ServSafe Practice 2-Managerial Questions and answers.docx
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Course
Material health
Institution
Material Health
The purpose of a food safety management system is to:
A keep all areas of the facility clean and pest-free
B identify, tag, and repair faulty equipment within the facility.
C prevent foodborne illness by controlling risks and hazards.
D use the correct methods for purchasing and receivin...
servsafe practice 2 managerial questions and answe
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ServSafe Practice 2-Managerial
Questions and answers
ADMIN
[COMPANY NAME] [Company address]
,The purpose of a food safety management system is to:
A keep all areas of the facility clean and pest-free
B identify, tag, and repair faulty equipment within the facility.
C prevent foodborne illness by controlling risks and hazards.
D use the correct methods for purchasing and receiving food. - Correct Answers: C: prevent foodborne
illness by controlling risks and hazards. (most answers will be to prevent foodborne illnesses--that's the
main reason for ServSafe)
A manager's responsibility to actively control risk factors for foodborne illnesses is called:
A hazard analysis critical control point (HACCP).
B quality control and assurance.
C food safety management.
D active managerial control. - Correct Answers: D active managerial control. AMC
(As mentioned previously-- a manager's responsibility is typically to "monitor" and "manage" )
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?
A Identifying risks
B Monitoring
C Corrective action
D Re-evaluation - Correct Answers: C- Corrective action
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?
A Management oversight
B Corrective action
C Re-evaluation
D Identify risks - Correct Answers: A Management oversight
, One way for managers to show that they know how to keep food safe is to
A become certified in food safety.
B take cooking temperatures.
C monitor employee behaviors.
D conduct self-inspections. - Correct Answers: A- become certified in food safety.
(That's this course--ServSafe)
A power outage has left hot TCS food out of temperature control for six hours. What must be done with
the food?
A Cool the food to 41°F (5°C) or lower.
B Serve the food immediately.
C Cook the food 165°F (74°C).
D Throw the food away. - Correct Answers: D- Throw food away.
(Hot TCS food needs to be throw away after 4 hours if not kept at its safe temp)
In the event of an imminent health hazard, such as a water supply interruption, the operation must
A execute a HACCP plan.
B reduce the hours of operation.
C notify the regulatory authority.
D maintain normal operating procedures. - Correct Answers: C notify the regulatory authority.
(When in doubt, notify the regulatory authority)
What is the best way to protect food from deliberate tampering?A Make it as difficult as possible for
someone to tamper with it.
B Allow former employees into the operation.
C Perform spot inspections on new vendors.
D Use the USDA A.L.A.R.M. system. - Correct Answers: A Make it as difficult as possible for someone to
tamper with it.
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