Servsafe Food Manager Exam/ All Actual Exam Practice Qu
m m m m m m m m
estions with Correct Answers/ Updated 2024-2025
m m m m m
foodborne millnessm-mANSWERm-mamdisease mtransmittedmtompeople mbymfood
Anmillnessmismconsideredmanmoutbreakmwhen...m-mANSWERm-
m • m atleastm 2m people m have m the m same m symptoms m afterm eatingm the m same m food
• anminvestigationmismconductedmbymstate mandmlocalmregulatorymauthorities
• outbreakmismconfirmedmbymamlabratorymanalysis
Whatmismthe mfirstmchallenge moperationsmhave mwhenmit
comesmtomfoodmsafetymandmwhy?m- mANSWERm-
m • m Time m(pressuremtomwork mquicky mcanmmake mitmhardmtomtakemthemtime mtomfollow mfood msafety mpractices)
Whatmismthe msecondmchallengemoperationsmhavemwhenmitmcomesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Language mandmCulture m(Yourmstaf mf mmay mspeakmamdifferentmlanguagemthanmyoumdo. mThismcanmmake mitmdiffi
cultmtomcommunicate.mCulturalmdifferencesmcanmalsominfluence mhowmfoodmhandlersmviewmfoodmsafety.
Whatmismthe mthirdmchallenge moperationsmhave mwhenmit
comesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Literacy m andmEducation m(Staffmoftenmhavemdifferentmlevelsmofm education. mThism makesmitm more mchallengin
gmtomteachmthemmfoodmsafety.
Whatmismthe mfourthmchallenge moperationsmhavemwhenmitmcomesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Pathogens m(Illness-
causingmmicroorganismsmare mmore mfrequentlymfoundmonmtypesmof mfoodmthatmoncemweremconsideredmsafe
.)
Whatmismthe mfifthmchallengemoperationsmhave mwhenmitmcomesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Unapprovedmsuppliers m(mFoodmthatmismrecievedmfrommsuppliers mthatmaremnotmpracticingm foodmsafetym can
m cause m am foodborne-illness m outbreak.)
pg.m
1
,Whatmismthe msixthmchallenge moperationsmhave mwhenmitmcomesmtomfoodmsafety?m-mANSWERm-mHigh-
riskmcustomersm(the mnumbermofmcustomersmatmhighmriskmformgettingmamfoodbornemillnessmismincreasing.mAnm
example mofmthismismthe mgrowingmelderlympopulation.)
Whatmismthe mseventhmchallenge moperationsmhave mwhenmitmcomesmtomfoodmsafety?m-mANSWERm-
m Staff m turnoverm (trainingm new m staff m leaves m lessm time m form food m safety m training)
Whatmismthe mcostmofmfoodborne millnesses?m-mANSWERm-
m One m outbreak m canm costm anm operation m thousands m of m dollars, m andm itm canm resultm inm closure.
Whatmare mthemcostsmofmfoodborne millnessesmtomanmoperation?m-mANSWERm-m•lossmofmcustomersmandmsales
•lossmofmreputation
•negative mmediamexposure
•loweredm staff m morale
•lawsuitsmandmlegalmfees
•staf mfmmissingmwork
•increasedminsurance mpremiums
•staff m retraining
Whatmare mthe mcostmof mfoodborne millnessesmtomthe mvictim?m-mANSWERm-m•lostmwork
•medicalmcostsmandmlong-termmdisablity
•death
Whatmismunsafe mfoodmusuallymthe mresultmof?m-mANSWERm-
mcontamination m (the m presence m of m harmfulm substances m inm food)
whatmismamwaymtompreventmfoodborne millnesses?m-mANSWERm-
m recognize mthemcontaminants mthatmcanmmakemfoodmunsafem (pathogens,m chemicals, mphysicalm objects, m an
dmcertainmunsafe mpracticesminmyourmoperation)
Howmmanymcategoriesmare mcontaminantsmdividedminto?m-mANSWERm-m3
pg.m
2
,Whatmismthe mfirstmcategorymofmcontaminantsm-mANSWERm-
m Biologicalm (Pathogens mare mthemgreatestm threatmtomfoodmsafety. mThey minclude mcertainm viruses,m parasites,
m fungi, m andmbacteria. m Somem plants, mmushrooms, mandmseafood mthatmcarry mharmfulmtoxinsm(poisons) m are m
alsomincludedmimmthismgroup.) mThismcategorymismresponsible mformmostmfoodborne millnesses.
Whatmismthe msecondmcategorymofmcontaminants?m-mANSWERm-
m Chemicalm (Foodservice m chemicals m canm contaminatemfoodmif mthey mare musedmincorrectly. mChemicalmconta
minatesmmayminclude mcleaners,msanitizers,mandmpolishes.)
