SERVSAFE MANAGER EXAM
QUESTIONS WITH CORRECT
ANSWERS 100% 2025
Which food item has been associated with Salmonella Typhi? - CORRECT ANSWERS-
Beverages
What symptom requires a food handler to be excluded from the operation? - CORRECT
ANSWERS-Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. - CORRECT ANSWERS-C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? -
CORRECT ANSWERS-Correct Handwashing
What condition promotes the growth of bacteria? - CORRECT ANSWERS-Food held
between 70°F and 125°F
Parasites are commonly associated with what food? - CORRECT ANSWERS-Wild
game
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - CORRECT ANSWERS-Purchasing food from approved, reputable suppliers
How should chemicals be stored? - CORRECT ANSWERS-Away from food prep areas
What does the L stand for in the FDA's ALERT tool? - CORRECT ANSWERS-Look
What symptom can indicate a customer is having an allergic reaction? - CORRECT
ANSWERS-Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? - CORRECT
ANSWERS-Designated sink for handwashing
, When should a food handler with a sore throat and fever be excluded from the
operation? - CORRECT ANSWERS-When the customers served are primarily a high-
risk population
A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - CORRECT ANSWERS-Go home
What should a food handler do to make gloves easier to put on? - CORRECT
ANSWERS-Select the correct size gloves
When can a food handler diagnosed with jaundice return to work? - CORRECT
ANSWERS-When approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - CORRECT ANSWERS-Jewelry
What is the purpose of hand antiseptic? - CORRECT ANSWERS-Lower the number of
pathogens on the skin
Single-use gloves are not required when ... - CORRECT ANSWERS-Washing produce
What should food handlers do after leaving and returning to the prep area? - CORRECT
ANSWERS-Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations? - CORRECT ANSWERS-Pausterized
What causes preschool-age children to be at risk for foodborne illness? - CORRECT
ANSWERS-Their immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? -
CORRECT ANSWERS-U.S Department of Agriculture (USDA)
What should a server do after clearing a table? - CORRECT ANSWERS-Wash hands
What strategy can prevent cross-contamination? - CORRECT ANSWERS-Buy food that
does not require prepping
What temperatures do infrared thermometers measure? - CORRECT ANSWERS-
Surface
QUESTIONS WITH CORRECT
ANSWERS 100% 2025
Which food item has been associated with Salmonella Typhi? - CORRECT ANSWERS-
Beverages
What symptom requires a food handler to be excluded from the operation? - CORRECT
ANSWERS-Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. - CORRECT ANSWERS-C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? -
CORRECT ANSWERS-Correct Handwashing
What condition promotes the growth of bacteria? - CORRECT ANSWERS-Food held
between 70°F and 125°F
Parasites are commonly associated with what food? - CORRECT ANSWERS-Wild
game
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - CORRECT ANSWERS-Purchasing food from approved, reputable suppliers
How should chemicals be stored? - CORRECT ANSWERS-Away from food prep areas
What does the L stand for in the FDA's ALERT tool? - CORRECT ANSWERS-Look
What symptom can indicate a customer is having an allergic reaction? - CORRECT
ANSWERS-Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? - CORRECT
ANSWERS-Designated sink for handwashing
, When should a food handler with a sore throat and fever be excluded from the
operation? - CORRECT ANSWERS-When the customers served are primarily a high-
risk population
A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? - CORRECT ANSWERS-Go home
What should a food handler do to make gloves easier to put on? - CORRECT
ANSWERS-Select the correct size gloves
When can a food handler diagnosed with jaundice return to work? - CORRECT
ANSWERS-When approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - CORRECT ANSWERS-Jewelry
What is the purpose of hand antiseptic? - CORRECT ANSWERS-Lower the number of
pathogens on the skin
Single-use gloves are not required when ... - CORRECT ANSWERS-Washing produce
What should food handlers do after leaving and returning to the prep area? - CORRECT
ANSWERS-Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations? - CORRECT ANSWERS-Pausterized
What causes preschool-age children to be at risk for foodborne illness? - CORRECT
ANSWERS-Their immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? -
CORRECT ANSWERS-U.S Department of Agriculture (USDA)
What should a server do after clearing a table? - CORRECT ANSWERS-Wash hands
What strategy can prevent cross-contamination? - CORRECT ANSWERS-Buy food that
does not require prepping
What temperatures do infrared thermometers measure? - CORRECT ANSWERS-
Surface
