ServSafe Exam with Complete Solutions, Exams of Food Microbiology

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Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D USS. Department of Agriculture ANS WERV Vv C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective action, and training. C identifying risks, creating purchase orders, and training. D identifying risks, record keeping, and training. ANSWERV ¥ B identify the risks, correcting action, and training A broken water main has caused the water in an operation to appear brown. What should the manager do? A Contact the local regulatory authority before use. B Use the water for everything except dishwashing. C Boil the water for 1 minute before use. D Use the water for everything except handwashing. ANSWERV V A Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of