SERVSAFE MANAGER EXAM 2025/2026
QUESTIONS AND ANSWERS 100% PASS
Foodborne illness - ANS a disease transmitted to people by food
An illness is considered an outbreak when... - ANS • atleast 2 people have the same
symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year - ANS millions
What is the first challenge operations have when it
comes to food safety and why? - ANS • Time (pressure to work quicky can make it hard to
take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and why? -
ANS Language and Culture (Your staff may speak a different language than you do. This can
make it difficult to communicate. Cultural differences can also influence how food handlers
view food safety.
What is the third challenge operations have when it
comes to food safety and why? - ANS Literacy and Education (Staff often have different
levels of education. This makes it more challenging to teach them food safety.
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,What is the fourth challenge operations have when it comes to food safety and why? -
ANS Pathogens (Illness-causing microorganisms are more frequently found on types of food
that once were considered safe.)
What is the fifth challenge operations have when it comes to food safety and why? -
ANS Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food
safety can cause a foodborne-illness outbreak.)
What is the sixth challenge operations have when it comes to food safety? - ANS High-risk
customers (the number of customers at high risk for getting a foodborne illness is increasing. An
example of this is the growing elderly population.)
What is the seventh challenge operations have when it comes to food safety? - ANS Staff
turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses? - ANS One outbreak can cost an operation
thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation? - ANS •loss of customers and
sales
•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
What are the cost of foodborne illnesses to the victim? - ANS •lost work
•medical costs and long-term disablity
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,•death
What is unsafe food usually the result of? - ANS contamination (the presence of harmful
substances in food)
what is a way to prevent foodborne illnesses? - ANS recognize the contaminants that can
make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your
operation)
How many categories are contaminants divided into? - ANS 3
What is the first category of contaminants - ANS Biological (Pathogens are the greatest
threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants,
mushrooms, and seafood that carry harmful toxins (poisons) are also included im this group.)
This category is responsible for most foodborne illnesses.
What is the second category of contaminants? - ANS Chemical (Foodservice chemicals can
contaminate food if they are used incorrectly. Chemical contaminates may include cleaners,
sanitizers, and polishes.)
What is the third category of contaminants? - ANS Physical (Foreign objects such as metal
shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag ties.
Naturally occuring objects, such as fish bones in fillets, are another example.)
What are the five mosy commom food-handling mistakes, or risk factors, that can cause a
foodborne illness? - ANS •Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
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, What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to? -
ANS Time-temperature abuse (Food has been time-temperature abused when it has stayed
too long at temperatures that are good for the growth of pathogens which can result in
foodborne illnesses. This an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related
to? - ANS Cross-Contamination ( This is when pathogens can be transferred from one surface
to another. It can cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food
•A food handler touches contaminated food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
ANS Poor Personal Hygiene ( Actions that food handlers do that cause foodborne illnesses
include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
ANS Poor cleaning and sanitizing (pathogens can be spread to food if equipment has not
been cleaned and sanitized correctly between uses. This can happen in the following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
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QUESTIONS AND ANSWERS 100% PASS
Foodborne illness - ANS a disease transmitted to people by food
An illness is considered an outbreak when... - ANS • atleast 2 people have the same
symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year - ANS millions
What is the first challenge operations have when it
comes to food safety and why? - ANS • Time (pressure to work quicky can make it hard to
take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and why? -
ANS Language and Culture (Your staff may speak a different language than you do. This can
make it difficult to communicate. Cultural differences can also influence how food handlers
view food safety.
What is the third challenge operations have when it
comes to food safety and why? - ANS Literacy and Education (Staff often have different
levels of education. This makes it more challenging to teach them food safety.
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,What is the fourth challenge operations have when it comes to food safety and why? -
ANS Pathogens (Illness-causing microorganisms are more frequently found on types of food
that once were considered safe.)
What is the fifth challenge operations have when it comes to food safety and why? -
ANS Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food
safety can cause a foodborne-illness outbreak.)
What is the sixth challenge operations have when it comes to food safety? - ANS High-risk
customers (the number of customers at high risk for getting a foodborne illness is increasing. An
example of this is the growing elderly population.)
What is the seventh challenge operations have when it comes to food safety? - ANS Staff
turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses? - ANS One outbreak can cost an operation
thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation? - ANS •loss of customers and
sales
•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
What are the cost of foodborne illnesses to the victim? - ANS •lost work
•medical costs and long-term disablity
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
,•death
What is unsafe food usually the result of? - ANS contamination (the presence of harmful
substances in food)
what is a way to prevent foodborne illnesses? - ANS recognize the contaminants that can
make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your
operation)
How many categories are contaminants divided into? - ANS 3
What is the first category of contaminants - ANS Biological (Pathogens are the greatest
threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants,
mushrooms, and seafood that carry harmful toxins (poisons) are also included im this group.)
This category is responsible for most foodborne illnesses.
What is the second category of contaminants? - ANS Chemical (Foodservice chemicals can
contaminate food if they are used incorrectly. Chemical contaminates may include cleaners,
sanitizers, and polishes.)
What is the third category of contaminants? - ANS Physical (Foreign objects such as metal
shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag ties.
Naturally occuring objects, such as fish bones in fillets, are another example.)
What are the five mosy commom food-handling mistakes, or risk factors, that can cause a
foodborne illness? - ANS •Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
3 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
, What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to? -
ANS Time-temperature abuse (Food has been time-temperature abused when it has stayed
too long at temperatures that are good for the growth of pathogens which can result in
foodborne illnesses. This an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related
to? - ANS Cross-Contamination ( This is when pathogens can be transferred from one surface
to another. It can cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food
•A food handler touches contaminated food and then touches ready-to-eat food
•contaminated cleaning cloths touch food-contact surfaces)
What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
ANS Poor Personal Hygiene ( Actions that food handlers do that cause foodborne illnesses
include:
• fail to wash their hands correctly after using the restroom
•cough or sneeze on food
•touch or scratch wounds and then touch food
•work while sick)
What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? -
ANS Poor cleaning and sanitizing (pathogens can be spread to food if equipment has not
been cleaned and sanitized correctly between uses. This can happen in the following way:
•equipment and utensils are not washed, rinsed, and sanitized between uses
•Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
•Wiping cloths are not stored in a sanitizer solution between uses
4 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED
