111 SERVSAFE MANAGER EXAM 2025/2026
QUESTIONS And 100% CORRECT ANSWERS
Which food item has been associated with Salmonella Typhi? -ANSWER- Beverages
What symptom requires a food handler to be excluded from the operation? -ANSWER-
Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. -ANSWER- C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? -
ANSWER- Correct Handwashing
What condition promotes the growth of bacteria? -ANSWER- Food held between 70°F
and 125°F
Parasites are commonly associated with what food? -ANSWER- Wild game
What practice should be used to prevent seafood toxins from causing a foodborne
illness? -ANSWER- Purchasing food from approved, reputable suppliers
How should chemicals be stored? -ANSWER- Away from food prep areas
What does the L stand for in the FDA's ALERT tool? -ANSWER- Look
What symptom can indicate a customer is having an allergic reaction? -ANSWER-
Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? -ANSWER-
Designated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the
operation? -ANSWER- When the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? -ANSWER- Go home
What should a food handler do to make gloves easier to put on? -ANSWER- Select the
correct size gloves
, When can a food handler diagnosed with jaundice return to work? -ANSWER- When
approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. -ANSWER- Jewelry
What is the purpose of hand antiseptic? -ANSWER- Lower the number of pathogens on
the skin
Single-use gloves are not required when ... -ANSWER- Washing produce
What should food handlers do after leaving and returning to the prep area? -ANSWER-
Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations? -ANSWER- Pausterized
What causes preschool-age children to be at risk for foodborne illness? -ANSWER-
Their immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER- U.S Department of Agriculture (USDA)
What should a server do after clearing a table? -ANSWER- Wash hands
What strategy can prevent cross-contamination? -ANSWER- Buy food that does not
require prepping
What temperatures do infrared thermometers measure? -ANSWER- Surface
When can glass thermometers be used? -ANSWER- When enclosed in a shatterproof
casing
Why should food temperatures be taken in 2 different locations? -ANSWER-
Temperature may vary in the food
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? -ANSWER- April 8
What information must be included on the label of food packaged on-site for retail sale?
-ANSWER- List of ingredients
QUESTIONS And 100% CORRECT ANSWERS
Which food item has been associated with Salmonella Typhi? -ANSWER- Beverages
What symptom requires a food handler to be excluded from the operation? -ANSWER-
Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan. -ANSWER- C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? -
ANSWER- Correct Handwashing
What condition promotes the growth of bacteria? -ANSWER- Food held between 70°F
and 125°F
Parasites are commonly associated with what food? -ANSWER- Wild game
What practice should be used to prevent seafood toxins from causing a foodborne
illness? -ANSWER- Purchasing food from approved, reputable suppliers
How should chemicals be stored? -ANSWER- Away from food prep areas
What does the L stand for in the FDA's ALERT tool? -ANSWER- Look
What symptom can indicate a customer is having an allergic reaction? -ANSWER-
Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? -ANSWER-
Designated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the
operation? -ANSWER- When the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food
handler to do? -ANSWER- Go home
What should a food handler do to make gloves easier to put on? -ANSWER- Select the
correct size gloves
, When can a food handler diagnosed with jaundice return to work? -ANSWER- When
approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. -ANSWER- Jewelry
What is the purpose of hand antiseptic? -ANSWER- Lower the number of pathogens on
the skin
Single-use gloves are not required when ... -ANSWER- Washing produce
What should food handlers do after leaving and returning to the prep area? -ANSWER-
Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-
risk populations? -ANSWER- Pausterized
What causes preschool-age children to be at risk for foodborne illness? -ANSWER-
Their immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER- U.S Department of Agriculture (USDA)
What should a server do after clearing a table? -ANSWER- Wash hands
What strategy can prevent cross-contamination? -ANSWER- Buy food that does not
require prepping
What temperatures do infrared thermometers measure? -ANSWER- Surface
When can glass thermometers be used? -ANSWER- When enclosed in a shatterproof
casing
Why should food temperatures be taken in 2 different locations? -ANSWER-
Temperature may vary in the food
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? -ANSWER- April 8
What information must be included on the label of food packaged on-site for retail sale?
-ANSWER- List of ingredients
