ServSafe Practice Test #1 exam 2023 with 100% correct answers

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. 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. 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 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? A Management oversight B Corrective action C Re-evaluation D Identify risks A Management oversight One way for managers to show that they know how to keep food safe is to A become certified in food safety. B take cooking temperatures. C monitor employee behaviors. D conduct self-inspections. A become certified in food safety.