Servsafe Manager Exam Questions with
verified correct detailed Answers latest
update 2025
2.4 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 precise answer ---
C. Practice good personal hygiene
2.5 Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food --- correct precise answer ---C. Seafood
,2.6 A guest had a reversal of hot and cold sensations after eating
seafood. What most likely caused the illness?
A. Parasites
B. Allergic reaction
C. Biological toxins
D. Chemical contamination --- correct precise answer ---C. Biological
toxins
2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep
table. To prevent chemical contamination, what should be done
differently?
A. Store the sanitizer bottle away from the prep area
B. Store the sanitizer bottle on the floor between uses
C. Store the sanitizer bottle on the work surface of the prep table
D. Store the sanitizer bottle with food supplies below the prep table --
- correct precise answer ---A. Store the sanitizer bottle away from the
prep table
, 2.8 To prevent the deliberate contamination of food, a manager should
know who is in the facility, monitor the security of the products, keep
information related to food security on file, and know
A. when to register with the EPA
B. how to fill out an incident report
C. where to find Safety Data Sheets in the operation
D. whom to contact about suspicious activity --- correct precise
answer ---D. whom to contact about suspicious activity
2.9 What should food handlers do to prevent food allergens from
being transferred to food?
A. Use clean and sanitized utensils when prepping the order
B. Cook food to the appropriate minimum internal temperature
C. Store cold food at 41°F (5°C) or lower
D. Label chemical containers correctly --- correct precise answer ---A.
Use clean and sanitized utensils when prepping the order
2.10 What step should be taken if a manager suspects a foodborne-
illness outbreak?
verified correct detailed Answers latest
update 2025
2.4 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 precise answer ---
C. Practice good personal hygiene
2.5 Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food --- correct precise answer ---C. Seafood
,2.6 A guest had a reversal of hot and cold sensations after eating
seafood. What most likely caused the illness?
A. Parasites
B. Allergic reaction
C. Biological toxins
D. Chemical contamination --- correct precise answer ---C. Biological
toxins
2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep
table. To prevent chemical contamination, what should be done
differently?
A. Store the sanitizer bottle away from the prep area
B. Store the sanitizer bottle on the floor between uses
C. Store the sanitizer bottle on the work surface of the prep table
D. Store the sanitizer bottle with food supplies below the prep table --
- correct precise answer ---A. Store the sanitizer bottle away from the
prep table
, 2.8 To prevent the deliberate contamination of food, a manager should
know who is in the facility, monitor the security of the products, keep
information related to food security on file, and know
A. when to register with the EPA
B. how to fill out an incident report
C. where to find Safety Data Sheets in the operation
D. whom to contact about suspicious activity --- correct precise
answer ---D. whom to contact about suspicious activity
2.9 What should food handlers do to prevent food allergens from
being transferred to food?
A. Use clean and sanitized utensils when prepping the order
B. Cook food to the appropriate minimum internal temperature
C. Store cold food at 41°F (5°C) or lower
D. Label chemical containers correctly --- correct precise answer ---A.
Use clean and sanitized utensils when prepping the order
2.10 What step should be taken if a manager suspects a foodborne-
illness outbreak?
