ServSafe Manager Exam (2024-2025) With Correct
Answers, Already Graded A
What symptom requires a food handler to be excluded from the operation given
the choices:
a. Jaundice
b. coughing
c. stomach cramps
d. sore throat - A. Jaundice
1. Which food item has been associated with salmonella typhi given the choices:
a. produce
b. undercooked ground beef
c. beverages
D. Shellfish from contaminated water - C. Beverages
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 - C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness.
- excluding staff with vomiting from the operation.
What condition (temp) promotes the growth of bacteria? - food held between
70°F and 125 °F
Parasites are commonly associated with what food? - Parasites are commonly
associated with seafood, WILD GAME, and food processed with contaminated
water, such as produce. (pg. 2-20)
,What practice should be used to prevent seafood toxins from causing a
foodborne illness? - purchasing food from approved, reputable suppliers
How should chemicals be stored - away from prep areas.
what does the "L" stand for in the FDA's ALERT tool? - the whole tool is: Assure,
LOOK, Employees, Reports, Threat. the L is for Look.
What practice can help prevent allergic reactions? - Telling customers how an
item is prepared.
What symptom can indicate a customer is having an allergic reaction? -
Wheezing or shortness of breath.
Where should a food handler wash his or her hands after prepping food? -
Designated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the
operation? - When the customers served are primarily a highrisk population.
A food handler comes to work with diarrhea. what should the manager tell the
food handler to do? - Go home
What should a food handler do to make gloves easier to put on? - select the
correct size gloves
when can a food handler diagnosed with Jaundice return to work? - When
approved by the regulatory authority
, Which items are a potential physical contaminant? - things like fishbones,
chicken bones, JEWELRY, glass and metal. any thing that can cause injury to
your mouth or cause you to choke.
what is the purpose of hand antiseptic? - Lower the number of pathogens on the
skin.
Single use gloves are not required when... - Washing produce
What should food handlers do after leaving and returning to the prep area? -
Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - Pasteurized
What causes preschool-age children to be at risk for foodborne illness? - Their
immune systems are not strong.
Which organization includes inspecting food as one of its primary
responsibilities? - U.S. Department of Agriculture aka USDA
What should a server do after clearing a table? - wash hands
What strategy can prevent cross-contamination? - Buy food that does not
require prepping
what temperatures do infrared thermometers measure? - Surface temperatures:
good for measuring surface temperature of grills.
When can glass thermometers be used? - When enclosed in a shatter proof
casing
Answers, Already Graded A
What symptom requires a food handler to be excluded from the operation given
the choices:
a. Jaundice
b. coughing
c. stomach cramps
d. sore throat - A. Jaundice
1. Which food item has been associated with salmonella typhi given the choices:
a. produce
b. undercooked ground beef
c. beverages
D. Shellfish from contaminated water - C. Beverages
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 - C. Bones in fish
What practice is useful for preventing Norovirus from causing foodborne illness.
- excluding staff with vomiting from the operation.
What condition (temp) promotes the growth of bacteria? - food held between
70°F and 125 °F
Parasites are commonly associated with what food? - Parasites are commonly
associated with seafood, WILD GAME, and food processed with contaminated
water, such as produce. (pg. 2-20)
,What practice should be used to prevent seafood toxins from causing a
foodborne illness? - purchasing food from approved, reputable suppliers
How should chemicals be stored - away from prep areas.
what does the "L" stand for in the FDA's ALERT tool? - the whole tool is: Assure,
LOOK, Employees, Reports, Threat. the L is for Look.
What practice can help prevent allergic reactions? - Telling customers how an
item is prepared.
What symptom can indicate a customer is having an allergic reaction? -
Wheezing or shortness of breath.
Where should a food handler wash his or her hands after prepping food? -
Designated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the
operation? - When the customers served are primarily a highrisk population.
A food handler comes to work with diarrhea. what should the manager tell the
food handler to do? - Go home
What should a food handler do to make gloves easier to put on? - select the
correct size gloves
when can a food handler diagnosed with Jaundice return to work? - When
approved by the regulatory authority
, Which items are a potential physical contaminant? - things like fishbones,
chicken bones, JEWELRY, glass and metal. any thing that can cause injury to
your mouth or cause you to choke.
what is the purpose of hand antiseptic? - Lower the number of pathogens on the
skin.
Single use gloves are not required when... - Washing produce
What should food handlers do after leaving and returning to the prep area? -
Wash hands
What type of eggs must be used when preparing raw or undercooked dishes for
high-risk populations? - Pasteurized
What causes preschool-age children to be at risk for foodborne illness? - Their
immune systems are not strong.
Which organization includes inspecting food as one of its primary
responsibilities? - U.S. Department of Agriculture aka USDA
What should a server do after clearing a table? - wash hands
What strategy can prevent cross-contamination? - Buy food that does not
require prepping
what temperatures do infrared thermometers measure? - Surface temperatures:
good for measuring surface temperature of grills.
When can glass thermometers be used? - When enclosed in a shatter proof
casing
