1 |DPD aD gD e
SERVSAFE MANAGER ACTUAL EXAM / SERVSAFE D D D D D
MANAGER PRACTICE TEST PREP MOST RECENT
D D D D D D D
AND COMPLETE VERSION/ 450 MUTIPLE CHOICE
D D D D D D
QUESTIONS AND CORRECT ANSWERS/ BEST GRA D D D D D
DED A+ D
1.1 What is a foodborne-illness outbreak?
D D D D
A. When two or more food handlers contaminate multiple food items
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B. When an operation serves contaminated food to two or more people
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C. When two or more people report the same illness from eating the same food
D D D D D D D D D D D D D
D. When the CDC receives information on two or more people with the same
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illness - D
DANSWER: C. When two or more people report the same illness from eating
D D D D D D D D D D D D D
the same food
D D
1.2 Which is a ready to eat food?
D D D D D D
A. Uncooked rice D
B. Raw deboned chicken
D D
C. Sea salt
D
D. Unwashed green beans - ANSWER: C. Sea salt
D D D D D D D
1.3 Why are preschool-age children at a higher risk for foodborne illness?
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A. They have not built up strong immune systems
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B. They are more likely to spend time in a hospital
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C. They are more likely to suffer allergic reactions
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D. Their appetites have increased since birth -
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ANSWER: A. They have not built up strong immune systems
D D D D D D D D D D
1.4 Which is a TCS food? D D D D
A. Bread
B. Flour
C. Sprouts
D. Strawberries - ANSWER: C. Sprouts D D D D
1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook
D D D D D D D D D D D D D D
Dfood adequately, holding food at incorrect temperatures, using contaminated equi
D D D D D D D D D
pment, practicing poor personal hygiene, and
D D D D D
A. reheating leftover food D D
B. serving ready-to-eat food D D
C. using single-use, disposable gloves
D D D
D. purchasing food from unsafe sources - D D D D D
ANSWER: D. purchasing food from unsafe sources
D D D D D D D
1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main
D D D D D D D D D D D D D D D D
Drisk that could cause a foodborne illness?
D D D D D D
A. Cross-contamination
B. Poor personal hygiene
D D
C. Time-termperature abuse D
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D. Poor cleaning and sanitizing - ANSWER: C. Time-temperature abuse
D D D D D D D D
1.7 What is TCS food?
D D D
A. Food requiring thermometer checks for security
D D D D D
B. Food requiring trustworthy conditions for service
D D D D D
C. Food requiring training commitments for standards
D D D D D
D. Food requiring time and temperature control for safety -
D D D D D D D D
ANSWER: D. Food requiring time and temperature control for safety
D D D D D D D D D D
1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature
D D D D D D D D D D D D D D
Dovernight. In addition to throwing away the turkey, what is an appropriate correc
D D D D D D D D D D D D
tive action?
D
A. Complete an incident report
D D D
B. Order additional turkey breasts
D D D
C. Deduct the cost from the food handler's pay
D D D D D D D
D. Make sure the food handler understands safe cooling practices -
D D D D D D D D D
ANSWER: D. Make sure the food handler understands safe cooling practices
D D D D D D D D D D D
1.9 What is an important measure for preventing foodborne illness?
D D D D D D D D
A. Using new equipment
D D
B. Measuring pathogens D
C. Preventing cross-contaminationD
D. Serving locally grown, organic food - ANSWER: C. Preventing cross-
D D D D D D D D D
contamination
D
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1.10 What is one possible function of a government agency that is responsible for
D D D D D D D D D D D D
Dfood safety?
