SERVSAFE MANAGER EXAM WITH
CORRECT ANSWERS
Which lfood litem lhas lbeen lassociated lwith lSalmonella lTyphi? l- lcorrect lanswers l-
Beverages
What lsymptom lrequires la lfood lhandler lto lbe lexcluded lfrom lthe loperation? l-
lcorrect lanswers l-Jaundice
Which lis lan lexample lof lphysical lcontamination?
A. lSneezing lon lfood.
B. lTouching ldirty lfood-contact lsurfaces l
C. lBones lin lfish.
D. lCooking ltomato lsauce lin la lcopper lpan. l- lcorrect lanswers l-C. lBones lin lfish
What lpractice lis luseful lfor lpreventing lNorovirus lfrom lcausing lfoodborne lillness? l-
lcorrect lanswers l-Correct lHandwashing
What lcondition lpromotes lthe lgrowth lof lbacteria? l- lcorrect lanswers l-Food lheld
lbetween l70°F land l125°F
Parasites lare lcommonly lassociated lwith lwhat lfood? l- lcorrect lanswers l-Wild lgame
, What lpractice lshould lbe lused lto lprevent lseafood ltoxins lfrom lcausing la lfoodborne
lillness? l- lcorrect lanswers l-Purchasing lfood lfrom lapproved, lreputable lsuppliers
How lshould lchemicals lbe lstored? l- lcorrect lanswers l-Away lfrom lfood lprep lareas
What ldoes lthe lL lstand lfor lin lthe lFDA's lALERT ltool? l- lcorrect lanswers l-Look
What lsymptom lcan lindicate la lcustomer lis lhaving lan lallergic lreaction? l- lcorrect
lanswers l-Wheezing lor lshortness lof lbreath
Where lshould la lfood lhandler lwash lhis lor lher lhands lafter lprepping lfood? l- lcorrect
lanswers l-Designated lsink lfor lhandwashing
When lshould la lfood lhandler lwith la lsore lthroat land lfever lbe lexcluded lfrom lthe
loperation? l- lcorrect lanswers l-When lthe lcustomers lserved lare lprimarily la lhigh-
risk lpopulation
A lfood lhandler lcomes lto lwork lwith ldiarrhea. lWhat lshould lthe lmanager ltell lthe
lfood lhandler lto ldo? l- lcorrect lanswers l-Go lhome
What lshould la lfood lhandler ldo lto lmake lgloves leasier lto lput lon? l- lcorrect
lanswers l-Select lthe lcorrect lsize lgloves
When lcan la lfood lhandler ldiagnosed lwith ljaundice lreturn lto lwork? l- lcorrect
lanswers l-When lapproved lby lthe lregulatory lauthority
Which litem lis la lpotential lphysical lcontaminant?
A. lSanitizer.
B. lJewelry.
C. lSweat.
D. lHand lSanitizer. l- lcorrect lanswers l-Jewelry
What lis lthe lpurpose lof lhand lantiseptic? l- lcorrect lanswers l-Lower lthe lnumber lof
lpathogens lon lthe lskin
Single-use lgloves lare lnot lrequired lwhen l... l- lcorrect lanswers l-Washing lproduce
What lshould lfood lhandlers ldo lafter lleaving land lreturning lto lthe lprep larea? l-
lcorrect lanswers l-Wash lhands
What ltype lof leggs lmust lbe lused lwhen lpreparing lraw lor lundercooked ldishes lfor
lhigh-risk lpopulations? l- lcorrect lanswers l-Pausterized
What lcauses lpreschool-age lchildren lto lbe lat lrisk lfor lfoodborne lillness? l- lcorrect
lanswers l-Their limmune lsystems lare lnot lstrong
Which lorganization lincludes linspecting lfood las lone lof lits lprimary lresponsibilities?
l- lcorrect lanswers l-U.S lDepartment lof lAgriculture l(USDA)
CORRECT ANSWERS
Which lfood litem lhas lbeen lassociated lwith lSalmonella lTyphi? l- lcorrect lanswers l-
Beverages
What lsymptom lrequires la lfood lhandler lto lbe lexcluded lfrom lthe loperation? l-
lcorrect lanswers l-Jaundice
Which lis lan lexample lof lphysical lcontamination?
A. lSneezing lon lfood.
B. lTouching ldirty lfood-contact lsurfaces l
C. lBones lin lfish.
D. lCooking ltomato lsauce lin la lcopper lpan. l- lcorrect lanswers l-C. lBones lin lfish
What lpractice lis luseful lfor lpreventing lNorovirus lfrom lcausing lfoodborne lillness? l-
lcorrect lanswers l-Correct lHandwashing
What lcondition lpromotes lthe lgrowth lof lbacteria? l- lcorrect lanswers l-Food lheld
lbetween l70°F land l125°F
Parasites lare lcommonly lassociated lwith lwhat lfood? l- lcorrect lanswers l-Wild lgame
, What lpractice lshould lbe lused lto lprevent lseafood ltoxins lfrom lcausing la lfoodborne
lillness? l- lcorrect lanswers l-Purchasing lfood lfrom lapproved, lreputable lsuppliers
How lshould lchemicals lbe lstored? l- lcorrect lanswers l-Away lfrom lfood lprep lareas
What ldoes lthe lL lstand lfor lin lthe lFDA's lALERT ltool? l- lcorrect lanswers l-Look
What lsymptom lcan lindicate la lcustomer lis lhaving lan lallergic lreaction? l- lcorrect
lanswers l-Wheezing lor lshortness lof lbreath
Where lshould la lfood lhandler lwash lhis lor lher lhands lafter lprepping lfood? l- lcorrect
lanswers l-Designated lsink lfor lhandwashing
When lshould la lfood lhandler lwith la lsore lthroat land lfever lbe lexcluded lfrom lthe
loperation? l- lcorrect lanswers l-When lthe lcustomers lserved lare lprimarily la lhigh-
risk lpopulation
A lfood lhandler lcomes lto lwork lwith ldiarrhea. lWhat lshould lthe lmanager ltell lthe
lfood lhandler lto ldo? l- lcorrect lanswers l-Go lhome
What lshould la lfood lhandler ldo lto lmake lgloves leasier lto lput lon? l- lcorrect
lanswers l-Select lthe lcorrect lsize lgloves
When lcan la lfood lhandler ldiagnosed lwith ljaundice lreturn lto lwork? l- lcorrect
lanswers l-When lapproved lby lthe lregulatory lauthority
Which litem lis la lpotential lphysical lcontaminant?
A. lSanitizer.
B. lJewelry.
C. lSweat.
D. lHand lSanitizer. l- lcorrect lanswers l-Jewelry
What lis lthe lpurpose lof lhand lantiseptic? l- lcorrect lanswers l-Lower lthe lnumber lof
lpathogens lon lthe lskin
Single-use lgloves lare lnot lrequired lwhen l... l- lcorrect lanswers l-Washing lproduce
What lshould lfood lhandlers ldo lafter lleaving land lreturning lto lthe lprep larea? l-
lcorrect lanswers l-Wash lhands
What ltype lof leggs lmust lbe lused lwhen lpreparing lraw lor lundercooked ldishes lfor
lhigh-risk lpopulations? l- lcorrect lanswers l-Pausterized
What lcauses lpreschool-age lchildren lto lbe lat lrisk lfor lfoodborne lillness? l- lcorrect
lanswers l-Their limmune lsystems lare lnot lstrong
Which lorganization lincludes linspecting lfood las lone lof lits lprimary lresponsibilities?
l- lcorrect lanswers l-U.S lDepartment lof lAgriculture l(USDA)
