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