SERVSAFE MANAGER EXAM QUESTIONS
WITH VERIFIED SOLUTIONS LATEST
UPDATE
1. The 5 common risk factors that can lead to foodborne illness are failing to
cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and
A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources --CORRECT ANSWER--D.
purchasing food from unsafe sources
Raw chicken breasts are left out at room temp on a prep table. What is the main
risk that could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing --CORRECT ANSWER--C. Time-temperature
abuse
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,What is TCS food?
A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety --CORRECT
ANSWER--D. Food requiring time and temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature
overnight. In addition to throwing away the turkey, what is an appropriate
corrective action?
A. Complete an incident report
B. Order additional turkey breasts
C. Deduct the cost from the food handler's pay
D. Make sure the food handler understands safe cooling practices --CORRECT
ANSWER--D. Make sure the food handler understands safe cooling practices
What is an important measure for preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
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,C. Preventing cross-contamination
D. Serving locally grown, organic food --CORRECT ANSWER--C. Preventing
cross-contamination
What is one possible function of a government agency that is responsible for
food safety?
A. Ensuring a product's appeal
B. Approving a construction project
C. Monitoring an operation's revenue
D. Protecting a product's brand name --CORRECT ANSWER--B. Approving a
construction project
What are the most common symptoms of a foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness --
CORRECT ANSWER--C. Diarrhea, vomiting, fever, nausea, abdominal
cramps, and jaundice
How does most contamination of food happen?
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, A. Through contaminated water
B. When contaminants are airborne
C. When people cause the contamination
D. Through the use of contaminated animal products --CORRECT ANSWER--
C. When people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing --CORRECT ANSWER--A. Control
time and temperature
What is the most important way to prevent a foodborne illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing --CORRECT ANSWER--C. Practice
good personal hygiene
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WITH VERIFIED SOLUTIONS LATEST
UPDATE
1. The 5 common risk factors that can lead to foodborne illness are failing to
cook food adequately, holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal hygiene, and
A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources --CORRECT ANSWER--D.
purchasing food from unsafe sources
Raw chicken breasts are left out at room temp on a prep table. What is the main
risk that could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing --CORRECT ANSWER--C. Time-temperature
abuse
Page | 1
,What is TCS food?
A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety --CORRECT
ANSWER--D. Food requiring time and temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature
overnight. In addition to throwing away the turkey, what is an appropriate
corrective action?
A. Complete an incident report
B. Order additional turkey breasts
C. Deduct the cost from the food handler's pay
D. Make sure the food handler understands safe cooling practices --CORRECT
ANSWER--D. Make sure the food handler understands safe cooling practices
What is an important measure for preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
Page | 2
,C. Preventing cross-contamination
D. Serving locally grown, organic food --CORRECT ANSWER--C. Preventing
cross-contamination
What is one possible function of a government agency that is responsible for
food safety?
A. Ensuring a product's appeal
B. Approving a construction project
C. Monitoring an operation's revenue
D. Protecting a product's brand name --CORRECT ANSWER--B. Approving a
construction project
What are the most common symptoms of a foodborne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness --
CORRECT ANSWER--C. Diarrhea, vomiting, fever, nausea, abdominal
cramps, and jaundice
How does most contamination of food happen?
Page | 3
, A. Through contaminated water
B. When contaminants are airborne
C. When people cause the contamination
D. Through the use of contaminated animal products --CORRECT ANSWER--
C. When people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing --CORRECT ANSWER--A. Control
time and temperature
What is the most important way to prevent a foodborne illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing --CORRECT ANSWER--C. Practice
good personal hygiene
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