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ServSafe Post Test 2024 Actual Questions with Verified Answers, 100% Guarantee Pass
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ServSafe Post Test 2024 Actual Questions with Verified Answers, 100% Guarantee Pass
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ServSafe Post Test.pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20Post%20TestSERVSAFE POST TEST
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 foodbourn 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 programto 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, requiresimmediate
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 localregulatory authority.
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,ServSafe Post Test.pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20Post%20Test
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 withsoap?
ANS 10 seconds
10. what should be used to dry hands after washing them?
ANS single use papertowel
11. what is the only jewelry that may be worn on the hands or arms whilehandling
food
ANS plain, band ring
12. what should food handlers do before using the restroom?
ANS take off theiraprons
13. what must a food handler do after touching an infected wound with theirfinger?
ANS wash their hands
14. what is a basic characteristics of a virus?
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