Servsafe Manager Exam Questions With Accurate Answers

Which agency enforces food safety in a restaurant or foodservice operation? -ANSWER-state or local regulatory authority Three components of active managerial control include -ANSWER-identifying risks, corrective action, and training A pest-control program is an example of a(n) -ANSWER-food safety program A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? -ANSWER-using contaminated equipment A broken water main has caused the water in an operation to appear brown. What should the manager do? -ANSWER-contact the local regulatory before use A power outage has left cold TCS food out of temperature control for seven hours. What must be done with the food? -ANSWER-throw the food away 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 -ANSWER-whom to contact about suspicious activity A food handler who has just bused tables must do what before handling food? -ANSWER-wash hands As part of handwashing, food handler must scrub their hands and arms for at least -ANSWER-10 seconds