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ServSafe Practice Test 7th Edition

Page 1 of 6page 1of6 Prcft1iTs6fndfc61 AssrwPf6 Prc1 Kynwf6 Prcft1 Nrncyf6 Prc1moiAKNDW1 Att1dPhu6s1dTsTdvTyW1?Tdv? ,drynwPfitT1lrd1 Pcs6dnw6 Prcft1nsT1rctjW1or61lrd1 PcyPvPynft1sftTWPractice Tests and Answer KeysPractice TestName Date 1 Which agency enforces food safety in a restaurant or foodservice operation?A Centers for Disease Control and PreventionB food and Drug AdministrationC State or local regulatory authorityD Department of Agriculture2 Three components of active managerial control includeA identifying risks, creating specifications, and identifying risks, corrective action, and identifying risks, creating purchase orders, and identifying risks, record keeping, and A broken water main has caused the water in an operation to appear brown.

C where to find Safety Data Sheets in the operation. D whom to contact about suspicious activity. 5 A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel 6 As part of handwashing, food handlers must scrub their hands and arms for at least

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