ServSafe Practice Questions with Correct Answers 100% Verified and Graded A+

ServSafe Practice Questions with Correct Answers 100% Verified and Graded A+ Which agency enforces food safety in a restaurant or foodservice operation? - Correct Answer state or local regulatory authority Three components of active managerial control include - Correct Answer 1. identifying risks 2. corrective action 3. training A broken water main has caused the water in an operation to appear brown. What should the manager do? - Correct Answer contact the local regulatory authority before use To prevent the deliberate contamination of food, a manger should know who is in the facility, monitor products, keep information related to food security on file, and know: - Correct Answer whom to contact about suspicious activity A food handler who has just bused tables must do what before handling food? - Correct Answer wash hands As part of handwashing, food handlers must scrub their hands and arms for at least - Correct Answer 10 seconds To work with food, a food handler with an infected hand wound must - Correct Answer cover the wound with an impermeable cover and wear a single-use glove How should food handlers keep their fingernails? - Correct Answer short and unpolished What should a manger of a quick-service operation do if a food handler reports having a sore throat? - Correct Answer restrict the food handler from working with food What action should a manager take when a food handler reports having diarrhea and being diagnosed with an illness caused by shigella spp? - Correct Answer exclude the food handler from the operation Where should staff members eat, drink, smoke, or chew gum? - Correct Answer designated areas How long must shellstock tags be kept on file? - Correct Answer 90 days after the last shellfish was sold or served from the container When receiving a delivery of food for an operation, it is important to: - Correct Answer inspect all food immediately before storing it