SERVSAFE FINAL EXAM NEWEST 2025 ACTUAL EXAM COMPLETE 200 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ALREADY GRADED A BRAND NEW!!.pdf

SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENT
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VERSIONS EACH WITH 100 QS AND ANS ) 2022-2024 m m m m m m m m


/SERVSAFE MANAGER EXAM 2022- m m m


2024| COMPLETE STUDY GUIDE GRADED A m m m m m




VERSION 1 m




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 sam
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e illness - CORRECT ANSWER-
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mC. When two or more people report the same illness from eating the same f
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ood

1.2 Which is a ready to eat food?
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A. Uncooked rice m


B. Raw deboned chicken
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C. Sea salt m


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? m m m m




A. Bread
B. Flour
C. Sprouts

,D. Strawberries - CORRECT ANSWER- C. Sprouts m m m m m




1.5 The 5 common risk factors that can lead to foodborne illness are failing to coo
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k food adequately, holding food at incorrect temperatures, using contaminated equ
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ipment, practicing poor personal hygiene, and
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A. reheating leftover food m m


B. serving ready-to-eat food m m


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 mai
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n risk that could cause a foodborne illness?
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A. Cross-contamination
B. Poor personal hygienem m


C. Time-termperature abuse m


D. Poor cleaning and sanitizing - CORRECT ANSWER- C. Time-
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temperature abuse m




1.7 What is TCS food? m m m




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 temperatur
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e overnight. In addition to throwing away the turkey, what is an appropriate corr
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ective action? m




A. Complete an incident report m m m


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 m


C. Preventing cross-contamination m


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 fo
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r food safety?
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A. Ensuring a product's appeal
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B. Approving a construction project m m m


C. Monitoring an operation's revenue m m m


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 m m m


B. Prevent cross-contamination m


C. Practice good personal hygiene m m m


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. Wha
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t most likely caused the illness?
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A. Parasites
B. Allergic reaction m


C. Biological toxins m


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. T
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o 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 wh
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o is in the facility, monitor the security of the products, keep information related
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mto 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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