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| Certification Vendor: | ServSafe (National Restaurant Association) |
|---|---|
| Exam Name: | ServSafe Food Protection Manager Certification Examination |
| Exam Number: | ServSafe Manager Exam |
| Real Exam Qty: | 90 |
| Related Certifications: | ServSafe Alcohol ServSafe Food Handler |
| Available Languages: | Spanish, Korean, English, Simplified Chinese |
| Exam Format: | Multiple-choice, Computer-based or paper-based, Proctored exam |
| Passing Score: | 70% |
| Certificate Validity Period: | 5 years |
| Exam Duration: | 120 minutes |
| Exam Price: | $40–$125 USD |
| Recommended Training: | National Restaurant Association Learning Platform ServSafe Manager Training Course |
| Exam Registration: | ServSafe Official Certification Page National Restaurant Association Training |
| Sample Questions: | ServSafe ServSafe-Manager Sample Questions |
| Exam Way: | Online proctored exam or in-person paper-based exam depending on testing provider |
| Pre Condition: | No formal prerequisites required; food safety training recommended |
| Official Syllabus URL: | https://www.servsafe.com/ServSafe-Manager |
>> New ServSafe-Manager Exam Answers <<
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NEW QUESTION # 71
A food handler who is diagnosed with norovirus and is symptomatic should be
Answer: B
Explanation:
The "Big 6" pathogens, which includeNorovirus, are highly contagious and can cause severe foodborne illness even in small doses. According to the ServSafe Manager curriculum, there is a strict distinction between "restricting" and "excluding" an employee. If an employee is diagnosed with Norovirus and is exhibiting symptoms (such as vomiting or diarrhea), the Person in Charge (PIC)must excludethem from the operation entirely. This means they are not allowed to be in the building, as they pose a high risk of spreading the virus through the air or surface contact.
Norovirus is the leading cause of foodborne illness in the U.S. and is often spread through the fecal-oral route.
An excluded employee cannot return to work until they have been asymptomatic for at least24 hours(some jurisdictions require 48 hours) or provide a written release from a medical practitioner. Managers must report these diagnoses to the local regulatory authority. Simply "restricting" the employee (Option D)-which would mean letting them do non-food tasks like taking out the trash-is insufficient for Norovirus because of its high transmissibility. Correct management of sick employees is a primary component of "Active Managerial Control." By following the mandatory exclusion rules, the manager protects the health of the customers and the reputation of the business.
NEW QUESTION # 72
A food handler is assigned to monitor self-service food bars because customers may:
Answer: A
Explanation:
Self-service areas, such as buffets and salad bars, present a significant challenge to food safety because the food is exposed to the public. ServSafe Manager guidelines require that these areas be monitored by trained employees primarily to preventaccidental or intentional contaminationby customers. Unlike a controlled kitchen environment, customers in a self-service line may not be aware of food safety protocols. Common risks include customers using the wrong utensil for a dish (cross-contamination of allergens), returning to the line with a "dirty" plate for seconds (introducing saliva or bacteria from their previous meal), or children touching the food or sneeze guards.
The presence of a food handler acting as a monitor is a critical "Active Managerial Control" measure. This employee's role is to ensure that sneeze guards remain in place, that utensils are kept in the food with handles pointing out, and that customers follow proper hygiene practices. If a customer is seen contaminating food- for example, by using their hands or sneezing near the display-the monitor must immediately remove the contaminated product and sanitize the area. While helping customers select food or preventing "food theft" may be secondary tasks, the primary safety objective is to protect the integrity of the food from biological, physical, and chemical hazards. The FDA Food Code specifically mandates that "effective measures" must be taken to protect food in self-service areas, and dedicated monitoring is often the most effective method.
Furthermore, the monitor ensures that the food remains at proper temperatures (135°F or higher for hot food,
41°F or lower for cold food) and that the "First In, First Out" (FIFO) method is used when replenishing items.
NEW QUESTION # 73
Which is the highest air temperature at which shell eggs can be received?
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