4/1/25, 8:29 PM Servsafe Manager 2025 Exam (2025) comprehensive questions and verified detailed solutions ( MULTIPLE CHOICES)|complet…
Servsafe Manager 2025 Exam (2025)
comprehensive questions and verified detailed
solutions ( MULTIPLE CHOICES)|complete
solutions|A+ GRADED |100% CORRECT!!
Save
Terms in this set (98)
1.1 What is a foodborne- C. When two or more people report the same
illness 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
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,4/1/25, 8:29 PM Servsafe Manager 2025 Exam (2025) comprehensive questions and verified detailed solutions ( MULTIPLE CHOICES)|complet…
1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green
beans
1.3 Why are preschool- A. They have not built up strong immune systems
age children 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
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,4/1/25, 8:29 PM Servsafe Manager 2025 Exam (2025) comprehensive questions and verified detailed solutions ( MULTIPLE CHOICES)|complet…
1.5 The 5 common risk D. purchasing food from unsafe sources
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
1.6 Raw chicken breasts C. Time-temperature abuse
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
https://quizlet.com/1025811496/servsafe-manager-2025-exam-2025-comprehensive-questions-and-verified-detailed-solutions-multiple-choicesc… 3/42
, 4/1/25, 8:29 PM Servsafe Manager 2025 Exam (2025) comprehensive questions and verified detailed solutions ( MULTIPLE CHOICES)|complet…
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 D. Make sure the food handler understands safe
pan of roasted turkey cooling practices
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
https://quizlet.com/1025811496/servsafe-manager-2025-exam-2025-comprehensive-questions-and-verified-detailed-solutions-multiple-choicesc… 4/42
Servsafe Manager 2025 Exam (2025)
comprehensive questions and verified detailed
solutions ( MULTIPLE CHOICES)|complete
solutions|A+ GRADED |100% CORRECT!!
Save
Terms in this set (98)
1.1 What is a foodborne- C. When two or more people report the same
illness 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
https://quizlet.com/1025811496/servsafe-manager-2025-exam-2025-comprehensive-questions-and-verified-detailed-solutions-multiple-choicesc… 1/42
,4/1/25, 8:29 PM Servsafe Manager 2025 Exam (2025) comprehensive questions and verified detailed solutions ( MULTIPLE CHOICES)|complet…
1.2 Which is a ready to eat C. Sea salt
food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green
beans
1.3 Why are preschool- A. They have not built up strong immune systems
age children 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
https://quizlet.com/1025811496/servsafe-manager-2025-exam-2025-comprehensive-questions-and-verified-detailed-solutions-multiple-choicesc… 2/42
,4/1/25, 8:29 PM Servsafe Manager 2025 Exam (2025) comprehensive questions and verified detailed solutions ( MULTIPLE CHOICES)|complet…
1.5 The 5 common risk D. purchasing food from unsafe sources
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
1.6 Raw chicken breasts C. Time-temperature abuse
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
https://quizlet.com/1025811496/servsafe-manager-2025-exam-2025-comprehensive-questions-and-verified-detailed-solutions-multiple-choicesc… 3/42
, 4/1/25, 8:29 PM Servsafe Manager 2025 Exam (2025) comprehensive questions and verified detailed solutions ( MULTIPLE CHOICES)|complet…
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 D. Make sure the food handler understands safe
pan of roasted turkey cooling practices
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
https://quizlet.com/1025811496/servsafe-manager-2025-exam-2025-comprehensive-questions-and-verified-detailed-solutions-multiple-choicesc… 4/42
