SERVSAFE - FOOD SAFETY MANAGEMENT SYSTEMS EXAM

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SERVSAFE - FOOD SAFETY MANAGEMENT SYSTEMS EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -9 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A manager's responsibility to actively control risk factors for foodborne illnesses is called

• hazard analysis critical control point (HACCP)
• quality control and assurance
• food safety management
• active managerial control

Answer:

• active managerial control

Question 2: Three components of active managerial control include

• identifying risks, creating specifications, and training
• identifying risks, corrective action, and training
• identifying risks, creating purchase orders, and training
• identifying risks, record keeping, and training

Answer:

• identifying risks, corrective action, and training

Question 3: One way for managers to show that they know how to keep food safe is to

• become certified in food safety
• take cooking temperatures
• monitor employee behaviors
• conduct self-inspections

Answer:

• become certified in food safety

Question 4: A pest-control program is an example of a(n):

• HACCP program
• workplace safety program
• food safety program
• active managerial control progam

Answer:

• food safety program

Question 5: What are some important steps to take when implementing active managerial control in your operation?

Answer:

• identify risks

• monitor

• corrective action

• management oversight

• training
• re-evaluation

Question 6: 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?

• identifying risks
• monitoring
• corrective action
• re-evaluation

Answer:

• corrective action

Question 7: 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?

• identify risks
• corrective action
• management oversight
• re-evaluation

Answer:

• management oversight

Question 8: A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

• purchasing food from unsafe sources
• holding food at incorrect temperatures
• using contaminated equipment
• practicing poor personal hygiene

Answer:

• using contaminated equipment

Question 9: The purpose of a food safety management system is to:

• keep all areas of the facility clean and pest-free
• identify, tag, and repair faulty equipment within the facility
• prevent foodborne illness by controlling risks and hazards
• use the correct methods for purchasing and receiving food

Answer:

• prevent foodborne illness by controlling risks and hazards