ServSafe Manager, 6th Edition: Practice Diagnostic Test "Multiple Choice" Study Guide.

ServSafe Manager, 6th Edition: Practice Diagnostic Test "Multiple Choice" Study Guide. 1. Which food items has been associated with Salmonella Beverages Typhi? A) Beverages B) Produce C) Shellfish from contaminated water D) Undercooked ground beef 2. What symptom requires a food handler to be excluded Jaundice from the operation? A) Sore throat B) Jaundice C) Coughing D) Stomach cramps 3. 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 4. What practice is useful for preventing Norovirus from causing foodborne illness? A) Cooking food to minimum internal temperature B) Correct handwashing C) Cooling food rapidly D) Encouraging staff to get flu shots 5. What condition promotes the growth of bacteria? A) High acidity B) Low levels of moisture Bones in fish Correct handwashing Food held between 70*F and 125*F (21*C and 52*C) C) Food held between 70*F and 125*F (21*C and 52*C) D) Food with a pH that is highly alkaline 6. Parasites are commonly associated with what food? A) Mushrooms B) Wild game C) Whole wheat D) Dairy products 7. What practice should be used to prevent seafood tox- ins from causing a foodborne illness? A) Cooking food to correct internal temperatures B) Handwashing throughout the day C) Purchasing food from approved, reputable suppli- ers D) Microwaving fish to be served raw for 15 seconds 8. How should chemicals be stored? A) Above food B) Away from prep areas C) In food-storage areas D) With Kitchenware 9. What does the L stand for in the FDA's ALERT tool? A) Listen B) Leave C) Limit D) Look 10. What practice can help prevent allergic reactions? A) Cooking different food types in the same oil B) Identifying ingredients for customers Wild game Purchasing food from ap- proved, reputable suppli- ers Away from prep areas Look Identifying ingredients for customers C) Using parchment paper when baking cookies D) Providing home delivery service 11. What symptom can indicate a customer is having an allergic reaction? A) Wheezing or shortness of breath B) Left arm pain C) Appetite loss D) Coughing blood 12. Where should a food handler wash his or her hands after prepping food? A) Three-compartment sink B) Utility sink C) Designated sink for handwashing D) Food-prep sink 13. When should a food handler with a sore throat and fever be excluded from the operation? Wheezing or shortness of breath Designated sink for hand- washing When the customers served are primarily a A) When the customers served are primarily a high-risk high-risk population population B) When the food handler's fever is over 100*F (38*C) C) After the food handler has a sore throat that has lasted for more than 5 days