111 ServSafe Manager Exam 2022/2023 Questions and 100% correct answers

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111 ServSafe Manager Exam 2022/2023 Questions and 100% correct answers Which food item has been associated with Salmonella Typhi? -ANSWER- Beverages What symptom requires a food handler to be exc... luded from the operation? -ANSWER- Jaundice 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. -ANSWER- C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? -ANSWER- Correct Handwashing What condition promotes the growth of bacteria? -ANSWER- Food held between 70°F and 125°F Parasites are commonly associated with what food? -ANSWER- Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? -ANSWER- Purchasing food from approved, reputable suppliers How should chemicals be stored? -ANSWER- Away from food prep areas What does the L stand for in the FDA's ALERT tool? -ANSWER- Look What symptom can indicate a customer is having an allergic reaction? -ANSWER- Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? -ANSWER- Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? -ANSWER- 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? -ANSWER- Go home What should a food handler do to make gloves easier to put on? -ANSWER- Select the correct size gloves When can a food handler diagnosed with jaundice return to work? -ANSWER- When approved by the regulatory authority Which item is a potential physical contaminant? A. Sanitizer. B. Jewelry. C. Sweat. D. Hand Sanitizer. -ANSWER- Jewelry What is the purpose of hand antiseptic? -ANSWER- Lower the number of pathogens on the skin Single-use gloves are not required when ... -ANSWER- Washing produce What should food handlers do after leaving and returning to the prep area? -ANSWER- Wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? -ANSWER- Pausterized [Show More]

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