ServSafe Practice Test #1 (with Answers)

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. correct answers C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called A hazard analysis critical control point (HACCP). B quality control and assurance. C food safety management. D active managerial control. correct answers D 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? A Identifying risks B Monitoring C Corrective action D Re-evaluation correct answers C 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? A Management oversight B Corrective action C Re-evaluation D Identify risks correct answers A Management oversight 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. correct answers A become certified in food safety. A power outage has left hot TCS food out of temperature control for six hours. What must be done with the 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. correct answers D Throw the food away. An imminent health hazard, such as a water supply interruption, requires immediate correction or A a HACCP plan. B closure of the operation. C evaluation of the situation.