kk
SERVSAFE MANAGER 2020 EXAM
WITH VERIFIED ANSWERS
1.1 kkWhat kkis kka kkfoodborne-illness kkoutbreak?
A. kkWhen kktwo kkor kkmore kkfood kkhandlers kkcontaminate kkmultiple kkfood kkitems
B. kkWhen kkan kkoperation kkserves kkcontaminated kkfood kkto kktwo kkor kkmore
kkpeople
C. kkWhen kktwo kkor kkmore kkpeople kkreport kkthe kksame kkillness kkfrom kkeating
kkthe kksame kkfood
D. kkWhen kkthe kkCDC kkreceives kkinformation kkon kktwo kkor kkmore kkpeople kkwith
kkthe kksame kkillness kk- kkcorrect kkanswers kk-C. kkWhen kktwo kkor kkmore kkpeople
kkreport kkthe kksame kkillness kkfrom kkeating kkthe kksame kkfood
1.2 kkWhich kkis kka kkready kkto kkeat kkfood?
A. kkUncooked kkrice
B. kkRaw kkdeboned kkchicken
C. kkSea kksalt
D. kkUnwashed kkgreen kkbeans kk- kkcorrect kkanswers kk-C. kkSea kksalt
, 1.3 kkWhy kkare kkpreschool-age kkchildren kkat kka kkhigher kkrisk kkfor kkfoodborne
kkillness?
A. kkThey kkhave kknot kkbuilt kkup kkstrong kkimmune kksystems
B. kkThey kkare kkmore kklikely kkto kkspend kktime kkin kka kkhospital
C. kkThey kkare kkmore kklikely kkto kksuffer kkallergic kkreactions
D. kkTheir kkappetites kkhave kkincreased kksince kkbirth kk- kkcorrect kkanswers kk-A.
kkThey kkhave kknot kkbuilt kkup kkstrong kkimmune kksystems
1.4 kkWhich kkis kka kkTCS kkfood?
A. kkBread
B. kkFlour
C. kkSprouts
D. kkStrawberries kk- kkcorrect kkanswers kk-C. kkSprouts
1.5 kkThe kk5 kkcommon kkrisk kkfactors kkthat kkcan kklead kkto kkfoodborne kkillness
kkare kkfailing kkto kkcook kkfood kkadequately, kkholding kkfood kkat kkincorrect
kktemperatures, kkusing kkcontaminated kkequipment, kkpracticing kkpoor kkpersonal
kkhygiene, kkand
A. kkreheating kkleftover kkfood
B. kkserving kkready-to-eat kkfood
C. kkusing kksingle-use, kkdisposable kkgloves
D. kkpurchasing kkfood kkfrom kkunsafe kksources kk- kkcorrect kkanswers kk-D.
kkpurchasing kkfood kkfrom kkunsafe kksources
1.6 kkRaw kkchicken kkbreasts kkare kkleft kkout kkat kkroom kktemp kkon kka kkprep
kktable. kkWhat kkis kkthe kkmain kkrisk kkthat kkcould kkcause kka kkfoodborne kkillness?
A. kkCross-contamination
B. kkPoor kkpersonal kkhygiene
C. kkTime-termperature kkabuse
D. kkPoor kkcleaning kkand kksanitizing kk- kkcorrect kkanswers kk-C. kkTime-
temperature kkabuse
1.7 kkWhat kkis kkTCS kkfood?
A. kkFood kkrequiring kkthermometer kkchecks kkfor kksecurity
B. kkFood kkrequiring kktrustworthy kkconditions kkfor kkservice
C. kkFood kkrequiring kktraining kkcommitments kkfor kkstandards
D. kkFood kkrequiring kktime kkand kktemperature kkcontrol kkfor kksafety kk- kkcorrect
kkanswers kk-D. kkFood kkrequiring kktime kkand kktemperature kkcontrol kkfor kksafety
1.8 kkA kkfood kkhandler kkleft kka kkpan kkof kkroasted kkturkey kkbreasts kkto kkcool kkat
kkroom kktemperature kkovernight. kkIn kkaddition kkto kkthrowing kkaway kkthe kkturkey,
kkwhat kkis kkan kkappropriate kkcorrective kkaction?
