ServSafe: Post Test
Which agency enforces food safety in a restaurant or foodservice operation? Ans- state and local
regulatory authorities
Three components of active managerial control include Ans- identifying risks, corrective action, and
training
A pest-control program is an example of a(...
ServSafe: Post Test
Which agency enforces food safety in a restaurant or foodservice operation? Ans- state and local
regulatory authorities
Three components of active managerial control include Ans- identifying risks, corrective action, and
training
A pest-control program is an example of a(n) Ans- food safety program
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the
same cutting board. This is an example of which risk factor? Ans- using contaminated equipment
A broken water main has caused the water in an operation to appear brown. What should the manager
do? Ans- Contact the local regulatory authority before use.
A power outage has left cold TCS food out of temperature control for seven hours. What must be done
with the food? Ans- throw the food away
A food handler who has just bused tables must do what before handling food? Ans- wash hands
As part of handwashing, food handlers must scrub their hands and arms for at least Ans- 10 seconds
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor
the security of products, keep information related to food security on file, and know Ans- whom to
contact about suspicious activity.
What is the intended use of a hand antiseptic? Ans- reduce pathogens on skin
To work with food, a food handler with an infected hand wound must Ans- cover the wound with an
impermeable cover and wear a single-use glove.
, How should food handlers keep their fingernails? Ans- short and unpolished
Which piece of jewelry is a food handler allowed to wear? Ans- plain, band ring
What should a manager of a quick-service operation do if a food handler reports having a sore throat
and a fever? Ans- Restrict the food handler from working with food.
What action should a manager take when a food handler reports having diarrhea and being diagnosed
with a foodborne illness caused by Shigella spp.? Ans- Exclude the food handler from the operation.
A food handler who is forming hamburger patties should change gloves Ans- when gloves are dirty or
torn
Where should staff members eat, drink, smoke, or chew gum? Ans- designated areas
How long must shellstock tags be kept on file? Ans- 90 days after the last shellfish was sold or served
from the container
When receiving a delivery of food for an operation, it is important to Ans- inspect all food immediately
before storing it
What are the packaging criteria for accepting nonfood items? Ans- Intact, clean, and protected from
contamination
Which item is stored correctly in the cooler? Ans- Macaroni salad stored above raw salmon
Ready-to-eat TCS food must be date-marked if it will be stored for longer than Ans- 24 hours
How should flatware that has been cleaned and sanitized be stored? Ans- handle facing up
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