ServSafe Manager Exam Questions & Answers 100% Correct

The purpose of a safety management system is to? - ANSWER-prevent foodborne illness by controlling risks and hazards A managers responsibility to actively control risk factors for foodborne illnesses is called? - ANSWER-Active managerial control A manager asks a chef to continue cooking chicken breast after seeing them cooked to an incorrect temperature. Example of which step in AMC? - ANSWER-Corrective Action A manager walks around a kitchen every hour to answer questions and to see if staff members are following procedures. Example of which step in AMC? - ANSWER-Management oversight One way for managers to show that they know how to keep food safe is to? - ANSWER-become certified in food safety A power outage has left hot TCS food out of temp control for 6 hours. What must be done with the food? - ANSWER-Throw that shit away In the event of an imminent health hazard, such as water supply interruption, the operation must? - ANSWER-notify the regulatory authority What is the best way to protect food from deliberate tampering? - ANSWER-Make it as difficult as possible for someone to tamper with it