A. kkComplete kkan kkincident kkreport
B. kkOrder kkadditional kkturkey kkbreasts
SERVSAFE MANAGER 2020 EXAM
WITH VERIFIED ANSWERS
1.1 kkWhat kkis kka kkfoodborne-illness kkoutbreak?
A. kkWhen kktwo kkor kkmore kkfood kkhandlers kkcontaminate kkmultiple kkfood kkitems
B. kkWhen kkan kkoperation kkserves kkcontaminated kkfood kkto kktwo kkor kkmore
kkpeople
C. kkWhen kktwo kkor kkmore kkpeople kkreport kkthe kksame kkillness kkfrom kkeating
kkthe kksame kkfood
D. kkWhen kkthe kkCDC kkreceives kkinformation kkon kktwo kkor kkmore kkpeople kkwith
kkthe kksame kkillness kk- kkcorrect kkanswers kk-C. kkWhen kktwo kkor kkmore kkpeople
kkreport kkthe kksame kkillness kkfrom kkeating kkthe kksame kkfood
1.2 kkWhich kkis kka kkready kkto kkeat kkfood?
A. kkUncooked kkrice
B. kkRaw kkdeboned kkchicken
C. kkSea kksalt
D. kkUnwashed kkgreen kkbeans kk- kkcorrect kkanswers kk-C. kkSea kksalt
, 1.3 kkWhy kkare kkpreschool-age kkchildren kkat kka kkhigher kkrisk kkfor kkfoodborne
kkillness?
A. kkThey kkhave kknot kkbuilt kkup kkstrong kkimmune kksystems
B. kkThey kkare kkmore kklikely kkto kkspend kktime kkin kka kkhospital
C. kkThey kkare kkmore kklikely kkto kksuffer kkallergic kkreactions
D. kkTheir kkappetites kkhave kkincreased kksince kkbirth kk- kkcorrect kkanswers kk-A.
kkThey kkhave kknot kkbuilt kkup kkstrong kkimmune kksystems
1.4 kkWhich kkis kka kkTCS kkfood?
A. kkBread
B. kkFlour
C. kkSprouts
D. kkStrawberries kk- kkcorrect kkanswers kk-C. kkSprouts
1.5 kkThe kk5 kkcommon kkrisk kkfactors kkthat kkcan kklead kkto kkfoodborne kkillness
kkare kkfailing kkto kkcook kkfood kkadequately, kkholding kkfood kkat kkincorrect
kktemperatures, kkusing kkcontaminated kkequipment, kkpracticing kkpoor kkpersonal
kkhygiene, kkand
A. kkreheating kkleftover kkfood
B. kkserving kkready-to-eat kkfood
C. kkusing kksingle-use, kkdisposable kkgloves
D. kkpurchasing kkfood kkfrom kkunsafe kksources kk- kkcorrect kkanswers kk-D.
kkpurchasing kkfood kkfrom kkunsafe kksources
1.6 kkRaw kkchicken kkbreasts kkare kkleft kkout kkat kkroom kktemp kkon kka kkprep
kktable. kkWhat kkis kkthe kkmain kkrisk kkthat kkcould kkcause kka kkfoodborne kkillness?
A. kkCross-contamination
B. kkPoor kkpersonal kkhygiene
C. kkTime-termperature kkabuse
D. kkPoor kkcleaning kkand kksanitizing kk- kkcorrect kkanswers kk-C. kkTime-
temperature kkabuse
1.7 kkWhat kkis kkTCS kkfood?
A. kkFood kkrequiring kkthermometer kkchecks kkfor kksecurity
B. kkFood kkrequiring kktrustworthy kkconditions kkfor kkservice
C. kkFood kkrequiring kktraining kkcommitments kkfor kkstandards
D. kkFood kkrequiring kktime kkand kktemperature kkcontrol kkfor kksafety kk- kkcorrect
kkanswers kk-D. kkFood kkrequiring kktime kkand kktemperature kkcontrol kkfor kksafety
1.8 kkA kkfood kkhandler kkleft kka kkpan kkof kkroasted kkturkey kkbreasts kkto kkcool kkat
kkroom kktemperature kkovernight. kkIn kkaddition kkto kkthrowing kkaway kkthe kkturkey,
kkwhat kkis kkan kkappropriate kkcorrective kkaction?
A. kkComplete kkan kkincident kkreport
B. kkOrder kkadditional kkturkey kkbreasts
