SERVSAFE Manager Exam Questions &
Answers
1.Which food item has been associated with Salmonella Typhi?
ANS Beverages
2.What symptom requires a food handler to be excluded from the operation?
ANS Jaundice
3.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
4.What practice is useful for preventing Norovirus from causing
foodborne illness?
ANS Correct Handwashing
5.What condition promotes the growth of bacteria?
ANS Food held between 70°F and 125°F
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,6.Parasites are commonly associated with what food?
ANS Wild game
7.What practice should be used to prevent seafood toxins from causing
a foodborne illness?
ANS Purchasing food from approved, reputable suppliers
8.How should chemicals be stored?
ANS Away from food prep areas
9.What does the L stand for in the FDA's ALERT tool?
ANS Look
10.What symptom can indicate a customer is having an allergic reaction?
ANS -
Wheezing or shortness of breath
11.Where should a food handler wash his or her hands after prepping food?-
ANS Designated sink for handwashing
12.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
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, 13.A food handler comes to work with diarrhea. What should the manager
tell the food handler to do?
ANS Go home
14.What should a food handler do to make gloves easier to put on?
ANS Select the correct size gloves
15.When can a food handler diagnosed with jaundice return to work?
ANS When approved by the regulatory authority
16.Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer.
ANS Jewelry
17.What is the purpose of hand antiseptic?
ANS Lower the number of pathogens on the skin
18.Single-use gloves are not required when ...
ANS Washing produce
3/
23
Answers
1.Which food item has been associated with Salmonella Typhi?
ANS Beverages
2.What symptom requires a food handler to be excluded from the operation?
ANS Jaundice
3.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
4.What practice is useful for preventing Norovirus from causing
foodborne illness?
ANS Correct Handwashing
5.What condition promotes the growth of bacteria?
ANS Food held between 70°F and 125°F
1/
23
,6.Parasites are commonly associated with what food?
ANS Wild game
7.What practice should be used to prevent seafood toxins from causing
a foodborne illness?
ANS Purchasing food from approved, reputable suppliers
8.How should chemicals be stored?
ANS Away from food prep areas
9.What does the L stand for in the FDA's ALERT tool?
ANS Look
10.What symptom can indicate a customer is having an allergic reaction?
ANS -
Wheezing or shortness of breath
11.Where should a food handler wash his or her hands after prepping food?-
ANS Designated sink for handwashing
12.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
2/
23
, 13.A food handler comes to work with diarrhea. What should the manager
tell the food handler to do?
ANS Go home
14.What should a food handler do to make gloves easier to put on?
ANS Select the correct size gloves
15.When can a food handler diagnosed with jaundice return to work?
ANS When approved by the regulatory authority
16.Which item is a potential physical contaminant?
A. Sanitizer.
B. Jewelry.
C. Sweat.
D. Hand Sanitizer.
ANS Jewelry
17.What is the purpose of hand antiseptic?
ANS Lower the number of pathogens on the skin
18.Single-use gloves are not required when ...
ANS Washing produce
3/
23