Whatmismthe mthirdmcategorymofmcontaminants?m-mANSWERm-
m Physicalm (Foreign mobjectsmsuchmasmmetalm shavings,mstaples, mandmbandagesmcanmgetmintomthemfood.mSomc
anmglass,mdirt,mandmevenmbagmties.mNaturallymoccuringmobjects,msuchmasmfishmbonesminmfillets,mare manothe
rmexample.)
Whatmare mthe mfive mmostmcommommfood-
handlingmmistakes,mormriskmfactors,mthatmcanmcause mamfoodborne millness?m-mANSWERm-
m •Purchasingm food m fromm unsafe m sources
•Failingmtomcookmfoodmcorrectly
•Holdingmfoodmatmincorrectmtemperatures
•Usingmcontaminatedmequipment
•Practicingmpoormpersonalmhygiene
Whatmismthe mfirstmofmthe mfourmmainmfactorsmthatm4mof mthe m5mriskmfactorsmormmistakesmare mrelatedmto?m-
m ANSWER
-mTime-temperature mabuse m(Foodmhasmbeenmtime-temperature mabusedmwhenmitmhasmstayedmtoomlongmat
temperaturesmthatmare mgoodmformthemgrowthmofmpathogensmwhichmcanmresultminmfoodborne millnesses.mThisman
m happen m inm many m waysm suchm as:
• foodmismnotmheldmormstoredmatmthe mcorrectmtemperatures
• foodmismnotmcookedmormreheatedmenoughmtomkillmpathogens
•foodmismnotmcooledmcorrectly)
Whatmismthe msecondmofmthemfourmmainmfactorsmthatm4mofmthem5mriskmfactorsmormmistakesmaremrelatedmto?m
-mANSWERm-mCross-
Contaminationm( mThismismwhenmpathogensmcanmbe mtransferredmfrommonemsurface mtomanother.mItmcanmca
use mamfoodborne millnessminmmanymwaysmsuchmas:
• contaminatedmingredientsmare maddedmtomfoodmthatmrecievesmnomfurthermcooking
pg.m
3
, •Ready-to-eatmfoodmtouchesmcontaminatedmsurfaces
pg.m
4
m m m m m m m m
estions with Correct Answers/ Updated 2024-2025
m m m m m
foodborne millnessm-mANSWERm-mamdisease mtransmittedmtompeople mbymfood
Anmillnessmismconsideredmanmoutbreakmwhen...m-mANSWERm-
m • m atleastm 2m people m have m the m same m symptoms m afterm eatingm the m same m food
• anminvestigationmismconductedmbymstate mandmlocalmregulatorymauthorities
• outbreakmismconfirmedmbymamlabratorymanalysis
Whatmismthe mfirstmchallenge moperationsmhave mwhenmit
comesmtomfoodmsafetymandmwhy?m- mANSWERm-
m • m Time m(pressuremtomwork mquicky mcanmmake mitmhardmtomtakemthemtime mtomfollow mfood msafety mpractices)
Whatmismthe msecondmchallengemoperationsmhavemwhenmitmcomesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Language mandmCulture m(Yourmstaf mf mmay mspeakmamdifferentmlanguagemthanmyoumdo. mThismcanmmake mitmdiffi
cultmtomcommunicate.mCulturalmdifferencesmcanmalsominfluence mhowmfoodmhandlersmviewmfoodmsafety.
Whatmismthe mthirdmchallenge moperationsmhave mwhenmit
comesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Literacy m andmEducation m(Staffmoftenmhavemdifferentmlevelsmofm education. mThism makesmitm more mchallengin
gmtomteachmthemmfoodmsafety.
Whatmismthe mfourthmchallenge moperationsmhavemwhenmitmcomesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Pathogens m(Illness-
causingmmicroorganismsmare mmore mfrequentlymfoundmonmtypesmof mfoodmthatmoncemweremconsideredmsafe
.)
Whatmismthe mfifthmchallengemoperationsmhave mwhenmitmcomesmtomfoodmsafetymandmwhy?m-mANSWERm-
m Unapprovedmsuppliers m(mFoodmthatmismrecievedmfrommsuppliers mthatmaremnotmpracticingm foodmsafetym can
m cause m am foodborne-illness m outbreak.)
pg.m
1
,Whatmismthe msixthmchallenge moperationsmhave mwhenmitmcomesmtomfoodmsafety?m-mANSWERm-mHigh-
riskmcustomersm(the mnumbermofmcustomersmatmhighmriskmformgettingmamfoodbornemillnessmismincreasing.mAnm
example mofmthismismthe mgrowingmelderlympopulation.)
