SERVSAFE MANAGER COURSE EXAM
QUESTIONS AND ANSWERS. VERIFIED
2025/2026.
An illness is considered an outbreak when: (3) - ANS 1) 2 or more people have the same
symptoms after eating the same food, 2) An investigation is conducted by state and local
regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety - ANS 1) Time constraints for training and food prep, 2)
language and culture differences, 3) literacy and education levels, 4) microorganisms, 5)
unapproved suppliers not practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks - ANS 1) loss of sales and customers, 2) negative
media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff
retraining or turnover, 7) Victims' loss of work, medical costs, long-term disabilities, and even
death
3 Types of Contaminants to Food - ANS 1) Biological (greatest threat), 2) Chemical, 3) Physical
Biological contaminants - ANS Pathogens, harmful microorganisms, pose the greatest threat
to food safety. Ex: viruses, parasites, fungi, bacteria
Chemical contaminants - ANS Ex: cleaners, polishes, sanitizers, etc.
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,Physical contaminants - ANS Foreign objects that can get into food. Ex: metal shavings,
jewelry, fish bones
5 Most Common Food-Handling Mistakes - ANS 1) Unsafe sources (ex. unapproved suppliers),
2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated equipment, 5) poor
personal hygiene
Time-temperature abuse - ANS Food is not held or stored at correct temp, or not reheated or
cooled correctly
Cross-contamination - ANS contaminated ingredients added to food that receives no further
cooking. Ex: raw chicken touching salad ingredients
TCS Food - ANS Food that contains moisture and protein and has a neutral or slightly acidic
pH. Such food requires time-temperature control to prevent the growth of microorganisms and
the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food - ANS food that can be eaten without further preparation, washing, or
cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli meat, bakery items,
etc.)
High-risk populations - ANS Older people (weakened immune system), preschool-age
children or younger (don't have strong immune systems yet), sick patients with compromised
immune symptoms (those with cancer, HIV, transplants, etc.)
5 Measures to Keep Food Safe - ANS 1) Control time and temperature, 2) Preventing cross
contamination, 3) Practicing personal hygiene, 4) Purchasing from approved, reputable
suppliers, 5) cleaning and sanitizing
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,5 Types of Government Agencies that Prevent Foodborne Illnesses - ANS 1) FDA (Food and
Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for Disease
Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
FDA - ANS the Food and Drug Administration regulates all food except meat, poultry, and
eggs. Issues Food Code (recommendations for food safety), and regulates food transported
across state lines, provides support and training to industry and agencies
USDA - ANS The US Department of Agriculture inspects meat, poultry, and eggs. Also
regulates food that crosses state lines.
CDC and PHS - ANS Center for Disease Control and Public Health Service assist the FDA and
USDA, and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities - ANS write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities - ANS 1) inspecting operations, 2) enforcing
regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5) Reviewing
and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses - ANS 1) virus, 2) bacteria, 3)
parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens) - ANS 1) Shigella spp. - bacteria, 2) Salmonella
Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing Escherichia coli
(E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus
3 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, 6 Common Symptoms of Foodborne Illnesses - ANS 1) Diarrhea, 2) Vomiting, 3) Fever, 4)
Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These symptoms have
onset times that range from 30 min to 6 weeks, and range in severity from mild illness to death.
Bacteria - ANS Microorganisms found almost everywhere. Some can cause illnesses. Bacteria
cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM conditions.
FAT TOM - ANS The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
Temperature - grows fastest in temperature danger zone between 41 degrees F and 135 degrees
F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means food with
higher AW (water activity levels).
We can decrease potential for bacteria growth by controlling temperature of food, and time of
food in temperature danger zone.
4 Major Bacteria That Cause Foodborne Illnesses - ANS 1) Salmonella Typhi, 2) Non-Typhoidal
Salmonella, 3) Shigella, 4) E. Coli
Eating a small amount is harmful, and the bacteria stays in feces long after symptoms have
ended. Food handlers with these illnesses can NEVER work in a food service operation while
they are sick, since they are severe and highly contagious.
Salmonella Typhi - ANS Bacteria
4 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
QUESTIONS AND ANSWERS. VERIFIED
2025/2026.
An illness is considered an outbreak when: (3) - ANS 1) 2 or more people have the same
symptoms after eating the same food, 2) An investigation is conducted by state and local
regulatory authorities, 3) the outbreak is confirmed by lab analysis
7 Major Challenges to Food Safety - ANS 1) Time constraints for training and food prep, 2)
language and culture differences, 3) literacy and education levels, 4) microorganisms, 5)
unapproved suppliers not practicing food safety, 6) high -risk customers, 7) staff turnover
7 Costs of Foodborne Illness Outbreaks - ANS 1) loss of sales and customers, 2) negative
media exposure, 3) lawsuits, 4) increasing insurance premiums, 5) loss of reputation, 6) staff
retraining or turnover, 7) Victims' loss of work, medical costs, long-term disabilities, and even
death
3 Types of Contaminants to Food - ANS 1) Biological (greatest threat), 2) Chemical, 3) Physical
Biological contaminants - ANS Pathogens, harmful microorganisms, pose the greatest threat
to food safety. Ex: viruses, parasites, fungi, bacteria
Chemical contaminants - ANS Ex: cleaners, polishes, sanitizers, etc.
