ServSafe Practice Test 2025
How should the temperature of a shipment of sour cream be
taken when it arrives at an operation? - correct
answers✅Remove the lid of a container and put the
thermometer stem into the sour cream.
A manager's responsibility to actively control risk factors for
food borne illnesses is called - correct answers✅Active
managerial control
A manger walks around the kitchen every hour to answer
questions and to see if staff members are following
procedures. This is an example of which step in active
managerial control? - correct answers✅Management
oversight
An imminent health hazard, such as a water supply
interruption, requires immediate correction or - correct
answers✅Closure of the operation.
To prevent the deliberate contamination of food, a manager
should know whom to contact about suspicious activity,
monitor the security of food products, keep information
