SERVSAFE MANAGER Exam | Questions & 100% Correct Answers (Verified) | Latest Update | Grade A+

The purpose of food safety management system is to Correct Answer: prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called Correct 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? Correct 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? Correct Answer: Managerial oversight One way for managers to show that they know how to keep food safe is to Correct Answer: Become certified in food safety 2 A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? Correct Answer: Throw the food away In the event of an imminent health hazard, such as a water supply interruption, the operation must Correct Answer: Notify the regulatory authority What is the best way to protect food from deliberate tampering? Correct 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 Correct Answer: who is in the facility Where should food handlers wash their hands? Correct Answer: Designated sink for handwashing What must food handlers do after touching their body or clothing? Correct Answer: Wash their hand