ServSafe Manager Exam 6

Question 1

How should an item that has been recalled by its manufacturer be stored in an operation?

Accepted Answer

Separately from food that will be served

Answer

In self-draining containers

Answer

Together with food that will be served

Answer

In vacuum-packed bags

Question 2

When can a food handler diagnosed with jaundice return to work?

Accepted Answer

When approved by the regulatory authority

Answer

Seven days after the last symptom is observed

Answer

When his or her skin returns to a natural color

Answer

After 1 week

Question 3

Which food item has been associated with Salmonella Typhi?

Accepted Answer

Beverages

Answer

Produce

Answer

Shellfish from contaminated water

Answer

Undercooked ground beef

Question 4

In a self-service area, bulk unpackaged food does not need a label if the product...

Accepted Answer

does not make a claim about health or nutrient content.

Answer

has been prepared at a vendor’s processing plant.

Answer

makes a claim about health or nutrient content.

Answer

has been prepared at an unregulated processing plant.

Question 5

What should food handlers do after leaving and returning to the prep area?

Accepted Answer

Wash hands

Answer

Remove their aprons

Answer

Put on gloves

Answer

Apply hand antiseptic

Question 6

When can raw, unpackaged meat be offered for self-service?

Accepted Answer

At Mongolian barbeques

Answer

When the meat is high quality

Answer

When the meat is frozen

Answer

At organic food stands

Question 7

What is the purpose of hand antiseptic?

Accepted Answer

Lower the number of pathogens on the skin

Answer

Eliminate the need for handwashing

Answer

Increase the use of sanitizing solutions

Answer

Eliminate the need for use of gloves

Question 8

When can glass thermometers be used?

Accepted Answer

When enclosed in a shatterproof casing

Answer

When hanging in a cooler

Answer

When checking liquids

Answer

When candy is being made

Question 9

What should staff do when receiving a delivery of food and supplies?

Accepted Answer

Visually inspect all food items

Answer

Inspect non-food items first

Answer

Store it immediately and inspect it later

Answer

Stack the delivery neatly and inspect it within 12 hours

Question 10

Why are people who take certain medications at risk for foodborne illness?

Accepted Answer

Their immune systems are compromised

Answer

They have not built up strong immune systems

Answer

They only eat TCS food

Answer

They have hidden allergies