ServSafe Post Test Questions with Verified Answers
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Course
ServSafe
Institution
ServSafe
ServSafe Post Test Questions with Verified Answers
1. become certified in food safety: One way for managers to show that they know
how to keep food safe is to
2. to prevent food bourn illness by controlling risks and hazards: What is the
purpose of a food safety management system?
3. identifyi...
ServSafe Post Test Questions with Verified Answers
1. become certified in food safety: One way for managers to show that they know
how to keep food safe is to
2. to prevent food bourn illness by controlling risks and hazards: What is the
purpose of a food safety management system?
3. identifying risks, taking corrective action, and managerial oversight: which
are three components of active managerial control?
4. re-evalution: a manager periodically accesses her active managerial control
program to see if it's working. This is an example of which step in active managerial
control?
5. closure of the operation: an immiment health hazard, such as flooding in the
operation, requires immediate correction or
6. Notify the local regulatory authority.: a sewage backup has caused an immi-
nent health hazard resulting in closure of an operation. what must the manager do
prior to re-opening?
7. who is in he facility.: 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
8. cleaning tables: after which activity must food handlers wash their hands?
9. 10 seconds: when washing hands, what is the minimum time you should scrub
with soap?
10. single use paper towel: what should be used to dry hands after washing them?
11. plain, band ring: what is the only jewelry that may be worn on the hands or arms
while handling food
12. take off their aprons: what should food handlers do before using the restroom?
13. wash their hands: what must a food handler do after touching an infected
wound with their finger?
14. Requires a living host to grow.: what is a basic characteristics of a virus?
15. sore throat with fever: food handlers should be restricted from working with or
around food if they have which symptoms?
16. In a designated area, away from food: where should personal items, like a
backpack, be stored in the operation?
17. before putting on the gloves: a food handler will be wearing single-use gloves
to assemble boxed lunches. when must the food handler's hand be washed?
18. thawed and refrozen: large ice crystals in a case of frozen food are evidence
that the product may have been
19. purchasing food from approved, reputable supplier: what practice should be
used to prevent seafood toxins from causing a foodborne illness?
20. bags of organic cookies in torn packaging: which item should be rejected?
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