SERVSAFE MANAGER ACTUAL EXAM
QUESTIONS AND DETAILED ANSWERS
LATEST UPDATE 2024 CERTIFIED 100%
GRADED A+
What is a foodborne-illness outbreak?
A When two or more food handlers contaminate multiple food items
B When an operation serves contaminated food to two or more people
C When two or more people report the same illness from eating the same food
D When the CDC receives information on two or more people with the same
illness - ANSWER>>C
Which is a ready-to-eat food?
A Uncooked rice
B Raw deboned chicken
C Sea salt
D Unwashed green beans - ANSWER>>C
Why are preschool-age children at a higher risk for foodborne illnesses?
A They have not built up strong immune systems.
B They are more likely to spend time in a hospital.
C They are more likely to suffer allergic reactions.
D Their appetites have increased since birth. - ANSWER>>A
Which is a TCS food?
A Bread
B Flour
,C Sprouts
D Strawberries - ANSWER>>C
The 5 common risk factors that can lead to foodborne illness are failing to cook
food adequately, holding food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
A reheating leftover food.
B serving ready-to-eat food.
C using single-use, disposable gloves.
D purchasing food from unsafe sources. - ANSWER>>D
Raw chicken breasts are left out at room temperature on a prep table. What is the
risk that could cause a foodborne illness?
A Cross-contamination
B Poor personal hygiene
C Time-temperature abuse
D Poor cleaning and sanitizing - ANSWER>>C
What is TCS food?
A Food requiring thermometer checks for security
B Food requiring trustworthy conditions for service
C Food requiring training commitments for standards
D Food requiring time and temperature control for safety - ANSWER>>D
A food handler left a pan of roasted turkey breasts to cool at room temperature
overnight. In addition to throwing away the turkey, what is an appropriate
corrective action?
A Complete an incident report.
B Order additional turkey breasts.
C Deduct the cost from the food handler's pay.
, D Make sure the food handler understands safe cooling practices. - ANSWER>>D
What is an important measure for preventing foodborne illness?
A Using new equipment
B Measuring pathogens
C Preventing cross-contamination
D Serving locally grown, organic food - ANSWER>>C
What is one possible function of a government agency that is responsible for food
safety?
A Ensuring a product's appeal
B Approving a construction project
C Monitoring an operation's revenue
D Protecting a product's brand name - ANSWER>>B
what are the most common symptoms of a foodborne illnese
A Diarrhea, vomiting, fever, nausea, abdominal cramps,and dammed
B Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D Diarrhea, vomiting; fever, nausea, abdominal cramps,
and tiredness - ANSWER>>C
How does most contamination of food happen?
A Through contaminated water
B When contaminants are airborne
C When people cause the contamination
D Through the use of contaminated animal products - ANSWER>>C
What is the most important way to prevent a foodborne illness from bacteria?
A Control time and temperature.
B Prevent cross-contamination.
C Practice good personal hygiene.
QUESTIONS AND DETAILED ANSWERS
LATEST UPDATE 2024 CERTIFIED 100%
GRADED A+
What is a foodborne-illness outbreak?
A When two or more food handlers contaminate multiple food items
B When an operation serves contaminated food to two or more people
C When two or more people report the same illness from eating the same food
D When the CDC receives information on two or more people with the same
illness - ANSWER>>C
Which is a ready-to-eat food?
A Uncooked rice
B Raw deboned chicken
C Sea salt
D Unwashed green beans - ANSWER>>C
Why are preschool-age children at a higher risk for foodborne illnesses?
A They have not built up strong immune systems.
B They are more likely to spend time in a hospital.
C They are more likely to suffer allergic reactions.
D Their appetites have increased since birth. - ANSWER>>A
Which is a TCS food?
A Bread
B Flour
,C Sprouts
D Strawberries - ANSWER>>C
The 5 common risk factors that can lead to foodborne illness are failing to cook
food adequately, holding food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
A reheating leftover food.
B serving ready-to-eat food.
C using single-use, disposable gloves.
D purchasing food from unsafe sources. - ANSWER>>D
Raw chicken breasts are left out at room temperature on a prep table. What is the
risk that could cause a foodborne illness?
A Cross-contamination
B Poor personal hygiene
C Time-temperature abuse
D Poor cleaning and sanitizing - ANSWER>>C
What is TCS food?
A Food requiring thermometer checks for security
B Food requiring trustworthy conditions for service
C Food requiring training commitments for standards
D Food requiring time and temperature control for safety - ANSWER>>D
A food handler left a pan of roasted turkey breasts to cool at room temperature
overnight. In addition to throwing away the turkey, what is an appropriate
corrective action?
A Complete an incident report.
B Order additional turkey breasts.
C Deduct the cost from the food handler's pay.
, D Make sure the food handler understands safe cooling practices. - ANSWER>>D
What is an important measure for preventing foodborne illness?
A Using new equipment
B Measuring pathogens
C Preventing cross-contamination
D Serving locally grown, organic food - ANSWER>>C
What is one possible function of a government agency that is responsible for food
safety?
A Ensuring a product's appeal
B Approving a construction project
C Monitoring an operation's revenue
D Protecting a product's brand name - ANSWER>>B
what are the most common symptoms of a foodborne illnese
A Diarrhea, vomiting, fever, nausea, abdominal cramps,and dammed
B Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D Diarrhea, vomiting; fever, nausea, abdominal cramps,
and tiredness - ANSWER>>C
How does most contamination of food happen?
A Through contaminated water
B When contaminants are airborne
C When people cause the contamination
D Through the use of contaminated animal products - ANSWER>>C
What is the most important way to prevent a foodborne illness from bacteria?
A Control time and temperature.
B Prevent cross-contamination.
C Practice good personal hygiene.
