SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENT
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VERSIONS EACH WITH 100 QS AND ANS ) 2022-2024 w w w w w w w w
/SERVSAFE MANAGER EXAM 2022- w w w
2024| COMPLETE STUDY GUIDE GRADED A w w w w w
VERSION 1 w
1.1 What is a foodborne-illness outbreak?
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A. When two or more food handlers contaminate multiple food items
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B. When an operation serves contaminated food to two or more people
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C. When two or more people report the same illness from eating the same food
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D. When the CDC receives information on two or more people with the same
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illness - CORRECT ANSWER-
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C. When two or more people report the same illness from eating the same fo
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od
1.2 Which is a ready to eat food?
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A. Uncooked rice w
B. Raw deboned chicken
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C. Sea salt
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D. Unwashed green beans - CORRECT ANSWER- C. Sea salt
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1.3 Why are preschool-age children at a higher risk for foodborne illness?
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A. They have not built up strong immune systems
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B. They are more likely to spend time in a hospital
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C. They are more likely to suffer allergic reactions
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D. Their appetites have increased since birth - CORRECT ANSWER-
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A. They have not built up strong immune systems
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1.4 Which is a TCS food? w w w w
A. Bread
B. Flour
C. Sprouts
,D. Strawberries - CORRECT ANSWER- C. Sprouts w w w w w
1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook
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food adequately, holding food at incorrect temperatures, using contaminated equi
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pment, practicing poor personal hygiene, and
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A. reheating leftover food w w
B. serving ready-to-eat food w w
C. using single-use, disposable gloves
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D. purchasing food from unsafe sources - CORRECT ANSWER-
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D. purchasing food from unsafe sources
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1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main
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risk that could cause a foodborne illness?
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A. Cross-contamination
B. Poor personal hygienew w
C. Time-termperature abuse w
D. Poor cleaning and sanitizing - CORRECT ANSWER- C. Time-
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temperature abuse w
1.7 What is TCS food? w w w
A. Food requiring thermometer checks for security
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B. Food requiring trustworthy conditions for service
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C. Food requiring training commitments for standards
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D. Food requiring time and temperature control for safety - CORRECT ANSWER-
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D. Food requiring time and temperature control for safety
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1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature
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wovernight. In addition to throwing away the turkey, what is an appropriate correc
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tive action?w
A. Complete an incident report w w w
B. Order additional turkey breasts
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C. Deduct the cost from the food handler's pay
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D. Make sure the food handler understands safe cooling practices -
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CORRECT ANSWER-
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D. Make sure the food handler understands safe cooling practices
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1.9 What is an important measure for preventing foodborne illness?
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,A. Using new equipment
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B. Measuring pathogens w
C. Preventing cross-contamination w
D. Serving locally grown, organic food - CORRECT ANSWER-
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C. Preventing cross-contamination
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1.10 What is one possible function of a government agency that is responsible for
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food safety?
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A. Ensuring a product's appeal
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B. Approving a construction project w w w
C. Monitoring an operation's revenue w w w
D. Protecting a product's brand name - CORRECT ANSWER-
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B. Approving a construction project
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2.1 What are the most common symptoms of a foodborne illness?
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A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
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B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
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C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
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D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness -
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CORRECT ANSWER-
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C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
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2.2 How does most contamination of food happen?
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A. Through contaminated water
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B. When contaminants are airborne
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C. When people cause the contamination
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D. Through the use of contaminated animal products - CORRECT ANSWER-
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C. When people cause the contamination
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2.3 What is the most important way to prevent a foodborne illness from bacteria?
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A. Control time and temperature
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B. Prevent cross-contamination
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C. Practice good personal hygiene
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D. Practice good cleaning and sanitizing - CORRECT ANSWER-
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A. Control time and temperature
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, 2.4 What is the most important way to prevent a foodborne illness from viruses?
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A. Control time and temperature w w w
B. Prevent cross-contamination w
C. Practice good personal hygiene w w w
D. Practice good cleaning and sanitizing - CORRECT ANSWER-
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C. Practice good personal hygiene
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2.5 Parasites are commonly linked with what type of food?
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A. Rice
B. Poultry
C. Seafood
D. Canned food - CORRECT ANSWER- C. Seafood
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2.6 A guest had a reversal of hot and cold sensations after eating seafood. What
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wmost likely caused the illness?
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A. Parasites
B. Allergic reaction w
C. Biological toxins w
D. Chemical contamination - CORRECT ANSWER- C. Biological toxins
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2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep table. To
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prevent chemical contamination, what should be done differently?
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A. Store the sanitizer bottle away from the prep area
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B. Store the sanitizer bottle on the floor between uses
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C. Store the sanitizer bottle on the work surface of the prep table
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D. Store the sanitizer bottle with food supplies below the prep table -
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CORRECT ANSWER- A. Store the sanitizer bottle away from the prep table
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2.8 To prevent the deliberate contamination of food, a manager should know who
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is in the facility, monitor the security of the products, keep information related t
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o food security on file, ad know
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A. when to register with the EPA
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B. how to fill out an incident report
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C. where to find Safety Data Sheets in the operation
