ServSafe Manger Test (Questions & Answers)
1 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.
C prevent foodborne illness by controlling risks and hazards.
1 Which agency enforces food safety in a restaurant or foodservice operation?
A Centers for Disease Control and Prevention
B Food and Drug Administration
C State or local regulatory authority
D U.S. Department of Agriculture
C State or local regulatory authority
, ServSafe Manger Test (Questions & Answers)
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian
B Elderly people
2 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.
D active managerial control.
, ServSafe Manger Test (Questions & Answers)
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.
A seafood.
2 Three components of active managerial control include
A identifying risks, creating specifications, and training.
B identifying risks, corrective action, and training.
C identifying risks, creating purchase orders, and training.
D identifying risks, record keeping, and training.
B identifying risks, corrective action, and training.
, ServSafe Manger Test (Questions & Answers)
3 A broken water main has caused the water in an operation to appear brown. What should the manager do?
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except handwashing.
A Contact the local regulatory authority before use.
3 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
C Corrective action
1 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.
C prevent foodborne illness by controlling risks and hazards.
1 Which agency enforces food safety in a restaurant or foodservice operation?
A Centers for Disease Control and Prevention
B Food and Drug Administration
C State or local regulatory authority
D U.S. Department of Agriculture
C State or local regulatory authority
, ServSafe Manger Test (Questions & Answers)
1 Which group of individuals has a higher risk of foodborne illness?
A Teenagers
B Elderly people
C Women
D Vegetarian
B Elderly people
2 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.
D active managerial control.
, ServSafe Manger Test (Questions & Answers)
2 Parasites are commonly associated with
A seafood.
B eggs.
C potatoes.
D ready-to-eat food.
A seafood.
2 Three components of active managerial control include
A identifying risks, creating specifications, and training.
B identifying risks, corrective action, and training.
C identifying risks, creating purchase orders, and training.
D identifying risks, record keeping, and training.
B identifying risks, corrective action, and training.
, ServSafe Manger Test (Questions & Answers)
3 A broken water main has caused the water in an operation to appear brown. What should the manager do?
A Contact the local regulatory authority before use.
B Use the water for everything except dishwashing.
C Boil the water for 1 minute before use.
D Use the water for everything except handwashing.
A Contact the local regulatory authority before use.
3 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
C Corrective action
