SERVSAFE FOOD SAFETY EXAM 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+

SERVSAFE FOOD SAFETY EXAM 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 4 1. The purpose of a food safety management system is to:: prevent foodborneillness by controlling risks and hazards 2. A manager's responsibility to actively control risk factors for foodborneillnesses is called: active managerial control 3. 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 inactive managerial control?: corrective action 4. 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 whichstep in active managerial control?: management oversight 5. One way for managers to show that they know how to keep food safe isto: become certified in food safety 6. A power outage has left hot TCS food out of temperature control for sixhours.What must be done with the food?: throw the food away 7. An imminent health hazard,such as a water supply interruption, requiresimmediate correction or: closure of operation 8. What is the best way to protect food from deliberate tampering?: make it asdifficult as possible for someone to tamper with it 9. To prevent deliberate contamination of food, a mgr should know whom to contact about suspicious activity, monitor the security of products, keepinformation related to food security on file and know: who is in the facility 10. Where should food handlers wash their hands?: designated sink for hand-washing 3 / 4 11. What must food handlers do after touching their body or clothing?: Washtheir hands 12. When washing hands,what isthe minimum time that food handlersshouldscrub hands and arm with soap?: 10 seconds 13. After which activity must food handlers wash their hands?: clearing tables 14. What is the main reason for food handlers to avoid scratching theirscalps?: spreading pathogens to food 15. When may food handlers wear plain-band ring?: at any time 16. What should a food handler do when working with an infected cut onfinger?: cover wound with impermeable bandage or finger cot with glove 17. Whatisthe only jewelry that may be worn on hands or arms while handlingfood?: plain band ring 18. In addition to other criteria, how many ppl must have the same symptomsin order for food borne illness to be considered an outbreak?: at least 2 19. When should a food handler with a sore throat and fever be excluded fromoperation?: Customers served are primarily high-risk populatioin