ServSafe Manager Exam Practice Questions

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - Answer-C. state or local regulatory authority 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 - Answer-B. identifying risks, corrective action and training A water main has caused the water in the 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 hand washing. - Answer-A. Contact local regulatory authority before use 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 A when to register with the EPA. B how to fill out an incident report. C where to find Safety Data Sheets in the operation. D whom to contact about suspicious activity. - Answer-D. whom to contact about suspicious activity A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel - Answer-B. Wash hands As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. - Answer-C. 10 seconds To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove.