ServSafe Manager Exam. All Questions and answers. Rated A+. Latest update

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Which food item has been associated with Salmonella Typhi? - ??Beverages What symptom requires a food handler to be excluded from the operation? - ??Jaundice Which is an example of physical cont... amination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - ??C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - ??Correct Handwashing What condition promotes the growth of bacteria? - ??Food held between 70°F and 125°F Parasites are commonly associated with what food? - ??Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? - ??Purchasing food from approved, reputable suppliers How should chemicals be stored? - ??Away from food prep areas What does the L stand for in the FDA's ALERT tool? - ??Look What symptom can indicate a customer is having an allergic reaction? - ??Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? - ??Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? - ??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? - ??Go home What should a food handler do to make gloves easier to put on? - ??Select the correct size gloves When can a food handler diagnosed with jaundice return to work? - ??When approved by the regulatory authority Which item is a potential physical contaminant? A. Sanitizer. B. Jewelry. C. Sweat. D. Hand Sanitizer. - ??Jewelry What is the purpose of hand antiseptic? - ??Lower the number of pathogens on the skin Single-use gloves are not required when ... - ??Washing produce What should food handlers do after leaving and returning to the prep area? - ??Wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - ??Pausterized What causes preschool-age children to be at risk for foodborne illness? - ??Their immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? - ??U.S Department of Agriculture (USDA) What should a server do after clearing a table? - ??Wash hands What strategy can prevent cross-contamination? - ??Buy food that does not require prepping What temperatures do infrared thermometers measure? - ??Surface When can glass thermometers be used? - ??When enclosed in a shatterproof casing Why should food temperatures be taken in 2 different locations? - ??Temperature 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? - ??April 8 What information must be included on the label of food packaged on-site for retail sale? - ??List of ingredients How should an item that has been recalled by its manufacturer be stored in an operation? - ??Separated 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. - ??Stored food away from wall Which item should be rejected? A. Bags of organic cookies in torn packaging. B. Bottled milk at 41°F . C. Shell eggs at an air temperature of 45°F. D. Live oysters at 50°F. - ??A. 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? - ??24 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. - ??D. Rare Hamburgers When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? - ??Labels on food What is the minimum internal cooking temperature for a veal chop? - ??145°F How many hours can cold food be held without refrigeration before it mu [Show More]

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