(Latest Updated) ServSafe Manager Test :100% Verified Questions & Answers: Guaranteed APlus

What should foodservice operators do to prevent the spread of hepatitis A? A Cook food to minimum internal temperatures B Freeze fish for 36 hours before serving C Exclude staff with jaundice from the operation D Purchase mushrooms from approved, reputable suppliers (Ans- C Exclude staff with jaundice from the operation 7 To wash hands correctly, a food handler must first A apply soap. B wet hands and arms. C scrub hands and arms vigorously. D use a single-use paper towel to dry hands. (Ans- B wet hands and arms. 8 What should foodservice operators do to prevent customer illness from Shigella spp.? A Freeze food at temperatures below 0 ̊ B Exclude food handlers diagnosed with jaundice C Purchase shellfish from approved suppliers D Control flies inside and outside the operation (Ans- D Control flies inside and outside the operation 9 What must a food handler with a hand wound do to safely work with food? A Bandage the wound with an impermeable cover and wear a single-use glove B Bandage the wound and avoid contact with food for the rest of the shift C Wash the wound and wear a single-use glove D Apply iodine solution and a permeable bandage (Ans- A Bandage the wound with an impermeable cover and wear a single-use glove 10 What item is considered acceptable work attire for a food handler? A False eyelashes B Nail polish C Plain-band ring D Antimicrobial plastic watch band (Ans- C Plain-band ring 11 What task requires food handlers to wash their hands before and after doing it? A Taking out garbage B Touching clothing or aprons C Handling raw meat, poultry, or seafood D Using chemicals that might affect food safety (Ans- C Handling raw meat, poultry, or seafood 12 Which action requires a food handler to change gloves? A The food handler is working with raw seafood at temperatures above 41 ̊F (5 ̊C) B The food han