SERVSAFE MANAGER 7TH EDITION EXAM QUESTIONS

PDF Download

SERVSAFE MANAGER 7TH EDITION EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the purpose of a food safety management system?

Answer:

to prevent foodborne illness by controlling risks and hazards

Question 2: which is an example of physical contamination?

Answer:

bones in fish

Question 3: how long can ready-to-eat TCS food be stored in a cooler?

Answer:

• days

Question 4: which method is a safe way to thaw food?

Answer:

as part of the cooking process Question 5: storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent

Answer:

cross-contamination

Question 6: an immiment health hazard, such as flooding in the operation, requires immediate correction or

Answer:

closure of the operation Question 7: a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must the manager do prior to re-opening?

Answer:

Notify the local regulatory authority.

Question 8: hot TCS food should be received at (?) or higher

Answer:

135 F (57C)

Question 9: a customer having an allergic reaction may show which symptom?

Answer:

wheezing Question 10: a food handler will be wearing single-use gloves to assemble boxed lunches. when must the food handler's hand be washed?

Answer:

before putting on the gloves Question 11: What information must be included on the label of food packaged on-site for retail site?

Answer:

List of ingredients and sub-ingredients Question 12: what is the only jewelry that may be worn on the hands or arms while handling food

Answer:

plain, band ring

Question 13: where should whole cuts of beef be store in a cooler?

Answer:

below ready-to-eat food Question 14: A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

Answer:

are a high-risk population.Question 15: when holding hot TCS food for off-site service, at what temperature must it be held?

Answer:

135F (57C) or above

Question 16: to prevent cross-contact,

Answer:

clean and sanitize utensils before each use.Question 17: 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

Answer:

who is in he facility.Question 18: a manager has received a recall notice for a product that she has in stock. what should she do with the product?

Answer:

store the recalled item seperately from other food.

Question 19: what should food handlers do before using the restroom?

Answer:

take off their aprons

Question 20: a manager periodically accesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?

Answer:

re-evalution

Question 21: what should be used to dry hands after washing them?

Answer:

single use paper towel Question 22: where should personal items, like a backpack, be stored in the operation?

Answer:

In a designated area, away from food Question 23: food handlers should be restricted from working with or around food if they have which symptoms?

Answer:

sore throat with fever Question 24: what should bee done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Answer:

date-mark it Question 25: what must be done with a food item that has as expiration date?

Answer:

throw the food out

Question 26: what is a basic characteristics of a virus?

Answer:

Requires a living host to grow.Question 27: what must a food handler do after touching an infected wound with their finger?

Answer:

wash their hands