ServSafe Manager Exam Questions With Verified Answers
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Course
ServSafe
Institution
ServSafe
ServSafe Manager Exam Questions With
Verified Answers
The purpose of food safety management system is to - answerprevent foodborne illness by
controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called -
answerActive managerial co...
ServSafe Manager Exam Questions With
Verified Answers
The purpose of food safety management system is to - answer✔✔prevent foodborne illness by
controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called -
answer✔✔Active managerial control
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? -
answer✔✔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? -
answer✔✔Managerial oversight
One way for managers to show that they know how to keep food safe is to - answer✔✔Become
certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be
done with the food? - answer✔✔Throw the food away
In the event of an imminent health hazard, such as a water supply interruption, the operation
must - answer✔✔Notify the regulatory authority
What is the best way to protect food from deliberate tampering? - answer✔✔Make it as difficult
as possible for someone to tamper with it.
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 -
answer✔✔who is in the facility
Where should food handlers wash their hands? - answer✔✔Designated sink for handwashing
What must food handlers do after touching their body or clothing? - answer✔✔Wash their hands
When washing hands, what is the minimum time you should scrub with soap? - answer✔✔10
seconds
After which activity must food handlers wash their hands? - answer✔✔Clearing tables
EXAM STUDY MATERIALS July 23, 2024 4:26 PM
, What is the main reason for food handlers to avoid scratching their scalp? - answer✔✔Spreading
pathogens to the food
When may a food handler wear plain-band rings? - answer✔✔At any time
What should a food handler do when working with an infected cut on the finger? -
answer✔✔Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food? -
answer✔✔Plain-band ring
In addition to other criteria, how many people must have the same symptoms in order for a
foodborne illness to be considered an outbreak? - answer✔✔At least 2
When should a food handler with a sore throat and fever be excluded from the operation? -
answer✔✔Customers served are primarily a high-risk population
What is a basic characteristic of a virus? - answer✔✔Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their
gloves? - answer✔✔Wash hands and change them
Where should personal items, like a coat, be stored in the operation? - answer✔✔In a designated
area, away from food
What should food handlers do after prepping food and before using the restroom? -
answer✔✔Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an
operation? - answer✔✔Remove the lid of a container and put the thermometer stem into the sour
cream
Ice crystals on a frozen food item indicate - answer✔✔Time-temperature abuse
What is the most important factor in choosing an approved food supplier? - answer✔✔It has
been inspected and complies with local, state and federal laws
Which item should be rejected? - answer✔✔Bags of organic cookies in torn packaging
Suppliers should be stored away from the walls and at least __________ off the floor -
answer✔✔6 inches (15 cm)
Soup that is being hot-held on a buffet should be labeled with the - answer✔✔name of the food.
How should chemicals be stored? - answer✔✔Away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer
than 25 hours? - answer✔✔Date mark it
EXAM STUDY MATERIALS July 23, 2024 4:26 PM
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