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SERVSAFE MANGER TEST QUESTIONS 2023
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SERVSAFE MANGER TEST QUESTIONS 2023
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SERVSAFE MANGER TEST QUESTIONS2023
1hWhichhgrouphofhindividualshhashahhigherhriskhofhfoodbornehillness?
AhTeenagers
BhElderlyhpeople
ChWomen
DhVegetarianh-hans--BhElderlyhpeople
2hParasitesharehcommonlyhassociatedhwith
Ahseafood.
Bheggs.
Chpotatoes.
Dhready-to-eathfood.h-hans--Ahseafood.
3hCiguaterahtoxinhishcommonlyhfoundhin
Ahamberjack.
Bhpollock.
Chtuna.
Dhcod.h-hans--Ahamberjack.
4hWhichhishahTCShfood?
AhSaltines
BhBananas
ChBakedhpotato
DhCoffeeh-hans--ChBakedhpotato
5hMetalhshavingsharehwhichhtypehofhcontaminant?
AhBiological
BhPhysical
ChChemical
DhMicrobialh-hans--BhPhysical
6hWhathshouldhfoodservicehoperatorshdohtohprevenththehspreadhofhhepatitishA?
AhCookhfoodhtohminimumhinternalhtemperatures
BhFreezehfishhforh36hhourshbeforehserving
ChExcludehstaffhwithhjaundicehfromhthehoperation
DhPurchasehmushroomshfromhapproved,hreputablehsuppliersh-hans--
ChExcludehstaffhwithhjaundicehfromhthehoperation
,7hTohwashhhandshcorrectly,hahfoodhhandlerhmusthfirst
Ahapplyhsoap.
Bhwethhandshandharms.
Chscrubhhandshandharmshvigorously.
Dhusehahsingle-usehpaperhtowelhtohdryhhands.h-hans--Bhwethhandshandharms.
8hWhathshouldhfoodservicehoperatorshdohtohpreventhcustomerhillnesshfromhShigellahspp.?
AhFreezehfoodhathtemperatureshbelowh0 ̊
BhExcludehfoodhhandlershdiagnosedhwithhjaundice
ChPurchasehshellfishhfromhapprovedhsuppliers
DhControlhflieshinsidehandhoutsidehthehoperationh-hans--
DhControlhflieshinsidehandhoutsidehthehoperation
9hWhathmusthahfoodhhandlerhwithhahhandhwoundhdohtohsafelyhworkhwithhfood?
AhBandagehthehwoundhwithhanhimpermeablehcoverhandhwearhahsingle-usehglove
BhBandagehthehwoundhandhavoidhcontacthwithhfoodhforhthehresthofhthehshift
ChWashhthehwoundhandhwearhahsingle-usehglove
DhApplyhiodinehsolutionhandhahpermeablehbandageh-hans--
AhBandagehthehwoundhwithhanhimpermeablehcoverhandhwearhahsingle-usehglove
10hWhathitemhishconsideredhacceptablehworkhattirehforhahfoodhhandler?
AhFalseheyelashes
BhNailhpolish
ChPlain-bandhring
DhAntimicrobialhplastichwatchhbandh-hans--ChPlain-bandhring
11hWhathtaskhrequireshfoodhhandlershtohwashhtheirhhandshbeforehandhafterhdoinghit?
AhTakinghouthgarbage
BhTouchinghclothinghorhaprons
ChHandlinghrawhmeat,hpoultry,horhseafood
DhUsinghchemicalshthathmighthaffecthfoodhsafetyh-hans--
ChHandlinghrawhmeat,hpoultry,horhseafood
12hWhichhactionhrequireshahfoodhhandlerhtohchangehgloves?
AhThehfoodhhandlerhishworkinghwithhrawhseafoodhathtemperatureshaboveh41 ̊Fh(5 ̊C)
BhThehfoodhhandlerhishpreppinghrawhchickenhonhahyellowhcuttinghboard
ChThehfoodhhandlerhhashbeenhworkinghwithhrawhgroundhbeefhforhanhhour
DhThehfoodhhandlerhishwearinghgloveshthathhavehbeenhtornh-hans--
DhThehfoodhhandlerhishwearinghgloveshthathhavehbeenhtorn
14hWhenhshouldhahshipmenthofhfreshhchickenhbehrejected?
AhThehfleshhofhthehchickenhappearshmoist.
BhShellstockhidentificationhtagsharehnothattachedhtohthehcontainer.
ChThehfleshhofhthehchickenhishfirmhandhspringshbackhwhenhtouched.
, DhThehreceivinghtemperaturehish50 ̊Fh(10 C
̊ ).h-hans--DhThehreceivinghtemperaturehish50
̊Fh(10 ̊C).
13hHowhshouldhthehtemperaturehofhahshipmenthofhcottagehcheesehbehtakenhwhenhitharrive
shathanhoperation?
AhUsehanhairhprobehtohcheckhthehtemperaturehofhthehdeliveryhtruck
BhHoldhanhinfraredhthermometerhtohthehoutsidehofhthehcasehorhcarton
ChPlacehthehthermometerhstemhbetweenhshippinghboxeshforhahreading
DhPlacehthehthermometerhstemhintohanhopenedhcontainerh-hans--
DhPlacehthehthermometerhstemhintohanhopenedhcontainer
15hWherehshouldhgroundhfishhbehstoredhinhahcooler?
AhAbovehshellfish
BhBelowhgroundhpoultry
ChAbovehready-to-eathfood
DhBelowhporkhroastsh-hans--DhBelowhporkhroasts
16hWhathishthehmaximumhnumberhofhdayshthathready-to-eathfoodhpreparedhon-
sitehcanhbehstoredhifhheldhath41 ̊Fh(5 ̊C)?
Ah3hdays
Bh5hdays
Ch7hdays
Dh10hdaysh-hans--Ch7hdays
17hInhtop-to-
bottomhorder,hhowhshouldhahfreshhbeefhroast,hfreshhhalibut,hlettuce,handhahpanhofhgroundh
chickenhbehstored
inhahcooler?
AhLettuce,hfreshhbeefhroast,hgroundhchicken,hfreshhhalibut
BhLettuce,hfreshhhalibut,hfreshhbeefhroast,hgroundhchicken
ChFreshhhalibut,hlettuce,hgroundhchicken,hfreshhbeefhroast
DhFreshhhalibut,hfreshhbeefhroast,hgroundhchicken,hlettuceh-hans--
BhLettuce,hfreshhhalibut,hfreshhbeefhroast,hgroundhchicken
18hWhathorganizationhrequireshMaterialhSafetyhDatahSheets?
AhFoodhandhDrughAdministration
BhOccupationalhSafetyhandhHealthhAdministration
ChEnvironmentalhProtectionhAgency
DhNationalhRestauranthAssociationh-hans--
BhOccupationalhSafetyhandhHealthhAdministration
19hWhathishthehminimumhinternalhcookinghtemperaturehforhgreenhbeanshthatharehhot-
heldhforhservice?
Ah165 ̊Fh(74 ̊C)
Bh155 ̊Fh(68 ̊C)
Ch145 ̊Fh(63 C̊ )
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