Whatmismthe mseventhmchallenge moperationsmhave mwhenmitmcomesmtomfoodmsafety?m-mANSWERm-
m Staff m turnoverm (trainingm new m staff m leaves m lessm time m form food m safety m training)
Whatmismthe mcostmofmfoodborne millnesses?m-mANSWERm-
m One m outbreak m canm costm anm operation m thousands m of m dollars, m andm itm canm resultm inm closure.
Whatmare mthemcostsmofmfoodborne millnessesmtomanmoperation?m-mANSWERm-m•lossmofmcustomersmandmsales
•lossmofmreputation
•negative mmediamexposure
•loweredm staff m morale
•lawsuitsmandmlegalmfees
•staf mfmmissingmwork
•increasedminsurance mpremiums
•staff m retraining
Whatmare mthe mcostmof mfoodborne millnessesmtomthe mvictim?m-mANSWERm-m•lostmwork
•medicalmcostsmandmlong-termmdisablity
•death
Whatmismunsafe mfoodmusuallymthe mresultmof?m-mANSWERm-
mcontamination m (the m presence m of m harmfulm substances m inm food)
whatmismamwaymtompreventmfoodborne millnesses?m-mANSWERm-
m recognize mthemcontaminants mthatmcanmmakemfoodmunsafem (pathogens,m chemicals, mphysicalm objects, m an
dmcertainmunsafe mpracticesminmyourmoperation)
Howmmanymcategoriesmare mcontaminantsmdividedminto?m-mANSWERm-m3
pg.m
2
,Whatmismthe mfirstmcategorymofmcontaminantsm-mANSWERm-
m Biologicalm (Pathogens mare mthemgreatestm threatmtomfoodmsafety. mThey minclude mcertainm viruses,m parasites,
m fungi, m andmbacteria. m Somem plants, mmushrooms, mandmseafood mthatmcarry mharmfulmtoxinsm(poisons) m are m
alsomincludedmimmthismgroup.) mThismcategorymismresponsible mformmostmfoodborne millnesses.
Whatmismthe msecondmcategorymofmcontaminants?m-mANSWERm-
m Chemicalm (Foodservice m chemicals m canm contaminatemfoodmif mthey mare musedmincorrectly. mChemicalmconta
minatesmmayminclude mcleaners,msanitizers,mandmpolishes.)
Whatmismthe mthirdmcategorymofmcontaminants?m-mANSWERm-
m Physicalm (Foreign mobjectsmsuchmasmmetalm shavings,mstaples, mandmbandagesmcanmgetmintomthemfood.mSomc
anmglass,mdirt,mandmevenmbagmties.mNaturallymoccuringmobjects,msuchmasmfishmbonesminmfillets,mare manothe
rmexample.)
Whatmare mthe mfive mmostmcommommfood-
handlingmmistakes,mormriskmfactors,mthatmcanmcause mamfoodborne millness?m-mANSWERm-
m •Purchasingm food m fromm unsafe m sources
•Failingmtomcookmfoodmcorrectly
•Holdingmfoodmatmincorrectmtemperatures
•Usingmcontaminatedmequipment
•Practicingmpoormpersonalmhygiene
Whatmismthe mfirstmofmthe mfourmmainmfactorsmthatm4mof mthe m5mriskmfactorsmormmistakesmare mrelatedmto?m-
m ANSWER
-mTime-temperature mabuse m(Foodmhasmbeenmtime-temperature mabusedmwhenmitmhasmstayedmtoomlongmat
temperaturesmthatmare mgoodmformthemgrowthmofmpathogensmwhichmcanmresultminmfoodborne millnesses.mThisman
m happen m inm many m waysm suchm as:
• foodmismnotmheldmormstoredmatmthe mcorrectmtemperatures
• foodmismnotmcookedmormreheatedmenoughmtomkillmpathogens
•foodmismnotmcooledmcorrectly)
Whatmismthe msecondmofmthemfourmmainmfactorsmthatm4mofmthem5mriskmfactorsmormmistakesmaremrelatedmto?m
-mANSWERm-mCross-
Contaminationm( mThismismwhenmpathogensmcanmbe mtransferredmfrommonemsurface mtomanother.mItmcanmca
use mamfoodborne millnessminmmanymwaysmsuchmas:
• contaminatedmingredientsmare maddedmtomfoodmthatmrecievesmnomfurthermcooking
pg.m
3
, •Ready-to-eatmfoodmtouchesmcontaminatedmsurfaces
pg.m
4
