SERVSAFE FOOD MANAGER EXAM
2025/2026 QUESTIONS AND ANSWERS
100% PASS
FATTOM - ANS food, acidity, time, temp, oxygen, moisture; conditions that should be
controlled for safety
foodborne illness - ANS disease transmitted by food to people becomes outbreak when 2 or
more people have same symptoms after eating the same food
foodborne illness outbreak costs - ANS loss of sales, neg media, lawsuits, increase in
insurance, staff returning, loss of reputation, lowered staff morale, staff missing work
five most common food handling mistakes - ANS Purchasing from an unsafe source, Failing
to cook food correctly, Holding food at correct temp, Using contaminated equipment, & Poor
personal hygiene
cross contamination - ANS transfer of pathogens from one surface to another; Ex: Raw meat
to produce
TCS vs ready to eat food - ANS TCS food- requires time & temp control for safety vs Ready to
eat food- no prep required but gloves or tongs must be used
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
, FDA - ANS regulates all food except meat, poultry & eggs; transport across state lines; Issues
food code
USDA - ANS inspects meat, poultry, & eggs transported across state lines
types of contamination - ANS biological, chemical & physical
biological contamination - ANS harmful microorganisms make people sick such as pathogens:
viruses, toxins, in plants/animals, most foodborne illness; Big 6
Shigella spp - ANS infected feces, wash hands, control flies/water, potatoes
Samonella typh - ANS poultry & eggs; cook food thoroughly, beverages, wash hands
Nonthypoidal samonella (NTS) - ANS human feces, farm animals, cook food thoroughly, eggs,
poultry, meat, cantaloupe
Shiga-toxin producing Ecoli - ANS intestines of cattle (ground bf) & produce; vomit/diarrhea
= no work, cross contact
Hepatitis A - ANS human feces, no symptoms for weeks (no work), ready to eat food;
jaundice, shellfish, wash hands & use gloves, contaminated water
norovirus - ANS very contagious (no work), ready to eat food (wear gloves), wash hands &
use gloves, airborne vomit particles, raw oysters
parasite - ANS host, avoid cross contamination
Giardia- feces, water, produce, tingling
Cryptosporidum- waterborne, produce
Anisakasis- raw fish, cod, herring, pacific saukon
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
2025/2026 QUESTIONS AND ANSWERS
100% PASS
FATTOM - ANS food, acidity, time, temp, oxygen, moisture; conditions that should be
controlled for safety
foodborne illness - ANS disease transmitted by food to people becomes outbreak when 2 or
more people have same symptoms after eating the same food
foodborne illness outbreak costs - ANS loss of sales, neg media, lawsuits, increase in
insurance, staff returning, loss of reputation, lowered staff morale, staff missing work
five most common food handling mistakes - ANS Purchasing from an unsafe source, Failing
to cook food correctly, Holding food at correct temp, Using contaminated equipment, & Poor
personal hygiene
cross contamination - ANS transfer of pathogens from one surface to another; Ex: Raw meat
to produce
TCS vs ready to eat food - ANS TCS food- requires time & temp control for safety vs Ready to
eat food- no prep required but gloves or tongs must be used
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
, FDA - ANS regulates all food except meat, poultry & eggs; transport across state lines; Issues
food code
USDA - ANS inspects meat, poultry, & eggs transported across state lines
types of contamination - ANS biological, chemical & physical
biological contamination - ANS harmful microorganisms make people sick such as pathogens:
viruses, toxins, in plants/animals, most foodborne illness; Big 6
Shigella spp - ANS infected feces, wash hands, control flies/water, potatoes
Samonella typh - ANS poultry & eggs; cook food thoroughly, beverages, wash hands
Nonthypoidal samonella (NTS) - ANS human feces, farm animals, cook food thoroughly, eggs,
poultry, meat, cantaloupe
Shiga-toxin producing Ecoli - ANS intestines of cattle (ground bf) & produce; vomit/diarrhea
= no work, cross contact
Hepatitis A - ANS human feces, no symptoms for weeks (no work), ready to eat food;
jaundice, shellfish, wash hands & use gloves, contaminated water
norovirus - ANS very contagious (no work), ready to eat food (wear gloves), wash hands &
use gloves, airborne vomit particles, raw oysters
parasite - ANS host, avoid cross contamination
Giardia- feces, water, produce, tingling
Cryptosporidum- waterborne, produce
Anisakasis- raw fish, cod, herring, pacific saukon
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
