SERVSAFE FOOD SAFETY EXAM 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 4 1. The purpose of a food safety management system is to:: prevent foodborneillness by controlling risks and hazards 2. A manager's responsibility to actively control risk factors for foodborneillnesses is called: act...
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 answer
✅C
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 answer ✅D
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 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 answer ✅A
One way for managers to show that they know how to keep food safe is to
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 answer ✅D
An imminent health hazard, such as a water supply interruption, requires
immediate correction or
A) a HACCP plan.
B) closure of the operation.
C) evaluation of the situation.
D) normal operating procedures. - correct answer ✅B
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.
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