Servsafe Manager 2024 Exam

Servsafe Manager 2024 Exam (Questions And Answers)

1.1 What is a foodborne-illness outbreak?

• When two or more food handlers contaminate multiple food items
• When an operation serves contaminated food to two or more people
• When two or more people report the same illness from eating the same food
• When the CDC receives information on two or more people with the same illness -

CORRECT ANSWER -C. When two or more people report the same illness from eating the same food

1.2 Which is a ready to eat food?

• Uncooked rice
• Raw deboned chicken
• Sea salt
• Unwashed green beans - CORRECT ANSWER -C. Sea salt

1.3 Why are preschool-age children at a higher risk for foodborne illness?

• They have not built up strong immune systems
• They are more likely to spend time in a hospital
• They are more likely to suffer allergic reactions
• Their appetites have increased since birth - CORRECT ANSWER -A. They have not

built up strong immune systems

1.4 Which is a TCS food?

• Bread
• Flour
• Sprouts
• Strawberries - CORRECT ANSWER -C. Sprouts

1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

• reheating leftover food
• serving ready-to-eat food 1 / 3

• using single-use, disposable gloves
• purchasing food from unsafe sources - CORRECT ANSWER -D. purchasing food

from unsafe sources

1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness?

• Cross-contamination
• Poor personal hygiene
• Time-termperature abuse
• Poor cleaning and sanitizing - CORRECT ANSWER -C. Time-temperature abuse

1.7 What is TCS food?

• Food requiring thermometer checks for security
• Food requiring trustworthy conditions for service
• Food requiring training commitments for standards
• Food requiring time and temperature control for safety - CORRECT ANSWER -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?

• Complete an incident report
• Order additional turkey breasts
• Deduct the cost from the food handler's pay
• Make sure the food handler understands safe cooling practices - CORRECT

ANSWER-D. Make sure the food handler understands safe cooling practices

1.9 What is an important measure for preventing foodborne illness?

• Using new equipment
• Measuring pathogens
• Preventing cross-contamination
• Serving locally grown, organic food - CORRECT ANSWER -C. Preventing cross-

contamination

1.10 What is one possible function of a government agency that is responsible for food safety?

• Ensuring a product's appeal
• Approving a construction project
• Monitoring an operation's revenue
• Protecting a product's brand name - CORRECT ANSWER -B. Approving a

construction project 2 / 3

2.1 What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - CORRECT

ANSWER-C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

2.2 How does most contamination of food happen?

• Through contaminated water
• When contaminants are airborne
• When people cause the contamination
• Through the use of contaminated animal products - CORRECT ANSWER -C. When

people cause the contamination

2.3 What is the most important way to prevent a foodborne illness from bacteria?

• Control time and temperature
• Prevent cross-contamination
• Practice good personal hygiene
• Practice good cleaning and sanitizing - CORRECT ANSWER -A. Control time and

temperature

2.4 What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature
• Prevent cross-contamination
• Practice good personal hygiene
• Practice good cleaning and sanitizing - CORRECT ANSWER -C. Practice good

personal hygiene

2.5 Parasites are commonly linked with what type of food?

• Rice
• Poultry
• Seafood
• Canned food - CORRECT ANSWER -C. Seafood

2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

• Parasites
• Allergic reaction
• Biological toxins
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