SERVSAFE MANAGER EXAM LATEST VERSION WITH QUESTIOS AND
ANSWERS 2025 (SERVSAFE MANAGER EXAM STUDY GUIDE)
1 Which food item has been associated with Salmonella Typhi?
A Beverages
B Produce
C Shellfish from contaminated waterD
Undercooked ground beef
2 What symptom requires a food handler to be excluded from the operation?
A Sore throatB
Jaundice
C Coughing
D Stomach cramps
3 Which is an example of physical contamination?
A Sneezing on food
B Touching dirty food-contact surfacesC
Bones in fish
D Cooking tomato sauce in a copper pan
4 What practice is useful for preventing Norovirus from causing foodborne illness?
A Cooking food to minimum internal temperature B
Excluding staff with vomiting from the operationC
Cooling food rapidly
D Encouraging staff to get flu shots
5 What condition promotes the growth of bacteria?
A High acidity
B Low levels of moisture
C Food held between 70˚F and 125˚F (21˚C and 52˚C)D
Food with a pH that is highly alkaline
6 Parasites are commonly associated with what food?
A Mushrooms
B Wild game
C Whole wheat D
Dairy products
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7 What practice should be used to prevent seafood toxins from causing a foodborne illness?
A Cooking food to correct internal temperatures B
Handwashing throughout the day
OC Purchasing food from approved, reputable suppliersD
Microwaving fish to be served raw for 15 seconds
8 How should chemicals be stored?
A Above food
0BIn food
Away from prep areasC
storage areas D
With kitchenware
9 What does the L stand for in the FDA’s ALERT tool?
A Listen
assure
B Leave
C Limit
D Look
Report Threat
!0 What practice can help prevent allergic reactions?
A Cooking different food types in the same oilB
Telling customers how an item is prepared
C Using parchment paper when baking cookiesD
Providing home delivery service
!1 What symptom can indicate a customer is having an allergic reaction?
A Wheezing or shortness of breath B
Left arm pain
C Appetite loss
D Coughing blood
!2Where should a food handler wash his or her hands after prepping food?
A Three-compartment sinkB
Utility sink
C Designated sink for handwashingD
Food prep sink
!3When should a food handler with a sore throat and fever be excluded from the operation?
A When the customers served are primarily a high-risk populationB When
the food handler’s fever is over 100˚F (38˚C)
C After the food handler has a sore throat that has lasted for more than 5 daysD Before
the regulatory authority is notified
ANSWERS 2025 (SERVSAFE MANAGER EXAM STUDY GUIDE)
1 Which food item has been associated with Salmonella Typhi?
A Beverages
B Produce
C Shellfish from contaminated waterD
Undercooked ground beef
2 What symptom requires a food handler to be excluded from the operation?
A Sore throatB
Jaundice
C Coughing
D Stomach cramps
3 Which is an example of physical contamination?
A Sneezing on food
B Touching dirty food-contact surfacesC
Bones in fish
D Cooking tomato sauce in a copper pan
4 What practice is useful for preventing Norovirus from causing foodborne illness?
A Cooking food to minimum internal temperature B
Excluding staff with vomiting from the operationC
Cooling food rapidly
D Encouraging staff to get flu shots
5 What condition promotes the growth of bacteria?
A High acidity
B Low levels of moisture
C Food held between 70˚F and 125˚F (21˚C and 52˚C)D
Food with a pH that is highly alkaline
6 Parasites are commonly associated with what food?
A Mushrooms
B Wild game
C Whole wheat D
Dairy products
1|Page
, 2
7 What practice should be used to prevent seafood toxins from causing a foodborne illness?
A Cooking food to correct internal temperatures B
Handwashing throughout the day
OC Purchasing food from approved, reputable suppliersD
Microwaving fish to be served raw for 15 seconds
8 How should chemicals be stored?
A Above food
0BIn food
Away from prep areasC
storage areas D
With kitchenware
9 What does the L stand for in the FDA’s ALERT tool?
A Listen
assure
B Leave
C Limit
D Look
Report Threat
!0 What practice can help prevent allergic reactions?
A Cooking different food types in the same oilB
Telling customers how an item is prepared
C Using parchment paper when baking cookiesD
Providing home delivery service
!1 What symptom can indicate a customer is having an allergic reaction?
A Wheezing or shortness of breath B
Left arm pain
C Appetite loss
D Coughing blood
!2Where should a food handler wash his or her hands after prepping food?
A Three-compartment sinkB
Utility sink
C Designated sink for handwashingD
Food prep sink
!3When should a food handler with a sore throat and fever be excluded from the operation?
A When the customers served are primarily a high-risk populationB When
the food handler’s fever is over 100˚F (38˚C)
C After the food handler has a sore throat that has lasted for more than 5 daysD Before
the regulatory authority is notified
