ServSafe Food Manager Certification Exam Questions With Correct Solutions

The purpose of a food safety management system is to - ANSWER-Prevent foodbourne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-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? - ANSWER-Corrective action A manager walks around the mug he. 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? - ANSWER-Management oversight One way for managers to show that they know how to keep food safe is to - ANSWER-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? - ANSWER-Throw the food away An imminent health hazard, such as a water supply interruption, requires immediate correction or - ANSWER-A closure of the operation Hat is the best way to protect food from deliberate tampering? - ANSWER-make it as difficult as possible for someone to tamper with it To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know - ANSWER-who is in the facility