Servsafe Manager Exam Study Guide
With 100% Complete Solution
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 eating the
same food
D) When the CDC receives information on two or more people with
the same illness - Correct Answer-C, When two or more people
report the same illness from eating the same food.
Which is ready-to-eat food?
A) Uncooked rice
B) Raw deboned chicken
C) Sea salt
D) Unwashed green beans - Correct Answer-C, Sea salt
Why are preschool-age children at a higher risk for foodbourne
illnesses?
A) They have not built up strong immune systems.
B) They are more likely to spend time in a hospital.
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
,C) They are more likely to suffer allergic reactions.
D) Their appetites have increased since birth. - Correct Answer-A,
They have not built up strong immune systems.
Which is a TCS (time/temperture control for safety) food?
A) Bread
B) Flour
C) Sprouts
D) Strawberries - Correct Answer-C, Sprouts
The 5 common risk factors that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor
personal hygiene, and
A) Reheating leftover food.
B) Serving ready-to-eat food.
C) Using single-use, disposable gloves.
D) Purchasing food from unsafe sources. - Correct
Answer-D, Purchasing food from unsafe sources.
Raw chicken breasts are left out at room
temperature on a prep table. What is the risk that
could cause a foodborne illness?
A) Cross-contamination
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
,B) Poor personal hygiene
C) Time-temperature abuse
D) Poor cleaning and sanitizing - Correct Answer-C, Time-temperature
abuse
What is TCS food?
A) Food requiring thermometer checks for security
B) Food requiring trustworthy conditions for service
C) Food requiring training commitments for standards
D) Food requiring time and temperature control for safety - Correct
Answer-D, Food requiring time and temperature control for safety
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 handlers pay.
D) Make sure the food handler understands safe cooling practices. -
Correct Answer-D, Make sure the food handler understands safe cooling
practices.
What is an important measure for preventing foodborne illness?
A) Using new equipment
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
, B) Measuring pathogens
C) Preventing cross-contamination
D) Serving locally grown, organic food - Correct Answer-C, Preventing
cross-contamination
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 name - Correct Answer-B) Approving a
construction project
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 -
Correct Answer-C, Diarrhea, vomiting, fever, nausea, abdominal cramps,
and jaundice.
How does most contamination of food happen?
A) Through contaminated water
B) When contaminates are airborne
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
With 100% Complete Solution
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 eating the
same food
D) When the CDC receives information on two or more people with
the same illness - Correct Answer-C, When two or more people
report the same illness from eating the same food.
Which is ready-to-eat food?
A) Uncooked rice
B) Raw deboned chicken
C) Sea salt
D) Unwashed green beans - Correct Answer-C, Sea salt
Why are preschool-age children at a higher risk for foodbourne
illnesses?
A) They have not built up strong immune systems.
B) They are more likely to spend time in a hospital.
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
,C) They are more likely to suffer allergic reactions.
D) Their appetites have increased since birth. - Correct Answer-A,
They have not built up strong immune systems.
Which is a TCS (time/temperture control for safety) food?
A) Bread
B) Flour
C) Sprouts
D) Strawberries - Correct Answer-C, Sprouts
The 5 common risk factors that can lead to foodborne illness are
failing to cook food adequately, holding food at incorrect
temperatures, using contaminated equipment, practicing poor
personal hygiene, and
A) Reheating leftover food.
B) Serving ready-to-eat food.
C) Using single-use, disposable gloves.
D) Purchasing food from unsafe sources. - Correct
Answer-D, Purchasing food from unsafe sources.
Raw chicken breasts are left out at room
temperature on a prep table. What is the risk that
could cause a foodborne illness?
A) Cross-contamination
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
,B) Poor personal hygiene
C) Time-temperature abuse
D) Poor cleaning and sanitizing - Correct Answer-C, Time-temperature
abuse
What is TCS food?
A) Food requiring thermometer checks for security
B) Food requiring trustworthy conditions for service
C) Food requiring training commitments for standards
D) Food requiring time and temperature control for safety - Correct
Answer-D, Food requiring time and temperature control for safety
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 handlers pay.
D) Make sure the food handler understands safe cooling practices. -
Correct Answer-D, Make sure the food handler understands safe cooling
practices.
What is an important measure for preventing foodborne illness?
A) Using new equipment
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
, B) Measuring pathogens
C) Preventing cross-contamination
D) Serving locally grown, organic food - Correct Answer-C, Preventing
cross-contamination
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 name - Correct Answer-B) Approving a
construction project
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 -
Correct Answer-C, Diarrhea, vomiting, fever, nausea, abdominal cramps,
and jaundice.
How does most contamination of food happen?
A) Through contaminated water
B) When contaminates are airborne
iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Vendarsol
