SERVSAFE MANAGER EXAM NEWEST EXAM 2025 |
ALL QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS |
LATEST VERSION (JUST RELEASED)
How many Staphyloccus aureus is carried by healthy carriers? ---------
CORRECT ANSWER-----------------•in the nose of 30 to 50% of healthy
adults
•on the skin of about 20-35% of healthy adults
What actions do food handlers need to avoid? ---------CORRECT
ANSWER-----------------•scratching scalp
•running fingers through hair
•wiping or touching nose
•rubbing ear
•touching pimple or infected wound
•wearing dirty uniform
•coughing or sneezing into hand
•spitting
What good personal hygiene policies should we address? ---------
CORRECT ANSWER-----------------Hand Practices:
•Handwashing
•Hand Care
•Glove use
•Preventing bare-hand contact with ready-to-eat food --------------------
Personal cleanliness
-------------------
Clothing, hair restraints, and jewlery
------------------
maintain good health, cover wounds, and report illnesses
,Manager responsibilities for good personal hygiene ---------CORRECT
ANSWER-----------------•creating personal hygiene policies
•training food handlers on policies and retrain regularly
•model correct behavior always
•supervise food safety practices always
•revise personal hygiene policies when law or science change
What is the most important part of personal hygiene? ---------CORRECT
ANSWER-----------------handwashing
Where do you wash hands? ---------CORRECT ANSWER-----------------in a
sink designated for handwashing NEVER in sinks designated for food prep,
dishwashing, or utility services
Steps for washing hands ---------CORRECT ANSWER-----------------1. Wet
hands and arms in running water that is atleast 100oF
2. Apply enough soap to build up a lather
3. Scrub hands and arms vigorously for 10-15 seconds. Clean under
fingernails and between fingers.
4. Rinse hands and arm thoroughly in running warm water
5. Use paper towel to turn off faucet
6. Dry hands and arms with another paper towel or hand dryer
7. Use paper towel to open door when leaving restroom
When to wash hands ---------CORRECT ANSWER-----------------After doing
following things:
•using restroom
•before and after handling raw meat, poultry, and seafood
•sneezing, coughing, or using tissue
•eating, drinking, smoking, chewing gum or tobacco
•handling chemicals
•taking out garbage
,•clearing tables or bussing dirty dishes
•touching clothes or apron
•handling money
•leaving and returning to prep area/kitchen
•handling service or aquatic animals
•touching anything else that may contaminate hands
What are hand antiseptics ---------CORRECT ANSWER-----------------liquids
or gels that are used to lower the number of pathogens on skin
(Only use after handwashing. NEVER use them as a replacement, and wait
for it to dry before touching food or equipment)
Handcare guidelines ---------CORRECT ANSWER-----------------•Fingernail
length (keep them short and clean (trimmed and filed))
•False Fingernails (DO NOT wear false fingernails unless single-use gloves
are worn)
•Nail Polish (DO NOT wear nail polish)
•Infected wounds or cuts ( Cover wounds on hand and wrist with
impermeable cover and glove/ completely cover wounds on arm with
impermeable cover/ cover wounds on any other place with dry, tight-fitting
bandage
How do single-use gloves help keep food safe? ---------CORRECT
ANSWER-----------------•by creating a barrier between hands and food
•used when handling ready-to-eat food (exceptions are washing
produce, or ready-to-eat ingredients for dish that will be cooked to internal
temperature
Guidelines for buying gloves ---------CORRECT ANSWER-----------------
•Approved Gloves (only ones approved for foodservice)
•Disposable gloves (only single-use/ NEVER wash and reuse gloves)
•Multiple Sizes (provide different sizes)
, •Latex alternatives (some people are sensitive to latex so consider gloves
made of other material)
Using gloves guidelines ---------CORRECT ANSWER-----------------•wash
hands before putting gloves on
•select correct glove size
•hold gloves by edge when putting on/ avoid touching glove
•check gloves for rips and tears after it's on
•NEVER blow into
gloves
•NEVER roll gloves
Situations where food handlers must change gloves ---------CORRECT
ANSWER-----------------•As soon as they become dirty or torn
•Before begining different task
•After interruption like phone call
•After handling raw meat, seafood, or
poultry
•before handling ready-to-eat food
When it's ok to touch food with bare hands ---------CORRECT ANSWER-----
------------NEVER handle ready to eat food with bare hands and especially
when you usually serve high-risk population
(Exceptions are when food (not raw meat, seafood, or poultry) will be
cooked to atleast 145 oF
•When food (containing raw meat, seafood, or poultry) will be cooked to
required minimal temperature
Staff personal cleanliness ---------CORRECT ANSWER-----------------
Pathogens can be found on hair and skin so food handlers must shower or
