SERVESAFE FINAL EXAM TEST |2025-2026 LATEST
UPDATED| REAL EXAM QUESTIONS WITH 100% RATED
RATIONAL | 100% RATED CORRECT | 100% VERFIED
SOLUTIONS | ALREADY GRADED A+
One way for managers to show that they know how to keep food safe is to -
(answer)become certified in food safety.
What is the purpose of a food safety management system? - (answer)To prevent
foodborne illness by controlling risks and hazards
Which are three components of active managerial control? - (answer)Identifying
risks, taking corrective action, and management oversight
A manager periodically assesses her active managerial control program to see if it's
working. This is an example of which step in active managerial control? -
(answer)Re-evaluation
,An imminent health hazard, such as flooding in the operation, requires immediate
correction or - (answer)closure of the operation.
A sewage backup has caused an imminent health hazard resulting in closure of an
operation. What must the manager do prior to re-opening? - (answer)Notify the
local regulatory authority
To prevent the deliberate contamination of food, a manager should know whom to
contact about suspicious activity, monitor the security of products, keep
information related to food security on file, and know - (answer)who is in the
facility.
After which activity must food handlers wash their hands? - (answer)Clearing
tables
When washing hands, what is the minimum time you should scrub with soap? -
(answer)10 seconds
,What should be used to dry hands after washing them? - (answer)Single-use paper
towel
What is the only jewelry that may be worn on the hands or arms while handling
food? - (answer)Plain, band ring
What should food handlers do before using the restroom? - (answer)Take off their
aprons.
What must a food handler do after touching an infected wound with their finger? -
(answer)Wash their hands
What is a basic characteristic of a virus? - (answer)Requires a living host to grow
Food handlers should be restricted from working with or around food if they have
which symptoms? - (answer)Sore throat with fever
, Where should personal items, like a backpack, be stored in the operation? -
(answer)In a designated area, away from food
A food handler will be wearing single-use gloves to assemble boxed lunches.
When must the food handler's hands be washed? - (answer)Before putting on the
gloves
Large ice crystals in a case of frozen food are evidence that the product may have
been - (answer)thawed and refrozen.
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - (answer)Purchasing food from approved, reputable suppliers
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - (answer)Purchasing food from approved, reputable suppliers
What information must be included on the label of food packaged on-site for retail
sale? - (answer)List of ingredients and sub-ingredients
UPDATED| REAL EXAM QUESTIONS WITH 100% RATED
RATIONAL | 100% RATED CORRECT | 100% VERFIED
SOLUTIONS | ALREADY GRADED A+
One way for managers to show that they know how to keep food safe is to -
(answer)become certified in food safety.
What is the purpose of a food safety management system? - (answer)To prevent
foodborne illness by controlling risks and hazards
Which are three components of active managerial control? - (answer)Identifying
risks, taking corrective action, and management oversight
A manager periodically assesses her active managerial control program to see if it's
working. This is an example of which step in active managerial control? -
(answer)Re-evaluation
,An imminent health hazard, such as flooding in the operation, requires immediate
correction or - (answer)closure of the operation.
A sewage backup has caused an imminent health hazard resulting in closure of an
operation. What must the manager do prior to re-opening? - (answer)Notify the
local regulatory authority
To prevent the deliberate contamination of food, a manager should know whom to
contact about suspicious activity, monitor the security of products, keep
information related to food security on file, and know - (answer)who is in the
facility.
After which activity must food handlers wash their hands? - (answer)Clearing
tables
When washing hands, what is the minimum time you should scrub with soap? -
(answer)10 seconds
,What should be used to dry hands after washing them? - (answer)Single-use paper
towel
What is the only jewelry that may be worn on the hands or arms while handling
food? - (answer)Plain, band ring
What should food handlers do before using the restroom? - (answer)Take off their
aprons.
What must a food handler do after touching an infected wound with their finger? -
(answer)Wash their hands
What is a basic characteristic of a virus? - (answer)Requires a living host to grow
Food handlers should be restricted from working with or around food if they have
which symptoms? - (answer)Sore throat with fever
, Where should personal items, like a backpack, be stored in the operation? -
(answer)In a designated area, away from food
A food handler will be wearing single-use gloves to assemble boxed lunches.
When must the food handler's hands be washed? - (answer)Before putting on the
gloves
Large ice crystals in a case of frozen food are evidence that the product may have
been - (answer)thawed and refrozen.
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - (answer)Purchasing food from approved, reputable suppliers
What practice should be used to prevent seafood toxins from causing a foodborne
illness? - (answer)Purchasing food from approved, reputable suppliers
What information must be included on the label of food packaged on-site for retail
sale? - (answer)List of ingredients and sub-ingredients
