111 ServSafe Manager Exam 2023
Questions and 100% correct answers
Which food item has been associated with Salmonella Typhi? -ANSWER- Beverages
What symptom requires a food handler to be excluded from the operation? -
...
111 ServSafe Manager Exam 2023
Questions and 100% correct answers
Which food item has been associated with Salmonella Typhi? -ANSWER- Beverages
What symptom requires a food handler to be excluded from the operation? -ANSWERJaundice
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. -ANSWER- C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? -
ANSWER- Correct Handwashing
What condition promotes the growth of bacteria? -ANSWER- Food held between 70°F
and 125°F
Parasites are commonly associated with what food? -ANSWER- Wild game
What practice should be used to prevent seafood toxins from causing a foodborne
illness? -ANSWER- Purchasing food from approved, reputable suppliers
How should chemicals be stored? -ANSWER- Away from food prep areas
What does the L stand for in the FDA's ALERT tool? -ANSWER- Look
What symptom can indicate a customer is having an allergic reaction? -ANSWERWheezing or shortness of breath
Where should a food handler wash his or her hands after prepping food? -ANSWERDesignated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the
operation? -ANSWER- 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? -ANSWER- Go home
What should a food handler do to make gloves easier to put on? -ANSWER- Select the
correct size glovesWhen can a food handler diagnosed with jaundice return to work? -ANSWER- When
approved by the regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. -ANSWER- Jewelry
What is the purpose of hand antiseptic? -ANSWER- Lower the number of pathogens on
the skin
Single-use gloves are not required when ... -ANSWER- Washing produce
What should food handlers do after leaving and returning to the prep area? -ANSWERWash hands
What type of eggs must be used when preparing raw or undercooked dishes for highrisk populations? -ANSWER- Pausterized
What causes preschool-age children to be at risk for foodborne illness? -ANSWERTheir immune systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? -
ANSWER- U.S Department of Agriculture (USDA)
What should a server do after clearing a table? -ANSWER- Wash hands
What strategy can prevent cross-contamination? -ANSWER- Buy food that does not
require prepping
What temperatures do infrared thermometers measure? -ANSWER- Surface
When can glass thermometers be used? -ANSWER- When enclosed in a shatterproof
casing
Why should food temperatures be taken in 2 different locations? -ANSWERTemperature may vary in the food
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The
shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10.
What is the use-by date for the seafood dish? -ANSWER- April 8
What information must be included on the label of food packaged on-site for retail sale?
-ANSWER- List of ingredientsHow should an item that has been recalled by its manufacturer be stored in an
operation? -ANSWER- Separated from food that will be served
A food handler has just finished storing a dry food delivery. Which step was done
correctly?
A. Stored food away from wall.
B. Stored food 4 inches off the floor.
C. Stored food underneath a stairwell.
D. Stored food in an empty chemical container. -ANSWER- Stored food away from wall
Which item should be rejected?
A. Bags of organic cookies in torn packaging.
B. Bottled milk at 41°F .
C. Shell eggs at an air temperature of 45°F.
D. Live oysters at 50°F. -ANSWER- A. Bags of organic cookies in torn packaging
Ready-to-eat TCS food prepped in-house must be date marked if its held for more than
how many hours? -ANSWER- 24 hours
A local nursing home has a yearly barbecue for its residents. Which food item should
not be served?
A. Deviled eggs.
B. Potato salad .
C. Raw carrots .
D. Rare hamburgers. -ANSWER- D. Rare Hamburgers
When transporting food off-site, how should information such as use-by date and time
be communicated to the off-site staff? -ANSWER- Labels on food
What is the minimum internal cooking temperature for a veal chop? -ANSWER- 145°F
How many hours can cold food be held without refrigeration before it must be sold,
served, or thrown out? -ANSWER- 6 hours
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be
served or thrown out? -ANSWER- 3:00 pm
What should be done with preset, unwrapped utensils that appear to be unused after
guests have left the table? -ANSWER- Clean and sanitize the utensils
What rule for serving bread should food handlers practice? -ANSWER- Do not reserve
uneaten breadIn a self-service area, bulk unpackaged food does not need a label if the product? -
ANSWER- Does not make a claim about health or nutrient content
The temperature of duck breast is checked during cooking. According to the operation's
policy, the duck breast must be cooked for 16 minutes to allow the internal temperature
to reach 165°F. What HACCP principle is addressed by cooking the duck breast to
165°F? -ANSWER- Critical limit
What must a food handler with an infected hand wound do to work safe!y with food? -
ANSWER- Cover the wound with an impermeable cover and wear a single-use glove
Which of these food processes does not require a variance from regulatory authority?
A. Smoking food as a method to preserve it.
B. Buying bean sprouts from a reputable supplier
C. Curing food.
D. Pasteurizing juice on site. -ANSWER- B. Buying brand from a reputable supplier
What is a cross-connection? -ANSWER- Physical link between safe water and dirty
water.
What information must be posted on a dishwasher? -ANSWER- Correct settings
What scenario can lead to pest infestation?
A. Storing recyclables in paper bags.
B. Cleaning up spills around garbage containers
C. Rotating products using the FIFO method
D. Installing air curtains above doors -ANSWER- Storing recyclables in paper bags
What is the first step in developing a HACCP plan? -ANSWER- Conduct a hazard
analysis
What factors influence the effectiveness of a chemical sanitizer ? -ANSWERConcentration, temperature, contact time, pH, and water hardness
What is the first step of cleaning and sanitizing stationary equipment? -ANSWERUnplug the unit
What temperature should the water be for manual dishwashing? -ANSWER- 110°F
What organization requires a Material Safety Data Sheet (MSDS) to be included with
hazardous chemicals? -ANSWER- Occupational Safety and Health Administration
What must staff members do when transferring chemicals to a new container? -
ANSWER- Label the containerWhat temperature must a high a temperature dishwasher's final sanitizing rinse be? -
ANSWER- 180°F
What must food handlers do when handling ready to eat food? -ANSWER- Wear single
use gloves
Why are people who take certain medications at risk for food borne illnesses ? -
ANSWER- Their immune system are compromised
What should be done with a package of flour that is received with signs of dampness on
the bag? -ANSWER- Reject the flour and return it to the supplier
Which responsibility is included in the Food and Drug Administration's role? -ANSWERRegulating food transported across state lines
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