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Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A)Servsafe Manager 2023-2024 Exam Questions and Answers (Graded A) 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eatin...

ServSafe Manager Exam (80 Questions) and Answers (Latest Update 2023)

what should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER-Stored food away from the wall What should be done with food that has been handled by a food handler who ha...

Which food item has been associated with Salmonella Typhi? - ANSWER-Beverages What symptom requires a food handler to be excluded from the operation? - ANSWER-Jaundice 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 What practice is useful for preventing Norovirus from causing foodborne illness? - ANSWER-Correct Handwashing What condi...

ServSafe Manager Practice Questions with 100% correct answers Which unused items may be re-served to another customer? -Correct Answer-Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? -Correct Answer-Under hot running water. How should a cloth used for wet-wiping be stored? -Correct Answer-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? -Correct Answer-In a protected and designated loc...

ServSafe Manager questions with complete solution graded A+ what should you do when taking a food order from customers who have concerns about food allergies -Correct Answer-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? -Correct Answer-Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? -Correct Answer-Stored food away from the wa...

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? - ANSWER-Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility...

Which agency enforces food safety in a restaurant or foodservice operation? -ANSWER-state or local regulatory authority Three components of active managerial control include -ANSWER-identifying risks, corrective action, and training A pest-control program is an example of a(n) -ANSWER-food safety program A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? -ANSWER-using contaminat...

Foodborne illness - ANSWER-Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - ANSWER-Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans ...

The purpose of a safety management system is to? - ANSWER-prevent foodborne illness by controlling risks and hazards A managers responsibility to actively control risk factors for foodborne illnesses is called? - ANSWER-Active managerial control A manager asks a chef to continue cooking chicken breast after seeing them cooked to an incorrect temperature. Example of which step in AMC? - ANSWER-Corrective Action A manager walks around a kitchen every hour to answer questions and to see if...

What is a food borne-illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food Which is a ready-to-eat food? - ANSWER-Sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER-They have not built up strong immune system. Which is a TCS food? - ANSWER-Sprouts The 5 common risk factors that can lead to food borne illness are: 1. Failing to cook food adequately 2. Holding food at incorrect temperature 3. U...