCS food? s s s
A. Food requiring thermometer checks for security
s s s s s s
B. Food requiring trustworthy conditions for service
s s s s s s
C. Food requiring training commitments for standards
s s s s s s
D. Food requiring time and temperature control for safety - CORRECT ANSWER-
s s s s s s s s s s s
D. Food requiring time and temperature control for safety
s s s s s s s s
1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature ove
s s s s s s s s s s s s s s s
rnight. In addition to throwing away the turkey, what is an appropriate corrective acti
s s s s s s s s s s s s s
on?
A. Complete an incident report s s s
B. Order additional turkey breasts s s s
C. Deduct the cost from the food handler's pay s s s s s s s
D. Make sure the food handler understands safe cooling practices -
s s s s s s s s s
CORRECT ANSWER-
s s
D. Make sure the food handler understands safe cooling practices
s s s s s s s s s s
1.9 What is an important measure for preventing foodborne illness?
s s s s s s s s
,A. Using new equipment
s s
B. Measuring pathogens s
C. Preventing cross-contamination s
D. Serving locally grown, organic food - CORRECT ANSWER-
s s s s s s s
C. Preventing cross-contamination
s s s
1.10 What is one possible function of a government agency that is responsible for foo
s s s s s s s s s s s s s
d safety?
s
A. Ensuring a product's appeal s s s
B. Approving a construction project s s s
C. Monitoring an operation's revenue s s s
D. Protecting a product's brand name - CORRECT ANSWER-
s s s s s s s
B. Approving a construction project
s s s s s
2.1 What are the most common symptoms of a foodborne illness?
s s s s s s s s s
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
s s s s s s s
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
s s s s s s s
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
s s s s s s s
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness -
s s s s s s s s
CORRECT ANSWER-
s s
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
s s s s s s s s s
2.2 How does most contamination of food happen?
s s s s s s
A. Through contaminated water
s s
B. When contaminants are airborne
s s s
C. When people cause the contamination
s s s s
D. Through the use of contaminated animal products - CORRECT ANSWER-
s s s s s s s s s
C. When people cause the contamination
s s s s s s
2.3 What is the most important way to prevent a foodborne illness from bacteria?
s s s s s s s s s s s s
A. Control time and temperature
s s s
B. Prevent cross-contamination
s
C. Practice good personal hygiene
s s s
D. Practice good cleaning and sanitizing - CORRECT ANSWER-
s s s s s s s
A. Control time and temperature
s s s s s
, 2.4 What is the most important way to prevent a foodborne illness from viruses?
s s s s s s s s s s s s
A. Control time and temperature s s s
B. Prevent cross-contamination s
C. Practice good personal hygiene s s s
D. Practice good cleaning and sanitizing - CORRECT ANSWER-
s s s s s s s
C. Practice good personal hygiene
s s s s s
2.5 Parasites are commonly linked with what type of food? s s s s s s s s
A. Rice
B. Poultry
C. Seafood
D. Canned food - CORRECT ANSWER- C. Seafood s s s s s s
2.6 A guest had a reversal of hot and cold sensations after eating seafood. What mo
s s s s s s s s s s s s s s
st likely caused the illness?
s s s s
A. Parasites
B. Allergic reaction s
C. Biological toxins s
D. Chemical contamination - CORRECT ANSWER- C. Biological toxinss s s s s s s
2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep table. To pre
s s s s s s s s s s s s s s s s
vent chemical contamination, what should be done differently?
s s s s s s s
A. Store the sanitizer bottle away from the prep area
s s s s s s s s
B. Store the sanitizer bottle on the floor between uses
s s s s s s s s
C. Store the sanitizer bottle on the work surface of the prep table
s s s s s s s s s s s
D. Store the sanitizer bottle with food supplies below the prep table -
s s s s s s s s s s s
CORRECT ANSWER- A. Store the sanitizer bottle away from the prep table
s s s s s s s s s s s s
2.8 To prevent the deliberate contamination of food, a manager should know who is i
s s s s s s s s s s s s s
n the facility, monitor the security of the products, keep information related to food s
s s s s s s s s s s s s s s
ecurity on file, ad know s s s s
A. when to register with the EPA s s s s s
B. how to fill out an incident report
s s s s s s
C. where to find Safety Data Sheets in the operation
s s s s s s s s
