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ServSafe Practice Test 2024 Questions and Answers Verified Solutions 2024/2025 $12.99   Add to cart

Exam (elaborations)

ServSafe Practice Test 2024 Questions and Answers Verified Solutions 2024/2025

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  • Course
  • ServSafe
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  • ServSafe

ServSafe Practice Test 2024 Questions and Answers Verified Solutions 2024/2025

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  • September 20, 2024
  • 28
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe
  • ServSafe
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NurseFerian
ServSafe Practice Test.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Practice%2




SERVSAFE 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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