SERVSAFE Manager Exam Questions &
Answers
1.The purpose of food safety management system is to
ANS prevent foodborne illness by controlling risks and hazards
2.A manager's responsibility to actively control risk factors for
foodborne illnesses is called
ANS Active managerial control
3.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?
ANS Corrective action
4.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?
ANS Managerial oversight
5.One way for managers to show that they know how to keep food safe
is to
ANS Become certified in food safety
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, 6.A power outage has left hot TCS food out of temperature control for
six hours. What must be done with the food?
ANS Throw the food away
7.In the event of an imminent health hazard, such as a water supply
interrup- tion, the operation must
ANS Notify the regulatory authority
8.What is the best way to protect food from deliberate tampering?
ANS Make it as difficult as possible for someone to tamper with it.
9.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
ANS who is in the facility
10.Where should food handlers wash their hands?
ANS Designated sink for hand- washing
11.What must food handlers do after touching their body or clothing?
ANS Wash their hands
12.When washing hands, what is the minimum time you should scrub
with soap?
ANS 10 seconds
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13
Answers
1.The purpose of food safety management system is to
ANS prevent foodborne illness by controlling risks and hazards
2.A manager's responsibility to actively control risk factors for
foodborne illnesses is called
ANS Active managerial control
3.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?
ANS Corrective action
4.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?
ANS Managerial oversight
5.One way for managers to show that they know how to keep food safe
is to
ANS Become certified in food safety
1/
13
, 6.A power outage has left hot TCS food out of temperature control for
six hours. What must be done with the food?
ANS Throw the food away
7.In the event of an imminent health hazard, such as a water supply
interrup- tion, the operation must
ANS Notify the regulatory authority
8.What is the best way to protect food from deliberate tampering?
ANS Make it as difficult as possible for someone to tamper with it.
9.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
ANS who is in the facility
10.Where should food handlers wash their hands?
ANS Designated sink for hand- washing
11.What must food handlers do after touching their body or clothing?
ANS Wash their hands
12.When washing hands, what is the minimum time you should scrub
with soap?
ANS 10 seconds
2/
13
