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Exam (elaborations)

ServSafe Food Safety Exam Questions and Answers | Latest Update

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The purpose of a food safety management system is to: prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called active managerial control A manager asks a chef to continue cooking chicken breasts af...

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  • September 27, 2024
  • 14
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe
  • ServSafe
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2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!

ServSafe Food Safety Exam Questions and
Answers | Latest Update
The purpose of a food safety management system is to:


✓ prevent foodborne illness by controlling risks and hazards




A manager's responsibility to actively control risk factors for foodborne illnesses is called


✓ active managerial control




A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an

incorrect temperature. This is an example of which step in active managerial control?


✓ corrective action




A manager walks around the kitchen every hour to answer questions and to see if staff

members are following procedures. This is an example of which step in active managerial

control?


✓ management oversight




One way for managers to show that they know how to keep food safe is to


✓ become certified in food safety



1 | P a g e | G r a d e A + | 2 0 0 2 5

, 2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!


A power outage has left hot TCS food out of temperature control for six hours. What must

be done with the food?


✓ throw the food away




An imminent health hazard, such as a water supply interruption, requires immediate

correction or


✓ closure of operation




What is the best way to protect food from deliberate tampering?


✓ make it as difficult as possible for someone to tamper with it




To prevent deliberate contamination of food, a mgr should know whom to contact about

suspicious activity, monitor the security of products, keep information related to food

security on file and know


✓ who is in the facility




Where should food handlers wash their hands?


✓ designated sink for handwashing



1 | P a g e | G r a d e A + | 2 0 0 2 5

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