Servsafe Manager Questions and Correct 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