ServSafe Manager Question and Answer Exam

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Which food item has been associated with Salmonella Typhi? Ans- Beverages What symptom requires a food handler to be excluded from the operation? Ans- Jaundice Which is an example of physical contam... ination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. Ans- C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? Ans- Correct Handwashing What condition promotes the growth of bacteria? Ans- Food held between 70°F and 125°F Parasites are commonly associated with what food? Ans- Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? AnsPurchasing food from approved, reputable suppliers How should chemicals be stored? Ans- Away from food prep areas What does the L stand for in the FDA's ALERT tool? Ans- Look What symptom can indicate a customer is having an allergic reaction? Ans- Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? Ans- Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? AnsWhen 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? Ans- Go home What should a food handler do to make gloves easier to put on? Ans- Select the correct size gloves When can a food handler diagnosed with jaundice return to work? Ans- When approved by the regulatory authority Which item is a potential physical contaminant? A. Sanitizer. B. Jewelry. C. Sweat. D. Hand Sanitizer. Ans- Jewelry What is the purpose of hand antiseptic? Ans- Lower the number of pathogens on the skin Single-use gloves are not required when ... Ans- Washing produce What should food handlers do after leaving and returning to the prep area? Ans- Wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? Ans- Pausterized What causes preschool-age children to be at risk for foodborne illness? Ans- Their immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? Ans- U.S Department of Agriculture (USDA) What should a server do after clearing a table? Ans- Wash hands What strategy can prevent cross-contamination? Ans- Buy food that does not require prepping What temperatures do infrared thermometers measure? Ans- Surface When can glass thermometers be used? Ans- When enclosed in a shatterproof casing Why should food temperatures be taken in 2 different locations? Ans- Temperature 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? Ans- April 8 What information must be included on the label of food packaged on-site for retail sale? AnsList of ingredients How should an item that has been recalled by its manufacturer be stored in an operation? AnsSeparated 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. Ans- Stored food away from wall Which item should be rejected? A. Bags of organic cookies in torn packa [Show More]

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