Which food item has been associated with Salmonella Typhi? - ๐๐Beverages
What symptom requires a food handler to be excluded from the operation? -
... [Show More] ๐๐Jaundice
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. - ๐๐C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness? - ๐๐Correct
Handwashing
What condition promotes the growth of bacteria? - ๐๐Food held between 70ยฐF and 125ยฐF
Parasites are commonly associated with what food? - ๐๐Wild game
What practice should be used to prevent seafood toxins from causing a foodborne illness? -
๐๐Purchasing food from approved, reputable suppliers
How should chemicals be stored? - ๐๐Away from food prep areas
What does the L stand for in the FDA's ALERT tool? - ๐๐Look
What symptom can indicate a customer is having an allergic reaction? - ๐๐Wheezing or
shortness of breath
Where should a food handler wash his or her hands after prepping food? - ๐๐Designated sink
for handwashing
When should a food handler with a sore throat and fever be excluded from the operation? -
๐๐When 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? - ๐๐Go home
ServSafe Manager Exam . All Questions and answers
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What should a food handler do to make gloves easier to put on? - ๐๐Select the correct size
gloves
When can a food handler diagnosed with jaundice return to work? - ๐๐When approved by the
regulatory authority
Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - ๐๐Jewelry
What is the purpose of hand antiseptic? - ๐๐Lower the number of pathogens on the skin
Single-use gloves are not required when ... - ๐๐Washing produce
What should food handlers do after leaving and returning to the prep area? - ๐๐Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for high-risk
populations? - ๐๐Pausterized
What causes preschool-age children to be at risk for foodborne illness? - ๐๐Their immune
systems are not strong
Which organization includes inspecting food as one of its primary responsibilities? - ๐๐U.S
Department of Agriculture (USDA)
What should a server do after clearing a table? - ๐๐Wash hands
What strategy can prevent cross-contamination? - ๐๐Buy food that does not require prepping
What temperatures do infrared thermometers measure? - ๐๐Surface
When can glass thermometers be used? - ๐๐When enclosed in a shatterproof casing
Why should food temperatures be taken in 2 different locations? - ๐๐Temperature may vary
in the food
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a
use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date
for the seafood dish? - ๐๐April 8
What information must be included on the label of food packaged on-site for retail sale? -
๐๐List of ingredients
How should an item that has been recalled by its manufacturer be stored in an operation? -
๐๐Separated from food that will be served
A food handler has just finished storing a dry food delivery. Which step was done correctly?
A. Stored food away from wall.
B. Stored food 4 inches off the floor.
C. Stored food underneath a stairwell.
D. Stored food in an empty chemical container. - ๐๐Stored food away from wall
Which item should be rejected?
A. Bags of organic cookies in torn packaging.
B. Bottled milk at 41ยฐF .
C. Shell eggs at an air temperature of 45ยฐF.
D. Live oysters at 50ยฐF. - ๐๐A. Bags of organic cookies in torn packaging
Ready-to-eat TCS food prepped in-house must be date marked if its held for more than how
many hours? - ๐๐24 hours
A local nursing home has a yearly barbecue for its residents. Which food item should not be
served?
A. Deviled eggs.
B. Potato salad .
C. Raw carrots .
D. Rare hamburgers. - ๐๐D. Rare Hamburgers
When transporting food off-site, how should information such as use-by date and time be
communicated to the off-site staff? - ๐๐Labels on food
What is the minimum internal cooking temperature for a veal chop? - ๐๐145ยฐF
How many hours can cold food be held without refrigeration before it must be sold, served, or
thrown out? - ๐๐6 hours
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served
or thrown out? - ๐๐3:00 pm
What should be done with preset, unwrapped utensils that appear to be unused after guests
have left the table? - ๐๐Clean and sanitize the utensils
What rule for serving bread should food handlers practice? - ๐๐Do not reserve uneaten bread
In a self-service area, bulk unpackaged food does not need a label if the product? - ๐๐Does
not make a claim about health or nutrient content
The temperature of duck breast is checked during cooking. According to the operation's policy,
the duck breast must be cooked for 16 minutes to allow the internal temperature to reach
165ยฐF. What HACCP principle is addressed by cooking the duck breast to 165ยฐF? - ๐๐Critical
limit
What must a food handler with an infected hand wound do to work safe!y with food? -
๐๐Cover the wound with an impermeable cover and wear a single-use glove
Which of these food processes does not require a variance from regulatory authority?
A. Smoking food as a method to preserve it.
B. Buying bean sprouts from a reputable supplier
C. Curing food.
D. Pasteurizing juice on site. - ๐๐B. Buying brand from a reputable supplier
What is a cross-connection? - ๐๐Physical link between safe water and dirty water.
What information must be posted on a dishwasher? - ๐๐Correct settings
What scenario can lead to pest infestation?
A. Storing recyclables in paper bags.
B. Cleaning up spills around garbage containers
C. Rotating products using the FIFO method
D. Installing air curtains above doors - ๐๐Storing recyclables in paper bags
What is the first step in developing a HACCP plan? - ๐๐Conduct a hazard analysis
What factors influence the effectiveness of a chemical sanitizer ? - ๐๐Concentration,
temperature, contact time, pH, and water hardness
What is the first step of cleaning and sanitizing stationary equipment? - ๐๐Unplug the unit
What temperature should the water be for manual dishwashing? - ๐๐110ยฐF
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous
chemicals? - ๐๐Occupational Safety and Health Administration
What must staff members do when transferring chemicals to a new container? - ๐๐Label the
container
What temperature must a high a temperature dishwasher's final sanitizing rinse be? - ๐๐180ยฐF
What must food handlers do when handling ready to eat food? - ๐๐Wear single use gloves
Why are people who take certain medications at risk for food borne illnesses ? - ๐๐Their
immune system are compromised
What should be done with a package of flour that is received with signs of dampness on the
bag? - ๐๐Reject the flour and return it to the supplier
Which responsibility is included in the Food and Drug Administration's role? - ๐๐Regulating
food transported across state lines
What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - ๐๐135ยฐF
What should staff do when receiving a delivery of food and supplies? - ๐๐Visually inspect all
food items
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the
correct strenght? - ๐๐Use a test kit to check the sanitizers concentration when mixing it
A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By
what time must the tuna salad be served or thrown out? - ๐๐3:00 pm
When can raw, unpackaged meat be offered for self service? - ๐๐At organic food stands
What rule for serving condiments should be practiced? - ๐๐Serve condiments in antimicrobial
containers
Bulk unpackaged food in self-service areas must be labeled when - ๐๐The manufacturer
claims the food is healthy
The temperature of clam chowder is checked during holding. According to the operation's
policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing
out the soup? - ๐๐Corrective action
Which process requires a variance from the regulatory authority? - ๐๐Sprouting seeds or
beans
What information must be included on the label of a container of ready to eat TCS food prepped
on site for retail sale? - ๐๐Potential allergens
What should be done with food that has been handled by a food handler who has been
restricted or excluded from the operation due to illness? - ๐๐Throw it out
What should a food handler do with food after it is thawed in the microwave? - ๐๐Cook it
using conventional cooking equipment
What must an operation do before packaging fresh juice on site for later sale? - ๐๐Obtain a
variance
What temperature must stuffed lobster be cooked to? - ๐๐165ยฐF
What temperature must cooked vegetables reach to be safely hot held for ser [Show Less]