bathe before work
ALL QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS |
LATEST VERSION (JUST RELEASED)
How many Staphyloccus aureus is carried by healthy carriers? ---------
CORRECT ANSWER-----------------•in the nose of 30 to 50% of healthy
adults
•on the skin of about 20-35% of healthy adults
What actions do food handlers need to avoid? ---------CORRECT
ANSWER-----------------•scratching scalp
•running fingers through hair
•wiping or touching nose
•rubbing ear
•touching pimple or infected wound
•wearing dirty uniform
•coughing or sneezing into hand
•spitting
What good personal hygiene policies should we address? ---------
CORRECT ANSWER-----------------Hand Practices:
•Handwashing
•Hand Care
•Glove use
•Preventing bare-hand contact with ready-to-eat food --------------------
Personal cleanliness
-------------------
Clothing, hair restraints, and jewlery
------------------
maintain good health, cover wounds, and report illnesses
,Manager responsibilities for good personal hygiene ---------CORRECT
ANSWER-----------------•creating personal hygiene policies
•training food handlers on policies and retrain regularly
•model correct behavior always
•supervise food safety practices always
•revise personal hygiene policies when law or science change
What is the most important part of personal hygiene? ---------CORRECT
ANSWER-----------------handwashing
Where do you wash hands? ---------CORRECT ANSWER-----------------in a
sink designated for handwashing NEVER in sinks designated for food prep,
dishwashing, or utility services
Steps for washing hands ---------CORRECT ANSWER-----------------1. Wet
hands and arms in running water that is atleast 100oF
2. Apply enough soap to build up a lather
3. Scrub hands and arms vigorously for 10-15 seconds. Clean under
fingernails and between fingers.
4. Rinse hands and arm thoroughly in running warm water
5. Use paper towel to turn off faucet
6. Dry hands and arms with another paper towel or hand dryer
7. Use paper towel to open door when leaving restroom
When to wash hands ---------CORRECT ANSWER-----------------After doing
following things:
•using restroom
•before and after handling raw meat, poultry, and seafood
•sneezing, coughing, or using tissue
•eating, drinking, smoking, chewing gum or tobacco
•handling chemicals
•taking out garbage
,•clearing tables or bussing dirty dishes
•touching clothes or apron
•handling money
•leaving and returning to prep area/kitchen
•handling service or aquatic animals
•touching anything else that may contaminate hands
What are hand antiseptics ---------CORRECT ANSWER-----------------liquids
or gels that are used to lower the number of pathogens on skin
(Only use after handwashing. NEVER use them as a replacement, and wait
for it to dry before touching food or equipment)
Handcare guidelines ---------CORRECT ANSWER-----------------•Fingernail
length (keep them short and clean (trimmed and filed))
•False Fingernails (DO NOT wear false fingernails unless single-use gloves
are worn)
•Nail Polish (DO NOT wear nail polish)
•Infected wounds or cuts ( Cover wounds on hand and wrist with
impermeable cover and glove/ completely cover wounds on arm with
impermeable cover/ cover wounds on any other place with dry, tight-fitting
bandage
How do single-use gloves help keep food safe? ---------CORRECT
ANSWER-----------------•by creating a barrier between hands and food
•used when handling ready-to-eat food (exceptions are washing
produce, or ready-to-eat ingredients for dish that will be cooked to internal
temperature
Guidelines for buying gloves ---------CORRECT ANSWER-----------------
•Approved Gloves (only ones approved for foodservice)
•Disposable gloves (only single-use/ NEVER wash and reuse gloves)
•Multiple Sizes (provide different sizes)
, •Latex alternatives (some people are sensitive to latex so consider gloves
made of other material)
Using gloves guidelines ---------CORRECT ANSWER-----------------•wash
hands before putting gloves on
•select correct glove size
•hold gloves by edge when putting on/ avoid touching glove
•check gloves for rips and tears after it's on
•NEVER blow into
gloves
•NEVER roll gloves
Situations where food handlers must change gloves ---------CORRECT
ANSWER-----------------•As soon as they become dirty or torn
•Before begining different task
•After interruption like phone call
•After handling raw meat, seafood, or
poultry
•before handling ready-to-eat food
When it's ok to touch food with bare hands ---------CORRECT ANSWER-----
------------NEVER handle ready to eat food with bare hands and especially
when you usually serve high-risk population
(Exceptions are when food (not raw meat, seafood, or poultry) will be
cooked to atleast 145 oF
•When food (containing raw meat, seafood, or poultry) will be cooked to
required minimal temperature
Staff personal cleanliness ---------CORRECT ANSWER-----------------
Pathogens can be found on hair and skin so food handlers must shower or
bathe before work
