Servsafe Manager 7th Edition Test 2
Questions & Answers (Solved)
- One way for managers to show that they know how to keep food safe is to
Answer: become certified in food safety
- 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: reevalution
- 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
- / 2
- 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
- what is a basic characteristics of a virus?
Answer: Requires a living host to grow.
- food handlers should be restricted from working with or around food if they
have which symptoms?
Answer: sore throat with fever
- where should personal items, like a backpack, be stored in the opera tion?
Answer: In a designated area, away from food
- a food handler will be wearing single-use gloves to assemble boxed lunches.
when must the food handler's hand be washed?
Answer: before putting on the gloves
- large ice crystals in a case of frozen food are evidence that the product may have
been
Answer: thawed and refrozen
- / 2