Download ServSafe Manager 2025 Exam Questions and Answers: Food Safety Practices and Regulations and more Exams Hospitality and Tourism in PDF only on Docsity!
Servsafe Manager 2025 Exam Questions and answers
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2025 | Graded A+
1.1 What is a foodborne-illness outbreak? 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 - ✔✔C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt
D. Unwashed green beans - ✔✔C. Sea salt 1.3 Why are preschool-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 - ✔✔A. They have not built up strong immune systems 1.4 Which is a TCS food? A. Bread B. Flour C. Sprouts
B. Poor personal hygiene C. Time-termperature abuse D. Poor cleaning and sanitizing - ✔✔C. Time-temperature abuse 1.7 What is TCS food? 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 - ✔✔D. Food requiring time and temperature control for safety 1.8 A food handler left a pan of roasted turkey 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 - ✔✔D. Make sure the food handler understands safe cooling practices 1.9 What is an important measure for preventing foodborne illness? A. Using new equipment B. Measuring pathogens C. Preventing cross-contamination D. Serving locally grown, organic food - ✔✔C. Preventing cross-contamination 1.10 What is one possible function of a government agency that is responsible for food safety?
A. Through contaminated water B. When contaminants are airborne C. When people cause the contamination D. Through the use of contaminated animal products - ✔✔C. When people cause the contamination 2.3 What is the most important way to prevent a foodborne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - ✔✔A. Control time and temperature 2.4 What is the most important way to prevent a foodborne illness from viruses?
A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - ✔✔C. Practice good personal hygiene 2.5 Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food - ✔✔C. Seafood 2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
2.8 To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, ad know A. when to register with the EPA B. how to fill out an incident report C. where to find Safety Data Sheets in the operation D. whom to contact about suspicious activity - ✔✔D. whom to contact about suspicious activity 2.9 What should food handlers do to prevent food allergens from being transferred to food? A. Use clean and sanitized utensils when prepping the order B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41°F (5°C) or lower
D. Label chemical containers correctly - ✔✔A. Use clean and sanitized utensils when prepping the order 2.10 What step should be taken if a manager suspects a foodborne-illness outbreak? A. Reheat the suspected product to a safe temperature B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with the foodborne-illness outbreak D. Set aside the suspected product and label it with "do not use" and "do not discard" - ✔✔D. Set aside the suspected product and label it with "do not use" and "do not discard" 3.1 After which activity must food handlers wash their hands?
A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons - ✔✔D. Take off their aprons 3.4 A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? A. After 4 hours B. After the first hour C. After putting on the gloves D. Before putting on the gloves - ✔✔D. Before putting on the gloves 3.5 A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger bunds. What mistake was made?
A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns B. The cook did not clean and sanitize the gloves before handling the hamburger buns C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns D. The cook did not wash hands and put on new gloves before slicing the hamburger buns - ✔✔D. The cook did not wash hands and put on new gloves before slicing the hamburger buns 3.6 Who is at risk of contaminating food? A. A food handler whose spouse works primarily with high-risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains
B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness - ✔✔C. Sore throat with fever 3.9 When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils - ✔✔C. When sitting in a break area 3.10 What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A. Tell the cook to stay away from work and see a doctor
B. Tell the cook to come in fore a couple of hours then go home C. Tell the cook to rest for a couple of hours and then come to work D. Tell the cook to go to the doctor and then immediately come to work - ✔✔A. Tell the cook to stay away from work and see a doctor 4.1 A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed, and sanitized D. It must be rinsed in hot water and air-dried - ✔✔C. It must be washed, rinsed, and sanitized 4.2 How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
A. Between 0°F and 41°F (-17°C and 5°C) B. Between 45°F and 65°F (7°C and 18°C) C. Between 70°F and 125°F (21°C and 52°C) D. Between 130°F and 165°F (54°C and 74°C) - ✔✔C. Between 70°F and 125°F (21°C and 52°C) 4.5 Which practice can help prevent time-temperature abuse? A. Keeping records of employee schedules B. Cleaning and sanitizing equipment and work surfaces C. Making sure food handlers spend at least 30 seconds washing their hands D. Limiting the amount of food that can be removed from a cooler for prepping - ✔✔D. limiting the amount of food that can be removed from a cooler for prepping
4.6 Which thermometer is used to measure surface temperatures? A. Thermistor B. Thermocouple C. Infared thermometer D. Bimetallic stemmed thermometer - ✔✔C. Infared thermometer 4.7 A thermometer used to measure the temperature of food must be accurate to what temperature? A. ±2°F or ±1°C B. ±4°F or ±3°C C. ±6°F or ±5°C D. ±8°F or ±7°C - ✔✔A. ±2°F or ±1°C
