ServSafe Manager Exam Questions | Grade A Questions and Answers (2023/2024) (Verified Answers)

ServSafe Manager Exam Questions | Grade A Questions and Answers (2023/2024) (Verified Answers) 1. What is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness? A. Practicing good personal hygiene B. Preventing cross-contamination C. Preventing time-temperature abuse D. Purchasing from approved, reputable suppliers ~ Answer: B 2. Handwashing is an important measure for preventing this pathogen from causing a foodborne illness. A. Campylobacter jejuni B. Listeria monocytogenes C. Clostridium botulinum D. Staphylococcus aureus ~ Answer: D 3. When cutting away mold from hard cheese, the FDA recommends removing this much from around the affected area A. ½ inch B. 1 inch C. 2 inches D. 6 inches ~ Answer: B 4. . Aflatoxins are linked to this pathogen A. Bacteria B. Viruses C. Parasites D. Molds ~ Answer: D 5. This toxin causes an illness with neurological symptoms such as the reversal of hot and cold sensations A. Histamine B. Ciguatoxin C. Domoic acid D. Brevetoxin ~ Answer: B 6. A guest in a New England restaurant experienced a tingling in the mouth and face after eating oysters. What is the likely illness? A. Ciguatera fish poisoning B. Amnesic shellfish poisoning C. Paralytic shellfish poisoning D. Neurotoxic shellfish poisoning ~ Answer: C 7. Which fish are associated with ciguatoxin? A. Tuna B. Grouper C. Mackerel D. Mahi Mahi ~ Answer: B 8. This plant food is toxic when undercooked A. Raw kidney beans B. Fresh asparagus C. Raw edamame D. Raw sweetcorn ~ Answer: A 9. Scombroid poisoning can be prevented by A. purchasing fish from approved, reputable suppliers. B. cooking fish to the right internal temperature. C. making sure food handlers wash their hands. D. preventing cross-contamination ~ Answer: A 10. What is the best method from preventing a physical hazard in food from causing an injury? A. Practicing proper food defense B. Preventing cross-contamination C. Proper cleaning and sanitizing D. Purchasing from approved suppliers ~ Answer: D 11. A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause? A. Viral B. Allergen C. Chemical D. Biological ~ Answer: C