2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions)

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Servsafe Manager Exam Questions & Answers1.1.1Whatisafoodborne-illnessoutbreak?A.WhentwoormorefoodhandlerscontaminatemultiplefooditemsB.WhenanoperationservescontaminatedfoodtotwoormorepeopleC.WhentwoormorepeoplereportthesameillnessfromeatingthesamefoodD.WhentheCDCreceivesinformationontwoormorepeoplewiththesameillness(Answer)C.Whentwoormorepeoplereportthesameillnessfromeatingthesamefood2.1.2Whichisareadytoeatfood?A.Uncooked riceB.RawdebonedchickenC.Sea saltD.Unwashedgreenbeans(Answer)C.Seasalt3.1.3Whyarepreschool-agechildrenatahigherriskforfoodborneillness?A.TheyhavenotbuiltupstrongimmunesystemsB.TheyaremorelikelytospendtimeinahospitalC.Theyaremorelikelytosufferallergicreactions

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D.Theirappetiteshaveincreasedsincebirth(Answer)A.Theyhavenot builtup strongimmunesystems4.1.4WhichisaTCS food?A.BreadB.FlourC.SproutsD.Strawberries(Answer)C.Sprouts5.1.5 The 5 common risk factors that can lead to foodborne illness arefailingtocookfoodadequately,holdingfoodatincorrecttemperatures,usingcontaminatedequipment,practicingpoorpersonal hygiene,andA.reheatingleftoverfoodB.servingready-to-eatfoodC.usingsingle-use,disposableglovesD.purchasing foodfromunsafe sources(Answer)D.purchasing foodfrom unsafesources

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6.1.6Rawchickenbreastsareleftoutatroomtemponapreptable.Whatisthemain risk that could cause a foodborneillness?A.Cross-contaminationB.PoorpersonalhygieneC.Time-termperatureabuseD.Poorcleaningandsanitizing(Answer)C.Time-temperatureabuse7.1.7WhatisTCS food?A.FoodrequiringthermometerchecksforsecurityB.FoodrequiringtrustworthyconditionsforserviceC.FoodrequiringtrainingcommitmentsforstandardsD.Foodrequiringtimeandtemperaturecontrolforsafety(Answer)D.Foodrequiringtimeand temperaturecontrol for safety8.1.8 A food handler left a pan of roasted turkey breasts to cool at roomtemperatureovernight.Inadditiontothrowingawaytheturkey,whatisanappropriatecorrectiveaction?A.CompleteanincidentreportB.OrderadditionalturkeybreastsC.Deductthecostfromthefoodhandler'spayD.Makesurethefoodhandlerunderstandssafecoolingpractices(Answer)D.Makesurethefood handlerunderstands safecooling practices9.1.9Whatisanimportantmeasureforpreventingfoodborneillness?

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A.UsingnewequipmentB.MeasuringpathogensC.Preventingcross-contaminationD.Servinglocallygrown,organicfood(Answer)C.Preventingcross-contamination10.1.10Whatisonepossiblefunctionofagovernmentagencythatisre-sponsiblefor food safety?A.Ensuringaproduct'sappealB.ApprovingaconstructionprojectC.Monitoringanoperation'srevenueD.Protectingaproduct'sbrandname(Answer)B.Approvingaconstructionproject11.2.1Whatare themostcommon symptomsof afoodborneillness?

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A.Diarrhea,vomiting,fever,nausea,abdominalcramps,anddizzinessB.Diarrhea,vomiting,fever,nausea,abdominalcramps,andheadacheC.Diarrhea,vomiting,fever,nausea,abdominalcramps,andjaundiceD.Diarrhea,vomiting,fever,nausea,abdominalcramps,andtiredness(Answer)C.Diarrhea,vomiting,fever,nausea,abdominalcramps,andjaundice12.2.2Howdoesmostcontaminationoffoodhappen?A.ThroughcontaminatedwaterB.When contaminants are airborneC.When people cause thecontaminationD.Throughtheuseofcontaminatedanimalproducts(Answer)C.Whenpeople causethe contamination13.2.3Whatisthemostimportantwaytopreventafoodborneillnessfrombacteria?A.ControltimeandtemperatureB.Preventcross-contaminationC.PracticegoodpersonalhygieneD.Practicegoodcleaningandsanitizing(Answer)A.Controltimeandtemperature14.2.4Whatisthemostimportantwaytopreventafoodborneillnessfromviruses?A.Controltimeandtemperature

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B.Preventcross-contaminationC.PracticegoodpersonalhygieneD.Practicegoodcleaningandsanitizing(Answer)C.Practicegoodpersonalhygiene15.2.5Parasitesarecommonlylinkedwithwhattypeoffood?A.RiceB.PoultryC.SeafoodD.Cannedfood(Answer)C.Seafood16.2.6Aguesthadareversalofhotandcoldsensationsaftereatingseafood.Whatmost likely caused the illness?A.ParasitesB.Allergicreaction

