ServSafe exam 2021 with complete solutions.

C) prevent foodborne illness by controlling risks and hazards The purpose of a food safety management system is to: A) keep all areas of the facility clean and pest-free B) identify, tag, and repair faulty equipment within the facility C) prevent foodborne illness by controlling risks and hazards D) use the correct methods for purchasing and receiving food D) active managerial control A manager's responsibility to actively control risk factors for foodborne illness is called: A) hazard analysis critical control point (HACCP) B) quality control and assurance C) food safety management D) active managerial control 00:16 01:36 C) corrective action 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? A) identifying risks B) monitoring C) corrective action D) re-evaluation A) management oversight 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? A) management oversight B) Corrective Action C) Re-evaluation D) identify risks A) become certified in food safety One way for managers to show that they know how to keep food safe is to: A) become certified in food safety B) take cooking temperatures C) monitor employee behaviors D) conduct self-inspections D) throw the food away A power outage has left hot TCS food out of temperature control for six hours. What must be done with this food? A) cool the food to 41 F (5 C) or lower B) serve the food immediately C) cook the food 165 F (74 C) D) throw the food away C) notify the regulatory authority In the event of an imminent health hazard, such as a water supply interruption, the operation must: A) execute a HACCP plan B) reduce the hours of operation C) notify the regulatory authority D) maintain normal operating procedures A) make it as difficult as possible for someone to tamper with it What is the best way to protect food from deliberate tampering? A) make it as difficult as possible for someone to tamper with it B) allow former employees into the operation C) perform spot inspections on new vendors D) Use the USDA A.L.A.R.M system D) who is in the facility To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security products, keep information related to food security on file, and know: A) when to register with the EPA B) how to fill out an incident report C) where to find the Safety Data Sheets in the operation D) who is in the facility C) designated sink for handwashing Where should food handlers wash their hands? A) prep sink B) utility sink C) designated sink for handwashing D) three-compartment sink A) wash their hands What must food handlers after touching their body or clothing? A) wash their hands B) rinse their gloves C) change their aprons D) use a hand antiseptic C) 10 seconds When washing hands, what is the minimum time that food handers should scrub hands and arms with soap? A) 5 seconds B) 8 seconds C) 10 seconds D) 18 seconds