(Answered) Servsafe 2022 60 Questions.

(Answered) Servsafe 2022 60 Questions. Which agency enforces food safety in a restaurant or foodservice operation? State or local regulatory authority Three components of active managerial control identifying risks, corrective action, and training A pest-control program is an example of a(n) food safety program A cook preps a beef 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? Using contaminated equipment A broken water main has caused the water in an operation to appear brown. What should the manager do? Contact the local regulatory authority before use. A power outage has left cold TCS food out of temperature control for seven hours. What must be done with the food? Throw the food away 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