SERVSAFE MANAGER EXAM
QUESTIONS AND ANSWERS. VERIFIED
2025/2026.
5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
... - ANS 5. Purchasing from unsafe sources.
4 main factors for risk of FBI - ANS Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? -
ANS Time-temp abuse
A waiter cleans a table with a cloth he puts back in his apron. What is the risk that could cause
FBI? - ANS Poor cleaning and sanitizing
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,A measure to preventing FBI is controlling ______ and ______________. -
ANS time/temperature
Most important way to prevent a FBI outbreak d/t bacteria? - ANS Control time and
temperature.
Most important way to prevent FBI d/t virus? - ANS Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins, or shellfish
toxins? - ANS Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING
OR FREEZING)
Parasites - ANS Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi - ANS Yeast, molds, mushrooms
Ciguatera toxin - ANS Found in fish among the tropics & reefs (eg barracuda, snapper,
groupers, amberjack. shellfish) from eating algae w/ the toxin
Histamine - ANS Pathogens on fish produce this toxin if fish time & temp abused (tuna,
bonito, mahimahi)
YOPI are people higher at risk for FBI: - ANS Young (preschool)
Old
Pregnant
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant recipients)
Why are preschool children at risk for FBI? - ANS Immune systems not built up strong yet.
What are TCS foods? - ANS Temperature Control for Safety foods are meant to be kept out of
Danger Zone as they pose most risk for FBI
Danger Zone (in general) - ANS 41-135*F (so TCS foods must be stored either below or above
these two temps)
At what temps to FB pathogens grow most quickly? - ANS 70-125*F
Common TCS foods... - ANS Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes,
heat-treated plant food (rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds,
sliced melons, tomatoes, & leafy greens, and untreated garlic-oil mix
Challenges you'll face as a manager that put operations @ risk for a FBI outbreak: - ANS Time
(rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth... - ANS Food
Acidity
3 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
QUESTIONS AND ANSWERS. VERIFIED
2025/2026.
5 mistakes that are common risk factors for FBI:
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
... - ANS 5. Purchasing from unsafe sources.
4 main factors for risk of FBI - ANS Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? -
ANS Time-temp abuse
A waiter cleans a table with a cloth he puts back in his apron. What is the risk that could cause
FBI? - ANS Poor cleaning and sanitizing
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,A measure to preventing FBI is controlling ______ and ______________. -
ANS time/temperature
Most important way to prevent a FBI outbreak d/t bacteria? - ANS Control time and
temperature.
Most important way to prevent FBI d/t virus? - ANS Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins, or shellfish
toxins? - ANS Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING
OR FREEZING)
Parasites - ANS Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi - ANS Yeast, molds, mushrooms
Ciguatera toxin - ANS Found in fish among the tropics & reefs (eg barracuda, snapper,
groupers, amberjack. shellfish) from eating algae w/ the toxin
Histamine - ANS Pathogens on fish produce this toxin if fish time & temp abused (tuna,
bonito, mahimahi)
YOPI are people higher at risk for FBI: - ANS Young (preschool)
Old
Pregnant
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant recipients)
Why are preschool children at risk for FBI? - ANS Immune systems not built up strong yet.
What are TCS foods? - ANS Temperature Control for Safety foods are meant to be kept out of
Danger Zone as they pose most risk for FBI
Danger Zone (in general) - ANS 41-135*F (so TCS foods must be stored either below or above
these two temps)
At what temps to FB pathogens grow most quickly? - ANS 70-125*F
Common TCS foods... - ANS Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes,
heat-treated plant food (rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds,
sliced melons, tomatoes, & leafy greens, and untreated garlic-oil mix
Challenges you'll face as a manager that put operations @ risk for a FBI outbreak: - ANS Time
(rushes work = mistakes)
Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth... - ANS Food
Acidity
3 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
