Servsafe

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) What contamination poses the biggest risk for food borne illness? Biological Contamination What is the best prevention for viral diseases? Washing your hands What is the food safety defense program? ALERT (Assure, Look, Employees, Reports, Threat) -protects against deliberate contamination What is an example of "Restriction"? If an employee has a sore throat, fever, and has been told not to work ar...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) One way for managers to show that they know how to keep food safe is to become certified in food safety What is the purpose of food management safety? To prevent food borne illness by controlling risks and hazards What are the three components of active managerial control? Identifying risks, taking corrective action, and management oversight A manager periodically assesses her active managerial contro...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) An operation that wants to serve clams that are displayed live in a tank until preparation must Obtain a variance from the regulatory authority Which date should be placed on the label of leftover pasta salad? When it should be discarded An example of a corrective action is Reheating food that was being held below 135 degrees Garbage containers used by an operation should be Leak proof waterproof a...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) What are the big 6 pathogens? Shingella spp Salmonella Typhi Nontyphoidal Salmonella E. Coli Hepatitis A Norovirus What foods are linked with Salmonella Typhi? Beverages Ready to eat food What foods are linked with Nontyphoidal Salmonell? Poultry and eggs meat milk and dairy products produce What foods are linked with shigella spp? Produce contaminated water What foods are linked with E. c...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) The hair, nose, throat and infected cuts of an average healthy person carry Staphylococcus What is the correct way to clean a cutting board? Wash rinse and sanitize A foodservice manager must buy new cleaning brushes with long lasting bristles that do not absorb moisture. Which bristles would be the best choice? Nylon Which is the correct procedure for delivering prepared hot food off site? Maintain ...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be d...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) Which of the following is not a typical symptom of food-borne illness? a. rumbling in the bowels b. nasal congestion c. diarrhea d. fever b. nasal congestion A major distinction between the flu and food-borne illness for adults is: a. fever b. vomiting c. body ache d. fatigue b. vomiting On-set for a food-borne illness is always: a. sudden/immediate of food contaminated with Salmonella b...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) Which agency enforces food safety in a restaurant or foodservice operation? State or local regulatory authority Three components of active managerial control include 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? Contact the local regulatory authority before use. To prevent the deliberate contami...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) Name the four types of pathogen's that can contaminate food and cause foodborne illness Bacteria Viruses Parasites Fungi You see an employee preparing food directly after cleaning the grease trap. What correct of action should be taken? Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately Why should foodhandlers not wear false eyel...

ServSafe Manager Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) 5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... 5. Purchasing from unsafe sources. 4 main factors for risk of FBI Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FB...