ServSafe Manager Exam |Certified Exam| 100% Correct Answers #LATEST

ServSafe Manager Exam |Certified Exam| 100% Correct Answers #LATEST Which food item has been associated with Salmonella Typhi? *Ans* Beverages What symptom requires a food handler to be excluded from the operation? *Ans* 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. *Ans* C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? *Ans* Correct Handwashing What condition promotes the growth of bacteria? *Ans* Food held between 70°F and 125°F Parasites are commonly associated with what food? *Ans* Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? *Ans* Purchasing food from approved, reputable suppliers How should chemicals be stored? *Ans* Away from food prep areas What does the L stand for in the FDA's ALERT tool? *Ans* Look What symptom can indicate a customer is having an allergic reaction? *Ans* Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? *Ans* Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? *Ans* When the customers served are primarily a high-risk population A food handler comes to work with diarrhea. What should the manager tell the food handler to do? *Ans* Go home What should a food handler do to make gloves easier to put on? *Ans* Select the correct size gloves When can a food handler diagnosed with jaundice return to work? *Ans* When approved by the regulatory authority Which item is a potential physical contaminant? A. Sanitizer. B. Jewelry. C. Sweat. D. Hand Sanitizer. *Ans* Jewelry What is the purpose of hand antiseptic? *Ans* Lower the number of pathogens on the skin Single-use gloves are not required when ... *Ans* Washing produce What should food handlers do after leaving and returning to the prep area? *Ans* Wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? *Ans* Pausterized What causes preschool-age children to be at risk for foodborne illness? *Ans* Their immune systems are not strong