Servsafe post test EXAM QUESTIONS WITH
COMPLETE SOLUTION GUIDE (A+ GRADED
100% VERIFIED) LATEST VERSION 2025!!
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Which agency enforces State or local regulatory authority
food safety in a restaurant
or foodservice operation?
-Centers for Disease
Control and Prevention
-Food and Drug
Administration
-State or local regulatory
authority
-US Department of
Agriculture
Three components of identifying risks, corrective action, and training
active managerial control
include
-Identifying risks, creating
specifications, and
training.
-Identifying risks,
corrective action, and
training
-Identifying risks, creating
purchase orders, and
training
-identifying risks, record
keeping, and training
,A pest-control program is food safety program
an example of a(n)
-HACCP program.
-workplace safety
program.
-Food safety program.
-active managerial control
program
A cook preps a beef using contaminated equipment
tenderloin on a cutting
board and then
immediately cuts pies for
dessert on the same
cutting board. This is an
example of which risk
factor?
-Purchasing food from
unsafe sources
-Holding food at incorrect
temperatures
-Using contaminated
equipment
-Practicing poor personal
hygiene
, A broken water main has contact the local regulatory authority before use
caused the water in an
operation to appear
brown. What should the
manager do?
-Contact the local
regulatory authority
before use
-Use the water for
everything except
dishwashing
-Boil the water for 1 minute
before use.
-Use the water for
everything except
handwashing
A power outage has left throw the food away
cold TCS food out of
temperature control for
seven hours. What must
be done with the food?
-Cool the food to 41F (5C)
or lower.
-Serve the food
immediately.
-Cook the food to 165F
(74C)
-Throw the food away
COMPLETE SOLUTION GUIDE (A+ GRADED
100% VERIFIED) LATEST VERSION 2025!!
Save
Which agency enforces State or local regulatory authority
food safety in a restaurant
or foodservice operation?
-Centers for Disease
Control and Prevention
-Food and Drug
Administration
-State or local regulatory
authority
-US Department of
Agriculture
Three components of identifying risks, corrective action, and training
active managerial control
include
-Identifying risks, creating
specifications, and
training.
-Identifying risks,
corrective action, and
training
-Identifying risks, creating
purchase orders, and
training
-identifying risks, record
keeping, and training
,A pest-control program is food safety program
an example of a(n)
-HACCP program.
-workplace safety
program.
-Food safety program.
-active managerial control
program
A cook preps a beef using contaminated equipment
tenderloin on a cutting
board and then
immediately cuts pies for
dessert on the same
cutting board. This is an
example of which risk
factor?
-Purchasing food from
unsafe sources
-Holding food at incorrect
temperatures
-Using contaminated
equipment
-Practicing poor personal
hygiene
, A broken water main has contact the local regulatory authority before use
caused the water in an
operation to appear
brown. What should the
manager do?
-Contact the local
regulatory authority
before use
-Use the water for
everything except
dishwashing
-Boil the water for 1 minute
before use.
-Use the water for
everything except
handwashing
A power outage has left throw the food away
cold TCS food out of
temperature control for
seven hours. What must
be done with the food?
-Cool the food to 41F (5C)
or lower.
-Serve the food
immediately.
-Cook the food to 165F
(74C)
-Throw the food away
