SERVSAFE MANAGER, CH. 3 EXAM QUESTIONS

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SERVSAFE MANAGER, CH. 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling raw ground beef and hamburger

buns.

• The cook did not clean and sanitize the gloves before handling the hamburger buns.
• The cook did not wash hands before putting on the same gloves to slice the hamburger

buns.

• The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Answer:

• The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Question 2: A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

• Wear gloves while handling food
• Work in a non-food handling position
• Stay home until approved to return to work
• Wash hands frequently while handling food

Answer:

• Stay home until approved to return to work

Question 3: When washing hands, what is the minimum time you should scrub with soap?

• 5 seconds
• 10 seconds
• 20 seconds
• 40 seconds

Answer:

• 10 seconds

Question 4: After which activity must food handlers was their hands?

• Clearing tables
• Putting on gloves
• Serving customers
• Applying hand antiseptic

Answer:

• Clearing tables

Question 5: What should food handlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons

Answer:

• Take off their aprons

Question 6: What should a manager of a hospital cafeteria do if a cook calls in with headache, nausea, and diarrhea?

• Tell the cook to stay away from work and see a doctor
• Tell the cook to come in for a couple hours and then go home
• Tell the cook to rest for a couple hours and then come to work
• Tell the cook to go to the doctor and then immediately come to work

Answer:

• Tell the cook to stay away from work and see a doctor

Question 7: When is it acceptable to eat in an operation?

• When prepping food
• When washing dishes
• When sitting in a break area
• When handling utensils

Answer:

• When sitting in a break area

Question 8: Who is most at risk of contaminating food?

• A food handler whose spouse works primarily with high-risk populations
• A food handler whose young daughter has diarrhea
• A food handler who gets a lot of aches and pains
• A food handler who eats a lot of rare meat

Answer:

• A food handler whose young daughter has diarrhea

Question 9: A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?

• Thirst with itching
• Soreness with fatigue
• Sore throat with fever
• Headache with soreness

Answer:

• Sore throat with fever

Question 10: A food handler will be wearing single-use gloves to assemble boxed lunches.When must the food handler's hands be washed?

• After 4 hours
• After the first hour
• After putting on the gloves
• Before putting on the gloves

Answer:

• Before putting on the gloves