ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers)
Which food item has been associated with Salmonella Typhi?
Beverages
What symptom requires a food handler to be excluded from the operation?
Jaundice
Which is an example of physical contamination?
A. Sn...
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ServSafe Manager Exam Questions and Answers Updated
() (Verified Answers)
Which food item has been associated with Salmonella Typhi?
Beverages
What symptom requires a food handler to be excluded from the operation?
Jaundice
Which is an example of physical contamination?
A. Sneezing on food.
B. Touching dirty food-contact surfaces
C. Bones in fish.
D. Cooking tomato sauce in a copper pan.
C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct Handwashing
What condition promotes the growth of bacteria?
Food held between 70°F and 125°F
Parasites are commonly associated with what food?
Wild game
What practice should be used to prevent seafood toxins from causing a
foodborne illness?
Purchasing food from approved, reputable suppliers
How should chemicals be stored?
Away from food prep areas
What does the L stand for in the FDA's ALERT tool?
Look
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food?
, Designated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the
operation?
When the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the
food handler to do?
Go home
What should a food handler do to make gloves easier to put on?
Select the correct size gloves
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer.
Jewelry
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin
Single-use gloves are not required when ...
Washing produce
What should food handlers do after leaving and returning to the prep area?
Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations?
Pausterized
What causes preschool-age children to be at risk for foodborne illness?
Their immune systems are not strong
Which organization includes inspecting food as one of its primary
responsibilities?
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