ServSafe Manager Quiz

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

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.

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?

• Execute a HACCP plan.

• Reduce the hours of operation.

• Stop service and notify the regulatory authority.

• Continue service, but notify the regulatory authority.

The main reason food handlers should not scratch their scalp is to avoid

• transferring an allergen to food.

• spreading pathogens to food.

• causing an infected wound.

• causing toxic metal poisoning.

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

• At least 1

• At least 2

• At least 10

• At least 20

What is a basic characteristic of a virus?

• It can be smelled and tasted

• Grows in food

• Requires a living host to grow

• Commonly found in cattle intestines

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take off their hats

• Change their gloves

• Take off their aprons

Ice crystals on a frozen food item indicate

• time-temperature abuse.

• cross-contamination.

• poor cleaning and sanitizing.

• poor personal hygiene.

A food item that is received with an expired use-by date should be

• rejected.

• used immediately.

• accepted but labeled differently.

• accepted but kept separate from other items.