ServSafe Practice Test (100% Error-free)

Which agency enforces food safety in a restaurant or foodservice operation? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local regulatory authority D. U.S. Department of Agriculture correct answers 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. correct answers Identifying risks, Corrective action, and training. A broken water main has caused the water in an 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. correct answers Contact the 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. correct answers 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 correct answers Wash Hands As part of hand washing, food handlers must scrub their hands and arms for at least....... A. 3 seconds B. 5 seconds