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SERVSAFE CHAPTER 15 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -7 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners A- information search B- guided discussion C- jigsaw design D- games
Answer:
B- guided discussion
Question 2: When should staff receive food safety training?
A- when hired and periodically after that B- when they do not have food service experience C- when a new FDA food code comes out D- only when they request it
Answer:
A- when they are hired and periodically after that
Question 3: Definition of Training Need
Answer:
Gap between what staff should know to do there jobs and what they actually know
Question 4: New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temp and ___ A- crisis management B- equipment handling C- HACCP plan creation D- preventing cross-contamination
Answer:
D- preventing cross-contamination Question 5: What is the first task in training a large group of servers to prevent contamination of food?A- assess the training need of the servers on this topic B- make a list of possible info to cover C- provide servers with operation manuals on the topic D- put the servers into small groups based on service experience
Answer:
A- Assess the training needs of the servers on this topic
Question 6: The managers responsibility for staff food safety training is to
A-test the staffs food safety knowledge B- provide all staff with videos and dvds for training C- make sure staff have the knowledge and skills to keep food safe D- let staff learn on there own
Answer:
C- make sure staff have the knowledge and skills to keep food safe
Question 7: All new staff should receive training on
A- HACCP
B- crisis management C- general food safety D- active managerial control
Answer:
C- general food safety
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