SERVSAFE MODULE 8 QUESTIONS EXAM QUESTIONS

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SERVSAFE MODULE 8 QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which risk factor for foodborne illness applies? "My friend made food so I brought them from home and put them on the menu to try it out" -Purchasing food from unsafe sources -Failing to cook food correctly -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

Answer:

Purchasing food from unsafe sources Question 2: Which risk factor for foodborne illness applies? "I cook a chicken breast to 155F (68C)" -Purchasing food from unsafe sources -Failing to cook food correctly -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

Answer:

Failing to cook food correctly Question 3: What are three steps that must be taken when implementing active managerial control?-Identify risks, create specifications, and training -Identify risks, record keeping, and training -Identify risks, create purchase orders, and training

-Identify risks, corrective action, and training

Answer:

Identify risks, corrective action, and training Question 4: Checking to see if staff is following food safety procedures demonstrates which step in active managerial control?-Identify risks -Corrective action -Management oversight -Reevaluation

Answer:

Management oversight

Question 5: What is the purpose of a food safety management system?

-Keeps the facility clean and pest free -Prevents foodborne illness by controlling risks and hazards -Helps identify, tag, and repair faulty equipment within the facility -Improves purchasing and receiving procedures

Answer:

Prevents foodborne illness by controlling risks and hazards Question 6: Which programs should be in place to support a food safety management system?-Personal hygiene -Supplier selection and specifications -Cleaning and sanitation -Facility design and equipment maintenance -Pest control -Quality control and assurance -Food safety training -Standard operating procedures

Answer:

Personal hygiene, supplier selection and specifications, cleaning and sanitation, facility design and equipment maintenance, pest control, quality design and assurance, food safety training, and standard operating procedures.

Question 7: A pest management program is an example of what type of program?

-HACCP

-Workplace safety -Food safety -Active managerial control

Answer:

Food safety

Question 8: How can active managerial control be achieved in an operation?

-Delivering food safety training to employees -Supervising employees' food handling practices -Incorporating standard operating procedures into food handling practices

Answer:

Delivering food safety training to employees, supervising employees' food handling practices, and incorporating standard operating procedures into food handling practices Question 9: Which risk factor for foodborne illness applies? "I forgot to wash my uniform before work" -Purchasing food from unsafe sources -Failing to cook food correctly -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

Answer:

Practicing poor personal hygiene

Question 10: How can managers show that they know how to keep food safe?

-By becoming certified in food safety -By hiring third-party food safety consultants -By monitoring employee behaviors -By conducting self-inspections

Answer:

By becoming certified in food safety

Question 11: What is a food safety management system?

-Practices and procedures intended to prevent foodborne illness -Practices that actively control risks and hazards throughout the flow of food -Both answers are correct

Answer:

Both answers are correct

Question 12: Which risk factor for foodborne illness applies? "I used the same knife and cutting board to prep produce after immediately after cutting fish." -Purchasing food from unsafe sources -Failing too cook food correctly -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

Answer:

Using contaminated equipment Question 13: What system is specifically focused on controlling the five common risk factors for foodborne illness?-Hazard Analysis Critical Control Point (HACCP) -Quality control and assurance -Food safety management -Active managerial control

Answer:

Active managerial control Question 14: What is the risk factor for foodborne illness for a pie prepped on the same cutting board as raw meat?-Purchasing food from unsafe sources -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

Answer:

Using contaminated equipment Question 15: Which risk factor for foodborne illness applies? "I served steam rice that was hot holding for 120F (49C)" -Purchasing food from unsafe sources -Failing to cook food correctly -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

Answer:

Holding food at incorrect temperatures