ServSafe Manager Exam 2023 Rated 100% Correct!!

Which food item has been associated with Salmonella Typhi? - Answer Beverages What symptom requires a food handler to be excluded 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 What causes preschool-age children to be at risk for foodborne illness? - Answer Their immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? - Answer U.S Department of Agriculture (USDA) What should a server do after clearing a table? - Answer Wash hands What strategy can prevent cross-contamination? - Answer Buy food that does not require prepping What temperatures do infrared thermometers measure? - Answer Surface When can glass thermometers be used? - Answer When enclosed in a shatterproof casing Why should food temperatures be taken in 2 different locations? - Answer 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? - Answer April 8 What information must be included on the label of food packaged on-site for retail sale? - Answer List of ingredients How should an item that has been recalled by its manufacturer be stored in an operation? - Answer 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.