ServSafe Manager Exam (80 Questions) and Answers (Latest Update)
Question :Salmonella Typhi
CORRECT ANSWER: A food item associated with this
pathogen.
Question :Food handler exclusion symptom
CORRECT ANSWER: A sore throat requires exclusion from
the operation.
Question :Physical contamination example
CORRECT ANSWER: Bones in fish.
Question :Norovirus prevention practice
CORRECT ANSWER: Correct handwashing.
Question :Bacteria growth condition
CORRECT ANSWER: Food held between 70˚F and 125˚F
(21˚C and 52˚C).
Question :Parasites food association
CORRECT ANSWER: Wild game.
Question :Seafood toxins prevention practice
CORRECT ANSWER: Purchasing food from approved,
reputable suppliers.
Question :Chemical storage
CORRECT ANSWER: Away from prep areas.
Question :FDA's ALERT tool - L
CORRECT ANSWER: Look.
Question :Allergic reactions prevention practice
CORRECT ANSWER: Identifying ingredients for
customers.
Question :Allergic reaction symptom
CORRECT ANSWER: Wheezing or shortness of breath.
Question :Handwashing location after food prep
CORRECT ANSWER: Designated sink for handwashing.
Question :Food handler exclusion criteria
CORRECT ANSWER: When the food handler's fever is
over 100˚F (38˚C).
Question :Food handler with diarrhea instruction
CORRECT ANSWER: Do not work with food.
Question :Glove application aid
CORRECT ANSWER: Select the correct size gloves.
Question :Return to work after jaundice
CORRECT ANSWER: When approved by the regulatory
authority.
Question :Potential physical contaminant
CORRECT ANSWER: Jewelry.
Question :Hand antiseptic purpose
CORRECT ANSWER: Lower the number of pathogens on
the skin.
Question :Single-use gloves requirement
CORRECT ANSWER: Not required when washing produce.
Question :Post-prep area procedure
CORRECT ANSWER: Wash hands.
Question :Egg type for high-risk populations
CORRECT ANSWER: Pasteurized.
Question :Foodborne illness risk for preschool-age children
CORRECT ANSWER: Specific causes related to their age
group.