SERVSAFE Post Test Questions Answers

9 SERVSAFE Post Test Questions & Answers 1.One way for managers to show that they know how to keep food safe is to ANS become certified in food safety 2.What is the purpose of a food safety management system?ANS to prevent food bourn illness by controlling risks and hazards 3.which are three components of active managerial control?ANS identifying risks, taking corrective action, and managerial oversight 4.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?ANS re-evalution 5.an immiment health hazard, such as flooding in the operation, requires immediate correction or ANS closure of the operation 6.a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must the manager do prior to re-opening?ANS Notify the local regulatory authority. 1 / 2

9 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 ANS who is in he facility.

8.after which activity must food handlers wash their hands?ANS cleaning tables 9.when washing hands, what is the minimum time you should scrub with soap?ANS 10 seconds 10.what should be used to dry hands after washing them?ANS single use paper towel 11.what is the only jewelry that may be worn on the hands or arms while handling food ANS plain, band ring 12.what should food handlers do before using the restroom?ANS take off their aprons 13.what must a food handler do after touching an infected wound with their finger?