ServSafe Manager Complete Exam
Study Questions with Verified
Answers Already Graded A+
1. Which food item has been associated with Salmonella Typhi? - ANSWER
Beverages
2. What symptom requires a food handler to be excluded from the operation? -
ANSWER Jaundice
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. - ANSWER C. Bones in fish
4. What causes preschool-age children to be at risk for foodborne illness? -
ANSWER Their immune systems are not strong
5. Which organization includes inspecting food as one of its primary
responsibilities? - ANSWER U.S Department of Agriculture (USDA)
6. What should a server do after clearing a table? - ANSWER Wash hands
7. What strategy can prevent cross-contamination? - ANSWER Buy food that
does not require prepping
,8. What temperatures do infrared thermometers measure? - ANSWER Surface
9. When can glass thermometers be used? - ANSWER When enclosed in a
shatterproof casing
10.Why should food temperatures be taken in 2 different locations? -
ANSWER Temperature may vary in the food
11.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
12.What information must be included on the label of food packaged on-site for
retail sale? - ANSWER List of ingredients
13.How should an item that has been recalled by its manufacturer be stored in
an operation? - ANSWER Separated from food that will be served
14.A food handler has just finished storing a dry food delivery. Which step was
done correctly?
A. Stored food away from wall.
B. Stored food 4 inches off the floor.
C. Stored food underneath a stairwell.
D. Stored food in an empty chemical container. - ANSWER Stored food
away from wall
15.Which item should be rejected?
, A. Bags of organic cookies in torn packaging.
B. Bottled milk at 41°F .
C. Shell eggs at an air temperature of 45°F.
D. Live oysters at 50°F. - ANSWER A. Bags of organic cookies in torn
packaging
16.What practice is useful for preventing Norovirus from causing foodborne
illness? - ANSWER Correct Handwashing
17.What condition promotes the growth of bacteria? - ANSWER Food held
between 70°F and 125°F
18.Parasites are commonly associated with what food? - ANSWER Wild game
19.What practice should be used to prevent seafood toxins from causing a
foodborne illness? - ANSWER Purchasing food from approved, reputable
suppliers
20.How should chemicals be stored? - ANSWER Away from food prep areas
21.What does the L stand for in the FDA's ALERT tool? - ANSWER Look
22.What symptom can indicate a customer is having an allergic reaction? -
ANSWER Wheezing or shortness of breath
23.Where should a food handler wash his or her hands after prepping food? -
ANSWER Designated sink for handwashing
, 24.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
25.A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? - ANSWER Go home
26.What should a food handler do to make gloves easier to put on? - ANSWER
Select the correct size gloves
27.When can a food handler diagnosed with jaundice return to work? -
ANSWER When approved by the regulatory authority
28.Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - ANSWER Jewelry
29.What is the purpose of hand antiseptic? - ANSWER Lower the number of
pathogens on the skin
30.Single-use gloves are not required when ... - ANSWER Washing produce
31.What should food handlers do after leaving and returning to the prep area? -
ANSWER Wash hands
32.What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations? - ANSWER Pasteurized
Study Questions with Verified
Answers Already Graded A+
1. Which food item has been associated with Salmonella Typhi? - ANSWER
Beverages
2. What symptom requires a food handler to be excluded from the operation? -
ANSWER Jaundice
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. - ANSWER C. Bones in fish
4. What causes preschool-age children to be at risk for foodborne illness? -
ANSWER Their immune systems are not strong
5. Which organization includes inspecting food as one of its primary
responsibilities? - ANSWER U.S Department of Agriculture (USDA)
6. What should a server do after clearing a table? - ANSWER Wash hands
7. What strategy can prevent cross-contamination? - ANSWER Buy food that
does not require prepping
,8. What temperatures do infrared thermometers measure? - ANSWER Surface
9. When can glass thermometers be used? - ANSWER When enclosed in a
shatterproof casing
10.Why should food temperatures be taken in 2 different locations? -
ANSWER Temperature may vary in the food
11.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
12.What information must be included on the label of food packaged on-site for
retail sale? - ANSWER List of ingredients
13.How should an item that has been recalled by its manufacturer be stored in
an operation? - ANSWER Separated from food that will be served
14.A food handler has just finished storing a dry food delivery. Which step was
done correctly?
A. Stored food away from wall.
B. Stored food 4 inches off the floor.
C. Stored food underneath a stairwell.
D. Stored food in an empty chemical container. - ANSWER Stored food
away from wall
15.Which item should be rejected?
, A. Bags of organic cookies in torn packaging.
B. Bottled milk at 41°F .
C. Shell eggs at an air temperature of 45°F.
D. Live oysters at 50°F. - ANSWER A. Bags of organic cookies in torn
packaging
16.What practice is useful for preventing Norovirus from causing foodborne
illness? - ANSWER Correct Handwashing
17.What condition promotes the growth of bacteria? - ANSWER Food held
between 70°F and 125°F
18.Parasites are commonly associated with what food? - ANSWER Wild game
19.What practice should be used to prevent seafood toxins from causing a
foodborne illness? - ANSWER Purchasing food from approved, reputable
suppliers
20.How should chemicals be stored? - ANSWER Away from food prep areas
21.What does the L stand for in the FDA's ALERT tool? - ANSWER Look
22.What symptom can indicate a customer is having an allergic reaction? -
ANSWER Wheezing or shortness of breath
23.Where should a food handler wash his or her hands after prepping food? -
ANSWER Designated sink for handwashing
, 24.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
25.A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? - ANSWER Go home
26.What should a food handler do to make gloves easier to put on? - ANSWER
Select the correct size gloves
27.When can a food handler diagnosed with jaundice return to work? -
ANSWER When approved by the regulatory authority
28.Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer. - ANSWER Jewelry
29.What is the purpose of hand antiseptic? - ANSWER Lower the number of
pathogens on the skin
30.Single-use gloves are not required when ... - ANSWER Washing produce
31.What should food handlers do after leaving and returning to the prep area? -
ANSWER Wash hands
32.What type of eggs must be used when preparing raw or undercooked dishes
for high-risk populations? - ANSWER Pasteurized
