ServSafe Manager 2022 Questions And Answers

The purpose of 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- Managerial 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 In the event of an imminent health hazard, such as a water supply interruption, the operation must - Answer- Notify the regulatory authority 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 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 - 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 you should scrub 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 scalp? - Answer- Spreadi