SERVSAFE MANAGER EXAM WITH
ALL NEEDED TO PASS
What lis lthe lfirst lthing lyou lshould ldo lwhen lnotified lby la lcustomer lof la lfoodborne
lillness?
Throw lsuspicious lfood lout.
A.Collect ltheir lcontact linformation, lfood leaten, land lsymptoms.
B.Collect ltheir lcontact linformation, lfood leaten, land lsymptoms.
C.Call la lstaff lmeeting lto lgo lover lyour lfood lsafety lprogram.
D.Contact lyour llocal lregulatory lauthority land lreport lit. l- lcorrect lanswers l-B.Collect
ltheir lcontact linformation, lfood leaten, land lsymptoms.
For lan lillness lto lbe lconsidered la l"foodborne loutbreak," lhow lmany lpeople lmust lbe
laffected lafter leating lthe lsame lfood?
A.10% lof lthe lpeople lwho late lthe lfood
B.10
C.more lthan l5
D.2 l- lcorrect lanswers l-D.2 lor lmore
A lguest lfinds lan ladhesive lbandage lin lhis lfood. lWhat ltype lof lcontamination lwould
lthis lbe lconsidered?
A.primary
, B.cross
C.chemical
D.physical l- lcorrect lanswers l-D.physical
While leveryone lis lat lrisk lfor lfoodborne lillnesses lgiven lthe lright lcircumstances, la
lfew lpopulations lare lmore lsusceptible. lWho lof lthese lis lleast llikely lto lcontract la
lfoodborne lillness?
A. la lclinically lobese l30 lyear lold
B. la l22 lyear lold lwith lHIV
C. la lhealthy l3 lyear lold
D. la lhealthy l85 lyear lold l- lcorrect lanswers l-A. la lclinically lobese l30 lyear lold
You lreceive la lshipment lof lcold lfoods land lnotice lthe lstorage ltemperature lis l45° lF.
lThis lwould lbe la lproblem lfor lall lof lthese lfoods lexcept l____.
A.poultry
B.live lshellfish
C.sliced lmelon
D.sprouts l- lcorrect lanswers l-B. llive lshellfish
Which lof lthe lfollowing lbest lrepresents la lTCS lfood?
A.frozen lfish lin lfreezer lstorage
B.room ltemperature lolive loil
C.a lribeye lcooked land lserved lrare
D.baked lpotatoes lon lthe lcounter l- lcorrect lanswers l-D. lbaked lpotatoes lon lthe
lcounter
Bacteria lis lmost llikely lto lthrive lin lwhich ltype lof lenvironment?
moist
oxygen-rich
temperatures lover l135 lFarenheit
arid l- lcorrect lanswers l-moist
One lof lthe lresponsibilities lof lPublic lHealth lServices l(PHS) lis lto l____.
keep lpoultry, lmeat, land leggs lsafe
create lyour lpersonal lhygiene lprogram
review land lapprove lfood lsafety lplans
train lyour lstaff l- lcorrect lanswers l-review land lapprove lfood lsafety lplans
Jessica lneeds lto lthaw lsome lfrozen lchicken. lWhich lmethod lwould lnot lbe
lappropriate?
microwave lit
put lit lin lthe lrefrigerator
run lit lunder lcool lwater
put lit lon lthe lcounter l- lcorrect lanswers l-put lit lon lthe lcounter
Chicken lmust lbe lcooked lto lan linternal ltemperature lof l____ lto lbe lconsidered lsafe
lfor lconsumption.
175 lFahrenheit
165 lFahrenheit
135 lFahrenheit
ALL NEEDED TO PASS
What lis lthe lfirst lthing lyou lshould ldo lwhen lnotified lby la lcustomer lof la lfoodborne
lillness?
Throw lsuspicious lfood lout.
A.Collect ltheir lcontact linformation, lfood leaten, land lsymptoms.
B.Collect ltheir lcontact linformation, lfood leaten, land lsymptoms.
C.Call la lstaff lmeeting lto lgo lover lyour lfood lsafety lprogram.
D.Contact lyour llocal lregulatory lauthority land lreport lit. l- lcorrect lanswers l-B.Collect
ltheir lcontact linformation, lfood leaten, land lsymptoms.
For lan lillness lto lbe lconsidered la l"foodborne loutbreak," lhow lmany lpeople lmust lbe
laffected lafter leating lthe lsame lfood?
A.10% lof lthe lpeople lwho late lthe lfood
B.10
C.more lthan l5
D.2 l- lcorrect lanswers l-D.2 lor lmore
A lguest lfinds lan ladhesive lbandage lin lhis lfood. lWhat ltype lof lcontamination lwould
lthis lbe lconsidered?
A.primary
, B.cross
C.chemical
D.physical l- lcorrect lanswers l-D.physical
While leveryone lis lat lrisk lfor lfoodborne lillnesses lgiven lthe lright lcircumstances, la
lfew lpopulations lare lmore lsusceptible. lWho lof lthese lis lleast llikely lto lcontract la
lfoodborne lillness?
A. la lclinically lobese l30 lyear lold
B. la l22 lyear lold lwith lHIV
C. la lhealthy l3 lyear lold
D. la lhealthy l85 lyear lold l- lcorrect lanswers l-A. la lclinically lobese l30 lyear lold
You lreceive la lshipment lof lcold lfoods land lnotice lthe lstorage ltemperature lis l45° lF.
lThis lwould lbe la lproblem lfor lall lof lthese lfoods lexcept l____.
A.poultry
B.live lshellfish
C.sliced lmelon
D.sprouts l- lcorrect lanswers l-B. llive lshellfish
Which lof lthe lfollowing lbest lrepresents la lTCS lfood?
A.frozen lfish lin lfreezer lstorage
B.room ltemperature lolive loil
C.a lribeye lcooked land lserved lrare
D.baked lpotatoes lon lthe lcounter l- lcorrect lanswers l-D. lbaked lpotatoes lon lthe
lcounter
Bacteria lis lmost llikely lto lthrive lin lwhich ltype lof lenvironment?
moist
oxygen-rich
temperatures lover l135 lFarenheit
arid l- lcorrect lanswers l-moist
One lof lthe lresponsibilities lof lPublic lHealth lServices l(PHS) lis lto l____.
keep lpoultry, lmeat, land leggs lsafe
create lyour lpersonal lhygiene lprogram
review land lapprove lfood lsafety lplans
train lyour lstaff l- lcorrect lanswers l-review land lapprove lfood lsafety lplans
Jessica lneeds lto lthaw lsome lfrozen lchicken. lWhich lmethod lwould lnot lbe
lappropriate?
microwave lit
put lit lin lthe lrefrigerator
run lit lunder lcool lwater
put lit lon lthe lcounter l- lcorrect lanswers l-put lit lon lthe lcounter
Chicken lmust lbe lcooked lto lan linternal ltemperature lof l____ lto lbe lconsidered lsafe
lfor lconsumption.
175 lFahrenheit
165 lFahrenheit
135 lFahrenheit
