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ServSafe Post Test Questions and Answers Verified Solutions 2024/2025
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ServSafe Post Test Questions and Answers Verified Solutions 2024/2025
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ServSafe Post Test-.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Post%20Test-SERVSAFE POST TEST Actual Verified
Questions & Answers
1. Which agency enforces food safety in a restaurant or foodservice opera- tion?
ANS state and local regulatory authorities
2. Three components of active managerial control include
ANS identifying risks, corrective action, and training
3. A pest-control program is an example of a(n)
ANS food safety program
4. 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
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,ServSafe Post Test-.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Post%20Test-
5. 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.
6. 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
7. A food handler who has just bused tables must do what before handling food?
ANS wash hands
8. As part of handwashing, food handlers must scrub their hands and arms for at least
ANS 10 seconds
9. 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.
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