ServSafe Manager Exam 6

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

Separately from food that will be served

In self-draining containers

Together with food that will be served

In vacuum-packed bags

Correct! Wrong!

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

Seven days after the last symptom is observed

When approved by the regulatory authority

When his or her skin returns to a natural color

After 1 week

Correct! Wrong!

Which food item has been associated with Salmonella Typhi?

Beverages

Produce

Shellfish from contaminated water

Undercooked ground beef

Correct! Wrong!

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

has been prepared at a vendor’s processing plant.

does not make a claim about health or nutrient content.

makes a claim about health or nutrient content.

has been prepared at an unregulated processing plant.

Correct! Wrong!

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

Remove their aprons

Wash hands

Put on gloves

Apply hand antiseptic

Correct! Wrong!

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

When the meat is high quality

When the meat is frozen

At Mongolian barbeques

At organic food stands

Correct! Wrong!

What is the purpose of hand antiseptic?

Eliminate the need for handwashing

Lower the number of pathogens on the skin

Increase the use of sanitizing solutions

Eliminate the need for use of gloves

Correct! Wrong!

When can glass thermometers be used?

When hanging in a cooler

When checking liquids

When candy is being made

When enclosed in a shatterproof casing

Correct! Wrong!

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

Inspect non-food items first

Visually inspect all food items

Store it immediately and inspect it later

Stack the delivery neatly and inspect it within 12 hours

Correct! Wrong!