ServSafe Management 2

Question 1

A manager notices an employee with a sore throat and fever working the service line. What is the correct action?

Accepted Answer

Restrict the employee from working with food

Answer

Move the employee to dishwashing

Answer

Send them home only if a customer complains

Answer

Allow them to keep working if they wear gloves

Question 2

Who has the primary responsibility for food safety training in an establishment?

Accepted Answer

The person in charge (manager)

Answer

The local health inspector

Answer

The newest staff member

Answer

The food supplier

Question 3

An employee reports being diagnosed with Norovirus. The manager should:

Accepted Answer

Exclude the employee until cleared by a medical practitioner

Answer

Restrict them to non-food tasks

Answer

Let them work after washing hands

Answer

Take no action if they feel fine

Question 4

What document should a manager keep to verify supplier food safety practices?

Accepted Answer

Supplier inspection reports or certificates

Answer

Employee time cards

Answer

Customer feedback cards

Answer

Daily sales receipts

Question 5

A manager must ensure handwashing sinks are:

Accepted Answer

Used only for handwashing

Answer

Used for both handwashing and food prep

Answer

Stocked with sanitizer instead of soap

Answer

Locked when not in use

Question 6

When should a manager conduct a food safety self-inspection?

Accepted Answer

Regularly on a scheduled basis

Answer

Only when the health inspector visits

Answer

Only after a customer illness

Answer

Once when the business opens

Question 7

A manager finds the walk-in cooler at 50°F (10°C). The correct response is to:

Accepted Answer

Move food to a working unit and check product temperatures

Answer

Lower the thermostat and wait

Answer

Discard all food immediately without checking

Answer

Ignore it until the next delivery