Servsafe Manager Test Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which foodborne illness is caused by toxins produced in improperly stored cooked rice?
A. Salmonella
B. Norovirus
✔✔C. Bacillus cereus
D. Listeria
Which practice is most important for preventing cross-contamination in a salad bar?
A. Using wooden cutting boards
B. Wiping hands on apron
✔✔C. Using separate utensils for each food item
D. Storing food at room temperature
Which food item is most likely to be contaminated with Clostridium perfringens?
A. Fresh fruit
B. Raw eggs
1
,✔✔C. Large batches of cooked meat left out too long
D. Dry cereal
Which of the following is a ready-to-eat food that requires proper handling?
A. Raw chicken
✔✔B. Sliced melon
C. Dry pasta
D. Flour
Which is the best way to prevent foodborne illness from a food handler who is sick?
A. Encourage them to work faster
✔✔B. Exclude them from working with food
C. Have them wear gloves only
D. Have them work in the storage room
Which pathogen can survive in refrigerated conditions and infect high-risk populations?
A. Norovirus
✔✔B. Listeria monocytogenes
2
, C. Hepatitis A
D. Clostridium botulinum
Which hazard is controlled by cooking food to the proper internal temperature?
A. Physical
B. Chemical
✔✔C. Biological
D. Cross-contact
Which food is most commonly associated with Salmonella?
A. Fresh lettuce
✔✔B. Raw eggs
C. Cooked rice
D. Bread
Which practice helps prevent chemical contamination in a kitchen?
A. Storing cleaning chemicals in the food prep area
✔✔B. Storing chemicals away from food and food-contact surfaces
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
Which foodborne illness is caused by toxins produced in improperly stored cooked rice?
A. Salmonella
B. Norovirus
✔✔C. Bacillus cereus
D. Listeria
Which practice is most important for preventing cross-contamination in a salad bar?
A. Using wooden cutting boards
B. Wiping hands on apron
✔✔C. Using separate utensils for each food item
D. Storing food at room temperature
Which food item is most likely to be contaminated with Clostridium perfringens?
A. Fresh fruit
B. Raw eggs
1
,✔✔C. Large batches of cooked meat left out too long
D. Dry cereal
Which of the following is a ready-to-eat food that requires proper handling?
A. Raw chicken
✔✔B. Sliced melon
C. Dry pasta
D. Flour
Which is the best way to prevent foodborne illness from a food handler who is sick?
A. Encourage them to work faster
✔✔B. Exclude them from working with food
C. Have them wear gloves only
D. Have them work in the storage room
Which pathogen can survive in refrigerated conditions and infect high-risk populations?
A. Norovirus
✔✔B. Listeria monocytogenes
2
, C. Hepatitis A
D. Clostridium botulinum
Which hazard is controlled by cooking food to the proper internal temperature?
A. Physical
B. Chemical
✔✔C. Biological
D. Cross-contact
Which food is most commonly associated with Salmonella?
A. Fresh lettuce
✔✔B. Raw eggs
C. Cooked rice
D. Bread
Which practice helps prevent chemical contamination in a kitchen?
A. Storing cleaning chemicals in the food prep area
✔✔B. Storing chemicals away from food and food-contact surfaces
3
