SERVSAFE MANAGE QUESTIONS & ANSWERS
The purpose of food safety management system is to - Answers- prevent foodborne
illness by controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called
- Answers- 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?
- Answers- 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? - Answers- Managerial oversight
One way for managers to show that they know how to keep food safe is to - Answers-
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? - Answers- Throw the food away
In the event of an imminent health hazard, such as a water supply interruption, the
operation must - Answers- Notify the regulatory authority
When may a food handler wear plain-band rings? - Answers- At any time
What should a food handler do when working with an infected cut on the finger? -
Answers- Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food? -
Answers- Plain-band ring
In addition to other criteria, how many people must have the same symptoms in order
for a foodborne illness to be considered an outbreak? - Answers- At least 2
When should a food handler with a sore throat and fever be excluded from the
operation? - Answers- Customers served are primarily a high-risk population
What is a basic characteristic of a virus? - Answers- Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do
with their gloves? - Answers- Wash hands and change them
, Where should personal items, like a coat, be stored in the operation? - Answers- In a
designated area, away from food
What should food handlers do after prepping food and before using the restroom? -
Answers- Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an
operation? - Answers- Remove the lid of a container and put the thermometer stem into
the sour cream
Ice crystals on a frozen food item indicate - Answers- Time-temperature abuse
What is the best way to protect food from deliberate tampering? - Answers- 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 - Answers- who is in the facility
Where should food handlers wash their hands? - Answers- Designated sink for
handwashing
What must food handlers do after touching their body or clothing? - Answers- Wash
their hands
When washing hands, what is the minimum time you should scrub with soap? -
Answers- 10 seconds
After which activity must food handlers wash their hands? - Answers- Clearing tables
What is the main reason for food handlers to avoid scratching their scalp? - Answers-
Spreading pathogens to the food
What is the most important factor in choosing an approved food supplier? - Answers- It
has been inspected and complies with local, state and federal laws
Which item should be rejected? - Answers- Bags of organic cookies in torn packaging
Suppliers should be stored away from the walls and at least __________ off the floor -
Answers- 6 inches (15 cm)
Soup that is being hot-held on a buffet should be labeled with the - Answers- name of
the food.
How should chemicals be stored? - Answers- Away from prep areas
The purpose of food safety management system is to - Answers- prevent foodborne
illness by controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called
- Answers- 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?
- Answers- 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? - Answers- Managerial oversight
One way for managers to show that they know how to keep food safe is to - Answers-
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? - Answers- Throw the food away
In the event of an imminent health hazard, such as a water supply interruption, the
operation must - Answers- Notify the regulatory authority
When may a food handler wear plain-band rings? - Answers- At any time
What should a food handler do when working with an infected cut on the finger? -
Answers- Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food? -
Answers- Plain-band ring
In addition to other criteria, how many people must have the same symptoms in order
for a foodborne illness to be considered an outbreak? - Answers- At least 2
When should a food handler with a sore throat and fever be excluded from the
operation? - Answers- Customers served are primarily a high-risk population
What is a basic characteristic of a virus? - Answers- Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do
with their gloves? - Answers- Wash hands and change them
, Where should personal items, like a coat, be stored in the operation? - Answers- In a
designated area, away from food
What should food handlers do after prepping food and before using the restroom? -
Answers- Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an
operation? - Answers- Remove the lid of a container and put the thermometer stem into
the sour cream
Ice crystals on a frozen food item indicate - Answers- Time-temperature abuse
What is the best way to protect food from deliberate tampering? - Answers- 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 - Answers- who is in the facility
Where should food handlers wash their hands? - Answers- Designated sink for
handwashing
What must food handlers do after touching their body or clothing? - Answers- Wash
their hands
When washing hands, what is the minimum time you should scrub with soap? -
Answers- 10 seconds
After which activity must food handlers wash their hands? - Answers- Clearing tables
What is the main reason for food handlers to avoid scratching their scalp? - Answers-
Spreading pathogens to the food
What is the most important factor in choosing an approved food supplier? - Answers- It
has been inspected and complies with local, state and federal laws
Which item should be rejected? - Answers- Bags of organic cookies in torn packaging
Suppliers should be stored away from the walls and at least __________ off the floor -
Answers- 6 inches (15 cm)
Soup that is being hot-held on a buffet should be labeled with the - Answers- name of
the food.
How should chemicals be stored? - Answers- Away from prep areas
