Exam (elaborations)
ServSafe Manager Exam 2025 Questions with 100% Correct Answers | Verified | Updated
- Course
- ServSafe
- Institution
- Liberty University
ServSafe Manager Exam 2025 Questions with 100% Correct Answers | Verified | Updated
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By: velacsi • 10 months ago
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Servsafe Manager Exam1. The purpose of food safety management system is to: prevent
foodborne illness by controlling risks and hazards
2. A manager's responsibility to actively control risk factors for
foodborne illnesses is called: Active managerial control
3. A manager asks a chef to continue cooking chicken breasts after seeing
them cooked to an incorrect temperature. This is an example of which step
in active managerial control?: Corrective action
4. A manager walks around the kitchen every hour to answer questions and
to see if staff members are following procedures. This is an example of
which step in active managerial control?: Managerial oversight
5. One way for managers to show that they know how to keep food safe
is to: Become certified in food safety
6. A power outage has left hot TCS food out of temperature control for six
hours. What must be done with the food?: Throw the food away
7. In the event of an imminent health hazard, such as a water supply
interrup- tion, the operation must: Notify the regulatory authority
8. What is the best way to protect food from deliberate tampering?: Make it
as difficult as possible for someone to tamper with it.
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, 9. To prevent the deliberate contamination of food, a manager should know
who is in the facility, monitor the security of products, keep information
related to food security on file, and know: who is in the facility
10.Where should food handlers wash their hands?: Designated sink for
hand- washing
11.What must food handlers do after touching their body or clothing?:
Wash their hands
12.When washing hands, what is the minimum time you should scrub
with soap?: 10 seconds
13.After which activity must food handlers wash their hands?: Clearing
tables
14. What is the main reason for food handlers to avoid scratching their
scalp?-
: Spreading pathogens to the food
15.When may a food handler wear plain-band rings?: At any time
16.What should a food handler do when working with an infected cut on the
finger?: Cover the wound with an impermeable bandage or finger cot
and a glove
17.What is the only jewelry that may be worn on the hands or arms
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