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A Centers for Disease Control and Prevention  \nB Food and Drug Administration C State or local regulatory authority D U. S. Department of Agriculture  \n2 Three components of active managerial control include A identifying risks, creating specifications, and training.  \nB identifying risks, corrective action, and training.  \nC identifying risks, creating purchase orders, and training.  \nD identifying risks, record keeping, and training.  \n3 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.  \nB Use the water for everything except dishwashing.  \nC Boil the water for 1 minute before use.  \nD Use the water for everything except handwashing.  \n4 To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know  \nA when to register with the EPA.  \nB how to fill out an incident report.  \nC where to find Safety Data Sheets in the operation.  \nD whom to contact about suspicious activity.  \n5 A food handler who has just bused tables must do what before handling food?  \nA Change apron B Wash hands  \nC Put disposable gloves back on D Wipe hands on a cloth towel  \n6 As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds.  \nB 5 seconds.  \nC 10 seconds.  \nD 20 seconds.  \n©2017 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association . Reproducible for instructional use only. Not for individual sale .  \nPractice Tests and Answer Keys Practice Test  \n7 To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove.  \nB cover the wound with an impermeable cover and limit contact with food.  \nC wash hands and bandage the wound with an impermeable cover.  \nD apply ointment and bandage the wound with an impermeable cover.  \n8 How should food handlers keep their fingernails? A Short and unpolished  \nB Long and unpolished  \nC Long and painted with nail polish D Short and painted with nail polish  \n9 What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation.  \nB Report the illness to the local regulatory authority.  \nC Speak with the food handler’s medical practitioner.  \nD Restrict the food handler from working with food.  \n!0 What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?  \nA Keep the food handler away from duties that involve food.  \nB Exclude the food handler from the operation.  \nC Make sure the food handler is supplied with disposable gloves.  \nD Make sure the food handler washes hands often.  \n!1 Where should staff members eat, drink, smoke, or chew gum?  \nA Where customers cannot see them B Outside the kitchen door C Dishwashing areas D Designated areas  \n!2 How long must shellstock tags be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received  \nC 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container  \n!3 When receiving a delivery of food for an operation, it is important to A inspect only the TCS food.  \nB inspect all food immediately before storing it.  \nC stack the delivery neatly and inspect it within 12 hours.  \nD store it immediately and inspect it later.  \n©2017 National Restaurant Association Educational Foundation (NRAEF) . All rights res","cbCaimoD1QKdGg7L","https://ap.wps.com/l/cbCaimoD1QKdGg7L","pdf",105451,"English","# Practice Test\n## Food Safety Management\n## Food Handling and Prevention\n## Storage, Labeling, and Recall\n## Time-Temperature and TCS Identification","[{\"question\":\"What is the next step after matching recall notice information and removing the item from inventory?\",\"answer\":\"Contact the supplier and arrange for the product to be picked up.\"}]","Practice Test - Answer Keys | PDF",1790038725,15]