Risk Management and Insurance > QUESTIONS & ANSWERS > NHM 111 Servsafe Manager Exam 2023 Questions and 100% correct answers (All)

NHM 111 Servsafe Manager Exam 2023 Questions and 100% correct answers

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111 ServSafe Manager Exam 2023 Questions and 100% correct answers Which food item has been associated with Salmonella Typhi? -ANSWER- Beverages What symptom requires a food handler to be excluded f... rom the operation? -ANSWERJaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. -ANSWER- C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - ANSWER- Correct Handwashing What condition promotes the growth of bacteria? -ANSWER- Food held between 70°F and 125°F Parasites are commonly associated with what food? -ANSWER- Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? -ANSWER- Purchasing food from approved, reputable suppliers How should chemicals be stored? -ANSWER- Away from food prep areas What does the L stand for in the FDA's ALERT tool? -ANSWER- Look What symptom can indicate a customer is having an allergic reaction? -ANSWERWheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? -ANSWERDesignated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? -ANSWER- When the customers served are primarily a high-risk population A food handler comes to work with diarrhea. What should the manager tell the food handler to do? -ANSWER- Go home What should a food handler do to make gloves easier to put on? -ANSWER- Select the correct size glovesWhen can a food handler diagnosed with jaundice return to work? -ANSWER- When approved by the regulatory authority Which item is a potential physical contaminant? A. Sanitizer. B. Jewelry. C. Sweat. D. Hand Sanitizer. -ANSWER- Jewelry What is the purpose of hand antiseptic? -ANSWER- Lower the number of pathogens on the skin Single-use gloves are not required when ... -ANSWER- Washing produce What should food handlers do after leaving and returning to the prep area? -ANSWERWash hands What type of eggs must be used when preparing raw or undercooked dishes for highrisk populations? -ANSWER- Pausterized What causes preschool-age children to be at risk for foodborne illness? -ANSWERTheir immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? - ANSWER- U.S Department of Agriculture (USDA) What should a server do after clearing a table? -ANSWER- Wash hands What strategy can prevent cross-contamination? -ANSWER- Buy food that does not require prepping What temperatures do infrared thermometers measure? -ANSWER- Surface When can glass thermometers be used? -ANSWER- When enclosed in a shatterproof casing Why should food temperatures be taken in 2 different locations? -ANSWERTemperature may vary in the food A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? -ANSWER- April 8 What information must be included on the label of food packaged on-site for retail sale? -ANSWER- List of ingredientsHow should an item that has been recalled by its manufacturer be stored in an operation? -ANSWER- Separated from food that will be served A food handler has just finished storing a dry food delivery. Which step was done correctly? A. Stored food away from wall. B. Stored food 4 inches off the floor. C. Stored food underneath a stairwell. D. Stored food in an empty chemical container. -ANSWER- Stored food away from wall Which item should be rejected? A. Bags of organic cookies in torn packaging. B. Bottled milk at 41°F . C. Shell eggs at an air temperature of 45°F. D. Live oysters at 50°F. -ANSWER- A. Bags of organic cookies in torn packaging Ready-to-eat TCS food prepped in-house must be date marked if its held for more than how many hours? -ANSWER- 24 hours A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A. Deviled eggs. B. Potato salad . C. Raw carrots . D. Rare hamburgers. -ANSWER- D. Rare Hamburgers When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? -ANSWER- Labels on food What is the minimum internal cooking temperature for a veal chop? -ANSWER- 145°F How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? -ANSWER- 6 hours Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? -ANSWER- 3:00 pm What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? -ANSWER- Clean and sanitize the utensils What rule for serving bread should food handlers practice? -ANSWER- Do not reserve uneaten breadIn a self-service area, bulk unpackaged food does not need a label if the product? - ANSWER- Does not make a claim about health or nutrient content The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F? -ANSWER- Critical limit What must a food handler with an infected hand wound do to work safe!y with food? - ANSWER- Cover the wound with an impermeable cover and wear a single-use glove Which of these food processes does not require a variance from regulatory authority? A. Smoking food as a method to preserve it. B. Buying bean sprouts from a reputable supplier C. Curing food. D. Pasteurizing juice on site. -ANSWER- B. Buying brand from a reputable supplier What is a cross-connection? -ANSWER- Physical link between safe water and dirty water. What information must be posted on a dishwasher? -ANSWER- Correct settings What scenario can lead to pest infestation? A. Storing recyclables in paper bags. B. Cleaning up spills around garbage containers C. Rotating products using the FIFO method D. Installing air curtains above doors -ANSWER- Storing recyclables in paper bags What is the first step in developing a HACCP plan? -ANSWER- Conduct a hazard analysis What factors influence the effectiveness of a chemical sanitizer ? -ANSWERConcentration, temperature, contact time, pH, and water hardness What is the first step of cleaning and sanitizing stationary equipment? -ANSWERUnplug the unit What temperature should the water be for manual dishwashing? -ANSWER- 110°F What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? -ANSWER- Occupational Safety and Health Administration What must staff members do when transferring chemicals to a new container? - ANSWER- Label the containerWhat temperature must a high a temperature dishwasher's final sanitizing rinse be? - ANSWER- 180°F What must food handlers do when handling ready to eat food? -ANSWER- Wear single use gloves Why are people who take certain medications at risk for food borne illnesses ? - ANSWER- Their immune system are compromised What should be done with a package of flour that is received with signs of dampness on the bag? -ANSWER- Reject the flour and return it to the supplier Which responsibility is included in the Food and Drug Administration's role? -ANSWERRegulating food transported across state lines [Show More]

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