ServSafe Food Safety Exam

The purpose of a food safety management system is to: - Answer - prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - Answer - active managerial control 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? - Answer - corrective action A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? - Answer - management oversight One way for managers to show that they know how to keep food safe is to - Answer - become certified in food safety A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? - Answer - throw the food away An imminent health hazard, such as a water supply interruption, requires immediate correction or - Answer - closure of operation What is the best way to protect food from deliberate tampering? - Answer - make it as difficult as possible for someone to tamper with it To prevent deliberate contamination of food, a mgr should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file and know - Answer - who is in the facility Where should food handlers wash their hands? - Answer - designated sink for handwashing What must food handlers do after touching their body or clothing? - Answer - Wash their hands When washing hands, what is the minimum time that food handlers should scrub hands and arm with soap? - Answer - 10 seconds After which activity must food handlers wash their hands? - Answer - clearing tables What is the main reason for food handlers to avoid scratching their scalps? - Answer - spreading pathogens