SERVSAFE MANAGER PRACTICE EXAM QUESTIONS

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SERVSAFE MANAGER PRACTICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 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?

Answer:

Management oversight Question 2: A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

Answer:

Throw the food away Question 3: An imminent health hazard, such as a water supply interruption, requires immediate correction or

Answer:

closure of the operation Question 4: A manager's responsibility to actively control risk factors for foodborne illnesses is called

Answer:

active managerial control.

Question 5: What must food handlers do after touching their body or clothing?

Answer:

Wash their hands

Question 6: The purpose of a food safety management system is to

Answer:

prevent foodborne illness by controlling risks and hazards.Question 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

Answer:

who is in the facility.

Question 8: Where should food handlers wash their hands?

Answer:

Designated sink for handwashing Question 9: One way for managers to show that they know how to keep food safe is to

Answer:

become certified in food safety.

Question 10: What is the best way to protect food from deliberate tampering?

Answer:

Make it as difficult as possible for someone to tamper with it.Question 11: 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?

Answer:

corrective action