ServSafe Food Safety Exam Questions
and Answers Rated A+
The purpose of a food safety management system is to: ✔✔prevent foodborne illness by
controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called
✔✔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?
✔✔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?
✔✔management oversight
One way for managers to show that they know how to keep food safe is to ✔✔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? ✔✔throw the food away
An imminent health hazard, such as a water supply interruption, requires immediate correction or
✔✔closure of operation
What is the best way to protect food from deliberate tampering? ✔✔make it as difficult as
possible for someone to tamper with it
To prevent deliberate contamination of food, a mgr should know whom to contact about
suspicious activity, monitor the security of products, keep information related to food security on
file and know ✔✔who is in the facility
Where should food handlers wash their hands? ✔✔designated sink for handwashing
What must food handlers do after touching their body or clothing? ✔✔Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arm
with soap? ✔✔10 seconds
and Answers Rated A+
The purpose of a food safety management system is to: ✔✔prevent foodborne illness by
controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called
✔✔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?
✔✔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?
✔✔management oversight
One way for managers to show that they know how to keep food safe is to ✔✔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? ✔✔throw the food away
An imminent health hazard, such as a water supply interruption, requires immediate correction or
✔✔closure of operation
What is the best way to protect food from deliberate tampering? ✔✔make it as difficult as
possible for someone to tamper with it
To prevent deliberate contamination of food, a mgr should know whom to contact about
suspicious activity, monitor the security of products, keep information related to food security on
file and know ✔✔who is in the facility
Where should food handlers wash their hands? ✔✔designated sink for handwashing
What must food handlers do after touching their body or clothing? ✔✔Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arm
with soap? ✔✔10 seconds
