ServSafe Post Test
One way for managers to show that they know how to keep food safe is to Ans- become certified in food
safety
What is the purpose of a food safety management system? Ans- to prevent food bourn illness by
controlling risks and hazards
which are three components of active man...
ServSafe Post Test
One way for managers to show that they know how to keep food safe is to Ans- become certified in food
safety
What is the purpose of a food safety management system? Ans- to prevent food bourn illness by
controlling risks and hazards
which are three components of active managerial control? Ans- identifying risks, taking corrective
action, and managerial oversight
a manager periodically accesses her active managerial control program to see if it's working. This is an
example of which step in active managerial control? Ans- re-evalution
an immiment health hazard, such as flooding in the operation, requires immediate correction or Ans-
closure of the operation
a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must
the manager do prior to re-opening? Ans- Notify the local regulatory authority.
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 Ans- who is in he facility.
after which activity must food handlers wash their hands? Ans- cleaning tables
when washing hands, what is the minimum time you should scrub with soap? Ans- 10 seconds
what should be used to dry hands after washing them? Ans- single use paper towel
what is the only jewelry that may be worn on the hands or arms while handling food Ans- plain, band
ring
, what should food handlers do before using the restroom? Ans- take off their aprons
what must a food handler do after touching an infected wound with their finger? Ans- wash their hands
what is a basic characteristics of a virus? Ans- Requires a living host to grow.
food handlers should be restricted from working with or around food if they have which symptoms?
Ans- sore throat with fever
where should personal items, like a backpack, be stored in the operation? Ans- In a designated area,
away from food
a food handler will be wearing single-use gloves to assemble boxed lunches. when must the food
handler's hand be washed? Ans- before putting on the gloves
large ice crystals in a case of frozen food are evidence that the product may have been Ans- thawed and
refrozen
what practice should be used to prevent seafood toxins from causing a foodborne illness? Ans-
purchasing food from approved, reputable supplier
which item should be rejected? Ans- bags of organic cookies in torn packaging
What information must be included on the label of food packaged on-site for retail site? Ans- List of
ingredients and sub-ingredients
labels on containers of ready-to-eat TCS food that was prepped on-site service must include Ans- the
common name of the food
what should bee done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24
hours? Ans- date-mark it
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