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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Document preview page 1

2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 1

Document preview content for 2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions)

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

2020 Servsafe Medicine Servsafe Manager Exam With Answers boosts exam readiness with detailed past test practice.

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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 1 preview imageServsafe 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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 2 preview image
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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 3 preview imageD.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 4 preview image6.1.6Rawchickenbreastsareleftoutatroomtemponapreptable.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 5 preview imageA.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 6 preview imageA.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 7 preview imageB.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 8 preview imageC.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 9 preview imageD.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 10 preview image21.3.1Afterwhichactivitymustfoodhandlerswashtheirhands?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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 11 preview imageC.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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2020 Servsafe Medicine Servsafe Manager Exam With Answers (92 Solved Questions) - Page 12 preview imagehamburgerbuns(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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