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

Employees with a sore throat and fever must be restricted from working with or around food.

Question 2

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

Accepted Answer

The person in charge (manager)

Answer

The person in charge is responsible for ensuring staff are trained in food safety.

Question 3

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

Accepted Answer

Exclude the employee until cleared by a medical practitioner

Answer

Employees diagnosed with Norovirus must be excluded until medically cleared.

Question 4

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

Accepted Answer

Supplier inspection reports or certificates

Answer

Managers should obtain supplier inspection reports to confirm safe sourcing.

Question 5

A manager must ensure handwashing sinks are:

Accepted Answer

Used only for handwashing

Answer

Handwashing sinks must be used exclusively for washing hands.

ServSafe Food Safety Test Prep Practice Test