SERVSAFE MANAGER 2022 EXAM
QUESTION WITH COMPLETE
SOLUTION
The purpose of food safety management system is to - correct answer-prevent
foodborne illness by controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called
- correct answer-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?
- correct answer-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? - correct answer-Managerial oversight
One way for managers to show that they know how to keep food safe is to - correct
answer-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? - correct answer-Throw the food away
In the event of an imminent health hazard, such as a water supply interruption, the
operation must - correct answer-Notify the regulatory authority
What is the best way to protect food from deliberate tampering? - correct answer-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 - correct answer-who is in the facility
Where should food handlers wash their hands? - correct answer-Designated sink for
handwashing
What must food handlers do after touching their body or clothing? - correct answer-
Wash their hands
, When washing hands, what is the minimum time you should scrub with soap? - correct
answer-10 seconds
After which activity must food handlers wash their hands? - correct answer-Clearing
tables
What is the main reason for food handlers to avoid scratching their scalp? - correct
answer-Spreading pathogens to the food
When may a food handler wear plain-band rings? - correct answer-At any time
What should a food handler do when working with an infected cut on the finger? -
correct answer-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? -
correct answer-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? - correct answer-At least 2
When should a food handler with a sore throat and fever be excluded from the
operation? - correct answer-Customers served are primarily a high-risk population
What is a basic characteristic of a virus? - correct answer-Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do
with their gloves? - correct answer-Wash hands and change them
Where should personal items, like a coat, be stored in the operation? - correct answer-
In a designated area, away from food
What should food handlers do after prepping food and before using the restroom? -
correct answer-Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an
operation? - correct answer-Remove the lid of a container and put the thermometer
stem into the sour cream
Ice crystals on a frozen food item indicate - correct answer-Time-temperature abuse
What is the most important factor in choosing an approved food supplier? - correct
answer-It has been inspected and complies with local, state and federal laws
Which item should be rejected? - correct answer-Bags of organic cookies in torn
packaging
QUESTION WITH COMPLETE
SOLUTION
The purpose of food safety management system is to - correct answer-prevent
foodborne illness by controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called
- correct answer-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?
- correct answer-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? - correct answer-Managerial oversight
One way for managers to show that they know how to keep food safe is to - correct
answer-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? - correct answer-Throw the food away
In the event of an imminent health hazard, such as a water supply interruption, the
operation must - correct answer-Notify the regulatory authority
What is the best way to protect food from deliberate tampering? - correct answer-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 - correct answer-who is in the facility
Where should food handlers wash their hands? - correct answer-Designated sink for
handwashing
What must food handlers do after touching their body or clothing? - correct answer-
Wash their hands
, When washing hands, what is the minimum time you should scrub with soap? - correct
answer-10 seconds
After which activity must food handlers wash their hands? - correct answer-Clearing
tables
What is the main reason for food handlers to avoid scratching their scalp? - correct
answer-Spreading pathogens to the food
When may a food handler wear plain-band rings? - correct answer-At any time
What should a food handler do when working with an infected cut on the finger? -
correct answer-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? -
correct answer-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? - correct answer-At least 2
When should a food handler with a sore throat and fever be excluded from the
operation? - correct answer-Customers served are primarily a high-risk population
What is a basic characteristic of a virus? - correct answer-Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do
with their gloves? - correct answer-Wash hands and change them
Where should personal items, like a coat, be stored in the operation? - correct answer-
In a designated area, away from food
What should food handlers do after prepping food and before using the restroom? -
correct answer-Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an
operation? - correct answer-Remove the lid of a container and put the thermometer
stem into the sour cream
Ice crystals on a frozen food item indicate - correct answer-Time-temperature abuse
What is the most important factor in choosing an approved food supplier? - correct
answer-It has been inspected and complies with local, state and federal laws
Which item should be rejected? - correct answer-Bags of organic cookies in torn
packaging
