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Exam (elaborations)

ServSafe Post Test 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

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  • Course
  • ServSafe Manager
  • Institution
  • ServSafe Manager

ServSafe Post Test 2024 Actual Questions with Verified Answers, 100% Guarantee Pass

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  • September 3, 2024
  • Unknown
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe Manager
  • ServSafe Manager
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TIPSCORE
ServSafe Post Test.pdf file:///C:/Users/HP/Desktop/SSSSSSS/ServSafe%20Post%20Test




SERVSAFE 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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