Exam (elaborations)
SERVSAFE MANAGER EXAM QUESTIONS AND ANSWERS
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SERVSAFE MANAGER EXAM QUESTIONS AND ANSWERS
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SERVSAFE MANAGER EXAMQUESTIONS AND ANSWERS
Which6food6item6has6been6associated6with6Salmonella6Typhi?6-6ans--Beverages
What6symptom6requires6a6food6handler6to6be6excluded6from6the6operation?6-6ans--
Jaundice
Which6is6an6example6of6physical6contamination?
A.6Sneezing6on6food.
B.6Touching6dirty6food-contact6surfaces6
C.6Bones6in6fish.
D.6Cooking6tomato6sauce6in6a6copper6pan.6-6ans--C.6Bones6in6fish
What6practice6is6useful6for6preventing6Norovirus6from6causing6foodborne6illness?6-6ans--
Correct6Handwashing
What6condition6promotes6the6growth6of6bacteria?6-6ans--
Food6held6between670°F6and6125°F
Parasites6are6commonly6associated6with6what6food?6-6ans--Wild6game
What6practice6should6be6used6to6prevent6seafood6toxins6from6causing6a6foodborne6illnes
s?6-6ans--Purchasing6food6from6approved,6reputable6suppliers
How6should6chemicals6be6stored?6-6ans--Away6from6food6prep6areas
What6does6the6L6stand6for6in6the6FDA's6ALERT6tool?6-6ans--Look
What6symptom6can6indicate6a6customer6is6having6an6allergic6reaction?6-6ans--
Wheezing6or6shortness6of6breath
Where6should6a6food6handler6wash6his6or6her6hands6after6prepping6food?6-6ans--
Designated6sink6for6handwashing
When6should6a6food6handler6with6a6sore6throat6and6fever6be6excluded6from6the6operatio
n?6-6ans--When6the6customers6served6are6primarily6a6high-risk6population
, A6food6handler6comes6to6work6with6diarrhea.6What6should6the6manager6tell6the6food6han
dler6to6do?6-6ans--Go6home
What6should6a6food6handler6do6to6make6gloves6easier6to6put6on?6-6ans--
Select6the6correct6size6gloves
When6can6a6food6handler6diagnosed6with6jaundice6return6to6work?6-6ans--
When6approved6by6the6regulatory6authority
Which6item6is6a6potential6physical6contaminant?
A.6Sanitizer.
B.6Jewelry.
C.6Sweat.
D.6Hand6Sanitizer.6-6ans--Jewelry
What6is6the6purpose6of6hand6antiseptic?6-6ans--
Lower6the6number6of6pathogens6on6the6skin
Single-use6gloves6are6not6required6when6...6-6ans--Washing6produce
What6should6food6handlers6do6after6leaving6and6returning6to6the6prep6area?6-6ans--
Wash6hands
What6type6of6eggs6must6be6used6when6preparing6raw6or6undercooked6dishes6for6high-
risk6populations?6-6ans--Pausterized
What6causes6preschool-age6children6to6be6at6risk6for6foodborne6illness?6-6ans--
Their6immune6systems6are6not6strong
Which6organization6includes6inspecting6food6as6one6of6its6primary6responsibilities?6-
6ans--U.S6Department6of6Agriculture6(USDA)
What6should6a6server6do6after6clearing6a6table?6-6ans--Wash6hands
What6strategy6can6prevent6cross-contamination?6-6ans--
Buy6food6that6does6not6require6prepping
What6temperatures6do6infrared6thermometers6measure?6-6ans--Surface
When6can6glass6thermometers6be6used?6-6ans--When6enclosed6in6a6shatterproof6casing
Why6should6food6temperatures6be6taken6in626different6locations?6-6ans--
Temperature6may6vary6in6the6food
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