2025 Servsafe Food Manager All Exam
Questions and Correct Answers
1.1 What is a foodborne- C. When two or more people report the same illness
illness outbreak? from eating the same food
A. When two or more food
handlers contaminate
multiple food items
B. When an operation
serves contaminated food
to two or more people
C. When two or more
people report the same
illness from eating the
same food
D. When the CDC receives
information on two or
more people with the
same illness
1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
,1.3 Why are preschool-age A. They have not built up strong immune systems
children at a higher risk for
foodborne illness?
A. They have not built up
strong immune systems
B. They are more likely to
spend time in a hospital
C. They are more likely to
suffer allergic reactions
D. Their appetites have
increased since birth
1.4 Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
,1.5 The 5 common risk D. purchasing food from unsafe sources
factors that can lead to
foodborne illness are
failing to cook food
adequately, holding food
at incorrect temperatures,
using contaminated
equipment, practicing
poor personal hygiene,
and
A. reheating leftover food
B. serving ready-to-eat
food
C. using single-use,
disposable gloves
D. purchasing food from
unsafe sources
1.6 Raw chicken breasts C. Time-temperature abuse
are left out at room temp
on a prep table. What is
the main risk that could
cause a foodborne
illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature
abuse
D. Poor cleaning and
sanitizing
, 1.7 What is TCS food? D. Food requiring time and temperature control for
safety
A. Food requiring
thermometer checks for
security
B. Food requiring
trustworthy conditions for
service
C. Food requiring training
commitments for
standards
D. Food requiring time and
temperature control for
safety
1.8 A food handler left a D. Make sure the food handler understands safe
pan of roasted turkey cooling practices
breasts to cool at room
temperature overnight. In
addition to throwing away
the turkey, what is an
appropriate corrective
action?
A. Complete an incident
report
B. Order additional turkey
breasts
C. Deduct the cost from
the food handler's pay
D. Make sure the food
handler understands safe
cooling practices
Questions and Correct Answers
1.1 What is a foodborne- C. When two or more people report the same illness
illness outbreak? from eating the same food
A. When two or more food
handlers contaminate
multiple food items
B. When an operation
serves contaminated food
to two or more people
C. When two or more
people report the same
illness from eating the
same food
D. When the CDC receives
information on two or
more people with the
same illness
1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
,1.3 Why are preschool-age A. They have not built up strong immune systems
children at a higher risk for
foodborne illness?
A. They have not built up
strong immune systems
B. They are more likely to
spend time in a hospital
C. They are more likely to
suffer allergic reactions
D. Their appetites have
increased since birth
1.4 Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
,1.5 The 5 common risk D. purchasing food from unsafe sources
factors that can lead to
foodborne illness are
failing to cook food
adequately, holding food
at incorrect temperatures,
using contaminated
equipment, practicing
poor personal hygiene,
and
A. reheating leftover food
B. serving ready-to-eat
food
C. using single-use,
disposable gloves
D. purchasing food from
unsafe sources
1.6 Raw chicken breasts C. Time-temperature abuse
are left out at room temp
on a prep table. What is
the main risk that could
cause a foodborne
illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature
abuse
D. Poor cleaning and
sanitizing
, 1.7 What is TCS food? D. Food requiring time and temperature control for
safety
A. Food requiring
thermometer checks for
security
B. Food requiring
trustworthy conditions for
service
C. Food requiring training
commitments for
standards
D. Food requiring time and
temperature control for
safety
1.8 A food handler left a D. Make sure the food handler understands safe
pan of roasted turkey cooling practices
breasts to cool at room
temperature overnight. In
addition to throwing away
the turkey, what is an
appropriate corrective
action?
A. Complete an incident
report
B. Order additional turkey
breasts
C. Deduct the cost from
the food handler's pay
D. Make sure the food
handler understands safe
cooling practices
