SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENT
VERSIONS EACH WITH 100 QS AND ANS ) 2022-2024
/SERVSAFE MANAGER EXAM 2022 -2024| COMPLETE STUDY
GUIDE GRADED A
VERSION 1
1.1 What is a foodborne-illness outbreak?
- When two or more food handlers contaminate multiple food items
- When an operation serves contaminated food to two or more people
- When two or more people report the same illness from eating the same food
- When the CDC receives information on two or more people with the same
illness - CORRECT ANSWER - C. When two or more people report the same illness from eating the same food
1.2 Which is a ready to eat food?
- Uncooked rice
- Raw deboned chicken
- Sea salt
- Unwashed green beans - CORRECT ANSWER - C. Sea salt
1.3 Why are preschool-age children at a higher risk for foodborne illness?
- They have not built up strong immune systems
- They are more likely to spend time in a hospital
- They are more likely to suffer allergic reactions
- Their appetites have increased since birth - CORRECT ANSWER - A. They
have not built up strong immune systems
1.4 Which is a TCS food?
- Bread
- Flour
- Sprouts 1 / 4
- Strawberries - CORRECT ANSWER - C. Sprouts
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
- reheating leftover food
- serving ready-to-eat food
- using single-use, disposable gloves
- purchasing food from unsafe sources - CORRECT ANSWER - D. purchasing
food from unsafe sources
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?
- Cross-contamination
- Poor personal hygiene
- Time-termperature abuse
- Poor cleaning and sanitizing - CORRECT ANSWER - C. Time-temperature
abuse
1.7 What is TCS food?
- Food requiring thermometer checks for security
- Food requiring trustworthy conditions for service
- Food requiring training commitments for standards
- Food requiring time and temperature control for safety - CORRECT ANSWER -
- Food requiring time and temperature control for safety
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?
- Complete an incident report
- Order additional turkey breasts
- Deduct the cost from the food handler's pay
- Make sure the food handler understands safe cooling practices - CORRECT
ANSWER- D. Make sure the food handler understands safe cooling practices
1.9 What is an important measure for preventing foodborne illness? 2 / 4
- Using new equipment
- Measuring pathogens
- Preventing cross-contamination
- Serving locally grown, organic food - CORRECT ANSWER - C. Preventing
cross-contamination
1.10 What is one possible function of a government agency that is responsible for food safety?
- Ensuring a product's appeal
- Approving a construction project
- Monitoring an operation's revenue
- Protecting a product's brand name - CORRECT ANSWER - B. Approving a
construction project
2.1 What are the most common symptoms of a foodborne illness?
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness -
CORRECT ANSWER - C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
2.2 How does most contamination of food happen?
- Through contaminated water
- When contaminants are airborne
- When people cause the contamination
- Through the use of contaminated animal products - CORRECT ANSWER - C.
When people cause the contamination
2.3 What is the most important way to prevent a foodborne illness from bacteria?
- Control time and temperature
- Prevent cross-contamination
- Practice good personal hygiene
- Practice good cleaning and sanitizing - CORRECT ANSWER - A. Control time
and temperature 3 / 4
2.4 What is the most important way to prevent a foodborne illness from viruses?
- Control time and temperature
- Prevent cross-contamination
- Practice good personal hygiene
- Practice good cleaning and sanitizing - CORRECT ANSWER - C. Practice good
personal hygiene
2.5 Parasites are commonly linked with what type of food?
- Rice
- Poultry
- Seafood
- Canned food - CORRECT ANSWER - C. Seafood
2.6 A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
- Parasites
- Allergic reaction
- Biological toxins
- Chemical contamination - CORRECT ANSWER - C. Biological toxins
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?
- Store the sanitizer bottle away from the prep area
- Store the sanitizer bottle on the floor between uses
- Store the sanitizer bottle on the work surface of the prep table
- Store the sanitizer bottle with food supplies below the prep table - CORRECT
ANSWER- A. Store the sanitizer bottle away from the prep table
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 information related to food security on file, ad know
- when to register with the EPA
- how to fill out an incident report
- where to find Safety Data Sheets in the operation
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