ServSafe Manager FINAL

The purpose of a food safety management system is to

• keep all areas of the facility clean and pest-free.

• identify, tag, and repair faulty equipment within the facility.

• prevent foodborne illness by controlling risks and hazards.

• use the correct methods for purchasing and receiving food.

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

• hazard analysis critical control point (HACCP).

• quality control and assurance.

• food safety management.

• 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?

• Identifying risks

• Monitoring

• Corrective action

• Re-evaluation

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

• Corrective action

• Re-evaluation

• Identify risks

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

• become certified in food safety.

• take cooking temperatures.

• monitor employee behaviors.

• conduct self-inspections.

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

• Cool the food to 41°F (5°C) or lower.

• Serve the food immediately.

• Cook the food 165°F (74°C).

• Throw the food away.

In the event of an imminent health hazard, such as a water supply interruption, the operation must

• execute a HACCP plan.

• reduce the hours of operation.

• notify the regulatory authority.

• maintain normal operating procedures.

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

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

• Allow former employees into the operation.

• Perform spot inspections on new vendors.

• Use the USDA A.L.A.R.M. system.

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

• when to register with the EPA.

• how to fill out an incident report.

• where to find Safety Data Sheets in the operation.

• who is in the facility.

Where should food handlers wash their hands?

• Prep sink

• Utility sink

• Designated sink for handwashing

• Three-compartment sink