SERVSAFE MANAGER EXAM 100+
QUESTIONS COMPLETE WITH 100%
VERIFIED ANSWERS
\.Which food item has been associated with Salmonella Typhi? - ANSWERS-
Beverages
\.What symptom requires a food handler to be excluded from the operation? -
ANSWERS-Jaundice
\.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. - ANSWERS-C. Bones in fish
\.What practice is useful for preventing Norovirus from causing foodborne illness?
- ANSWERS-Correct Handwashing
\.What condition promotes the growth of bacteria? - ANSWERS-Food held
between 70°F and 125°F
,\.Parasites are commonly associated with what food? - ANSWERS-Wild game
\.What practice should be used to prevent seafood toxins from causing a
foodborne illness? - ANSWERS-Purchasing food from approved, reputable
suppliers
\.How should chemicals be stored? - ANSWERS-Away from food prep areas
\.What does the L stand for in the FDA's ALERT tool? - ANSWERS-Look
\.What symptom can indicate a customer is having an allergic reaction? -
ANSWERS-Wheezing or shortness of breath
\.Where should a food handler wash his or her hands after prepping food? -
ANSWERS-Designated sink for handwashing
\.When should a food handler with a sore throat and fever be excluded from the
operation? - ANSWERS-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? - ANSWERS-Go home
\.What should a food handler do to make gloves easier to put on? - ANSWERS-
Select the correct size gloves
, \.When can a food handler diagnosed with jaundice return to work? - ANSWERS-
When approved by the regulatory authority
\.Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - ANSWERS-Jewelry
\.What is the purpose of hand antiseptic? - ANSWERS-Lower the number of
pathogens on the skin
\.Single-use gloves are not required when ... - ANSWERS-Washing produce
\.What should food handlers do after leaving and returning to the prep area? -
ANSWERS-Wash hands
\.What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - ANSWERS-Pausterized
\.What causes preschool-age children to be at risk for foodborne illness? -
ANSWERS-Their immune systems are not strong
QUESTIONS COMPLETE WITH 100%
VERIFIED ANSWERS
\.Which food item has been associated with Salmonella Typhi? - ANSWERS-
Beverages
\.What symptom requires a food handler to be excluded from the operation? -
ANSWERS-Jaundice
\.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. - ANSWERS-C. Bones in fish
\.What practice is useful for preventing Norovirus from causing foodborne illness?
- ANSWERS-Correct Handwashing
\.What condition promotes the growth of bacteria? - ANSWERS-Food held
between 70°F and 125°F
,\.Parasites are commonly associated with what food? - ANSWERS-Wild game
\.What practice should be used to prevent seafood toxins from causing a
foodborne illness? - ANSWERS-Purchasing food from approved, reputable
suppliers
\.How should chemicals be stored? - ANSWERS-Away from food prep areas
\.What does the L stand for in the FDA's ALERT tool? - ANSWERS-Look
\.What symptom can indicate a customer is having an allergic reaction? -
ANSWERS-Wheezing or shortness of breath
\.Where should a food handler wash his or her hands after prepping food? -
ANSWERS-Designated sink for handwashing
\.When should a food handler with a sore throat and fever be excluded from the
operation? - ANSWERS-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? - ANSWERS-Go home
\.What should a food handler do to make gloves easier to put on? - ANSWERS-
Select the correct size gloves
, \.When can a food handler diagnosed with jaundice return to work? - ANSWERS-
When approved by the regulatory authority
\.Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - ANSWERS-Jewelry
\.What is the purpose of hand antiseptic? - ANSWERS-Lower the number of
pathogens on the skin
\.Single-use gloves are not required when ... - ANSWERS-Washing produce
\.What should food handlers do after leaving and returning to the prep area? -
ANSWERS-Wash hands
\.What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - ANSWERS-Pausterized
\.What causes preschool-age children to be at risk for foodborne illness? -
ANSWERS-Their immune systems are not strong