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w w w w w w w
VERSIONS EACH WITH 100 QS AND ANS ) 2022-2024 w w w w w w w w
/SERVSAFE MANAGER EXAM 2022- w w w
2024| COMPLETE STUDY GUIDE GRADED A w w w w w
VERSION 1 w
1.1 What is a foodborne-illness outbreak?
w w w w
A. When two or more food handlers contaminate multiple food items
w w w w w w w w w
B. When an operation serves contaminated food to two or more people
w w w w w w w w w w
C. When two or more people report the same illness from eating the same food
w w w w w w w w w w w w w
D. When the CDC receives information on two or more people with the same
w w w w w w w w w w w w
illness - CORRECT ANSWER-
w w w w
C. When two or more people report the same illness from eating the same fo
w w w w w w w w w w w w w w w
od
1.2 Which is a ready to eat food?
w w w w w w
A. Uncooked rice w
B. Raw deboned chicken
w w
C. Sea salt
w
D. Unwashed green beans - CORRECT ANSWER- C. Sea salt
w w w w w w w w
1.3 Why are preschool-age children at a higher risk for foodborne illness?
w w w w w w w w w w
A. They have not built up strong immune systems
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B. They are more likely to spend time in a hospital
w w w w w w w w w
C. They are more likely to suffer allergic reactions
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D. Their appetites have increased since birth - CORRECT ANSWER-
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A. They have not built up strong immune systems
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1.4 Which is a TCS food? w w w w
A. Bread
B. Flour
C. Sprouts
,D. Strawberries - CORRECT ANSWER- C. Sprouts w w w w w
1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook
w w w w w w w w w w w w w w
food adequately, holding food at incorrect temperatures, using contaminated equi
w w w w w w w w w w
pment, practicing poor personal hygiene, and
w w w w w
A. reheating leftover food w w
B. serving ready-to-eat food w w
C. using single-use, disposable gloves
w w w
D. purchasing food from unsafe sources - CORRECT ANSWER-
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D. purchasing food from unsafe sources
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1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main
w w w w w w w w w w w w w w w w
risk that could cause a foodborne illness?
w w w w w w w
A. Cross-contamination
B. Poor personal hygienew w
C. Time-termperature abuse w
D. Poor cleaning and sanitizing - CORRECT ANSWER- C. Time-
w w w w w w w w
temperature abuse w
1.7 What is TCS food? w w w
A. Food requiring thermometer checks for security
w w w w w w
B. Food requiring trustworthy conditions for service
w w w w w w
C. Food requiring training commitments for standards
w w w w w w
D. Food requiring time and temperature control for safety - CORRECT ANSWER-
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D. Food requiring time and temperature control for safety
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1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature
w w w w w w w w w w w w w w
wovernight. In addition to throwing away the turkey, what is an appropriate correc
w w w w w w w w w w w w
tive action?w
A. Complete an incident report w w w
B. Order additional turkey breasts
w w w
C. Deduct the cost from the food handler's pay
w w w w w w w
D. Make sure the food handler understands safe cooling practices -
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CORRECT ANSWER-
w w
D. Make sure the food handler understands safe cooling practices
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1.9 What is an important measure for preventing foodborne illness?
w w w w w w w w
,A. Using new equipment
w w
B. Measuring pathogens w
C. Preventing cross-contamination w
D. Serving locally grown, organic food - CORRECT ANSWER-
w w w w w w w
C. Preventing cross-contamination
w w w
1.10 What is one possible function of a government agency that is responsible for
w w w w w w w w w w w w
food safety?
w w
A. Ensuring a product's appeal
w w w
B. Approving a construction project w w w
C. Monitoring an operation's revenue w w w
D. Protecting a product's brand name - CORRECT ANSWER-
w w w w w w w
B. Approving a construction project
w w w w w
2.1 What are the most common symptoms of a foodborne illness?
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A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
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B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
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C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
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D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness -
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CORRECT ANSWER-
w w
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
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2.2 How does most contamination of food happen?
w w w w w w
A. Through contaminated water
w w
B. When contaminants are airborne
w w w
C. When people cause the contamination
w w w w
D. Through the use of contaminated animal products - CORRECT ANSWER-
w w w w w w w w w
C. When people cause the contamination
w w w w w w
2.3 What is the most important way to prevent a foodborne illness from bacteria?
w w w w w w w w w w w w
A. Control time and temperature
w w w
B. Prevent cross-contamination
w
C. Practice good personal hygiene
w w w
D. Practice good cleaning and sanitizing - CORRECT ANSWER-
w w w w w w w
A. Control time and temperature
w w w w w
, 2.4 What is the most important way to prevent a foodborne illness from viruses?
w w w w w w w w w w w w
A. Control time and temperature w w w
B. Prevent cross-contamination w
C. Practice good personal hygiene w w w
D. Practice good cleaning and sanitizing - CORRECT ANSWER-
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C. Practice good personal hygiene
w w w w w
2.5 Parasites are commonly linked with what type of food?
w w w w w w w w
A. Rice
B. Poultry
C. Seafood
D. Canned food - CORRECT ANSWER- C. Seafood
w w w w w w
2.6 A guest had a reversal of hot and cold sensations after eating seafood. What
w w w w w w w w w w w w w
wmost likely caused the illness?
w w w w
A. Parasites
B. Allergic reaction w
C. Biological toxins w
D. Chemical contamination - CORRECT ANSWER- C. Biological toxins
w w w w w w w
2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep table. To
w w w w w w w w w w w w w w w
prevent chemical contamination, what should be done differently?
w w w w w w w w
A. Store the sanitizer bottle away from the prep area
w w w w w w w w
B. Store the sanitizer bottle on the floor between uses
w w w w w w w w
C. Store the sanitizer bottle on the work surface of the prep table
w w w w w w w w w w w
D. Store the sanitizer bottle with food supplies below the prep table -
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CORRECT ANSWER- A. Store the sanitizer bottle away from the prep table
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2.8 To prevent the deliberate contamination of food, a manager should know who
w w w w w w w w w w w
is in the facility, monitor the security of the products, keep information related t
w w w w w w w w w w w w w w
o food security on file, ad know
w w w w w w
A. when to register with the EPA
w w w w w
B. how to fill out an incident report
w w w w w w
C. where to find Safety Data Sheets in the operation
w w w w w w w w
