SERVSAFE FOOD MANAGER EXAM ACTUAL EXAM 2026 | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | LATEST UPDATE

SERVSAFE FOOD MANAGER EXAM
ACTUAL EXAM 2026 | ALL QUESTIONS
AND CORRECT ANSWERS | ALREADY
GRADED A+ | LATEST UPDATE
Which type of wound requires an impermeable bandage and a protective
covering? ------CORRECT ANSWER--------------------one on the hand or
wrist
All wounds must be: ------CORRECT ANSWER--------------------completely
covered.
Food handlers should be especially careful about avoiding bare-hand
contact with ready-to-eat food when serving: ------CORRECT ANSWER-----
---------------high-risk populations.
If a jurisdiction does allow bare-hand contact with ready-to-eat food, they
should have: ------CORRECT ANSWER--------------------specific policies in
place about staff health.
Food handlers must change their gloves at all of the following times: ------
CORRECT ANSWER--------------------as soon as either one of the gloves
becomes dirty or torn for any reason,
after handling raw meat, seafood, or poultry,
after any type of interruption, such as a telephone call

Which of the following techniques should NOT be used when putting on
gloves? ------CORRECT ANSWER--------------------rolling them to make it
easier to put them on
Which of the following should NOT be done with an apron? ------CORRECT
ANSWER--------------------wiping your messy hands on the apron
What is the primary safety problem if food handlers wear dirty clothes? -----
-CORRECT ANSWER--------------------carrying pathogens that can
contaminate the food
What determines what jewelry can be worn in a kitchen? ------CORRECT
ANSWER--------------------the company policy
Which of the following types of jewelry would be permitted in the majority of
kitchens? ------CORRECT ANSWER--------------------simple wedding bands
If food needs to be tested during prepping, it should be placed in a: ------
CORRECT ANSWER--------------------separate dish to be tasted with a clean
utensil.
Designated areas for eating, drinking and smoking are also commonly used
for: ------CORRECT ANSWER--------------------chewing gum and/or tobacco.
What health condition requires the food handler to be excluded from the
operation, plus full cooperation with the handler's medical practitioner and

local regulatory authority? ------CORRECT ANSWER--------------------
norovirus
Before food handlers who have been vomiting can return to work, they
must have had no symptoms for at least 24 hours or have: ------CORRECT
ANSWER--------------------a written release from a medical practitioner.
Who makes the final decision on how to respond to food hander illness? ---
---CORRECT ANSWER--------------------the local regulatory authority
What should food handlers do as soon as they realize they are sick while
working? ------CORRECT ANSWER--------------------Report the illness to the
manager or supervisor.
How does color-coding make it simpler to work in a kitchen? ------
CORRECT ANSWER--------------------Color coding helps to prevent crosscontamination.
After chopping up raw chicken on a cutting board, it is essential that board
is washing, rinsed, and: ------CORRECT ANSWER--------------------sanitized.
Which of these is a typical example of a corrective action if time and
temperature standards are not met? ------CORRECT ANSWER----------------
----Reheat the food to the correct temperature if within the safe guidelines
of reheating.

Food that has remained in the temperature danger zone for more than four
hours must be: ------CORRECT ANSWER--------------------thrown out.
All of the following are types of probes EXCEPT: ------CORRECT
ANSWER--------------------water. (vs surface, immersion, penetration)
Which type of probe would be used to measure the temperature of a
griddle? ------CORRECT ANSWER--------------------surface
When using the boiling point method for calibration, which is the first step of
the process? ------CORRECT ANSWER--------------------Bringing clean tap
water to a full boil in a deep pan
How often should thermometers be calibrated in order to remain accurate?
------CORRECT ANSWER--------------------before each shift
Which thermometer presents a danger in a restaurant or foodservice
operation? ------CORRECT ANSWER--------------------glass
What is the most important for preventing time-temperature abuse? ------
CORRECT ANSWER--------------------accurate thermometers
Inspection reports can be from all of the following EXCEPT ------CORRECT
ANSWER--------------------Good Manufacturing Practices. (vs U.S.
Department of Agriculture, The Food and Drug Administration, third-party
inspectors)