SERVSAFE MANAGER 2026 EXAM | ALL
QUESTIONS AND CORRECT ANSWERS | GRADED
A+ | VERIFIED ANSWERS | LATEST VERSION
(BRAND NEW VERSION)
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Terms in this set (98)
1.1 What is a foodborne-illness C. When two or more people report the same
outbreak? illness from eating the same food
A. When two or more food handlers
contaminate multiple food items
B. When an operation serves
contaminated food to two or more
people
C. When two or more people report
the same illness from eating the
same food
D. When the CDC receives
information on two or more people
with the same illness
,1.2 Which is a ready to eat food? C. Sea salt
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
1.3 Why are preschool-age children A. They have not built up strong immune systems
at a higher risk for foodborne illness?
A. They have not built up strong
immune systems
B. They are more likely to spend time
in a hospital
C. They are more likely to suffer
allergic reactions
D. Their appetites have increased
since birth
1.4 Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
,1.5 The 5 common risk factors that D. purchasing food from unsafe sources
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
1.6 Raw chicken breasts are left out at C. Time-temperature abuse
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
1.7 What is TCS food? D. Food requiring time and temperature control for
safety
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
, 1.8 A food handler left a pan of D. Make sure the food handler understands safe
roasted turkey breasts to cool at cooling practices
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
1.9 What is an important measure for C. Preventing cross-contamination
preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
C. Preventing cross-contamination
D. Serving locally grown, organic
food
1.10 What is one possible function of B. Approving a construction project
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
QUESTIONS AND CORRECT ANSWERS | GRADED
A+ | VERIFIED ANSWERS | LATEST VERSION
(BRAND NEW VERSION)
Save
Terms in this set (98)
1.1 What is a foodborne-illness C. When two or more people report the same
outbreak? illness from eating the same food
A. When two or more food handlers
contaminate multiple food items
B. When an operation serves
contaminated food to two or more
people
C. When two or more people report
the same illness from eating the
same food
D. When the CDC receives
information on two or more people
with the same illness
,1.2 Which is a ready to eat food? C. Sea salt
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
1.3 Why are preschool-age children A. They have not built up strong immune systems
at a higher risk for foodborne illness?
A. They have not built up strong
immune systems
B. They are more likely to spend time
in a hospital
C. They are more likely to suffer
allergic reactions
D. Their appetites have increased
since birth
1.4 Which is a TCS food? C. Sprouts
A. Bread
B. Flour
C. Sprouts
D. Strawberries
,1.5 The 5 common risk factors that D. purchasing food from unsafe sources
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
1.6 Raw chicken breasts are left out at C. Time-temperature abuse
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
1.7 What is TCS food? D. Food requiring time and temperature control for
safety
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
, 1.8 A food handler left a pan of D. Make sure the food handler understands safe
roasted turkey breasts to cool at cooling practices
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
1.9 What is an important measure for C. Preventing cross-contamination
preventing foodborne illness?
A. Using new equipment
B. Measuring pathogens
C. Preventing cross-contamination
D. Serving locally grown, organic
food
1.10 What is one possible function of B. Approving a construction project
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