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,Physical contaminants - ANS Foreign objects that can get into food. Ex: metal shavings,
jewelry, fish bones
5 Most Common Food-Handling Mistakes - ANS 1) Unsafe sources (ex. unapproved suppliers),
2) Cooking food incorrectly, 3) incorrect temperatures, 4) contaminated equipment, 5) poor
personal hygiene
Time-temperature abuse - ANS Food is not held or stored at correct temp, or not reheated or
cooled correctly
Cross-contamination - ANS contaminated ingredients added to food that receives no further
cooking. Ex: raw chicken touching salad ingredients
TCS Food - ANS Food that contains moisture and protein and has a neutral or slightly acidic
pH. Such food requires time-temperature control to prevent the growth of microorganisms and
the production of toxins. Ex: raw meat, fish, vegetables, etc.
Ready-to-eat food - ANS food that can be eaten without further preparation, washing, or
cooking. Ex: cooked food, washed fruit and vegetables (whole and cut), deli meat, bakery items,
etc.)
High-risk populations - ANS Older people (weakened immune system), preschool-age
children or younger (don't have strong immune systems yet), sick patients with compromised
immune symptoms (those with cancer, HIV, transplants, etc.)
5 Measures to Keep Food Safe - ANS 1) Control time and temperature, 2) Preventing cross
contamination, 3) Practicing personal hygiene, 4) Purchasing from approved, reputable
suppliers, 5) cleaning and sanitizing
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,5 Types of Government Agencies that Prevent Foodborne Illnesses - ANS 1) FDA (Food and
Drug Administration), 2) USDA (US Department of Agriculture), 3) CDC (Center for Disease
Control), 4) PHS (Public Health Service), 5) State and local regulatory authorities
FDA - ANS the Food and Drug Administration regulates all food except meat, poultry, and
eggs. Issues Food Code (recommendations for food safety), and regulates food transported
across state lines, provides support and training to industry and agencies
USDA - ANS The US Department of Agriculture inspects meat, poultry, and eggs. Also
regulates food that crosses state lines.
CDC and PHS - ANS Center for Disease Control and Public Health Service assist the FDA and
USDA, and conduct research into the causes of foodborne illness outbreaks
State and local regulatory authorities - ANS write or adopt code that regulates food industries
6 Responsibilities of Regulatory Authorities - ANS 1) inspecting operations, 2) enforcing
regulations, 3) investigating complaints and illnesses, 4) Approving construction, 5) Reviewing
and approving HACCP plans
4 Types of Pathogens that Can Cause Foodborne Illnesses - ANS 1) virus, 2) bacteria, 3)
parasites, 4) fungi
The Big Six (Foodborne-causing Pathogens) - ANS 1) Shigella spp. - bacteria, 2) Salmonella
Typhi - bacteria, 3) Nontyphoidal salmonella - bacteria, 4) Shiga toxin-producing Escherichia coli
(E. Coli) - bacteria, 5) Hepatitis A - virus, 6) Norovirus - virus
3 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, 6 Common Symptoms of Foodborne Illnesses - ANS 1) Diarrhea, 2) Vomiting, 3) Fever, 4)
Nausea, 5) Abdominal cramps, 6) Jaundice (yellowing of skin and eyes). These symptoms have
onset times that range from 30 min to 6 weeks, and range in severity from mild illness to death.
Bacteria - ANS Microorganisms found almost everywhere. Some can cause illnesses. Bacteria
cannot be seen, smelled, or tasted. They can grow quickly under FAT TOM conditions.
FAT TOM - ANS The conditions that promote rapid growth of bacteria:
Food - need nutrients to survive, like the ones in TCS food
Acidity - prefer foods with little or no acid (Ph of 7 or below)
Temperature - grows fastest in temperature danger zone between 41 degrees F and 135 degrees
F (most rapidly above 70 degrees)
Time - the more time in the danger zone, the more growth of bacteria to unsafe levels
Oxygen - some bacteria grows well in food with high levels of moisture. This means food with
higher AW (water activity levels).
We can decrease potential for bacteria growth by controlling temperature of food, and time of
food in temperature danger zone.
4 Major Bacteria That Cause Foodborne Illnesses - ANS 1) Salmonella Typhi, 2) Non-Typhoidal
Salmonella, 3) Shigella, 4) E. Coli
Eating a small amount is harmful, and the bacteria stays in feces long after symptoms have
ended. Food handlers with these illnesses can NEVER work in a food service operation while
they are sick, since they are severe and highly contagious.
Salmonella Typhi - ANS Bacteria
4 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
