ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
What are the big 6 pathogens?
Shingella spp
Salmonella Typhi
Nontyphoidal Salmonella
E. Coli
Hepatitis A
Norovirus
What foods are linked with Salmonella Typhi?
Beverages
Ready to eat food
What foods ...
servsafe manager exam questions and answers update
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ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
What are the big 6 pathogens?
Shingella spp
Salmonella Typhi
Nontyphoidal Salmonella
E. Coli
Hepatitis A
Norovirus
What foods are linked with Salmonella Typhi?
Beverages
Ready to eat food
What foods are linked with Nontyphoidal Salmonell?
Poultry and eggs
meat
milk and dairy products
produce
What foods are linked with shigella spp?
Produce
contaminated water
What foods are linked with E. coli?
Ground beef
contaminated produce
What foods are linked with Hepatitis A?
Ready-to-eat food
shellfish from contaminated water
What foods are linked with Norovirus?
Ready-to-eat food
shellfish from contaminated water
, What should you do if a food handler has an infected wound or boil that is not
properly covered?
Restrict from working with exposed food, utensils and equipment
What should you do if a food handler has a sore throat and a fever?
Restrict from working with exposed food, utensils and equipment
Exclude from ops if you work in a high-risk population
What should you do if a food handler has persistent sneezing, coughing, or a
runny nose?
Restrict from working with exposed food, utensils and equipment
What should you do if a food handler is vomiting and/or has diarrhea?
Exclude from ops
Must be 24hrs symptom-free or have a written release from doctor
What should you do if a food handler has jaundice?
Exclude from ops
Report to regulatory authority
Must have written release from doctor and approval from regulatory authority
What should you do if a food handler has vomiting and/or diarrhea and has been
diagnosed with one of the big 6 pathogens?
Exclude from ops
Report to regulatory authority
Work with doctor and regulatory authority to determine outcome and when handler can
return to work
Cold TCS food should be received at what temperature?
41° F or lower
Live shellfish should be received at what temperature?
45℉ air temp, 50℉ internal temp or lower
Must be cooled to 41℉ in four hours
Shucked shellfish should be received at what temperature?
45℉ or lower
Must be cooled to 41℉ in four hours
Milk should be received at what temperature?
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