D
A. Ensuring a product's appeal
D D D
B. Approving a construction project
D D D
C. Monitoring an operation's revenue D D D
D. Protecting a product's brand name -
D D D D D
ANSWER: B. Approving a construction project
D D D D D D
2.1 What are the most common symptoms of a foodborne illness?
D D D D D D D D D
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
D D D D D D D
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
D D D D D D D
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D D D D D D D
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness -
D D D D D D D D
DANSWER: C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundic
D D D D D D D D D
e
2.2 How does most contamination of food happen?
D D D D D D
A. Through contaminated water
D D
B. When contaminants are airborne
D D D
C. When people cause the contamination
D D D D
D. Through the use of contaminated animal products -
D D D D D D D
ANSWER: C. When people cause the contamination
D D D D D D D
2.3 What is the most important way to prevent a foodborne illness from bacteria?
D D D D D D D D D D D D
SERVSAFE MANAGER ACTUAL EXAM / SERVSAFE D D D D D
MANAGER PRACTICE TEST PREP MOST RECENT
D D D D D D D
AND COMPLETE VERSION/ 450 MUTIPLE CHOICE
D D D D D D
QUESTIONS AND CORRECT ANSWERS/ BEST GRA D D D D D
DED A+ D
1.1 What is a foodborne-illness outbreak?
D D D D
A. When two or more food handlers contaminate multiple food items
D D D D D D D D D
B. When an operation serves contaminated food to two or more people
D D D D D D D D D D
C. When two or more people report the same illness from eating the same food
D D D D D D D D D D D D D
D. When the CDC receives information on two or more people with the same
D D D D D D D D D D D D D
illness - D
DANSWER: C. When two or more people report the same illness from eating
D D D D D D D D D D D D D
the same food
D D
1.2 Which is a ready to eat food?
D D D D D D
A. Uncooked rice D
B. Raw deboned chicken
D D
C. Sea salt
D
D. Unwashed green beans - ANSWER: C. Sea salt
D D D D D D D
1.3 Why are preschool-age children at a higher risk for foodborne illness?
D D D D D D D D D D
A. They have not built up strong immune systems
D D D D D D D
B. They are more likely to spend time in a hospital
D D D D D D D D D
,2 |DPD aD gD e
C. They are more likely to suffer allergic reactions
D D D D D D D
D. Their appetites have increased since birth -
D D D D D D
ANSWER: A. They have not built up strong immune systems
D D D D D D D D D D
1.4 Which is a TCS food? D D D D
A. Bread
B. Flour
C. Sprouts
D. Strawberries - ANSWER: C. Sprouts D D D D
1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook
D D D D D D D D D D D D D D
Dfood adequately, holding food at incorrect temperatures, using contaminated equi
D D D D D D D D D
pment, practicing poor personal hygiene, and
D D D D D
A. reheating leftover food D D
B. serving ready-to-eat food D D
C. using single-use, disposable gloves
D D D
D. purchasing food from unsafe sources - D D D D D
ANSWER: D. purchasing food from unsafe sources
D D D D D D D
1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main
D D D D D D D D D D D D D D D D
Drisk that could cause a foodborne illness?
D D D D D D
A. Cross-contamination
B. Poor personal hygiene
D D
C. Time-termperature abuse D
,3 |DPD aD gD e
D. Poor cleaning and sanitizing - ANSWER: C. Time-temperature abuse
D D D D D D D D
1.7 What is TCS food?
D D D
A. Food requiring thermometer checks for security
D D D D D
B. Food requiring trustworthy conditions for service
D D D D D
C. Food requiring training commitments for standards
D D D D D
D. Food requiring time and temperature control for safety -
D D D D D D D D
ANSWER: D. Food requiring time and temperature control for safety
D D D D D D D D D D
1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature
D D D D D D D D D D D D D D
Dovernight. In addition to throwing away the turkey, what is an appropriate correc
D D D D D D D D D D D D
tive action?
D
A. Complete an incident report
D D D
B. Order additional turkey breasts
D D D
C. Deduct the cost from the food handler's pay
D D D D D D D
D. Make sure the food handler understands safe cooling practices -
D D D D D D D D D
ANSWER: D. Make sure the food handler understands safe cooling practices
D D D D D D D D D D D
1.9 What is an important measure for preventing foodborne illness?
D D D D D D D D
A. Using new equipment
D D
B. Measuring pathogens D
C. Preventing cross-contaminationD
D. Serving locally grown, organic food - ANSWER: C. Preventing cross-
D D D D D D D D D
contamination
D
, 4 |DPD aD gD e
1.10 What is one possible function of a government agency that is responsible for
D D D D D D D D D D D D
Dfood safety?
D
A. Ensuring a product's appeal
D D D
B. Approving a construction project
D D D
C. Monitoring an operation's revenue D D D
D. Protecting a product's brand name -
D D D D D
ANSWER: B. Approving a construction project
D D D D D D
2.1 What are the most common symptoms of a foodborne illness?
D D D D D D D D D
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
D D D D D D D
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
D D D D D D D
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D D D D D D D
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness -
D D D D D D D D
DANSWER: C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundic
D D D D D D D D D
e
2.2 How does most contamination of food happen?
D D D D D D
A. Through contaminated water
D D
B. When contaminants are airborne
D D D
C. When people cause the contamination
D D D D
D. Through the use of contaminated animal products -
D D D D D D D
ANSWER: C. When people cause the contamination
D D D D D D D
2.3 What is the most important way to prevent a foodborne illness from bacteria?
D D D D D D D D D D D D
