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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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    Servsafe Manager Exam Questions & Answers 1. 1.1 What is a foodborne - illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness (Answer) C. When two or more people report the same illness from eating the same food 2. 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans (Answer) C. Sea salt 3. 1.3 Why are preschool - age children at a higher risk for foodborne illness? A. They have not built up strong immune systems B. They are more likely to spend time in a hospital C. They are more likely to suffer allergic reactions

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    D. Their appetites have increased since birth (Answer) A. They have not built up strong immune systems 4. 1.4 Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries (Answer) C. Sprouts 5. 1.5 The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. reheating leftover food B. serving ready - to - eat food C. using single - use, disposable gloves D. purchasing food from unsafe sources (Answer) D. purchasing food from unsafe sources

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    6. 1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness? A. Cross - contamination B. Poor personal hygiene C. Time - termperature abuse D. Poor cleaning and sanitizing (Answer) C. Time - temperature abuse 7. 1.7 What is TCS food? A. Food requiring thermometer checks for security B. Food requiring trustworthy conditions for service C. Food requiring training commitments for standards D. Food requiring time and temperature control for safety (Answer) D. Food requiring time and temperature control for safety 8. 1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A. Complete an incident report B. Order additional turkey breasts C. Deduct the cost from the food handler's pay D. Make sure the food handler understands safe cooling practices (Answer) D. Make sure the food handler understands safe cooling practices 9. 1.9 What is an important measure for preventing foodborne illness?

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    A. Using new equipment B. Measuring pathogens C. Preventing cross - contamination D. Serving locally grown, organic food (Answer) C. Preventing cross - contamination 10. 1.10 What is one possible function of a government agency that is re - sponsible for food safety? A. Ensuring a product's appeal B. Approving a construction project C. Monitoring an operation's revenue D. Protecting a product's brand name (Answer) B. Approving a construction project 11. 2.1 What are the most common symptoms of a foodborne illness?

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    A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness (Answer) C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice 12. 2.2 How does most contamination of food happen? A. Through contaminated water B. When contaminants are airborne C. When people cause the contamination D. Through the use of contaminated animal products (Answer) C. When people cause the contamination 13. 2.3 What is the most important way to prevent a foodborne illness from bacteria? A. Control time and temperature B. Prevent cross - contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing (Answer) A. Control time and temperature 14. 2.4 What is the most important way to prevent a foodborne illness from viruses? A. Control time and temperature

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    B. Prevent cross - contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing (Answer) C. Practice good personal hygiene 15. 2.5 Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food (Answer) C. Seafood 16. 2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Parasites B. Allergic reaction

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    C. Biological toxins D. Chemical contamination (Answer) C. Biological toxins 17. 2.7 A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? A. Store the sanitizer bottle away from the prep area B. Store the sanitizer bottle on the floor between uses C. Store the sanitizer bottle on the work surface of the prep table D. Store the sanitizer bottle with food supplies below the prep table (Answer) A. Store the sanitizer bottle away from the prep table 18. 2.8 To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep infor - mation related to food security on file, ad know A. when to register with the EPA B. how to fill out an incident report C. where to find Safety Data Sheets in the operation D. whom to contact about suspicious activity (Answer) D. whom to contact about suspi - cious activity 19. 2.9 What should food handlers do to prevent food allergens from being transferred to food? A. Use clean and sanitized utensils when prepping the order B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41°F (5°C) or lower

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    D. Label chemical containers correctly (Answer) A. Use clean and sanitized utensils when prepping the order 20. 2.10 What step should be taken if a manager suspects a foodborne - illness outbreak? A. Reheat the suspected product to a safe temperature B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with the foodborne - illness outbreak D. Set aside the suspected product and label it with "do not use" and "do not discard" (Answer) D. Set aside the suspected product and label it with "do not use" and "do not discard"

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    21. 3.1 After which activity must food handlers wash their hands? A. Cleaning tables B. Putting on gloves C. Serving customers D. Applying hand antiseptic (Answer) A. Cleaning tables 22. 3.2 When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B. 10 seconds C. 20 seconds D. 40 seconds (Answer) B. 10 seconds 23. 3.3 What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons (Answer) D. Take off their aprons 24. 3.4 A food handler will be wearing single - use gloves to assemble boxed lunches. When must the food handler's hands be washed? A. After 4 hours B. After the first hour

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    C. After putting on the gloves D. Before putting on the gloves (Answer) D. Before putting on the gloves 25. 3.5 A cook wore single - use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger bunds. What mistake was made? A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns B. The cook did not clean and sanitize the gloves before handling the ham - burger buns C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns D. The cook did not wash hands and put on new gloves before slicing the

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    hamburger buns (Answer) D. The cook did not wash hands and put on new gloves before slicing the hamburger buns 26. 3.6 Who is at risk of contaminating food? A. A food handler whose spouse works primarily with high - risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat (Answer) B. A food handler whose young daughter has diarrhea 27. 3.7 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? A. Wear gloves while handling food B. Work in a non - food handling position C. Stay home until approved to return to work D. Wash hands frequently while handling food (Answer) C. Stay home until approved to return to work 28. 3.8 A food handler prepares meals for a child day - care center. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness (Answer) C. Sore throat with fever 29. 3.9 When is it acceptable to eat in an operation?

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