ServSafe Manager Cert - Diagnostic Test

Front

The purpose of a food safety management system is to:

Back

prevent foodborne illness by controlling risks and hazards.

Front

A manager's responsibility to actively control risk factors for foodborne illnesses is called:

Back

active managerial control.

Front

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?

Back

Corrective action

Front

A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed. This is an example of which step in active managerial control?

Back

Management oversight

Front

One way for managers to show that they know how to keep food safe is to:

Back

become certified in food safety.

Front

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

Back

Throw the food away.

Front

Sewage backs up in a food storage area and there is a significant risk of contamination to the food stored there. What should be done?

Back

Stop service and notify the regulatory authority.

Front

What is the best way to protect food from deliberate tampering?

Back

Make it as difficult as possible for someone to tamper with it.

Front

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep food defense information accessible, and know

Back

who is in the facility.

Front

Where should food handlers wash their hands?

Back

Designated sink for handwashing