SERVSAFE MANAGER TEST 4

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SERVSAFE MANAGER TEST 4

Qs and Ans - Expert- Explanation - ing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?

Answer:

Create a master cleaning schedule, and follow it

Question 2: Which action should be taken to prepare for a flood?

Answer:

Keep an emergency supply of bottled water on hand Question 3: You have discovered signs of a cockroach infestation in your dry storage area.What should your first step be to address the problem?

Answer:

Call a licensed Pest Control Operator to inspect the building and develop an approach

Question 4: Which food item can be re-served?

Answer:

Sealed packets of oyster crackers Question 5: A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?

Answer:

Return the damaged cans to the delivery driver and request a credit slip for the unusable items

Question 6: What is an acceptable container for an employee beverage?

Answer:

A disposable coffee cup with a sip-top lid Question 7: To keep pests away from food and supplies, how many inches off the floor must items be stored?

Answer:

• inches

Question 8: An employee is coughing and complaining of experiencing vomiting and diarrhea.How should the situation be handled?

Answer:

Send the employee home immediately, and require a note from their doctor before they return to work

Question 9: Where should chemicals be stored in a food service operation?

Answer:

In a closet or shelving area away from food preparation areas

Question 10: What is the sanitizer concentration range for iodine sanitizers?

Answer:

12.5-25 ppm