SERVSAFE MANAGER 7TH EDITION STUDY
GUIDE EXAM 2026 QUESTIONS AND
ANSWERS 100% VERIFIED
⩥ What is the purpose of a food safety management system?. Answer: to
prevent foodborne illness by controlling risks and hazards
⩥ which are three components of active managerial control?. Answer:
identifying risks, taking corrective action, and managerial oversight
⩥ a manager periodically accesses her active managerial control
program to see if it's working. This is an example of which step in active
managerial control?. Answer: re-evalution
⩥ an immiment health hazard, such as flooding in the operation, requires
immediate correction or. Answer: closure of the operation
⩥ a sewage backup has caused an imminent health hazard resulting in
closure of an operation. what must the manager do prior to re-opening?.
Answer: Notify the local regulatory authority.
, ⩥ to prevent the deliberate contamination of food, a manager should
know whom to contact about suspicious activity, monitor the security of
products, keep information related to food security on file, and know.
Answer: who is in he facility.
⩥ after which activity must food handlers wash their hands?. Answer:
cleaning tables
⩥ when washing hands, what is the minimum time you should scrub
with soap?. Answer: 10 seconds
⩥ what should be used to dry hands after washing them?. Answer: single
use paper towel
⩥ what is the only jewelry that may be worn on the hands or arms while
handling food. Answer: plain, band ring
⩥ what should food handlers do before using the restroom?. Answer:
take off their aprons
⩥ what must a food handler do after touching an infected wound with
their finger?. Answer: wash their hands
GUIDE EXAM 2026 QUESTIONS AND
ANSWERS 100% VERIFIED
⩥ What is the purpose of a food safety management system?. Answer: to
prevent foodborne illness by controlling risks and hazards
⩥ which are three components of active managerial control?. Answer:
identifying risks, taking corrective action, and managerial oversight
⩥ a manager periodically accesses her active managerial control
program to see if it's working. This is an example of which step in active
managerial control?. Answer: re-evalution
⩥ an immiment health hazard, such as flooding in the operation, requires
immediate correction or. Answer: closure of the operation
⩥ a sewage backup has caused an imminent health hazard resulting in
closure of an operation. what must the manager do prior to re-opening?.
Answer: Notify the local regulatory authority.
, ⩥ to prevent the deliberate contamination of food, a manager should
know whom to contact about suspicious activity, monitor the security of
products, keep information related to food security on file, and know.
Answer: who is in he facility.
⩥ after which activity must food handlers wash their hands?. Answer:
cleaning tables
⩥ when washing hands, what is the minimum time you should scrub
with soap?. Answer: 10 seconds
⩥ what should be used to dry hands after washing them?. Answer: single
use paper towel
⩥ what is the only jewelry that may be worn on the hands or arms while
handling food. Answer: plain, band ring
⩥ what should food handlers do before using the restroom?. Answer:
take off their aprons
⩥ what must a food handler do after touching an infected wound with
their finger?. Answer: wash their hands
