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ServSafe Practice Test 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Practice Test 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Practice Test.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Practice%2SERVSAFE Practice Test Actual Verified Questions &
Answers
1. One way for managers to show that they know how to keep food safe is tobecome
certified in food safety.
take cooking temperatures.
monitor employee behaviors.
conduct self-inspections
ANS become certified in food safety.
2. What is the purpose of a food safety management system?To reduce
or eliminate workplace accidents
To determine the most efficient methods to produce food
To prevent foodborne illness by controlling risks and hazards
To identify vetted and approved food suppliers
ANS To prevent foodborne illness bycontrolling risks and hazards
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3. Which are three components of active managerial control?
Identifying risks, record keeping, and safe hiring
Identifying risks, ensuring workplace safety, and facility design Identifying risks,
taking corrective action, and management oversight
Identifying risks, creating purchase orders, and holding food at safe tempera-tures
ANS Identifying risks, taking corrective action, and management oversight
4. A manager periodically assesses her active managerial control program to see if it's
working.This is an example of which step in active managerialcontrol?
Identify risks Corrective
action Management
oversight
Re-evaluation
ANS Re-evaluation
5. An imminent health hazard, such as flooding in the operation, requiresimmediate
correction or
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an A.L.E.R.T. program. closure
of the operation. evaluation of
the situation.
normal operating procedures.
ANS closure of the operation
6. A sewage backup has caused an imminent health hazard resulting in clo-sure of an
operation. What must the manager do prior to re-opening? Notify the local regulatory
authority
Review the master cleaning schedule Train
employees on safety procedures
Rinse off any high-value food products
ANS Notify the local regulatory authority
7. To prevent the deliberate contamination of food, a manager should know whom to
contact about suspicious activity, monitor the security of products,keep information
related to food security on file, and know
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