ServSafe Post Test with Verified Answers Graded A+
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Course
ServSafe
Institution
ServSafe
ServSafe Post Test with Verified Answers Graded A+
1. One way for managers to show that they know
how to keep food safe is to
2. What is the purpose of a food safety management
system?
3. which are three components of active managerial
control?
4. a manager periodically accesses her active m...
ServSafe Post Test with Verified Answers Graded A+
1. One way for managers to show that they know become certified in
how to keep food safe is to food safety
2. What is the purpose of a food safety management to prevent food bourn
system? illness by controlling
risks and hazards
3. which are three components of active managerial identifying risks, taking
control? corrective action, and
managerial oversight
4. a manager periodically accesses her active man- re-evalution
agerial control program to see if it's working. This
is an example of which step in active managerial
control?
5. an immiment health hazard, such as flooding in closure of the operation
the operation, requires immediate correction or
6. a sewage backup has caused an imminent health Notify the local regula-
hazard resulting in closure of an operation. what tory authority.
must the manager do prior to re-opening?
7. to prevent the deliberate contamination of food, who is in he facility.
a manager should know whom to contact about
suspicious activity, monitor the security of prod-
ucts, keep information related to food security on
file, and know
8. after which activity must food handlers wash their cleaning tables
hands?
9. when washing hands, what is the minimum time 10 seconds
you should scrub with soap?
10. what should be used to dry hands after washing single use paper towel
them?
11. what is the only jewelry that may be worn on the plain, band ring
hands or arms while handling food
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, ServSafe Post Test with Verified Answers Graded A+
12. what should food handlers do before using the take off their aprons
restroom?
13. what must a food handler do after touching an wash their hands
infected wound with their finger?
14. what is a basic characteristics of a virus? Requires a living host
to grow.
15. food handlers should be restricted from working sore throat with fever
with or around food if they have which symp-
toms?
16. where should personal items, like a backpack, be In a designated area,
stored in the operation? away from food
17. a food handler will be wearing single-use gloves before putting on the
to assemble boxed lunches. when must the food gloves
handler's hand be washed?
18. large ice crystals in a case of frozen food are thawed and refrozen
evidence that the product may have been
19. what practice should be used to prevent seafood purchasing food from
toxins from causing a foodborne illness? approved, reputable
supplier
20. which item should be rejected? bags of organic cookies
in torn packaging
21. What information must be included on the label of List of ingredients and
food packaged on-site for retail site? sub-ingredients
22. labels on containers of ready-to-eat TCS food that the common name of
was prepped on-site service must include the food
23. what should bee done to ready-to-eat TCS food date-mark it
that will be prepped on-site and held for longer
than 24 hours?
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