SERVSAFE Manager Test Questions

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SERVSAFE Manager Test Questions & Answers 1.1 Which group of individuals has a higher risk of foodborne illness?A Teenagers B Elderly people C Women D Vegetarian ANS B Elderly people 2.2 Parasites are commonly associated with A seafood.B eggs.C potatoes.D ready-to-eat food.ANS A seafood.

3.3 Ciguatera toxin is commonly found in A amberjack.B pollock.C tuna.D cod.ANS A amberjack. 1 / 4

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4.4 Which is a TCS food?A Saltines B Bananas C Baked potato D Coffee ANS C Baked potato 5.5 Metal shavings are which type of contaminant?A Biological B Physical C Chemical D Microbial ANS B Physical 6.6 What should foodservice operators do to prevent the spread of hepatitis A?A Cook food to minimum internal temperatures B Freeze fish for 36 hours before serving C Exclude staff with jaundice from the operation D Purchase mushrooms from approved, reputable suppliers ANS C Exclude staff with jaundice from the operation 7.7 To wash hands correctly, a food handler must first A apply soap.B wet hands and arms. 2 / 4

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C scrub hands and arms vigorously.D use a single-use paper towel to dry hands.ANS B wet hands and arms.

8.8 What should foodservice operators do to prevent customer illness from Shigella spp.?A Freeze food at temperatures below 0 B Exclude food handlers diagnosed with jaundice C Purchase shellfish from approved suppliers D Control flies inside and outside the operation ANS D Control flies inside and outside the operation 9.9 What must a food handler with a hand wound do to safely work with food?A Bandage the wound with an impermeable cover and wear a single-use glove B Bandage the wound and avoid contact with food for the rest of the shift C Wash the wound and wear a single-use glove D Apply iodine solution and a permeable bandage ANS A Bandage the wound with an impermeable cover and wear a single-use glove 10.10 What item is considered acceptable work attire for a food handler?A False eyelashes B Nail polish C Plain-band ring D Antimicrobial plastic watch band 3 / 4

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ANS C Plain-band ring 11.11 What task requires food handlers to wash their hands before and after doing it?A Taking out garbage B Touching clothing or aprons C Handling raw meat, poultry, or seafood D Using chemicals that might affect food safety ANS C Handling raw meat, poultry, or seafood 12.12 Which action requires a food handler to change gloves?A The food handler is working with raw seafood at temperatures above 41 F (5 C) B The food handler is prepping raw chicken on a yellow cutting board C The food handler has been working with raw ground beef for an hour D The food handler is wearing gloves that have been torn ANS D The food handler is wearing gloves that have been torn 13.14 When should a shipment of fresh chicken be rejected?A The flesh of the chicken appears moist.B Shellstock identification tags are not attached to the container.C The flesh of the chicken is firm and springs back when touched.D The receiving temperature is 50 F (10 C).ANS D The receiving temperature is 50F (10C).

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