SERVSAFE NEHA MANAGER TEST INDIANA EXAM

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SERVSAFE NEHA MANAGER TEST INDIANA EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A

Answer:

Whom should you contact with questions about food safety policy?

• Local regulatory agency

B. FDA

C. OSHA

• Restaurant Supply Center

Question 2: A

Answer:

What does an HACCP based inspection focus on?

• The control of Hazards throughout the food flow?

• Violations of good retail practice

• A number based system for scoring

• General personal hygiene

Question 3: E

Answer:

Which of these is a main vehicle for virus transfer?

• Clothing and equipment

• Hand contact surfaces

• Food contact surfaces

• Flies

• a, b and c

Question 4: D

Answer:

Which of these is true about spores produced by bacteria?

• Spores are activated by the thawing process

• Spores need food to survive

• Spores need water to survive

• Spores are very difficult to kill

Question 5: B

Answer:

What is the maximum time you should wear a pair of gloves when doing the same task?

• 2 hours

• 4 hours

• 8 hours

• 30 minutes

Question 6: A

Answer:

What does a flow diagram provide for hazard analysis?

• A map of the sequence of steps or operations involve with a particular food item or process

• The actions required to prevent or eliminate a food safety hazard

• Except where it is possible to apply a control that prevents or eliminates a food safety hazard

• Specified values for the control measures that eliminates or reduces hazards at CCPs

Question 7: D

Answer:

Which best describes the result of choosing the right thermometer to use?

• Keeps employees comfortable

• Ensures compliance with local regulations

• Promotes return customers

• Ensures that food is safe

Question 8: B

Answer:

All but which of the following statements are true regarding previously cooked and cooled TCS Foods?

• They must be rapidly reheated to an internal temperature of 165 F for 15 seconds within 2 hours

• Food that does not reach 165 F within 2 hours must be discarded

• Food that does not reach 165 F within 4 hours must be discarded

• Food that does not get cooled to 70 F within two hours must either be discarded or reheated to 165 F

and cooled correctly

Question 9: C

Answer:

Which agency is responsible for inspecting and Grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?

A. FDA

B. CDC

C. USDA

D. EPA

Question 10: C

Answer:

What is the main objective of food safety training on food premises?

• To make sure the premises are ready for a surprise visit from the health inspector

• To teach employees the importance of handwashing

• To improve working practices by changing staff behavior and attitude

• To keep the premises clean and pest-free

Question 11: C

Answer:

What is the best resource for additional information about a pesticide?

• Fellow food industry managers

• The FDA Food Code

• Material safety data sheet (MSDS)

• Pesticide safety data sheet (MSDS)