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C.BiologicaltoxinsD.Chemicalcontamination(Answer)C.Biologicaltoxins17.2.7Aprepcookstoresabottleofsanitizeronashelfaboveapreptable.Topreventchemicalcontamination,whatshouldbedonedifferently?A.StorethesanitizerbottleawayfromtheprepareaB.Store the sanitizer bottleon the floorbetween usesC.Storethesanitizer bottleonthe worksurfaceof thepreptableD.Storethesanitizerbottlewithfoodsuppliesbelowthepreptable(Answer)A.Storethesanitizerbottle awayfrom theprep table18.2.8 To prevent the deliberate contamination of food, a manager shouldknowwhoisinthefacility,monitorthesecurityoftheproducts,keepinfor-mationrelated to food security on file,ad knowA.whentoregisterwiththeEPAB.how to fill out an incident reportC.whereto findSafety DataSheets inthe operationD.whomtocontactaboutsuspiciousactivity(Answer)D.whomtocontactaboutsuspi-cious activity19.2.9Whatshouldfoodhandlersdotopreventfoodallergensfrombeingtransferredto food?A.UsecleanandsanitizedutensilswhenpreppingtheorderB.CookfoodtotheappropriateminimuminternaltemperatureC.Storecoldfoodat41°F(5°C)orlower

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D.Labelchemicalcontainerscorrectly(Answer)A.Usecleanandsanitizedutensilswhen prepping the order20.2.10Whatstepshouldbetakenifamanagersuspectsafoodborne-illnessoutbreak?A.ReheatthesuspectedproducttoasafetemperatureB.ProvideaslittleinformationaspossibletotheregulatoryauthorityC.Denythattheoperationhasanythingtodowiththefoodborne-illnessoutbreakD.Setasidethesuspectedproductandlabelitwith"donotuse"and"donotdiscard"(Answer)D.Setasidethesuspectedproductandlabelitwith"donotuse"and"donot discard"

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21.3.1Afterwhichactivitymustfoodhandlerswashtheirhands?A.CleaningtablesB.PuttingonglovesC.ServingcustomersD.Applyinghandantiseptic(Answer)A.Cleaningtables22.3.2Whenwashinghands,whatistheminimumtimeyoushouldscrubwith soap?A.5 secondsB.10 secondsC.20 secondsD.40seconds(Answer)B.10seconds23.3.3Whatshouldfoodhandlersdoafterpreppingfoodandbeforeusingtherestroom?A.WashtheirhandsB.TakeofftheirhatsC.ChangetheirglovesD.Takeofftheiraprons(Answer)D.Takeofftheiraprons24.3.4Afoodhandlerwillbewearingsingle-useglovestoassembleboxedlunches.Whenmustthefood handler's hands be washed?A.After4hoursB.Afterthefirsthour

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C.AfterputtingontheglovesD.Beforeputting onthe gloves(Answer)D.Beforeputting on thegloves25.3.5Acookworesingle-usegloveswhileformingrawgroundbeefintopatties.Thecookcontinuedtowearthemwhileslicing hamburgerbunds.What mistake was made?A.Thecookdidnotwearreusablegloveswhilehandlingtherawgroundbeefandhamburger bunsB.Thecookdidnotcleanandsanitizetheglovesbeforehandlingtheham-burgerbunsC.Thecookdidnotwashhandsbeforeputtingonthesameglovestoslicethehamburger bunsD.Thecookdidnotwashhandsandputonnewglovesbeforeslicingthe

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hamburgerbuns(Answer)D.Thecookdidnot washhands and put on newgloves beforeslicingthe hamburger buns26.3.6Whoisatriskofcontaminating food?A.Afoodhandlerwhosespouseworksprimarilywithhigh-riskpopulationsB.AfoodhandlerwhoseyoungdaughterhasdiarrheaC.Afoodhandlerwho getsalot ofachesandpainsD.Afoodhandlerwhoeatsalotofraremeat(Answer)B.Afoodhandlerwhoseyoungdaughter has diarrhea27.3.7AfoodhandlerhasdiarrheaandhasbeendiagnosedwithanillnessfromShigellaspp.What should the manager tell this food handler to do?A.WeargloveswhilehandlingfoodB.Workinanon-foodhandlingpositionC.StayhomeuntilapprovedtoreturntoworkD.Washhandsfrequentlywhilehandlingfood(Answer)C.Stayhomeuntilapprovedtoreturn to work28.3.8Afoodhandlerpreparesmealsforachildday-carecenter.Whatsymptomsrequirethisfoodhandlertostayhomefromwork?A.ThirstwithitchingB.Soreness with fatigueC.SorethroatwithfeverD.Headachewithsoreness(Answer)C.Sorethroatwithfever29.3.9When isit acceptable toeat inan operation?

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