Servsafe Manager Test (Updated 2023 Verified to Score A+)

Servsafe Manager Test (Updated 2023 Verified to Score A+) A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A. Complete an incident report B. Order additional turkey breasts C. Deduct the cost from the food handler's pay D. Make sure the food handler understands safe cooling practices - Answer D. Make sure the food handler understands safe cooling practices 1.9 What is an important measure for preventing foodborne illness? A. Using new equipment B. Measuring pathogens C. Preventing cross-contamination D. Serving locally grown, organic food - Answer C. Preventing cross-contamination 1.10 What is one possible function of a government agency that is responsible for food safety? A. Ensuring a product's appeal B. Approving a construction project C. Monitoring an operation's revenue D. Protecting a product's brand name - Answer B. Approving a construction project 2.1 What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - Answer C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice 2.2 How does most contamination of food happen? A. Through contaminated water B. When contaminants are airborne C. When people cause the contamination D. Through the use of contaminated animal products - Answer C. When people cause the contamination 2.3 What is the most important way to prevent a foodborne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - Answer A. Control time and temperature 2.4 What is the most important way to prevent a foodborne illness from viruses? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - Answer C. Practice good personal hygiene 2.5 Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food - Answer C. Seafood 2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Parasites B. Allergic reaction C. Biological toxins D. Chemical contamination - Answer C. Biological toxins 2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? A. Store the sanitizer bottle away from the prep area B. Store the sanitizer bottle on the floor between uses C. Store the sanitizer bottle on the work surface of the prep table D. Store the sanitizer bottle with food supplies below the prep table - Answer A. Store the sanitizer bottle away from the prep table 2.8 To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, ad know A. when to register with the EPA B. how to fill out an incident report C. where to find Safety Data Sheets in the operation Servsafe Manager 2023 Exam Updated 100% Correct!! D. whom to contact about suspicious activity - Answer D. whom to contact about suspicious activity 2.9 What should food handlers do to prevent food allergens from being transferred to food? A. Use clean and sanitized utensils when prepping the order B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41°F (5°C) or lower D. Label chemical containers correctly - Answer A. Use clean and sanitized utensils when prepping the order 2.10 What step should be taken if a manager suspects a foodborne-illness outbreak? A. Reheat the suspected product to a safe temperature B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with the foodborne-illness outbreak D. Set aside the suspected product and label it with "do not use" and "do not discard" - Answer D. Set aside the suspected product and label it with "do not use" and "do not discard" 3.1 After which activity must food handlers wash their hands? A. Cleaning tables B. Putting on gloves C. Serving customers D. Applying hand antiseptic - Answer A. Cleaning tables 3.2 When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B. 10 seconds C. 20 seconds D. 40 seconds - Answer B. 10 seconds 3.3 What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons - Answer D. Take off their aprons