ServSafe Manager Exam Practice Questions With Complete Solutions

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? - ANSWER-Contact the local regulatory authority before use. 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-whom to contact about suspicious activity. A food handler who has just bused tables must do what before handling food? - ANSWER-Wash hands As part of handwashing, food handlers must scrub their hands and arms for at least - ANSWER-10 seconds. To work with food, a food handler with an infected hand wound must - ANSWER-cover the wound with an impermeable cover and wear a single-use glove. How should food handlers keep their fingernails? - ANSWER-Short and unpolished What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? - ANSWER-Restrict the food handler from working with food.