ServSafe Manager Exam (2026/2027) |
Most Recent Question Bank | 100%
Accurate Answers | Revision Pack | A+
Verified
• What symptom requires a food handler to be excluded from the
operation? -✓✓Jaundice
• Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. -✓✓C. Bones in fish
• What practice is useful for preventing Norovirus from causing
foodborne illness? -✓✓Correct Handwashing
• What condition promotes the growth of bacteria? -✓✓Food held
between 70°F and 125°F
• Parasites are commonly associated with what food? -✓✓Wild game
,• What practice should be used to prevent seafood toxins from causing
a foodborne illness? -✓✓Purchasing food from approved, reputable
suppliers
• How should chemicals be stored? -✓✓Away from food prep areas
• What does the L stand for in the FDA's ALERT tool? -✓✓Look
• What symptom can indicate a customer is having an allergic reaction?
-✓✓Wheezing or shortness of breath
• Where should a food handler wash his or her hands after prepping
food? -✓✓Designated sink for handwashing
• When should a food handler with a sore throat and fever be excluded
from the operation? -✓✓When the customers served are primarily a
high-risk population
• A food handler comes to work with diarrhea. What should the
manager tell the food handler to do? -✓✓Go home
• What should a food handler do to make gloves easier to put on? -
✓✓Select the correct size gloves
, • When can a food handler diagnosed with jaundice return to work? -
✓✓When approved by the regulatory authority
• Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. -✓✓Jewelry
• What is the purpose of hand antiseptic? -✓✓Lower the number of
pathogens on the skin
• Single-use gloves are not required when ... -✓✓Washing produce
• What should food handlers do after leaving and returning to the prep
area? -✓✓Wash hands
• What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations? -✓✓Pausterized
• What causes preschool-age children to be at risk for foodborne
illness? -✓✓Their immune systems are not strong
Most Recent Question Bank | 100%
Accurate Answers | Revision Pack | A+
Verified
• What symptom requires a food handler to be excluded from the
operation? -✓✓Jaundice
• Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. -✓✓C. Bones in fish
• What practice is useful for preventing Norovirus from causing
foodborne illness? -✓✓Correct Handwashing
• What condition promotes the growth of bacteria? -✓✓Food held
between 70°F and 125°F
• Parasites are commonly associated with what food? -✓✓Wild game
,• What practice should be used to prevent seafood toxins from causing
a foodborne illness? -✓✓Purchasing food from approved, reputable
suppliers
• How should chemicals be stored? -✓✓Away from food prep areas
• What does the L stand for in the FDA's ALERT tool? -✓✓Look
• What symptom can indicate a customer is having an allergic reaction?
-✓✓Wheezing or shortness of breath
• Where should a food handler wash his or her hands after prepping
food? -✓✓Designated sink for handwashing
• When should a food handler with a sore throat and fever be excluded
from the operation? -✓✓When the customers served are primarily a
high-risk population
• A food handler comes to work with diarrhea. What should the
manager tell the food handler to do? -✓✓Go home
• What should a food handler do to make gloves easier to put on? -
✓✓Select the correct size gloves
, • When can a food handler diagnosed with jaundice return to work? -
✓✓When approved by the regulatory authority
• Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. -✓✓Jewelry
• What is the purpose of hand antiseptic? -✓✓Lower the number of
pathogens on the skin
• Single-use gloves are not required when ... -✓✓Washing produce
• What should food handlers do after leaving and returning to the prep
area? -✓✓Wash hands
• What type of eggs must be used when preparing raw or undercooked
dishes for high-risk populations? -✓✓Pausterized
• What causes preschool-age children to be at risk for foodborne
illness? -✓✓Their immune systems are not strong
