SERVSAFE MANAGER 7TH EDITION
QESTIONS FINAL TEST 2026
QUESTIONS WITH CORRECT
ANSWERS GRADED A+
◍ What is the purpose of a food safety management system?.
Answer: to prevent foodborne illness by controlling risks and hazards
◍ Define foodborne illness..
Answer: a disease transmitted to people by food
◍ which are three components of active managerial control?.
Answer: identifying risks, taking corrective action, and managerial oversight
◍ When is a foodborne illness considered an outbreak?.
Answer: when 2 or more people have the same symptoms after eating the
same food
◍ a manager periodically accesses her active managerial control program to
see if it's working. This is an example of which step in active managerial
control?.
Answer: re-evalution
◍ an immiment health hazard, such as flooding in the operation, requires
immediate correction or.
Answer: closure of the operation
◍ a sewage backup has caused an imminent health hazard resulting in closure
of an operation. what must the manager do prior to re-opening?.
Answer: Notify the local regulatory authority.
◍ What food saftey challenges do operations face?.
, Answer: time pressure, potentially unsafe supplies, high risk populations,
and staff related challenges
◍ What does a foodborne illness cost?.
Answer: guests and operations
◍ After a foodborne illness, what may an operation experience?.
Answer: negative publicity, decreased business, lawsuits, legal fees,
increased insurance premiums, and personnel issues
◍ What are the types of contaminants that threaten food safety?.
Answer: biological, chemical, and physical
◍ Which type of contaminant poses the greatest danger?.
Answer: biological contaminants
◍ What can happen if a food handler does not follow the correct procedures?.
Answer: they can threaten the safety of food
◍ How can a food handler threaten the safety of food?.
Answer: by failing to cook the food enough, holding food at incorrect
temperatures, contaminating equipment, and practicing poor personal
hygiene
◍ to prevent the deliberate contamination of food, a manager should know
whom to contact about suspicious activity, monitor the security of products,
keep information related to food security on file, and know.
Answer: who is in he facility.
◍ after which activity must food handlers wash their hands?.
Answer: cleaning tables
◍ what should be used to dry hands after washing them?.
Answer: single use paper towel
◍ When has food been time temperature abused?.
Answer: when it has stayed too long at temperatures that are good for the
growth of pathogens
, ◍ How can pathogens be spread to food?.
Answer: if equipment has not been cleaned and sanitized correctly between
uses
◍ Define cross contamination..
Answer: when pathogens are transferred from one surface or food to another
◍ What find of food do pathogens grow well in?.
Answer: TCS food
◍ How can the growth of pathogens be prevented in food?.
Answer: by giving the food time and temperature control
◍ what is the only jewelry that may be worn on the hands or arms while
handling food.
Answer: plain, band ring
◍ what should food handlers do before using the restroom?.
Answer: take off their aprons
◍ what must a food handler do after touching an infected wound with their
finger?.
Answer: wash their hands
◍ what is a basic characteristics of a virus?.
Answer: Requires a living host to grow.
◍ food handlers should be restricted from working with or around food if they
have which symptoms?.
Answer: sore throat with fever
◍ where should personal items, like a backpack, be stored in the operation?.
Answer: In a designated area, away from food
◍ a food handler will be wearing single-use gloves to assemble boxed lunches.
when must the food handler's hand be washed?.
Answer: before putting on the gloves
◍ What groups of people are considered high risk?.
QESTIONS FINAL TEST 2026
QUESTIONS WITH CORRECT
ANSWERS GRADED A+
◍ What is the purpose of a food safety management system?.
Answer: to prevent foodborne illness by controlling risks and hazards
◍ Define foodborne illness..
Answer: a disease transmitted to people by food
◍ which are three components of active managerial control?.
Answer: identifying risks, taking corrective action, and managerial oversight
◍ When is a foodborne illness considered an outbreak?.
Answer: when 2 or more people have the same symptoms after eating the
same food
◍ a manager periodically accesses her active managerial control program to
see if it's working. This is an example of which step in active managerial
control?.
Answer: re-evalution
◍ an immiment health hazard, such as flooding in the operation, requires
immediate correction or.
Answer: closure of the operation
◍ a sewage backup has caused an imminent health hazard resulting in closure
of an operation. what must the manager do prior to re-opening?.
Answer: Notify the local regulatory authority.
◍ What food saftey challenges do operations face?.
, Answer: time pressure, potentially unsafe supplies, high risk populations,
and staff related challenges
◍ What does a foodborne illness cost?.
Answer: guests and operations
◍ After a foodborne illness, what may an operation experience?.
Answer: negative publicity, decreased business, lawsuits, legal fees,
increased insurance premiums, and personnel issues
◍ What are the types of contaminants that threaten food safety?.
Answer: biological, chemical, and physical
◍ Which type of contaminant poses the greatest danger?.
Answer: biological contaminants
◍ What can happen if a food handler does not follow the correct procedures?.
Answer: they can threaten the safety of food
◍ How can a food handler threaten the safety of food?.
Answer: by failing to cook the food enough, holding food at incorrect
temperatures, contaminating equipment, and practicing poor personal
hygiene
◍ to prevent the deliberate contamination of food, a manager should know
whom to contact about suspicious activity, monitor the security of products,
keep information related to food security on file, and know.
Answer: who is in he facility.
◍ after which activity must food handlers wash their hands?.
Answer: cleaning tables
◍ what should be used to dry hands after washing them?.
Answer: single use paper towel
◍ When has food been time temperature abused?.
Answer: when it has stayed too long at temperatures that are good for the
growth of pathogens
, ◍ How can pathogens be spread to food?.
Answer: if equipment has not been cleaned and sanitized correctly between
uses
◍ Define cross contamination..
Answer: when pathogens are transferred from one surface or food to another
◍ What find of food do pathogens grow well in?.
Answer: TCS food
◍ How can the growth of pathogens be prevented in food?.
Answer: by giving the food time and temperature control
◍ what is the only jewelry that may be worn on the hands or arms while
handling food.
Answer: plain, band ring
◍ what should food handlers do before using the restroom?.
Answer: take off their aprons
◍ what must a food handler do after touching an infected wound with their
finger?.
Answer: wash their hands
◍ what is a basic characteristics of a virus?.
Answer: Requires a living host to grow.
◍ food handlers should be restricted from working with or around food if they
have which symptoms?.
Answer: sore throat with fever
◍ where should personal items, like a backpack, be stored in the operation?.
Answer: In a designated area, away from food
◍ a food handler will be wearing single-use gloves to assemble boxed lunches.
when must the food handler's hand be washed?.
Answer: before putting on the gloves
◍ What groups of people are considered high risk?.
